Broccoli vegetable soup. Broccoli cream soup. Vegetable broccoli soup

Broccoli Soup is a delicious seasonal soup that can be prepared with or without meat. Broccoli, oddly enough, nevertheless, cabbage is a kind of familiar cauliflower. I didn’t eat broccoli or cauliflower as a child, they reminded me of my brains. And now I even eat with pleasure. In addition, broccoli kale is available, albeit seasonal. And not dear.

Bright green inflorescences always look great in any dish. In addition, broccoli is sold fresh frozen in a convenient package. Broccoli is a vegetable, and everything in it is edible, even unappetizing, at first glance, massive stems.

Broccoli is native to the Mediterranean and Asia Minor countries. Broccoli was grown by the Romans, although, for example, in France, the fashion to consume broccoli was introduced by Catherine de Medici. But broccoli became a vegetable garden a little over 100 years ago.

The word "broccoli" appears to be derived from the Latin bracchium, which means "branch" or "branched". The shape of the broccoli inflorescence resembles a small and green tree, like a Japanese bonsai. Low calorie content, an abundance of vitamins and minerals make broccoli an excellent candidate for a diet. And the ability of broccoli to bind harmful substances in the body makes it possible to use broccoli in medical nutrition.

Broccoli is an excellent candidate for making pasta. - a very common option in southern Italy. But, in my opinion, broccoli tastes best in vegetable soups.

In Italy, this soup is called minestra di broccoli, it is somewhat similar to.

Ingredients (2 servings)

• Broccoli 300 g
• Chicken (thigh) 1 pc
• Green peas 100 g
• Carrot 1 pc
• Onion 1 pc
• Celery 50 g
• Parsley 50 g
• Potatoes 1 pc
• Garlic 2 cloves
• Parsley 2-3 sprigs
• bay leaf, black pepper, salt, turmeric (curry) Spice

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Broccoli soup. Step by step recipe

1. Why a beautiful and transparent broth is obtained from homemade chicken, but not from a store one, I do not know. This is a mystery shrouded in darkness. But to make broccoli soup you need broth. Chicken thigh is best for broth. There is a lot of meat on it and the fat is obtained. But it is better to throw away excess fat and skin.
2. In a saucepan, bring one liter of water to a boil, lightly salt and toss a whole chicken thigh into the water. Add one bay leaf. If foam forms, it is better to remove it so that the broccoli soup is transparent.
3. Celery and parsley roots, carrots, onions - peel and cut into small cubes. Peel the garlic cloves and crush them with a knife block. Fresh frozen green peas do not need to be thawed.
4. Add vegetables to the soup, bring to a boil and cook over low heat, covered for about half an hour.
5. Then remove the bay leaf from the soup and discard it. Take out the cooked chicken thigh.
6. Add diced potatoes to the soup, as for a salad "Olivier". Cool the chicken thigh slightly so as not to burn your fingers. Cut the bone and cut the pulp into cubes. Return chopped chicken to soup. Add turmeric or curry - on the tip of a knife, just a little. This will give the soup a light, pungent flavor and also slightly improve the color of the broth.
7. Continue to cook the soup over low heat for 15 minutes.
8. Add broccoli inflorescences to the soup. Cook for exactly 5 minutes from boiling. Season broccoli soup with salt and pepper to taste.

   

Broccoli is a type of cabbage. This vegetable contains so many nutrients that it is rightfully considered medicinal. Broccoli contains more vitamin C than oranges. And there is as much beta-carotene as in carrots and pumpkin. This variety of cabbage is also rich in vitamin U - more than in broccoli only in asparagus.

The fiber contained in cabbage normalizes the digestive process, helps to remove toxins, toxins, and excess cholesterol from the intestines. 100 grams of broccoli contains no more than 30 kcal, so it is widely used in dietary and medical nutrition. Broccoli is one of the herbs used to treat and prevent cancer.

Diet Creamy Broccoli Soup

It will take no more than 25 minutes to make a delicious, light, diet broccoli soup. The soup can be prepared with any stock of meat, vegetable broth or concentrated broth in cubes. In season, use fresh cabbage; in winter, frozen broccoli is fine.

