Broccoli Pumpkin Soup

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  • Broccoli
    : 2 cups
  • Pumpkin
    : 1 1/2 cups
  • Sweet Potato
    : 1 cup
  • Garlic pods
    : 4
  • Salad onion
    : 1/2 cup
  • Basil
    : 1 tsp
  • Fennel seeds
    : 1/2 tsp
  • Pepper powder
    : 1/2 tsp
  • Coriander/Cilantro
    : A generous amount
  • Almond meal
    : 3 tbsp
  • Quinoan flax seed mix
    : 2 tbsp
  • Almond milk (optional
    : 1/4 cup
  • Pine nuts roasted and crushed.
    : 1 tbsp


Winter this time has been a bit severe in our part of the world. Its one of the beautiful seasons. I just love winters. For the last three-four days we have seen extreme cold and strong breezes here in Dubai. If you’re wondering what made me publish my usual Monday edition late… I was literally feeling lazy and wanted to enjoy the cold weather to the fullest. Alas! its a far away dream for me. I can’t sit and relax. Wanna know why? Its exam time! My naughty lil brats are going through their last semester with exams and exams and exams..So I thought this is the best time to go for a simple post. A healthy recipe which suits the climate. What else is a better option than a hot vegetable soup which is loaded with all the contents of a healthy diet. Killing two birds with one stone. I made this for our guest Mr. Ricardo this weekend (hi, Ricardo!) and he just loved it. He requested me to post this recipe. Enjoy this hot soup in the winter and stay healthy..


Cube all the veggies. slice onions.



Combine all the ingredients till cilantro in a cooker. Pressure cook for 3 whistles. Switch it off.Allow it to cool down half way through.



Blend the soup mixture along with almond meal, quinoa and flax seed mix.



If you feel that the soup is thicker in consistency, add the almond milk to dilute it.Transfer to a sauce pan. Heat it till the boiling point. Adjust seasoning.Serve with the crushed pine nuts

5&6Happy Cooking

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