This recipe is a contest entry to the Green Foodie Recipe Challenge.
Has it ever happened to you that the vegetable vendor (sort of) forced you into buying something you didn’t plan at all? Happened to me yesterday, when my local grocer sold me broccoli; now I am not a big fan of broccoli and actually speaking have cooked it only once for a pasta. But I let me add it to my basket. Coming back home, I thought I will use it for pasta. But the weather was a little cold yesterday and my husband asked if we can have soup? Why not! There’s nothing better than a bowl of thick warming soup at this time of the year so that’s where the broccoli went 🙂
More so I had made fresh bread in the morning and, with soup, it would make a complete meal!
Broccoli and cheese soup
Preparation Time: 10 mins| Cooking Time: 30 mins| Serves 2
The standard combination of broccoli is with stilton cheese; but since I live in a very small town; different types of cheese is not a luxury we have. I simply used Amul processed cheese, and it tasted just great. I prefer making my own stock with any leftover raw vegetables. You can use any store bought vegetable stock or make it from cubes.
250 gms broccoli florets
1 onion, chopped
2 garlic cloves, peeled and crushed
1 cup chopped leftover vegetables (I used chopped bottle gourd, potato and stalks of coriander & spinach)
1 tbsp olive oil
2 tsp dried thyme
50 gms Amul cheese, grated
Salt & Pepper to taste
1 red chilli pepper, deseeded & chopped for garnish
• Boil the 1 cup chopped vegetables with 4 cups of water and salt. Reduce till the quantity becomes 3/4th.
• Blend in a processer and strain. Keep aside.
• Heat oil in a deep wok
• Add garlic, crushed with the back of a knife.
• Add the chopped onions and sauté for a couple of minutes.
• Add the chopped broccoli florets and thyme. Mix well and cook for 5 minutes.
• Add the hot stock and grated cheese. Mix well and bring the soup to a boil. Reduce heat, close the lid and cook till the soup thickens (approx. 5 mins).
• Remove from heat and blend the soup in a mixer.
• Add pepper to taste and garnish with diced red chilli.
Homemade Honey Bread
My household is a fairly impatient one when it comes to food! So there is no time to make bread with yeast and then wait for hour for it to rise when we need it like ‘now’. Even 1 hour of baking time is too long for them. That’s why I use baking powder and baking soda to get an instant bread mix. Because of yoghurt the bread is a little thick and is more like cake-bread than bread-bread J (If you know what I mean).
1½ cup whole-wheat flour
1 cup all-purpose flour (maida)
2 tsp baking powder
½ tsp baking soda
A pinch of salt
1 cup plain yoghurt
¾ cup milk
¼ cup olive oil
¼ cup honey
• Pre-heat oven to 180C. Grease a 9X5 inch loaf tin.
• In a deep bowl combine together the flours, baking powder, soda and salt.
• In a separate bowl beat together yoghurt, egg, oil, honey and milk; adding and mixing in them one by one.
• Now add the wet ingredient mixture to the flour mixture and combine to make dough. It will be a little sticky dough and as tight as that of rotis or paranthas.
• Spoon the dough into the prepared tin and bake for about an hour or until a skewer inserted comes out clean.
• Remove from oven and let it cool before taking out of the tin.
Ashima loves to play around in the kitchen. While necessity forced her into kitchen, she soon made it her haven. The thrill of being able to create something new and sharing it with others is what fuels her passion for cooking. The fact that her husband is a big foodie is just an added advantage! She believes that food is never just food: it is story telling, it is conversation. She blogs about her adventures in the kitchen at http://myweekendkitchen.in/
Participate in ‘The Green Foodie Recipe Challenge‘ for exciting hampers from 24 Mantra Organic and a chance to showcase your cooking at the BioFach India 2012 (29th Nov to 1st Dec, 2012). Send in your entries to firstname.lastname@example.org today!