Ingredients for the recipe:

• broccoli 800 g.
• eggs2 pcs.
• cheese50 g.
• cream 100 ml.
• basil bunch
• bouillon cube 2 pcs.
• water 1.5 l.
• salt, black pepper to taste

Cooking method:

1. If you are going to cook soup with natural broth, eliminate water and stock cubes from the recipe, replacing the water with the same amount of broth.
2. Bring water to a boil. Dip broccoli, disassembled into inflorescences and powdered broth cubes, in boiling water. Cook for 10 minutes.
3. Chop the basil leaves finely. Grate the cheese on a fine grater. Boil eggs hard-boiled, peel, cut into halves.
4. Grind the basil in a blender. Pour the cooked broccoli with the broth in which it was cooked over the basil. Mash the mixture. Add grated cheese, cream and whisk again.
5. Return the mashed potatoes to the pot. Season with salt and pepper to taste. Warm up for 5 minutes. When serving, add half an egg to each plate.
6. Advice:The soup will taste richer and thicker if you boil cauliflower, young carrots and potatoes in broccoli. Instead of grated cheese, add a few tablespoons of processed cheese.

Lean broccoli soup with mushrooms and zucchini

To give the puree soup a homogeneous creamy consistency, add cheese, cream, egg yolks. The lean soup uses vegetables with a high starch content - potatoes, zucchini. Make vegetable broccoli soup with mushrooms and zucchini.

Ingredients for the recipe:

• broccoli 300 g.
• zucchini 300 g.
• potatoes 5 pcs.
• champignons 300 g.
• bow 1 pc.
• water or vegetable broth 2 l.
• olive oil 2-3 tbsp spoons
• 1/3 tsp nutmeg
• ground black pepper 1/2 tsp
• small bunch of dill
• salt to taste

Cooking method:

1. Bring the water (broth) to a boil. Peel and cut the potatoes into 4 pieces. When the tubers are cooked and tender, remove the potatoes from the water, mash in mashed potatoes and return to the soup.
2. In a separate saucepan, boil broccoli in salted water until tender. Cook for no more than 10 minutes. Grind the cabbage with a blender and puree.
3. Peel the zucchini, cut into small cubes. Peel and chop the onion. Fry the onions and zucchini in half the olive oil. When the moisture has evaporated and the vegetables begin to brown, add a few ladles of the broth. Simmer, covered for 10 minutes, then cool slightly and puree in a blender.
4. In the remaining olive oil, fry the mushrooms, cut into slices, until light golden brown. Season with lightly salt and pepper.
5. Add broccoli, courgette and onion puree to the broth with mashed potatoes. Stir, salt and season with nutmeg and black pepper. Bring to a boil, but do not boil. Remove soup from heat. Cover, let it brew for 15 minutes.

Submission method: When serving, add fried mushrooms and finely chopped dill to each plate.

Broccoli and cauliflower cheese sur-puree with garlic

An unusual at first glance combination of cabbage, milk and garlic gives an amazing result. The fragrant, delicate soup will appeal to children and adults.

Ingredients for the recipe:

• cauliflower 500 g.
• broccoli 500 g.
• bow 1 pc.
• garlic 4 cloves
• milk 200 ml.
• flour 1 tbsp. the spoon
• hard cheese 200 g.
• olive oil 30 ml.
• salt, black pepper to taste

Cooking method:

1. Wash cauliflower and broccoli and disassemble into inflorescences. Finely chop the onion, peel the garlic, crush with the side of a knife and remove the core. Heat olive oil in a heavy-bottomed saucepan. Fry the onion and garlic for 1-2 minutes. Add cauliflower and broccoli. Fry, stirring occasionally, for another 5-7 minutes.
2. Add a glass of water to the pot. Cover and simmer vegetables over low heat for 15 minutes. Save a few cauliflower and broccoli florets for garnish. Dissolve flour in milk. Pour the flour mixture into a saucepan with vegetables. Stir, bring to a boil, cook for about a minute, until the mixture thickens. Salt. Remove from heat and let cool slightly. Use a blender to puree the soup.
3. Add shredded cheese. Save some cheese for garnish. Bring the soup to a boil, but do not boil it. Pour into bowls. In each, put on an inflorescence of cabbage and a handful of grated cheese.
4. Advice:The soup will acquire an exquisite spicy taste if you use blue cheese instead of hard cheese.

Hearty broccoli soup with chicken

Broccoli puree soup is not necessarily dietary and lifeless. If you add a piece of boiled chicken, you get a solid, hearty soup, which differs from the usual one except in a restaurant look. Aromatic garlic croutons will add even more nutritional value to the dish.

