This soup perfectly breaks the monotony of the tomato and chicken soup. I love the creamy taste that the whole milk lends to this soup, however the health conscious could try this with skimmed milk. I bet it will still taste delicious! You can customise this soup for your baby by reducing/ subtracting the salt OR not adding onion and garlic (my daughter though likes it with onion and garlic). It could well be a good source of milk combined with the goodness of broccoli and mushrooms.
Ingredients
- 1 cup broccoli florets
- 1½ cup mushrooms, chopped
- 1 onion, chopped
- 5-6 garlic cloves, chopped
- 7-8 basil leaves
- 2 cups full cream/ skimmed milk
- 1 tsp oil
- 1 tsp white pepper
- Salt to taste
Steps
- Heat the oil in a pan, fry garlic, followed by onions till they become translucent
- Add broccoli and chopped mushrooms (make sure they are washed really well) and saute for another 2-3 minutes
- Add 1 cup of water and cook for about 15-20 minutes, the broccoli and mushroom will become tender and most of the water will vaporize
- Allow it to cool for sometime, then blend it into a paste, add a few basil leaves while grinding ( if required, you can add a little additional water while grinding to get a diluted paste)
- Boil milk in a separate vessel, add the paste to the milk, mix well and let it cook with the milk for about 5-7 minutes; season with salt and white pepper before serving
