{"id":9076,"date":"2011-09-12T08:00:38","date_gmt":"2011-09-12T12:00:38","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=9076"},"modified":"2015-02-15T19:18:31","modified_gmt":"2015-02-16T00:18:31","slug":"broccoli-yogurt-soup-topped-with-bean-sprouts","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/broccoli-yogurt-soup-topped-with-bean-sprouts\/","title":{"rendered":"Broccoli Yogurt Soup (Topped with Bean Sprouts)"},"content":{"rendered":"<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-9077 size-full\" title=\"Broccoli-yogurt soup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/broccoli-yogurt-soup.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/broccoli-yogurt-soup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/broccoli-yogurt-soup-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p style=\"text-align: left;\">A bowl of soup to keep yourself cozy&#8230;<\/p>\n<p style=\"text-align: left;\">It rained almost every day last week and was quite chili. Summer has definitely lost its vigor and fall is gearing up. Without a doubt, I love fall colors, the part that I hate the most is when I have to click the fall colors wearing fleece and\u00a0sneakers. How I wish I could wear flip flops even in winter, wouldn&#8217;t it be just awesome? However, this weekend was sunny and bright, we had a fantastic time.<\/p>\n<p style=\"text-align: left;\">When it gets chili, only a bowl of hot soup can put a smile on my face. Last week, I made a soup with broccoli and added yogurt instead of cream or milk to make it rich and creamy. I wanted to give the soup a little facelift, if you will, so I topped the soup with bean sprouts and green onions sauteed in butter. The soup tasted delicious with a hint of sour from the yogurt and the topping gave a crunchy bite to the soup. A bowl of this soup, I felt warmed up and refreshed.<\/p>\n<p><strong>Broccoli Yogurt Soup<\/strong><\/p>\n<p><strong><a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Broccoli-Yogurt-soup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9078\" title=\"Broccoli Yogurt soup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Broccoli-Yogurt-soup.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Broccoli-Yogurt-soup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Broccoli-Yogurt-soup-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Broccoli-Yogurt-soup-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<ul>\n<li>Serving: 4 people<\/li>\n<li>Preparation time: less than 30 minutes<\/li>\n<\/ul>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Broccoli, florets- 1 small broccoli<\/li>\n<li>Potato, cubed- 2<\/li>\n<li>Onion, red or white- 1<\/li>\n<li>Water- 1\/2 cup<\/li>\n<li>Ginger, chopped- 2 inch slice<\/li>\n<li>Garlic, chopped- 2 cloves<\/li>\n<li>Turmeric powder- 1\/8 tsp<\/li>\n<li>Coriander powder- 1 tsp<\/li>\n<li>Cumin powder- 1\/2 tsp<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<li>Chicken stock or vegetable stock, low sodium- 3 cups (or use 1 bouillon\u00a0cube combined in 3 cups water)<\/li>\n<li>Yogurt, non-fat and not sour- 1 cup<\/li>\n<\/ul>\n<p><strong>For making topping (optional)<\/strong><\/p>\n<ul>\n<li>Butter, unsalted- 1\/2 tbsp<\/li>\n<li>Bean sprouts- 1 cup<\/li>\n<li>Green onion, chopped- 2 stalks<\/li>\n<li>Ground pepper- 1\/8 tsp<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ol>\n<li>Separate the broccoli florets, cube the potatoes, chop the onions, chop the ginger and garlic, have all the other ingredients ready.<\/li>\n<li>Heat a large soup pot or pan, cook the broccoli, potatoes, onion, ginger and garlic in water till the veggies turns tender.<\/li>\n<li>Add turmeric powder,\u00a0coriander\u00a0powder, cumin powder, ground pepper, saute for a minute.<\/li>\n<li>Add the chicken stock or vegetable stock to the veggies.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/making-broccoli-soup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9079\" title=\"making-broccoli soup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/making-broccoli-soup.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/making-broccoli-soup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/making-broccoli-soup-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/making-broccoli-soup-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>Let the stock come to a boil and simmer for 15 minutes.<\/li>\n<li>Remove from the heat and let cool down a bit.<\/li>\n<li>Puree the veggies along with the stock in the blender.<\/li>\n<li>Return the pureed soup to the pot.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/making-broccoli-yogurt-soup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9080\" title=\"making broccoli yogurt soup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/making-broccoli-yogurt-soup.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/making-broccoli-yogurt-soup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/making-broccoli-yogurt-soup-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/making-broccoli-yogurt-soup-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>Place on low heat, add yogurt and combine well.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/pureed-soup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9081\" title=\"pureed soup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/pureed-soup.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/pureed-soup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/pureed-soup-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/pureed-soup-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>Heat it for a couple of minutes and not let it boil.