In a pressure cooker add 1 tablespoon ghee
Once the ghee is adequately hot add in cumin seeds
As the seeds start to pop – add in the chopped tomatoes , broccoli, cilantro and garlic cloves along with 750 ml of water and boil them together – till at least the cooker whistle goes out 4 times
Once boiled let them cool for a bit and the transfer the contents to a grinder and grind until all the contents have completely liquified
If you have guests coming over you might want to consider running this through a sieve to discard extra seeds and any left over tomato skin but personally I like to leave it on as they contain high nutrition values
Now heat a stockpot with 1 tablespoon of ghee in it.. Once adequately hot add in 1 teaspoon cumin seeds and as they start to pop again add in the soupy mixture that you have just removed from the grinder
To this add Himalayan sea salt, cayenne pepper, onion powder, black pepper and garam masala
Bring to a boil by covering the stockpot for about 5-7 minutes
After 7 minutes turn off the gas and serve immediately by garnishing the soup with hemp seeds