Ingredients for the recipe:

• chicken thighs 3 pcs.
• broccoli 500 g.
• potatoes 3-5 pcs.
• bow 1 pc.
• liqueur cheese200 g.
• salt, black pepper to taste
• greens for decoration
• wheat loaf 300 g.
• vegetable oil 30 ml.
• garlic 2-3 cloves

Cooking method:

1. Remove the skin from the chicken thighs. Pour water over the meat and cook until cooked for 30 minutes. Remove the chicken from the broth. Separate the pulp from the bone, chop finely and return to the broth.
2. Peel the potatoes, cut into small cubes, dip in chicken broth with chicken pieces. Cook until potatoes are cooked for 20 minutes. After 10 minutes, add the broccoli that has been disassembled into the inflorescences. Continue cooking until the potatoes and cabbage are tender.
3. Meanwhile, fry the finely chopped onion in 2 tablespoons of vegetable oil. As soon as the onion starts to brown, transfer the stir-fry to the soup. Grate the processed cheese. To make it easier to chafe, place it in the freezer for 10 minutes. Add cheese to soup. Stir until the cheese is completely melted. Taste the soup. Season with salt and pepper. The soup is ready and can be served even as it is. If you have a hand blender or food processor, puree the soup. This will make it look much more interesting.
4. Fry the crushed garlic cloves in the remaining vegetable oil. After a minute, remove the garlic and place the diced loaf in the pan. Toast the bread lightly. You can dry the croutons in the oven.
5. Serve the soup with croutons, herbs and freshly ground pepper.
6. Advice:To add a rich green color to the soup, add a bunch of spinach to the onion during frying. The soup will become emerald, acquire a piquant taste, and be enriched with vitamins that are abundant in spinach.

Broccoli and chicken soup

Ingredients for the recipe:

• Chicken carcass - 1200 gr.
• Onions - 70 gr.
• Celery - 50 gr.
• Broccoli - 340 gr.
• Carrots - 130 gr.
• Leeks - 50 gr.
• Potatoes - 380 gr.
• Vegetable oil - 25 gr.
• Laurel leaf - 2 gr.
• Black pepper (peas) - 2 gr.
• Salt - 12 gr.
• Water - 5.5 liters.

Cooking method:

1. Divide the vegetables into 2 equal parts. We use the first part to prepare the broth. Wash and peel carrots. Peel the onion. Rinse the celery.
2. Rinse the chicken. Place it in a pot of water. Prepared vegetables (there is no need to grind them), laurel leaf, black peppercorns, add to the pot with chicken. Place the saucepan on the fire, bring to a boil. Cook over low heat for no more than an hour.
3. Prepare the other half of the vegetables. Rinse carrots, leeks, broccoli.
4. Peel the onions and carrots.
5. Cut carrots, onions, celery into cubes of any size.
6. Cut the leeks into small rings.
7. Peel the potatoes. Slice.
8. Place the washed broccoli inflorescences in boiling water, add salt. Cook over low heat, with the lid closed, no more than 5 minutes.
9. Place the cooked broccoli in a colander, then cool immediately by placing in cold water.
10. Remove the cooked meat from the pan with broth and cool. Strain the broth, and remove the cooked vegetables (they are no longer needed).
11. Pour vegetable oil into a saucepan and place chopped, previously, fresh vegetables (everything except potatoes) in it. Simmer for a few minutes, stirring occasionally.
12. Add potatoes to a saucepan with stewed vegetables and cook for another 5 minutes.
13. All bones must be removed from cooked chicken meat. Grind the meat (can be cut into cubes or strips, or divided by hand).
14. Pour broth over stewed ingredients. Cook the soup for about 20 minutes over low heat.
15. Add meat, salt and ground pepper. Cook for a few minutes, after which the soup should be infused for about half an hour.
16. Throw broccoli into a bowl of soup before serving.

Gourmet broccoli soup

Ingredients for the recipe:

• Peas - 120 gr.
• Water - 3 liters.
• Broccoli - 220 gr.
• Onion cutter - 60 gr.
• Meat - 420 gr.
• Olive oil - 40 gr.

Cooking method:

1. Chicken meat (you can use fillets or parts with bones) rinse under running water.
2. Rinse peas, soak in cold water for an hour and a half.
3. Place the chicken and peas in a saucepan, add water and cook for about 2 hours.
4. Rinse the broccoli, separate from the stems, break with your hands into small inflorescences.
5. Remove the meat from the broth, cool. Remove bones (if any). Dice or chop by hand.
6. Add chopped broccoli to chicken broth with peas, cover, and cook for no more than half an hour over low heat.
7. Rinse the onion and chop finely.
8. Add the onion to the boiling soup. Boil for 2 minutes and remove from heat.
9. Add chicken to ready-made soup.
10. The soup should be infused for a while.

