Broccoli Cheese Soup

Ingredients:

Broccoli florets - 1 cup

Carrot (medium) - half

Onion (small) - half

Garlic pods - 2

Cinnamon - half inch piece

Cloves - 3

Anise - small piece

Nutmeg - small piece

Bay leaf - half

Ground black pepper - 1/4 tbsp

Salt - as per taste

All purpose flour (Maida) - 1 tbsp

Water - 2 cups

Shredded cheese - 2 tbsp

Butter - 1/2 tbsp

Procedure:

1. Wash, clean and chop broccoli in to medium sized florets. Similarly chop carrot in to 3-4 pieces.
2. Add cinnamon, cloves, anise, nutmeg, bay leaf along with broccoli florets and carrot pieces in to a pressure cooker containing 1 cup of water. Wait until one whistle and switch off the flame.
3. After some time, open lid, separate the water (do not discard the water)  and remove all the spices.
4. Grind broccoli florets and carrot together to form a fine paste.
5. Now take a wide cooking vessel, heat butter and add finely chopped garlic and onions. Saute until the onions are tender.
6. Add the separated water and prepared broccoli paste in to onions and boil for some time.
7. Mean while mix 1 tbsp of maida in a cup of water and prepare a smooth solution without any lumps.
8. Add this slowly by continuous stirring in to boiling mixture.
9. Add salt, pepper and boil it for few more minutes. Finally sprinkle cheese and serve hot.