Cream of Broccoli Mushroom Soup

Method

Heat oil in a pressure cooker.

Add cumin seeds and pepper corns.

Once these start to crackle, add the cut broccoli and mushrooms.

Saute the vegetables for about 2 minutes over medium heat.

Add 2.5 cups of hot water and salt to taste.

Cover the lid and cook for two whistles. Then Remove from heat.

Once it cools down a little, open the lid and mash the vegetables using a hand blender.

Strain the mixture with a medium sieve.

Garnish with fresh cream and coriander. Serve hot.