Grilled Broccoli
Seared broccoli gives plenty of fiber and keeps a firm texture, while avocado adds gentle fats and makes the dish more filling. The two vegetable soups work as a light warm sauce and bring more flavor without heavy ingredients. The result is bright, spiced, and still fairly light.
First prepare lecho pureed soup (30 g) and roasted vegetable curry soup (30 g) if they are not ready yet. Warm both soups separately over low heat for 2-3 minutes, just until hot but not actively boiling.
Cut broccoli (100 g) into large florets and slice a few flat pieces from the stem so they are easier to sear. Heat a skillet and cook the broccoli for 7-10 minutes until it develops browned spots and becomes tender with a slightly firm center; season at the end with salt (to taste) and spices (to taste).
Spoon lecho pureed soup (30 g) and roasted vegetable curry soup (30 g) onto a plate and lightly swirl them together with a spoon to make a two-color sauce. Top with the hot broccoli and sliced avocado (40 g) and serve at once.
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