Broccoli Yogurt Soup (Topped with Bean Sprouts)
 
 
Ingredients
  • Broccoli, florets- 1 small broccoli
  • Potato, cubed- 2
  • Onion, red or white- 1
  • Water- ½ cup
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 2 cloves
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1 tsp
  • Cumin powder- ½ tsp
  • Ground pepper- ¼ tsp
  • Chicken stock or vegetable stock, low sodium- 3 cups (or use 1 bouillon cube combined in 3 cups water)
  • Yogurt, non-fat and not sour- 1 cup
For making topping (optional)
  • Butter, unsalted- ½ tbsp
  • Bean sprouts- 1 cup
  • Green onion, chopped- 2 stalks
  • Ground pepper- ⅛ tsp
Instructions
  1. Separate the broccoli florets, cube the potatoes, chop the onions, chop the ginger and garlic, have all the other ingredients ready.
  2. Heat a large soup pot or pan, cook the broccoli, potatoes, onion, ginger and garlic in water till the veggies turns tender.
  3. Add turmeric powder, coriander powder, cumin powder, ground pepper, saute for a minute.
  4. Add the chicken stock or vegetable stock to the veggies.
  5. Let the stock come to a boil and simmer for 15 minutes.
  6. Remove from the heat and let cool down a bit.
  7. Puree the veggies along with the stock in the blender.
  8. Return the pureed soup to the pot.
  9. Place on low heat, add yogurt and combine well.
  10. Heat it for a couple of minutes and not let it boil.
  11. Remove from the heat and keep covered.
For making the topping
  1. Heat a small pan, melt the butter.
  2. Add bean sprouts and green onions, saute for a couple of minutes.
  3. Add ground pepper to it and saute for a minute.
  4. Bean sprouts should have a crunchy texture, so don't over cook it.
  5. Remove from the heat.
Serving the soup
  1. Serve the soup in a bowl, top the soup with bean sprouts.
  2. Serve hot.
Notes
You could try this with other veggies: cauliflower, carrot, mixed veggies etc.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/broccoli-yogurt-soup-topped-with-bean-sprouts/