Broccoli puree soup with chicken broth

Ingredients for the recipe:

• Broth - 600 ml.
• Cream - 150 ml.
• Garlic - 20 gr.
• Broccoli - 500 gr.
• Chicken fillet - 150 gr.
• Onions - 70 gr.
• Celery - 30 gr.
• Chalk black pepper - 3 gr.
• Salt - 10 gr.

Cooking method:

1. Rinse the chicken meat (fillet is best). Place it in a small saucepan, pour over a liter of cold water and cook for about an hour.
2. Peel the onion, cut into medium cubes.
3. Peel the garlic. Rinse the celery.
4. Rinse broccoli, divide into inflorescences.
5. Remove meat from broth, cool. Cut into arbitrary pieces.
6. Boil the onion, one clove of garlic, celery, broccoli in the broth. Cook for a few minutes, then remove from heat.
7. Add chopped meat to the same pan with vegetables and broth. Grind all the ingredients with a blender.
8. Add pepper, salt and cream (room temperature).
9. Chop the garlic into small slices.
10. Add garlic to a bowl before serving soup.

Diet broccoli soup

Required Ingredients:

• broccoli - 400 gr.;
• celery - 1 pc .;
• leek - 1 pc.;
• potatoes - 400gr.;
• onions - 1 pc .;
• garlic - 1 head;
• carrots - 1 pc.;
• water - 1.2-1.4 liters;
• croutons bread - 400 gr.

Cooking process:

1. Turn the oven to 200 degrees. While the oven is heating, start slicing the bread. Cut the bread into cubes about 1 cm by 1 cm. Spread them evenly over the baking sheet and place in the hot oven. While the croutons are toasting, make the vegetable broth. To do this, wash the onions, carrots and celery, then send them to the saucepan. Pour the vegetables over with water and cook until tender for about 40 minutes. When the carrots are soft, the vegetables are ready and can be removed from the heat.
2. Don't forget about croutons. Remember they should only be lightly browned. As soon as you see that the croutons are browned, immediately turn off the oven and remove the croutons from it. Spoon them onto a wide plate to cool.
3. Disassemble the broccoli into inflorescences, and cut the stem into small cubes. Also cut and peeled potatoes. Chop the leeks and chop the garlic with a knife. Squeezed garlic does not taste or aroma as much as chopped garlic. Also cut the celery half. Place all chopped vegetables in a saucepan and set aside.
4. Return to cooked broth. Pull the onion out of the broth and discard it, it is no longer needed. And cut the carrots into small cubes and send them to the chopped vegetables. Pour the broth into a saucepan with vegetables and put on fire. Bring to a boil over high heat, then reduce heat. Let the vegetables cook for 15 minutes. After that, add broccoli inflorescences to the soup and boil the soup until tender. Readiness can be determined by whether potatoes or broccoli are cooked. Then remove the pan into the stoves and let it cool slightly.
5. Whisk the cooled soup in a blender until puree. Don't forget to pepper and salt. Heat on stove and burn to serve. Serve the cooked croutons separately.

Broccoli and cauliflower puree soup

Required Ingredients:

• chicken breast - 2 pcs.;
• broccoli - 200 gr.;
• cauliflower - 200 gr.;
• salt and pepper to taste.

Cooking process:

1. Wash the meat, cover it with water and cook. When the meat is cooked, remove it from the broth. Wash broccoli and cauliflower and cut into slices. Place the chopped vegetables in the broth and cook for 10 minutes until tender. If you are using frozen vegetables, then they will take a little longer to cook.
2. Check readiness with a knife or fork. When the vegetables are cooked, send them to a blender and puree them. Season the prepared soup with salt and pepper. You will have a beautiful soup with excellent taste. If desired, you can add boiled brisket cut into small pieces to the plate.

