2. After blanching, drain the brocolli florets. reserve the water used for blanching the brocolli.

3. Heat the same saucepan used for blanching. add 1 tbsp butter and 1 tbsp olive oil. add 3-4 cloves of chopped garlic. saute for a minute.

4. Then add 170 gms diced onion. give it a quick stir. add salt and crushed blackpepper as per taste. cook for 1-2 minutes until onions soften.

5. Then add 1 diced carrot. stir well and cook for 2 minutes.

6. Pour in 3 cups of water reserved after blanching. cover the pan and let it come to a boil.

7. After 3 minutes of boiling switch off the flame. remove from heat and add in the blanched brocolli.

8. Using an immersion blender to make a smooth paste.

9. Heat a large saucepan & add 1 tbsp butter. add 1 tbsp all purpose flour. keep whisking continuously until the flour cooks for about 2 minutes. keep the flame on low.

10. Gradually, add 1 cup milk or light cream. keep stiring constantly to prevent any lumps. cook until the sauce thickens and attains a smooth creamy texture. sauce is ready!

11. To this sauce add in the pureed brocolli. stir well to combine all the ingredients. simmer for 2-3 minutes.

12. Add 1/4 tsp roasted cumin powder, salt and crushed blackpepper as per taste, 1 cup grated parmesan cheese. switch off the heat.

13. Pour it into the soup bowl. garnish with some grated cheese, freshly ground blackpepper and some fresh cream.