Broccoli soup

Every time there is broccoli with dark green heads and crisp stalks at our local shop, I pick one. Broccoli in any cooked form is welcome in our home.

Broccoli is a cross between cauliflower and pea. It contains a lot of phytochemicals which help ward off disease. All of the florets, its stem and side shoots can be used in dishes. A short cooking time brings out the best flavor and green color of the broccoli. I prefer to steam. 

Leek, the white part - 1, thinly sliced
Garlic - 2 pods, crushed
Ginger - 1 inch, grated
Olive oil - 4 Tbsp
Broccoli - 1
Carrot - 1. peeled and thinly diced
Potato - 1, peeled and thinly diced
Chicken soup cubes - 3
Water - 2 cups
Salt - 1 tsp
Turmeric powder - a pinch
Pepper - 1/2 tsp
Fresh coriander leaves - a few

Blanch broccoli florets and its stems with a pinch of turmeric, salt and warm water.

Steam broccoli, carrot and potato until they become soft.

Heat oil in a large saucepan over medium-high heat. Add ginger, garlic and leek. Saute until softened, 5 minutes.

Into this crumble soup cubes and add water. Add the spices. Stir around to combine. Allow to cool.

Puree soup in a blender and return to pan. Simmer for 3 minutes. Ladle soup into bowls and garnish with coriander leaves.