Mushroom & Broccoli soup

This soup has been a life saver for me. You know, some days when you have been eating heavy the whole day and want something light, but a cold salad doesn't sound very satisfying? This soup is perfect for such days. It's low on calories and yet so creamy and filling.

This soup is not the ones where you need to slow cook for hours before it's ready. Its totally instant, one pot and only a very few ingredients are required. Shall we get started?

Ingredients:

2 cups- Broccoli florets

1 cup- white mushrooms (chopped)

1 medium size- onion (finely chopped)

1 medium size- Potato (finely chopped)

3-4- Garlic cloves (finely chopped)

2 cups-chicken/vegetable/beef broth

1 tsp- crushed black pepper

1 tbsp- oil

1/4 Cup- milk (I use 2% milk)

2 tbsp- Grated Parmesan cheese (optional)

salt (As per taste)

Method:

1. Heat oil in a pot, add chopped onions and garlic and saute for 2-mins

2. Add chopped potatoes (remember, the smaller you chop them, the faster it will cook.

3. Add salt and crushed black pepper, cover the pot and let it simmer on medium low heat for 5-6 mins. If you feel the onions may burn, add 3-4 tbsp of broth.

3. Then, add mushrooms, broth and broccoli florets and let it cook for 8-10 mins or until the broccoli stem feels soft.

5. Let the soup cool for a bit, then, with the help of hand blender, blend it all really well.

6. The potatoes should help thicken the soup by now. Now, put the heat back on medium and add the milk.

7. Let the soup simmer for 3-4 mins. Add some cheese if you like!

This soup stays well in fridge for 2 days. I always make extra and have it the next day with some grilled chicken or vegges on the side..Yummm! 

You need to try this soup, guys! It's going to be your new to go soup for sure.