Creamy Broccoli Soup With Jain Spices Recipe

About this recipe

A comforting and creamy broccoli soup tailored to Jain dietary preferences, featuring aromatic spices and a velvety texture perfect for dinner.

Ingredients

• 100 g Broccoli Florets
• 1 pc (2 L) Gowardhan Ghee Festival Pack With Lock And Seal Container Jar
• 500 ml Mother Dairy Cow Milk
• 250 ml Coco Mama Coconut Milk
• 1 kg Nutty Yogi Gluten Free Super Lite Flour
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 80 g Urban Platter Cayenne Pepper Powder

Instructions

1. 1. Cut 500 g broccoli into small florets and rinse thoroughly.
2. 2. Steam the broccoli with 1 cup water until tender, about 8-10 minutes.
3. 3. In a saucepan, melt 50 g ghee over medium heat. Add 50 g all-purpose flour and stir continuously to form a roux, cooking for 2-3 minutes.
4. 4. Gradually add 500 ml coconut milk while stirring to avoid lumps. Season with 1 tsp salt, 1/4 tsp cayenne pepper for flavor.
5. 5. Cook the mixture until it thickens, about 5 minutes. Add 250 ml whole milk and stir well.
6. 6. Add the steamed broccoli to the soup and blend partially using an immersion blender, leaving some texture.
7. 7. Heat the soup thoroughly for another 5 minutes, stirring occasionally. Serve hot.