Creamy Potato & Broccoli Soup Recipe – Coconut Milk & Dill

Last Updated on 2 months by Neha Deshmukh

Creamy Potato & Broccoli Soup Recipe – Coconut Milk & Dill

Introduction

Okay, let’s be real – sometimes you just need a cozy bowl of soup. This Creamy Potato & Broccoli Soup is my go-to when I’m craving something comforting, healthy, and surprisingly easy to make. I first whipped this up on a particularly chilly monsoon evening, and it’s been a family favourite ever since! The coconut milk and dill give it a lovely, unique flavour that’s a little different from your standard cream of broccoli. It’s seriously good, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s incredibly flavourful, packed with goodness from the broccoli and potatoes, and comes together relatively quickly, especially with the help of a pressure cooker. Plus, it’s naturally vegan and gluten-free (more on that later!). It’s the perfect weeknight meal or a lovely starter for a special occasion.

Ingredients

Here’s what you’ll need to create this creamy delight:

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 whole onion, minced
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 1 whole potato, chopped
• 400 gm broccoli florets
• 1 bunch dill leaves, roughly chopped
• 400 ml coconut milk
• 5 cups water
• 0.5 tsp garam masala powder
• Salt, to taste
• Pepper, to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Olive Oil Varieties: I prefer using extra virgin olive oil for its flavour, but any good quality olive oil will work.
• The Significance of Dill in Indian Cuisine: Dill (shepu or sowa) isn’t always the first herb that comes to mind when you think of Indian cooking, but it’s surprisingly common, especially in Maharashtrian and Gujarati cuisine. It adds a lovely freshness.
• Regional Variations in Coconut Milk Usage: Coconut milk is a staple in South Indian cooking, but it’s also gaining popularity across India for its creamy texture and subtle sweetness. You can use full-fat or light coconut milk depending on your preference.
• Understanding Garam Masala Blends: Garam masala isn’t a single spice, but a blend! Every family has their own version. You can find pre-made blends, or make your own for a truly personal touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in your pressure cooker over medium heat. Add the minced garlic and sauté until it smells wonderfully fragrant – about 30 seconds.
2. Now, toss in the minced onion and cook until it’s softened and translucent. This usually takes around 3-5 minutes.
3. Add the turmeric powder and red chilli powder. Sauté for another minute, stirring constantly, to really release those beautiful flavours.
4. Time for the veggies! Add the chopped potato, broccoli florets, and chopped dill leaves. Give everything a good stir to make sure the spices coat everything evenly.
5. Pour in the coconut milk and water. Add the garam masala powder, salt, and pepper. Give it all a good mix.
6. Secure the pressure cooker lid and cook on medium-high heat for 3 whistles.
7. Once the whistles have sounded, let the pressure release naturally. Don’t try to force it open! Once it’s safe, open the lid.
8. Now for the magic! Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
9. Serve hot or chilled, garnished with fresh coriander leaves.

Expert Tips

A few little things I’ve learned over the years:

• Don’t skip the sautéing step! It really builds the flavour base of the soup.
• If you want a richer flavour, you can roast the broccoli and potatoes before adding them to the pressure cooker.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

This soup is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already vegan! Just double-check your garam masala blend doesn’t contain any hidden animal products.
• Gluten-Free Confirmation: Naturally gluten-free!
• Adjusting the Spice Level: If you like things a little milder, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations (e.g., Navratri-friendly options): During Navratri, you can skip the onion and garlic for a satvik version.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving it:

• Serve with a side of crusty bread for dipping.
• Add a dollop of coconut cream for extra richness.
• Sprinkle with toasted pumpkin seeds for a bit of crunch.

Storage Instructions

Leftovers? No problem!

• Refrigerating: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes beautifully! Store it in freezer-safe containers for up to 2 months.

FAQs

Got questions? I’ve got answers!

• Is this soup suitable for babies or toddlers? Yes, but I’d recommend reducing the amount of chilli powder and ensuring it’s cooled to a safe temperature.
• Can I make this soup ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.
• What if I don’t have a pressure cooker? Can I use a pot? Yes, you can! Just simmer the soup in a large pot for about 20-25 minutes, or until the potatoes are tender.
• Can I freeze leftover soup? Yes, definitely!
• What other vegetables can I add to this soup? Feel free to experiment! Carrots, cauliflower, or spinach would all be delicious additions.