### TranslatedIngredients: 300 grams Singhade (water chestnut) - boiled and peeled,1 Broccoli - head,3 cloves Garlic - chopped,1 cup Milk,1 teaspoon Dried oregano,1 teaspoon Rosemary,1 teaspoon Black pepper powder,Salt - to taste,2 tablespoon Bean Sprouts - to garnish ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Broccoli & Water Chestnut Soup Recipe, we will pressure cook the water chestnuts with water for at least 8 whistle and allow it to rest for few seconds until pressure releases naturally.Once done take the water chestnuts out and peel off the black skin and keep the seeds aside. Chop them into half.Pressure cook the broccoli with little water separately for 1 whistle and set aside.Blitz the broccoli and water chest nut into a blender along with ½ cup milk to a smooth paste.Transfer the blended paste to a saucepan, add a little more milk to adjust the consistency, season well with salt and dried herbs and bring it to a boil.Before serving sprinkle some pepper powder and add beans sprouts and serve.Serve the Broccoli & Water Chestnut Soup Recipe along with garlic bread or Crispy Eggless Pinwheels Bread to enjoy your meal.