5. Broccoli and mushroom soup
You will need:
60g potatoes (cubed)
3 cups low-sodium vegetable stock
1 cup leek (thinly sliced)
1 cup broccoli florets
1 cup button mushroom (sliced)
2 garlic cloves (finely chopped)
2 tbsp unsalted butter
1 tbsp dried parsley
Salt and black pepper powder, to taste
How to:
Heat butter in a saucepan and fry leek and mushrooms until they turn crispy and light brown. Keep a few fried mushrooms aside for garnishing.
Add the vegetable stock and potato cubes into the saucepan and cook for ten minutes.
Add broccoli and cook the mixture on low heat for another ten minutes. Turn off the heat and set the saucepan aside.
Add the salt, pepper, and parsley. Blend the ingredients in a smooth soup using an immersion blender or food processor.
Transfer the soup into a soup bowl, garnish with fried mushrooms, and serve with toasted garlic bread slices or bread sticks.
6. Chili garlic broccoli and salmon bowl
You will need:
1 salmon fillet
1 lemon (sliced)
½ cup brown rice
½ cup broccoli florets (chopped)
⅛ cup light soy sauce
2 tbsp sesame seed oil
1 tbsp olive oil
1 tbsp chili garlic sauce
½ tsp garlic (minced)
2 cups water
How to:
Boil water in a saucepan over low heat. Add the rice, stir well, and let the rice simmer for 15 minutes with a closed lid. Set cooked rice aside.
Heat olive oil in a large skillet over medium heat and add two lemon slices, lay salmon skin side down. Cook covered for five minutes.
After five minutes, remove the lid and carefully flip the salmon. Cover and cook for another five minutes.
Prepare the sauce by mixing soy sauce, chili garlic sauce, sesame oil, and garlic in a small bowl.
Remove the lemon slices from the skillet, reduce the heat to low, and pour in the sauce and broccoli. Cover the skillet again and cook for another three minutes. Turn off the flame.
Put rice in a bowl and pour over salmon fillet and broccoli with sauce. Serve warm.
