In some attempt to make our meals healthier, at one point, we were on a soup and salad diet. We don't do it on an everyday basis now, but we intend to in the new year. Salads form a big part of our meals on days when we are not hardpressed for time. Soups make for easy dinners. I don't like to look at soup as an appetizer, I look at it as a meal in itself. Most dinners at my parents' place would be some vegetable soup and crackers.
I remember seeing Nupur's post on Broccoli Soup made in the microwave. I couldn't access her blog to follow the recipe, but decided to try my hand at this. I had a packet of mushrooms at hand and wanted to use the two together. Along with some flavoured crackers, this soup made a wonderful weekday dinner.
1 cup Broccoli florets
1 cup Mushrooms
1 cup Milk
1 tsp Basil
1 tsp Parsley
Salt and Pepper to Taste
Cook the broccoli and mushrooms in a covered microwave dish with a little water for 5 minutes on high. Cool a little and blend to a paste.
Heat the milk and blend in the broccoli mushroom paste. Add the salt, pepper, basil and parsley and bring to a boil. Serve with toast or crackers.
This soup is ready in less than half an hour and is capable of filling you up. This is a lifesaver on days when you get home late and still want a hearty home cooked meal. Since both these vegetables are in season, I plan to make this more often.