Ingredients:
2 tbsp butter
1 cup onion
3 cloves garlic
1/4 cup shredded carrots
1 cup fresh broccoli
1.5 cups water
2 tbsp besan flour
1/4 cup cheddar cheese
salt and pepper to taste
Method:
1. Melt the butter in a pressure cooker over medium fame. Add minced garlic, diced onions, and sauté till the onions turn translucent.
2. Add the flour and sauté for a minute, stirring constantly, until it is cooked.
3. Then add the shredded carrot, chopped broccoli, salt, crushed black pepper, and water, and give it a stir.
4. Cook everything in a pressure cooker for 2 minutes.
5. Let it cool down for 5 minutes.
6. Puree in the blender till it becomes a fine paste.
7. Add cheddar cheese to the puree and stir for 2-3 minutes until the cheese melts.
8. Add the salt and pepper and let the soup simmer for 2 minutes.
9. Broccoli cheddar cheese soup is ready to serve.
