We’ve been planning to expand the lifestyle section of this blog for a long time now. I’ve been dreaming of adding healthy, wholesome and delicious vegetarian recipes, DIY skin care, clean beauty and detoxifying how we live. I’m super excited to launch this lifestyle section as it’s things I do personally at home and am really passionate about.
I work late at my studios every weeknight. Usually after 09:30 pm or 10:30 pm depending on what’s happening at the studio. Bollywood dance nights are always late nights and I need to have dinner after all the cardio workouts. So coming home to a warm soup on a cold night is one of my favorite things to do. Since I can remember I’ve loved soups. They are a no fuss, wholesome meal and get done in no time.
Sharing one of my all time favorite soup recipe here. It’s super easy to make, packed with goodness and tastes super yum. Suitable for vegetarians and vegans. And you can make this dish your own each time.
Benefits of broccoli
Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. And my favorite way to eat it is to have it in a soup or roasted. We’ve all heard broccoli is good for us right. But just in case you don’t remember. Here it is again…
Vitamin K – is essential for the functioning of many proteins involved in blood clotting
Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.
Fiber – diets high in fiber promote digestive health. A high fiber intake can also help lower cholesterol.
Potassium – a mineral and electrolyte that is essential for the function of nerves and heart contraction.
Folate – is necessary for the production and maintenance of new cells in the body.
- 2 heads of broccoli, chopped roughly
- 1 carrot, ,medium sized
- 1 onion, medium sized
- 1 potato, small
- green peas, handful
- vegetable stock or water
- milk (vegan or non-vegan), 3 tbsps
- Cumin powder, 1 tsp
- salt and pepper to taste
- Parmesan optional
- Turn on your instant pot to pressure cook for 8 minutes. You can also use a pressure cooker if you don’t have an instant pot
- Roughy chop all vegetables and add them to the instant pot
- Add vegetable stock or water. Just enough to cover the veggies. If you want a thinner consistency add more water or stock
- Add salt and pepper to taste
- Let it pressure cook
- Once cooled, blend all the veggies with a blender of your choice. I use a hand blender
- Transfer into a skillet, add the milk or cream, cumin powder, cheese and check the seasoning. I like to add more heat with some red pepper flakes too
- Let it simmer for 5 to 7 minutes on low – to allow the milk, cheese and spices to combine well
- Serve when hot. I like add a hint of lemon juice and some cheese right before serving
I usually have this soup ready in under 20 minutes. Lesser if I’m more intentional about it. I usually make a big batch so it lasts a couple of days. Do you have a winter favorite soup? Let me know in the comments below if you make this or if you have a favorite that I should try.