Melt 2 tsp butter in heavy medium pot over medium - high heat.

Add onion and sauté for 2 - 3 minutes.

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Add broccoli, carrot, potato and celery and sauté for 5 - 6 minutes.

Keep a few broccoli florets aside for garnish. Steam them in a microwave for 2 minutes, blanch in cold water and keep aside.

Add 3 cups water and maggi vegetable stock cubes, salt and pepper and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes.

Pour in milk and bring to a boil.

Add grated nutmeg and transfer the soup to a mixer or blend with an immersion blender.

Strain the soup through a strainer.

Re - heat the soup and pour into a soup bowl.

Garnish with steamed broccoli florets and freshly ground black pepper.

Serve hot with garlic toast or croutons.

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