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Broccoli and mushroom soup recipe

Broccoli is one of the most attractive-looking veggetables in the supermarket — you can’t help but be drawn to its bright green colour! Plus it’s packed with nutrients such as a high fiber content — which helps with digestion, Vitamin C and K, as well as calcium and beta-carotene. Even better — it’s delicious boiled, steamed, or fried! We love pairing broccoli with mushrooms, which also contains beneficial nutrients such as Vitamin D and potassium, which helps the body to maintain a regular and healthy blood pressure. This easy-to-make, broccoli and mushroom soup recipe perfectly marries the two ingredients for a perfect meal any time of the day!

Ingredients:

  1. 1 bunch of broccoli (cut into small pieces)
  2. 1 medium can of button mushrooms (drained and cut into pieces)
  3. 5 – 6 pieces of prawns (peeled, cleaned and cut into pieces)
  4. A mixture 1 medium sized onion and 2 cloves of garlic and
  5. ½ cup of dried anchovies (wash first) pounded together
  6. 1 tablespoon of vegetable oil
  7. Salt to taste

 

RELATED:  Simply delicious cream of tomato soup

Preparation:

  1. Rinse all ingredients.
  2. Heat the oil in a pot and fry the pounded mixture of onion, garlic and dried anchovies over medium heat until it is fragrant.
  3. Add the prawns and fry for a minute before adding in both broccoli pieces and mushrooms.
  4. Stir all ingredients together until everything is mixed well.
  5. Add in water until everything is covered, then cover the pot. Leave the pot to simmer.
  6. Soup will be done once broccoli is cooked.
  7. (Add ½ a tablespoon of cornflour if you desire the soup to be a bit thicker)

 

RELATED: Thomson Medical Center’s famous fish head and green papaya soup

Notes:

Recipe is adapted from waspada.co.id and myresipi.com.

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