Minty Cream of Broccoli Soup for Christmas ( 薄荷西兰花奶油汤 )


    What sets this Broccoli Soup apart from the usual ones you find outside is the additional of Mint Leaves which makes this creamy soup so refreshing and appetizing!


    North Region, Singapore
    1 person made this


    • 500g Broccoli
    • 1 small Carrot
    • 2 – 3 sprigs Mint Leaves
    • 1 tsp Minced Garlic
    • 600ml Chicken Broth
    • 100ml Emborg Cooking Cream
    • 3 tbsp Plain Flour
    • 1 tbsp Extra Virgin Olive Oil or Camelina Oil
    • 1 tbsp Salt


    1. Remove outer layer of stem and cut up broccoli. Rinse.
    2. Chop off the head and tail of carrot and remove skin. Rinse and shred about a small part for presentation, and cut up the rest.
    3. Heat oil and stir fry the shredded carrot and few florets of broccoli till cooked. Remove and set aside for presentation.
    4. Saute garlic till fragrant, and throw in the rest of the vegetables.
    5. Add flour and salt, and stir fry for couple of minutes.
    6. Add chicken broth.
    7. Next, add cooking cream and mix well.
    8. Transfer to blender and mix well.
    9. Keep some mint leaves for topping and add the rest to the blender, and continue to blend. Texture depends on individual; we prefer to have a grainy texture. Remove and store in a container, and heat it up when ready to serve.


    ( Optional ) If you prefer to have a smooth texture, blend longer and then use a strainer to filter. Transfer to serving bowls. Top with broccoli, shredded carrots, and mint leaves, and serve your Minty Cream of Broccoli Soup piping hot or chilled.

    See it on my blog

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    It's so healthy & easy to make!  -  09 Dec 2017