Creamy Broccoli Paneer SoupVeg

1

Roughly chop the red onion and the white parts of the spring onions.

2

Set the spring onion greens aside for later.

3

Heat butter in a pan. Add the chopped red and white onions, garlic cloves, and green chillies.

4

Sauté on medium-to-low flame for a few minutes until softened.

5

Roughly chop the broccoli florets and add them to the pan. Sauté for a few seconds until the color begins to change.

6

Pour in enough water (or stock) to cover the vegetables.

7

Add salt and pieces of processed cheese for creaminess. Stir in the reserved spring onion greens.

8

Allow the mixture to simmer for 15 to 20 minutes. Do not cover the pan to prevent the soup from becoming discolored.

9

Add most of the cubed paneer to the pan, keeping a few pieces aside for garnish.

10

Mix and let it cook for another 2 minutes.

11

Once the broccoli is tender, process the soup into a puree.

12

You can blend it until fine for a smooth consistency or leave it slightly textured as preferred.

13

Pour into bowls, top with the remaining paneer chunks, and serve warm.