Diet broccoli soup

Ingredients:

• asparagus cabbage - 360 g
• leeks - 35 g
• celery - 170 g
• garlic - 16 g
• potatoes - 380 g
• carrots - 180 g
• onions - 30 g
• bay leaves - 2 g
• chicken broth - 1.6 l

Preparation:

1. Peel the onion. Put in a saucepan.
2. Add 110 g of celery.
3. Remove the skin from the carrot. Add the product to the vegetables.
4. Pour 2 liters of water into a saucepan. Cook the ingredients until boiling.
5. Reduce heat. Cook the vegetable broth for another 25 minutes.
6. Divide the broccoli into inflorescences.
7. Cut the stem into cubes.
8. Grind peeled potatoes.
9. Chop the leeks, the rest of the celery into medium-sized pieces.
10. Pass the garlic through the garlic.
11. Put prepared vegetables in a separate container.
12. Pour the chicken broth into it. Bring the mixture to a boil. Cook for 15 minutes.
13. Disassemble the vegetable broth: discard the onion, cut the carrots into circles, chop the celery. Pour the ingredients into the soup.
14. Add lavrushka.
15. Boil the soup for 8 minutes.
16. Take out the laurel leaves.
17. When the vegetables are cooked, let the soup cool. Bring the finished ingredients to a smooth puree using a blender.
18. Put the prepared mixture into the broth. Mix. Cook dietary soup for 2 minutes.
19. Serve hot with homemade croutons.

Low Calorie Cheese Soup with Broccoli

Ingredients:

• Tomatoes - 50 gr.
• Carrots - 70 gr.
• Champignons - 155 gr.
• Broccoli inflorescences - 120 gr.
• Hard cheese - 225 gr.
• Olive oil - 16 gr.
• Greens - 100 gr.
• Salt - 4 gr.
• Spice

Preparation:

1. Peel the tomatoes.
2. Cut off the peel from the carrots.
3. Wash mushrooms and broccoli florets.
4. Pour 1000 ml of water into a container.
5. Put vegetables and mushrooms there. Cook for 9 minutes. Make sure that the food is not overcooked.
6. Remove the husk from the onion. Cut it into strips. Fry in olive oil.
7. Grate the cheese.
8. Pour the vegetable broth into a saucepan for making soup.
9. Put onion and cheese there. Simmer over low heat for about 8 minutes, stirring constantly.
10. Grind boiled vegetables and champignons in a blender.
11. Put the mixture in a saucepan with broth.
12. Add spices.
13. After 3 minutes, the aromatic and hearty soup is ready.

Rice and broccoli puree soup

The soup recipe suggests using frozen asparagus. Do not defrost the product before cooking.

Ingredients:

• 260 g frozen broccoli;
• 85 g of round grain rice;
• 1.7 liters of water;
• 55 g non-fat cream;
• 3 g salt;
• 15 grams of parsley.

Preparation:

1. Rinse the frozen cabbage with water to melt the ice. Place the vegetable in a saucepan.
2. Rinse the groats in several waters. Pour into a container with cabbage.
3. Pour water over the food. Cook over medium heat until boiling. Then reduce heat and cook soup until tender.
4. Pour in salt.
5. Punch the soup with a blender.
6. Add cream to the finished cream soup. Mix.
7. Decorate the dish with parsley leaves.
8. Serve hot.

1. For cooking, you can use frozen broccoli inflorescences, which allows you to cook this dish at any time of the year. Note that frozen buds cook more quickly. Defrost them before cooking.
2. For broccoli soup to be rich and flavorful, use fatty chicken.
3. Onions can be replaced with wild garlic or regular green onions.
4. To make the puree soup with a delicate and delicate taste, do not add potatoes and carrots, which dramatically change the taste of the dish.

If the puree soup turns out to be thick, then it can be diluted with chicken broth.

1. The optimal cooking time for broccoli is no more than 5 minutes. During this time, the inflorescences will have time to boil, and the trace elements and vitamins that are contained in this vegetable will be preserved in the greatest quantity. In addition, overcooked broccoli buds lose their flavor and color.
2. To make the puree soup of the required consistency, add the broth gradually, stirring after each portion of the liquid.
3. Broccoli and chicken soup is served hot with fresh white bread croutons or fresh bread.
4. When preparing soup, use filtered water to preserve the flavor of the ingredients as much as possible.
5. Cooked puree soup can be seasoned with cream, butter or cheese.
6. Purchased broccoli flowers can be stored for several days. To do this, they must be wrapped in a food bag and kept in the refrigerator.

1. You can make broccoli soup with vegetable or meat broth, or with water.
2. Broccoli can be cooked in any form: boil, fry, or simmer.

A green, fluffy flower-like broccoli made for winter cooking. It contains an incredible amount of vitamins, anti-cancer compounds, juiciness and bright taste. However, broccoli is often overcooked, cut up improperly, and even has its edible stalks thrown away. Read our cheat sheet, then buy some fresh broccoli for a delicious and healthy dinner.

