Spiced Broccoli Dill Soup

I know it’s summers here and nobody wants to have soups on a hot afternoon or night, when the temperatures are fluctuating between 40-45 degrees and the humidity is a good 80 percent. But I beg to differ. I love soups even during summers. Making them may not be the best experience, since the kitchen turns into a mini furnace during this season. But I always rely on my pressure cooker for my soups. So after the initial sweating of the garlic and onion, I end up dumping everything into the cooker, closing the lid and running away from the kitchen into the A/C-switched-on-hall! 😀 Once I finish counting the whistles, I come back, switch it off and run away again. After half an hour, I come back to blitz it, and serve it warm. Sometimes I make it in advance and keep in the fridge for having cold soup the next day! After all, it’s not necessary that soups need to be hot or warm, isn’t it? Except for a few of them, yeah… 😀

A big head of broccoli and a big bunch of dill leaves got picked up because they looked pretty to me at that moment. How many of you do this? I feel it is not only a illness for food bloggers, but for foodies who love to cook as well! I better not talk about my burgeoning grocery bills, thanks to my fidgety fingers! OK, so coming back to the broccoli and dill, I racked my head to cook them quickly since I also have this bad habit of forgetting my veggies in the fridge and pulling them out rotten after a couple of weeks. 🙁 I didn’t want to go for parathas (too much work…) or rice (nobody would have for dinner!), so the natural lazy intent was to make soup out of it. Leaving aside the kids, the men love soup and I also love soup, so it had to be soup! With minimal spices and time, I got this delicious curry-like soup in hardly any time! The best thing is that the lone potato and the coconut milk gives the soup an amazing flavor, that you would wish for more and more of it. I must tell you that this soup tasted much better cold and on the next day!

I bought a portion for my colleague and as he had it, he commented, “It reminds me of my mom’s stew”. His mother had passed away end of last year and that statement did give me goosebumps. Off to the recipe…

5 from 1 vote

Spiced Broccoli Dill Soup

Course Soup

Cuisine Continental

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 -8

Author Rafeeda

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic minced
• 1 onion minced
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 potato peeled and chopped
• 400 gm broccoli florets separated
• 1 large bunch dill leaves cleaned
• 1 can 400 ml coconut milk
• 5 cups water
• 1/2 tsp garam masala powder
• Salt and pepper to taste
• Coriander leaves for garnish

Instructions

• Heat oil in a pressure cooker. Sizzle the garlic. Saute the onion till soft.
• Add in the turmeric and red chilli powder and saute for a minute.
• Add the potato, broccoli and dill leaves and toss it up well.
• Add the coconut milk, water, garam masala powder, salt and pepper.
• Close the lid and pressure cook on medium-high flame for three whistles.
• Switch off and allow the pressure to go by itself.
• Open the lid, using a hand held blender, blend the soup till smooth.
• Serve hot or cold with a garnish of coriander leaves.