If you’ enjoy the taste of mutton broth, you would definitely love the broccoli and sweet corn soup I made recently using mutton broth!
Broccoli was not a regular vegetable in our house till the Covid-19 breakout happened. It was then that we discovered that it was a powerhouse of vitamin C. So I started using broccoli in many of our dishes and what I assumed was another green vegetable, turned out to be a family favourite.
Yes I’m no more shy to say that I love broccoli in all its forms- raw, sauteed, pureed or cooked and so today I’m excited to share this recipe with you. It’s a semi-clear broccoli and sweet corn soup made with mutton broth.
Many soups are made in vegetable or meat broth and we all know the benefits of a mutton broth especially in the flu season. Mutton or any meat broth for that matter, brings a lot of taste to any dish because of its rich flavours.
In this case, the mutton broth was a leftover broth, from another dish (Mutton Soup Pulav). The broth can be made independently as well, the recipe of which I have included in this post.
This soup is semi-clear since I blitzed up half the broccoli to give it more taste and colour.

Broccoli and sweet corn soup recipe made with mutton broth
Ingredients
For mutton broth
- 1 cup mutton pieces with bones if possible
- 1 medium onion
- 1 medium tomato
- 1 green chilli
- 1/6th tsp ginger
- 1 peppercorn
- 1 clove garlic
- 1/2 cup chopped coriander leaves
- 1 tsp lime juice freshly squeezed
- 4 cups water
For soup
- 4 tbsp olive oil
- 1 500g broccoli stems and florets
- 6 cloves garlic
- 1 big onion
- 1 tbsp pepper powder or as per taste
- 1/2 cup cooked sweet corn
- 1 cup water or as required
Instructions
For the mutton broth
- Clean and cut up mutton
- Put the mutton with bones and all other ingredients with water in the pressure cooker or pot and cook till mutton is tender.
- Keep it aside and allow it to cool down a little. (You can start working on your soup in this time)
- Once it cooled down to a temperature that you can handle, remove the mutton pieces and bones. Discard the green chilli. You can use the mutton pieces for some other dish.
- Next strain the broth, using a slotted spoon and separate the cooked vegetables from the liquid. Keep both of them aside
For the soup
- Wash and cut the broccoli in to bite sized pieces (stems and florets). Scrape off the extremely hard parts.
- Slice up the garlic cloves into thin pieces
- In a separate pot, heat up some olive oil or butter
- Add the garlic cloves and finely chopped onions. Saute till the onions become golden brown
- Add all of the broccoli pieces and roast till they are cooked
- Now take a few spoons of the broccoli pieces that you want to keep for the crunch. The rest we will keep for blitzing.
- Once you've kept a few pieces aside, add the cooked vegetables from the broth and give it a stir.
- Grind this mixture in a blender or mixer till it's a nice green paste.
- Transfer the paste back into the pot, add the strained liquid from the broth, add the cooked sweet corn and cook for another 2-3 minutes.
- Add pepper powder
- Add more water or not based on the consistency that you prefer
- Finally add the roasted broccoli pieces
Notes
- If you’re a vegetarian you can use vegetable broth for this recipe.
- It wouldn’t take much time if you make the broth earlier
- You can blitz all of the broccoli pieces to get a creamy texture. We like to have a crunch in our soups so we did it this way.
- You can also add cheddar cheese or cream in the final step and make it more tasty.
If you try this recipe do tag me on Facebook @beingrubitah or Instagram @healthy_indian_meals or on Twitter @BeingRubitah to connect and celebrate the joy of eating home made healthy food!
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Hello!!
I am Rubitah, a former social worker turned content writer and blogger. Over the years through my profession and personal life, I have realized that love and prayers can do wonders to a family life, once you come to terms with your own self and surrender to God. Do you relate to me? Then I’m sure you would like what I post here. Read more
