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broccoli and sweet corn soup recipe| soup with mutton broth |Being Rubitah recipes
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Broccoli and sweet corn soup recipe made with mutton broth

This semi-clear soup made with broccoli and mutton broth is healthy, delicious and just what you need to get an immunity-boost for your body.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: Indian
Keyword: soup recipes, vegetable soup recipe
Servings: 2
Calories: 40kcal

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.