Actually soup is something wonderful during the winter time and it has a way of warming you up from the inside especially when it is extremely cold outside.
I very much love broccoli and I hope everyone likes this very much also. You can do this in a pressure cooker which is 15 minutes after the safety button pops up. Also do not forget to turn the heat off and let the pressure cooker stand to let the pressure escape then you can open it safely. Slow cooker method is on low for 3 to 4 hours and regular stove top is for 4 minutes. Which ever method you prefer, you will need to add 1/4 cup of oil of sunflower, safflower, olive. peanut, corn, canola. grapeseed or avocado.
In mortar and pestle add 1 pinch of black peppercorns and celery seeds only which gets ground in to a coarse powder then add this to the pot. The rest is pretty much a rough chop. It is 3 or 4 heads of broccoli, 3 potatoes that has been scrubbed and quartered, 2 cloves of garlic, 1 onion or shallot or 4 green onions, 1 pinch each of tarrogan, white pepper, red chili powder or 1 drop of hot sauce, 3 dashes of maggi or knorr aroma, either 1 pinch of pink salt, vegtea seasoning, seasoned salt or 1 bullion cube, 2 pats of butter, 1 gallon or 4 liters of water.
However method you want to use as mentioned above, just keep in mind the veggies must be soft. Also it can not be dry and the potatoes is used as a thickining agent. Let the soup cool a little and use an immersion blender to blend the vegetables. Add 1cup of milk and turn the heat back on and let it heat up again. With slow cooker method you have to turn it back on low for a 1/2 hour or until hot. With pressure cooker and regular stove top method for which I used, there is no need to put the lid back on that it can cook for an additional 5 minutes then the heat is shut off.
Enjoy this with crackers or even crusty bread. This soup is really amazingly simple as well as delicous. However if you want a variation with cheese melted in to this soup would be lovely too. Just add 1 handful of grated cheese of your choice in to the soup and let it melt and be sure to stir to evenly distribute it. It is not wise to put the cheese in when this is at the cooking stage because it will scorch and burn and it will ruin the soup. So get in to your kitchens to kill time while on quarentine and enjoy making and eating this lovely soup.
