CREAM OF BROCCOLI AND BURNT GARLIC SOUP

Ingredients

Broccoli, cut into florets 1 medium Garlic, halved horizontally 10-12 cloves Olive oil 2 teaspoons Onion , chopped 1 medium Bay leaf 1 Potato, peeled and chopped finely 1 medium Vegetable stock 3 cups Salt to taste Black pepper powder to taste Milk 1 cup Red capsicum, chopped 1 small

Method

Heat one teaspoon olive oil in a pan, add garlic and sauté till the garlic is burnt. Add onion and bay leaf and continue to sauté for a minute.Add potato, vegetable stock, salt and pepper powder. When the mixture comes to a boil, cover and cook till the potatoes are done. Remove the bay leaf and add broccoli florets. Stir and bring it to a boil again. Simmer for two minutes. Using a hand blender, blend the mixture to a smooth puree. Alternatively you can take it off the heat and blend in a blender till smooth. Add milk and bring it to a boil. Heat remaining olive oil in another pan, add red capsicum and sauté for a minute. Serve the soup piping hot in individual soup bowls, garnished with the red capsicum.