Mistake 1: not cutting broccoli

Let's start with the anatomy: broccoli is made up of a stalk that's strong and resilient and delicate, fragile buds. The stems and inflorescences have completely different texture, purpose and taste, which means they have different cooking times. You don't cook carrots with the tops, do you? The same rule applies to broccoli. That is, broccoli is a two-in-one vegetable, and each part requires a special treatment.

If broccoli is listed among the ingredients in the recipe, then most likely we are talking about inflorescences. Take broccoli in your hands, cut off the inflorescences from the thick stem. The inflorescences, of course, will have legs, but try to keep the legs not too thick and massive. The length of the legs depends, of course, on the recipe. Short legs are ideal for a salad, and for a side dish, the legs can be thicker.

Mistake 2: throwing out the stem

Recently I instructed my husband to peel broccoli and found him at that moment when he was sending the stalks to the trash. Frankly, I have done the same for many years, believing that it is better to gnaw a crust of stiff bread than to cook broccoli stalks - they are so tough.

The French do a brilliant job with the stems: they peel broccoli stems with a potato peeler. Under the coarse, fibrous skin hides a delicate, juicy substance that needs only to be freed from the protective layer. Take a look at the cross-section of a broccoli stem, it has a tough bark and a light center like a tree. The peeled stems can be cut into strips and added to soup, stew, or stir-fry. British culinary author Nigel Slater advises treating the stems like asparagus: steaming or blanching. By the way, the stems are stored in the refrigerator for up to two weeks, which, you see, is very convenient.

Mistake 3: overcooking broccoli

Boiled broccoli is often disliked due to its loose, soft consistency. This kind of broccoli is sometimes served in canteens. But it’s not the cabbage, but the cooking time. It was customary to digest vegetables in the 70s - the potatoes had to fall apart, and the carrots, when touched, turn into mashed potatoes. There are different standards in cooking now. Vegetables are best cooked al dente when cooked, but retain their light firmness.

Try to disassemble the broccoli inflorescences so that they are the same size - then the cabbage will cook evenly. Experiment: Boil the cabbage for 3 and 5 minutes and then have a comparative tasting. How else will you understand which degree of cooking cabbage do you like best?

Most importantly, remember that after cooking, the temperature will continue to affect the cabbage. To stop the cooking process, you need to not only remove the cabbage from the stove, but put it in a colander and rinse it with cold water. (This rule applies to all green vegetables, from asparagus to green peas.) In restaurants, chefs even place vegetables in a bowl of ice.

Mistake 4: be sure to cook broccoli

Broccoli is a cabbage, which means it can be eaten raw. Do you make white cabbage salads in winter? You can also use broccoli. Cut the inflorescences into small pieces, mix with raisins, toss in some sunflower seeds and season with mayonnaise with sour cream (or mayonnaise with natural yogurt). You can add cherry tomatoes, herbs, or boiled chicken pieces. This is a versatile salad that keeps in the refrigerator for 2-3 days and is ideal for office parties and picnics when no one has the time or inclination to cook right before serving.

How to cook

Broccoli can be boiled, steamed, blasted and baked in the oven. Before baking, be sure to sprinkle the cabbage with olive oil or butter and spread it evenly on a baking sheet.

What to serve with

Season with butter. It's so simple and so delicious

Squeeze out some mayonnaise or make Hollandaise sauce

Chop the anchovies, melt the butter in a skillet, add the anchovies and pour over the broccoli sauce. Drizzle with lemon juice, it will perfectly set off the anchovies.

Make a dressing with mustard, olive oil, and lemon juice.

Grate the ginger, chop the garlic, brown in vegetable oil in a skillet and pour over the broccoli sauce.

Soy sauce goes well with broccoli, especially if you use dark soy sauce. By the way, broccoli with Hoisin sauce or oyster sauce is often served in Chinese restaurants, it's terribly delicious.

The benefits of broccoli

From a nutritional perspective, broccoli is the perfect food. It is rich in fiber and calcium, and is almost fat-free, but it contains significant amounts of folate and vitamin C, which help the body absorb the iron also found in broccoli. There is as much calcium in one cup of boiled broccoli as in a glass of milk, plus ten percent of the RDA for iron and daily for vitamin C.

Broccoli also contains a substance that helps the body fight cancer. It is resistant to heat, but if you boil broccoli, some of this substance will dissolve in the water. The loss will be less if you steam the broccoli.

Jun 29, 2015 Olga

Broccoli and cauliflower soup is replete with healthy ingredients. Broccoli is a threat to many diseases, including breast cancer. It contains B vitamins, folic acid and minerals. If you constantly use it for food, your hair will become more beautiful and your skin more well-groomed.

