Let’s see how we can experiment with Broccoli to make soups and liquid curries rather than the usual plain dishes and just for a salad or sizzler plating. Ranging from Tofu to cheese, you add nutritious proteins along with experiencing the delectable flavour of Broccoli and having every bit of it with healthy goodness.
Following are the recipe combinations for Broccoli in soups and curries:
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Broccoli Cheddar Soup
This classic Broccoli cheddar soup is made by melting butter in a large pot over medium heat and adding four finely chopped onions to cook it until they are translucent, then add the two cloves of minced garlic and cook it for around one to two minutes extra until its fragrant. Sprinkle the one-by-fourth cup of all-purpose flour into the sauteed mixture by stirring continuously until it creates a roux. Mix well for two to three minutes to remove the raw flour taste. Gradually whisk the soup mixture with four cups of vegetable or chicken broth by adding milk and stirring it; add two diced carrots, and four cups of finely diced broccoli florets to the mixture while bringing the soup to a simmer and let it cook until the vegetables are tender for about fifteen to twenty minutes. In the end, mash the puree with a blender and add shredded cheddar cheese to a melted level; for the final touch, you can season salt and pepper, optionally garnished with shredded cheddar cheese or croutons.
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Broccoli and Stilton Soup
Broccoli and stilton soup are made by adding two teaspoons of olive oil in a large pot on medium heat and adding one chopped onion until it is softened for about five minutes; add two minced garlic and cook for an additional one or two minutes until they are fragrant. Later, add one diced potato and chopped broccoli head to the mixture by stirring it continuously. Add the vegetable or chicken broth, bringing the mixture to a boil and reducing the heat to low to simmer it for about fifteen to twenty minutes until the vegetables are tender. Finally, after mashing the puree, add the shredded stilton cheese by mixing milk frequently and letting it melt until it’s immersed. Top the soup by garnishing it with fresh parsley or chives and season it with salt and pepper.
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Broccoli Tofu Curry
Broccoli tofu curry is made by heating the vegetable oil in a large skillet over medium heat. First, add one finely chopped onion and saute it until it is translucent; add two cloves of minced garlic and one tablespoon of grated ginger to the skillet and saute it for another minute until it is fragrant. Add two tablespoons of red curry paste and one teaspoon of mixed spices to the mixture, slowly add the tofu pieces in between and cook until they get lightly brown on all sides. Finally, pour one can of coconut milk and one tablespoon of soy sauce into the mixture and stir it to combine by adding one cup of broccoli florets and seasoning it with salt and pepper. Simmer the curry for about ten to fifteen minutes until the Broccoli is tender and the flavours have melted together.
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Broccoli and Peanuts Curry
Broccoli and peanuts curry is made by first chopping one medium-sized Broccoli and onions, two tomatoes, three cloves of garlic, and one to two green chillies; then we add one cup of roasted peanuts in a pan to roast them until they turn golden brown and cool it to grind them into a coarse powder. After heating oil in a pan, add cumin seeds until they splutter, add the chopped onions to the pan, and saute the mixture until golden brown. Add the grated ginger, minced garlic, and green chillies to the mixture and saute it until one minute, then add turmeric powder, coriander powder, salt, and red chilli powder and mix it well. Add chopped tomatoes and cook until they become soft and the oil is separated from the mixture; add the chopped broccoli florets, coating them with the masala to give it a much more flavorful taste. Finally, end the finishing of the curry by adding peanut powder, mixing it well, cooking it for another five to seven minutes, and mixing it with garam masala powder and sufficient salt; garnish the curry with fresh coriander and serve it hot with fresh bread or rice of your choice.
There are many recipes in addition to this Indian version like broccoli and coconut curry soup, broccoli chicken curry, and so on, to try for an Indian ecstatic taste of Broccoli along with the Italian and sizzler versions of Broccoli along with other vegetables and enough proteins like Tofu and paneer giving a soft touch to the crunchy taste of Broccoli.