<\/li>\n<li>Remove from the heat and keep covered.<\/li>\n<\/ol>\n<p><strong>For making the topping:<\/strong><\/p>\n<ol>\n<li>Heat a small pan, melt the butter.<\/li>\n<li>Add bean sprouts and green onions, saute for a couple of minutes.<\/li>\n<li>Add ground pepper to it and saute for a minute.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/bean-sprout-topping.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9082\" title=\"bean sprout topping\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/bean-sprout-topping.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/bean-sprout-topping.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/bean-sprout-topping-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/bean-sprout-topping-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>Bean sprouts should have a crunchy texture, so don&#8217;t over cook it.<\/li>\n<li>Remove from the heat.<\/li>\n<\/ol>\n<p><strong>Serving the soup:<\/strong><\/p>\n<ol>\n<li>Serve the soup in a bowl, top the soup with bean sprouts.<\/li>\n<li>Serve hot.<\/li>\n<\/ol>\n<div><strong>Tips:<\/strong><\/div>\n<div>\n<ul>\n<li>You could try this with other veggies: cauliflower, carrot, mixed veggies etc.<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/09\/Broccoli-yogurt-soup.jpg\" \/>\n<div class=\"item ERName\">Broccoli Yogurt Soup (Topped with Bean Sprouts)<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Broccoli, florets- 1 small broccoli<\/li>\n<li class=\"ingredient\">Potato, cubed- 2<\/li>\n<li class=\"ingredient\">Onion, red or white- 1<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ingredient\">Ginger, chopped- 2 inch slice<\/li>\n<li class=\"ingredient\">Garlic, chopped- 2 cloves<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tsp<\/li>\n<li class=\"ingredient\">Cumin powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Chicken stock or vegetable stock, low sodium- 3 cups (or use 1 bouillon cube combined in 3 cups water)<\/li>\n<li class=\"ingredient\">Yogurt, non-fat and not sour- 1 cup<\/li>\n<li class=\"ERSeparator\">[b]For making topping (optional)[\/b]<\/li>\n<li class=\"ingredient\">Butter, unsalted- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Bean sprouts- 1 cup<\/li>\n<li class=\"ingredient\">Green onion, chopped- 2 stalks<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/8 tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Separate the broccoli florets, cube the potatoes, chop the onions, chop the ginger and garlic, have all the other ingredients ready.<\/li>\n<li class=\"instruction\">Heat a large soup pot or pan, cook the broccoli, potatoes, onion, ginger and garlic in water till the veggies turns tender.<\/li>\n<li class=\"instruction\">Add turmeric powder, coriander powder, cumin powder, ground pepper, saute for a minute.<\/li>\n<li class=\"instruction\">Add the chicken stock or vegetable stock to the veggies.<\/li>\n<li class=\"instruction\">Let the stock come to a boil and simmer for 15 minutes.<\/li>\n<li class=\"instruction\">Remove from the heat and let cool down a bit.<\/li>\n<li class=\"instruction\">Puree the veggies along with the stock in the blender.<\/li>\n<li class=\"instruction\">Return the pureed soup to the pot.<\/li>\n<li class=\"instruction\">Place on low heat, add yogurt and combine well.<\/li>\n<li class=\"instruction\">Heat it for a couple of minutes and not let it boil.<\/li>\n<li class=\"instruction\">Remove from the heat and keep covered.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]For making the topping[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Heat a small pan, melt the butter.<\/li>\n<li class=\"instruction\">Add bean sprouts and green onions, saute for a couple of minutes.<\/li>\n<li class=\"instruction\">Add ground pepper to it and saute for a minute.<\/li>\n<li class=\"instruction\">Bean sprouts should have a crunchy texture, so don&#8217;t over cook it.<\/li>\n<li class=\"instruction\">Remove from the heat.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Serving the soup[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Serve the soup in a bowl, top the soup with bean sprouts.<\/li>\n<li class=\"instruction\">Serve hot.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">You could try this with other veggies: cauliflower, carrot, mixed veggies etc.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A bowl of soup to keep yourself cozy&#8230; It rained almost every day last week and was quite chili. Summer has definitely lost its vigor and fall is gearing up. Without a doubt, I love fall colors, the part that I hate the most is when I have to click the fall colors wearing fleece &hellip; <\/p>\n","protected":false},"author":1,"featured_media":9077,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[444,472,877,27,6,14,336],"tags":[1032,982],"class_list":["post-9076","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broccoli","category-gluten-free","category-high-proteinlow-carb","category-indian-cuisine","category-popular","category-soup","category-yogurt-by-ingredient","tag-broccoli","tag-soup"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=9076"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9076\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/9077"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=9076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=9076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=9076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}