Triple Treat: Broccoli-Carrot-Potato soup

 If ever you wanted  your carbs. fibers, vitamins and disease-fighting nutrients, all in one great tasting, radiantly colored bowl, you cannot do better than this.

In one of my many serendipitous moments in the kitchen, I chanced upon a much depleted head of broccoli and a lonesome potato, both sadly in need of company. And then, just as if to complete the picture, there was just these two carrots left out of a huge bag of organic carrots.

A quick web trawl threw up this super easy recipe by  Amy Swenson, I was quite taken in by the idea of substituting potatoes for cream.

A little more improvisation and a few more spices and  voila, here was the closest I could get to a perfectly creamy vegetable soup, just right for those long winter nights. 

Just remember not to boil the broccoli too much, for heat destroys some of those legendary cancer-fighting sulphur compounds that make this luscious green vegetable a super food.

And, as I always say, do not peel the potatoes or carrots. Keep skins on.

Serves 3-4

Cooking Time: 20 minutes

Ingredients:

1 medium head of broccoli or 2 cups of frozen broccoli florets

1 large potato, boiled and chopped
1 large carrot, chopped

1 medium red onion, chopped

2-3 cloves garlic, chopped

1 tsp ginger garlic paste

2 tbsp olive oil

4 cups vegetable stock or broth

1 tsp cayenne pepper

1 tsp cumin powder

1 tsp coriander powder

1 tsp dried onion powder

A pinch of turmeric

A pinch of cinnamon powder

A pinch of  of nutmeg (just for a dash of flavor, too big a piece will be overkill)

Salt to tase

Black Pepper to taste

Instructions:

 1) Chop the potato into medium-large cubes.

2) If you are using a broccoli head, discard the stems and chop the florets into bite sized pieces.  The stem can be used separately to make  vegetable stock. 
3) In a small pan, heat the olive oil on medium low, fry the onions and garlic till onions turn mushy and the garlicky smell is gone.

4) Add the ginger-garlic paste and fry for one more minute.

3) In a crock pot, bring the stock/broth to a boil, add the broccoli, carrots and potatoes, all the spices, turmeric and salt. 
5) Once the broth starts boiling, toss in the sauteed onions and garlic, lower flame and simmer for 5-7 minutes till vegetables are semi-cooked.

6) Puree the mixture in a blender.

7) Return to crock pot or a slow cooker.

8) Taste for salt and seasonings. Add onion powder

7)  Bring to boil and turn to simmer for 5-7  mins (if using a crock pot) or on low setting for 20-30 minutes if using a slow cooker

8) Turn off heat, transfer to soup bowls and serve with grated cheese or sour cream topping.