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
Garlic – 2
cloves
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)
Method
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 :-).
Note:
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.
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