Cream of Broccoli Mushroom Soup
Ingredients 100 gm broccoli, washed and cut into pieces 6 button mushrooms, washed and cut into fours 1 tsp oil 1 tsp cumin 4-6 black pepper corns Salt to taste Fresh cream - for garnish Fresh coriander - for garnish Method Heat oil in a pressure cooker. Add cumin seeds and pepper corns. Once these start to crackle, add the cut broccoli and mushrooms. Saute the vegetables for about 2 minutes over medium heat. Add 2.5 cups of hot water and salt to taste. Cover the lid and cook for two whistles. Then Remove from heat. Once it cools down a little, open the lid and mash the vegetables using a hand blender. Strain the mixture with a medium sieve. Garnish with fresh cream and coriander. Serve hot.
