Broccoli Soup with Basil & Cinnamon
-1 to 2 tsp olive oil
1 onion, diced
4 cloves garlic, minced
250 grams broccoli, sliced into rounds
4 cups vegetable or chicken Stock,
100 grams sliced mushrooms,
1/2 cup frozen corn
1/2 cup peas
4 tsp dry basil
1/2 tbsp Cinnamon Pd
1 tbsp orange juice
Salt and pepper to taste
Heat olive oil (can replace with broth or water) in large soup pot, sauté onions, once translucent add garlic, stir for a minute, add broccoli till tender. Stir frequently and add broth if needed so nothing burns.
Add rest of stock. Turn off heat. Stir.
While soup is cooling, sauté mushrooms in a small hot pan using just water to sauté (a few tablespoons at a time). Once mushrooms are soft turn off pan and put aside till soup is pureed.
Now add soup ingredients to blender and make soup.
Put soup back into large pot, add corn, peas and cooked mushrooms.
Add in basil, cinnamon pd, salt and pepper to taste.
Remove it in a Soup Bowl and garnish with 1 tbsp of orange juice
Serve Hot