Broccoli is, unfortunately one vegetable that is commonly unpopular amongst children and adults alike…I wonder why! Whenever we eat at a Chinese or Thai restaurant, every piece of broccoli in my husband’s plate comes to me. On the other hand, I know some folks who love the vegetable and have it everyday.
I think it is high time we give the poor vegetable some consideration…and find a middle ground where both parties can find some peace.
Ingredients (Serves 2-3)
Broccoli florets – 3 cups
Chopped onion – 1 cup
Ginger – small piece
Bay leaf – 1
Cinnamon – small piece
Star anise – 1
Oil – 2 tbsps
Red chili flakes to taste
Salt to taste
Water as required
Freshly ground pepper powder (optional)
Sour cream/cream/cream cheese for garnish (optional)
Cut, rinse and boil the broccoli florets until tender (about 6-10 minutes).
While it cools, heat oil in a saucepan and sauté the onions, garlic, bay leaf and cinnamon until the onions turn translucent. Add the broccoli and salt to the onions and mix well. Remove from heat and allow it to cool.
Once it has cooled considerably, transfer to a blender and blend into a smooth mixture. You might want to do it in batches, to avoid a mess.
Return the blended mixture to the saucepan, add the star anise, red chili flakes, and more salt if required and let it simmer for about five minutes.
Remove into serving bowls, garnish with sour cream/cream/cream cheese, add a dash of pepper and enjoy.
Result Husband has first spoon full and asks, “What vegetable is this?” I say, “It is your favorite vegetable.” He thinks for a while, makes a few wrong guesses and finally arrives at, “Broccoli?! This is good.” And I turn my attention to the soup, wide grin on my face :-).
For a more indulgent version, add grated cheddar a few minutes before serving and allow the cheese to melt into the soup.
I used cream cheese for garnish. Bring it to room temperature, add a little bit of warm water /milk to dilute it to a pourable consistency and use.