Name: Broccoli Soup
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 3 kg Broccoli (Fresh, chopped into florets); 5 large Onions (Finely chopped); 1.5 kg Potato (Peeled and diced); 10 cloves Garlic (Minced); 5 liters Vegetable Broth (Low-sodium preferred); 1 liters Yogurt (Curd) (Can substitute with coconut milk for vegan option); 5 tbsp Olive Oil (For sautéing); 3 tsp Salt (Adjust to taste); 2 tsp Coriander Seeds (Adjust to taste)

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How to Prepare

Heat olive oil in a large pot over medium heat.
Add chopped onions and garlic, sauté until translucent (about 5 minutes).
Add diced potatoes and broccoli florets, stir for 2 minutes.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes or until vegetables are tender.
Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
Stir in heavy cream, salt, and pepper. Heat through for another 5 minutes.
Serve hot, garnished with a sprinkle of cheddar cheese if desired.