Cauliflower is also not far behind. It contains a lot of vitamin C and minerals. It is not replaceable if you need to raise immunity.

Such a soup must be prepared during illness. It will give strength and energy, create vitamin armor against microbes.

The dish can be served with sour cream or croutons. It all depends on whether the gourmet follows a diet, whether she is very strict.

In order not to lose the beneficial properties during cooking, you can first process broccoli and cauliflower in a double boiler, and then add them to the soup.

How to make broccoli and cauliflower soup - 15 varieties

A powerful soup that burns fat, improves metabolism and uplifts mood.

Ingredients:

• Broccoli - 1/2 pc
• Cauliflower - 1/2 pc
• Carrots - 1 pc
• Garlic to taste
• Ginger to taste
• Meat or vegetable broth - 1 - 1.5 l
• Meat - 300 g
• Red pepper and salt

Preparation:

Coarsely chop all ingredients. Bring the broth to a boil, toss in the carrots and garlic. Cook on the middle window.

Send broccoli and cauliflower to the pan.

Then comes the turn of meat, ginger and red pepper. Let it brew for 5 minutes after turning off the stove.

Red pepper can be replaced with ground black pepper. But it is red hot pepper that promotes more fat burning.

In the season of natural zucchini, you must definitely prepare such a soup. He diversifies the menu and will be loved by all family members.

Ingredients:

• Broccoli - 200 g
• Cauliflower - 200 g
• Zucchini - 200 g
• Onion - 1 piece
• Potatoes - 300 g
• Butter - 20 g

Preparation:

Place broccoli, cauliflower and zucchini in boiling water. Pre-cut vegetables.

After 10 minutes add chopped potatoes to the soup. After another 10 minutes - onions.

When all the ingredients are ready, beat with a blender. Toss in the butter and bring to a boil.

Pleasant texture will surprise any gourmet. The soup is tender and very nutritious.

Ingredients:

• Vegetable oil - 3 tablespoons
• Onion - 1 piece
• Garlic - 2 cloves
• Broccoli - 300 g
• Cauliflower - 300 g
• Flour - 1 tablespoon
• Broth - 300 ml
• Milk - 200 ml
• Hard cheese - 75 g

Preparation:

Finely chop the onion and garlic. Grate cheese on a coarse grater. Disassemble cabbage and broccoli into inflorescences and send to cook in a saucepan.

Fry onions and garlic, add flour to them. Fry for a couple of minutes.

Add warm milk and fry to the soup. Cook for another 10 to 15 minutes. Then beat the ingredients with a blender directly with the broth (without removing from the pan).

Add cheese and cook for 2 - 3 minutes.

This soup should be served with croutons or sour cream.

Corn adds sweetness to the soup, so it turns out to be very tender and unusual. Fresh corn can be used during the season, and canned corn during the rest of the period.

Ingredients:

• Corn - 1 can
• Broccoli - 300 g
• Cauliflower - 300 g
• Onion - 1 piece
• Chicken fillet - 300 g
• Garlic - 2 cloves
• Vegetable oil

Preparation:

Chop the meat and send to the pan. Cook over medium heat.

Add broccoli and cauliflower to the meat. Salt to taste.

Fry the onion and garlic in vegetable oil and add the fry to the soup.

Add corn at the end and cook for another 10 minutes.

The recipe will allow you to prepare a very airy first course. Despite the tenderness, the soup turns out to be hearty and will not harm the figure.

Ingredients:

• Cauliflower - 1 piece
• Broccoli - 1 piece
• Olive oil - 3 tablespoons
• Onion - 1 piece
• Garlic - 2 cloves
• Cheese - 100 g
• Cream - 200 ml

Preparation:

Dismantle cabbage and broccoli into inflorescences and put on a baking sheet, which must first be greased with oil. Bake vegetables in the oven at 200 degrees for 20 minutes.

Chop onion and garlic and fry.

Combine vegetables in a saucepan and cover with water. Cook for 20 minutes.

Then you need to beat the ingredients with a blender to get a creamy mass.

Bring to a boil again and pour in a thin stream of cream. Sprinkle with cheese on top.

If the soup is too thick, you can dilute it with water.

In a multicooker, you can prepare a light and delicious soup in just half an hour.

Ingredients:

• Broccoli - 300 g
• Cauliflower - 300 g
• Bulgarian pepper - 1 piece
• Corn - 1 can
• Potatoes - 2 pieces
• Chicken broth - 1.5 l
• Vegetable oil

Preparation:

Pour oil into the bottom of the multicooker. Set the "Fry" mode and brown the peppers, broccoli, cabbage and corn. Add potatoes, salt.

