Broccoli Yogurt Soup (Topped with Bean Sprouts)

A bowl of soup to keep yourself cozy…

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 sneakers. How I wish I could wear flip flops even in winter, wouldn’t it be just awesome? However, this weekend was sunny and bright, we had a fantastic time.

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.

Broccoli Yogurt Soup

  • Serving: 4 people
  • Preparation time: less than 30 minutes

Ingredients:

  • Broccoli, florets- 1 small broccoli
  • Potato, cubed- 2
  • Onion, red or white- 1
  • Water- 1/2 cup
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 2 cloves
  • Turmeric powder- 1/8 tsp
  • Coriander powder- 1 tsp
  • Cumin powder- 1/2 tsp
  • Ground pepper- 1/4 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- 1/2 tbsp
  • Bean sprouts- 1 cup
  • Green onion, chopped- 2 stalks
  • Ground pepper- 1/8 tsp

Instruction

  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.
Tips:
  • You could try this with other veggies: cauliflower, carrot, mixed veggies etc.

 

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.

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