After the heavy Thanksgiving meal, we decided to go light the next day...with this quick Broccoli Soup and Potato-Sesame Triangles. Besides, the snow had finally melted and we were eager to get some shopping done for our Mumbai trip.
Here's how I made the Broccoli Soup:
1 tsp olive oil
1/2 cup chopped onions
1 cup broccoli heads
2 cloves of garlic - minced
1 tsp plain flour
1 cup water/vegetable broth
1/2 cup milk
Few springs of cilantro and/or few spinach leaves
Seasonings - salt, pepper, Italian seasoning (optional), pinch of sugar, lemon juice
Heat the oil and saute the onions until softened, abt 5 mins. Add the garlic and broccoli and saute 5 mins on medium low until broccoli turns bright green. Add the flour and cook 2 mins. Add the water/broth. Cover and cook for abt 15 mins. Take off heat and add the cilantro/spinach. Cool and blend. Then pour it back into the pot, add the milk and the seasonings. Simmer gently until hot.
We enjoyed this soup with Potato-Sesame Triangles that I think I had noted down from a cookbook by Nita Mehta.
4 slices of bread (I used multi-grain) - crusts removed and cut into triangles
1 cup boiled, peeled and mashed potato
1/4 cup shredded cheese (I used a mix of mozarella and cheddar)
Salt & Pepper to taste
1 tsp sesame seeds
Mix the potatoes, cheese and seasonings. Spread desired amount on one side of each bread triangle. Sprinkle with some sesame seeds. Cook this side on a non-stick pan with a drop of oil. Press gently with back of spatula to ensure the potato mix sticks to the bread. While this side is cooking, cover the other side with the potato mix and sprinkle with sesame seeds. Flip over to cook the reverse side.
Enjoy warm, makes a good accompaniment to soups.
This Broccoli Soup goes to the Healing Foods - Broccoli event at Spice Mantra. This event was started by Siri.
Also sending this Broccoli Soup with Potato-Sesame Triangles to the Souper Event at Kahakai Kitchen.