Friday, November 8, 2013




  • Leek 1 big stalk cleaned and chopped
  • Broccoli florets about 1 cup
  • Ginger 1 tsp grated
  • Garlic 2 pods minced
  • Vegetable stock 4 cups
  • Butter 1 Tbsp
  • Peppercorns 8 to 9
  • Salt to taste


Melt butter in large pot over medium-high heat. 

  • Add Garlic and Ginger and sauté for about 30 seconds.
  • Now Add leeks and Broccoli florets and sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. 
  • Add 4 cups vegetable broth (readily available) to pot; bring to boil. Cover; boil until vegetables are tender, about 8 to 10 minutes.
  • Puree the soup in blender until smooth.
  • Thin  soup with more broth, if desired. 
  • Season with salt and pepper. 
  • Serve while hot with bread!

Preparation Time:20 minutes
Note:If vegetable stock is not available,You can just use water:-)since broccoli by itself gives a nice texture and flavour.

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