Broccoli soup

Broccoli is a veggie that I love in any form but there a lot of people who just are unable to bring themselves to enjoy eating this versatile veggie...I think you do need to find a way to get into your system somehow because the health benefits are varied and many ! Cooked broccoli offers more benefits than raw,however I don't mean for you to deep fry them...a light steaming or a quick stirfry or blanching will suffice !

Cooking the vegetable increases the indole content by freeing a crucial enzyme.Broccoli in addition to being high in vitamin C also contains phytochemicals-beta carotene,sulphoraphane and indoles which protect against or slow the growth of some types of cancer ! Being high in Vitamin C .it helps in the absorption of iron from eggs,meat and fish...so it's a good side dish to have...like Orange Juice goes with eggs for breakfast !!!
I have no doubts that you will enjoy this soup...take it from me, from the age groups of 6-60 have licked the bowl clean :))
Ingredients
Broccoli -1/2 a kilo
Onion-1
Veg stock -5 cups
Salt,pepper
Milk-1/2 a cup (optional)
wholegrain bread-3 slices,cut into croutons and toasted in the oven until crisp
Fresh red chillies(optional)-sliced and lightly sauteed in olive oil
Veg stock for broccoli soup
Water-6 cups, carrot-1 , onion-1,bay leaf-1, garlic cloves-3,whole peppercorns-10,salt.
This can be left, after coming to a boil,on a slow simmer for half an hour or...
This can also be put in a small pressure pan,about 5/6 whistles...and then let it cool before u open the lid.
This stock can also be made ahead of time and frozen in an ice tray...for other soups you can also add some celery and herbs like parsley...when u make the soup just add as many cubes as you need directly into the pan !
Method:
Cut the broccoli into florets
Chop the onion finely
Strain the veg stock and set aside reserving the carrot,onion,garlic and peppercorns
Now heat a large pan,add a dash of oil,lightly saute the onions until soft,add the broccoli and stir through for 2 minutes,now little by little ladle the veg stock in...add salt and pepper,let it come to a boil
Take off heat and set aside to cool.
Puree it in a blender/mixer...smooth or chunky depending on your preference....check for seasoning.
Pour mixture back into the pan,add the milk,check for taste and warm through gently.
Ladle into bowls and garnish with the bread and chillies...colourful and YUM ;D

Note; If you are not using the milk,puree it to a smooth consistency and gently heat before serving !