I guess you also have a list of food which you always hate without any valid reason behind it. And once upon a time soup was on the top of my list. In my childhood days I used to have soups only on a cold evening or during fever. I believe the later occasion actually made it one of my enemies. Only guessing as it’s really hard to remember those dizzy days of fever.
But as mood swing is part of my life, rapid changes of my taste buds is also a part of it. And not to mention soup has already sneaked in my favorite list. Though these days I enjoy various soups once/twice in a week (Yeah that much favor is just fine with the ‘soup’ otherwise it will be over loaded with my love.) I never realized that I had no soup post at all in my blog. Somehow I neither ever captured any picture of my those beautiful (!!!) soups nor wrote down any recipes. And the worst part is when a fellow blogger had asked me for it I figured out this mistake.
So here I am fixing this mistake by writing this blog post. As St. Patrick’s Day is fast approaching I couldn’t think of anything other than a green soup. As I had some fresh broccoli in my pantry I used it wisely and prepared this Creamy Broccoli Soup with Roasted Corn. But hang on it’s not another soup loaded with cheese and cream. It’s completely cheese and dairy free. Now I’m talking I guess. Why wait longer when you can check them out now!
Check out this delicious recipe of Creamy Broccoli and Roasted Corn Soup without Cheese.
Preparation Time: 10 mins
Cooking Time: 20 mins + 10 mins (Cooling Time)
Total Time: 40 mins
Yield: 2 servings
Broccoli : 250g, finely chopped
Frozen corn kernels : 1 cup
White onion (medium) : 2, thinly chopped
Garlic cloves : 6-7, finely chopped
Whole garlic cloves : 6-7
Dried oregano and rosemary : 1 tsp of each
Red chili flakes : 1 -2 tsp (depending on your taste)
Black Pepper powder : 1 tsp
Olive oil : 1 + ½ tbsp
Salt to taste
Light Coconut milk : 2 cups
Thick coconut milk : ½ cup or coconut cream: 2 tbsp + 1 tsp (optional; for garnishing)
Wash and clean corn kernels and the whole garlic cloves; pat dry with kitchen towel. Take a 16” aluminum foil. Fold in the middle to form an envelope. Place the corn kernels and cloves in the middle. Pour 1 tsp of oil on it. Now close the envelope by curving the foil inwards and shake gently to coat the corn and garlic with the oil.
Place the envelope in the preheated oven at 2200C for 20 mins or grill them until golden brown. Remove the foil and allow it to cool on a wire rack.
Remove the foil and allow it to cool on a wire rack.
In the meanwhile take a medium saucepan and place it on medium flame. Pour rest of the oil in it.
Add the chopped garlic and sauté for 1 min.
Before garlic changes the color add chopped onion.
Sauté for 5 mins or until onion is translucent on medium-low heat. Don’t let it brown.
Add chopped broccoli into the pan and continue frying on the same heat for 1 more min.
Now pour the light coconut milk and stir on medium flame. Bring it to boil and then simmer until broccoli is cooked thoroughly. It will take approximately 10-15 mins depending on how finely you chopped the broccoli.
Once broccoli is done switch off the flame and mix the heavy coconut milk or coconut cream and stir. Adjust seasoning and mix the herbs, chili flakes and pepper powder.
If you love your soup with chunky veggies then you are done with the soup. But if you are like me who loves the smoothness of the soup allow the soup to cool a bit. Then transfer it to a blender and blend depending on how smooth you want your soup. I blended to super smooth creamy soup.
If you are blending the soup then put it back to the saucepan and heat again. Allow it to simmer for 4-5 mins and switch it off.
Now arrange the half of the roasted corn and garlic into the serving bowl. Pour the soup over. Drop 1 tsp of coconut cream in the middle of the surface. Top with rest of the roasted corn and garlic.
Serve hot or warm. Enjoy!!!
I’m sending this recipe to the Fall Linky Party @ http://buttercream-bakehouse.com/2013/09/fall-chili-party.html