Pour the broth over the mass and select the "Soup" program for half an hour.

A light vegetable soup would be great after a workout, or just an idea for a delicious lunch.

Ingredients:

• Beef - 500 g
• Cauliflower - 400 g
• Broccoli - 400 g
• Tomatoes - 3 pieces
• Bulgarian pepper - 1 piece
• Onion - 1 piece
• Carrots - 1 pc

Preparation:

Boil the meat until tender, remove and cut into pieces.

Send broccoli and cauliflower to the broth.

Roast vegetables and pour into soup.

Beat the mixture with a blender and add the meat. Boil for a few minutes and season.

Fish broth soup with lean fish can also be considered dietary. Broccoli, cauliflower and tomato will make it healthy and bright.

Ingredients:

• Tomato - 1 piece
• Bulgarian pepper - 1 piece
• Hake - 400 g
• Cauliflower - 200 g
• Broccoli - 200 g
• Onion - 1 piece
• Vegetable oil

Preparation:

Fry the pepper, tomato and onion in vegetable oil.

Boil the fish in a saucepan. Add broccoli and cauliflower to it. Cook for 15 minutes.

Then add frying and salt.

This soup is perfect for a family meal. Meatballs will make it more satisfying.

Ingredients:

• Minced meatballs - 300 g
• Cauliflower - 150 g
• Broccoli - 150 g
• Carrots - 1 pc
• Onion - 1 piece
• Potatoes - 2 pieces
• Peas - 1/2 cup
• Greens to taste
• Salt to taste

Preparation:

Pour sunflower oil on the bottom of the pan and fry the carrots and onions in it. Pour water over the roast and let it boil for 10 minutes.

Then you should throw the peas and meatballs.

After 15 minutes, add broccoli and cauliflower.

Season with salt and after a while add potatoes, which should first be cut into cubes.

The soup needs to be cooked for another 10 to 15 minutes.

Beans or lentils can be added instead of peas.

Another option for a light soup. It is prepared without the use of meat, but is based on chicken broth.

Ingredients:

• Canned peas - 1 can
• Broccoli - 300 g
• Cauliflower - 300 g
• Potatoes - 4 pieces
• Onion - 1 piece
• Garlic - 2 cloves
• Broth - 1.5 l

Preparation:

Cut the potatoes into cubes, disassemble the cabbage and broccoli into inflorescences. Pour all this into the broth, cook over low heat.

Fry onions and garlic, add to the pan.

Salt the soup and add the peas. Cook until tender 15 - 20 minutes.

An original dish with a sweetish taste. The soup is moderately thick, homogeneous, quickly absorbed by the body.

Ingredients:

• Pumpkin - 300 g
• Chili pepper - 1/3 pieces
• Garlic - 2 cloves
• Onion - 1 piece
• Carrots - 1 pc
• Potatoes - 2 pieces
• Butter
• Cream - 100 ml

Preparation:

Cut the pumpkin into large cubes, the potatoes - into cubes, the onion - into strips. Chop the garlic and chili, and disassemble the cabbage and broccoli into inflorescences.

Fry the garlic and onion in butter. Add chili, carrots and pumpkin. Blanch for a few minutes.

Cover with water and bring to a boil. Throw in the potatoes, then broccoli and cauliflower. Season with salt, add pepper.

Pour in the cream.

A simple and tasty first course that will enrich the body with useful microelements. The ingredients are not fried to avoid losing the beneficial properties of the soup.

Ingredients:

• Potatoes - 3 pieces
• Celery - 100 g
• Bulgarian pepper - 1 piece
• Tomato - 1 piece
• Cauliflower - 200 g
• Broccoli - 200 g
• Corn - 1 can
• Green onions and dill

Preparation:

Add cabbage, broccoli, potatoes and celery to a pot of boiling water. Cook for 20 - 25 minutes. Then throw tomato and pepper to them. After 15 minutes, send the corn to the container, season. Decorate the soup with herbs.

Cheese goes well with broccoli and cauliflower and can be used in large quantities. Soft varieties are a priority, but hard cheese will work as well. You just need to let it melt for a few minutes.

Ingredients:

• Broccoli - 400 g
• Cauliflower - 400 g
• Bacon - 300 g
• Potatoes - 400 g
• Onion - 1 piece
• Cheder cheese - 150 g
• Cream - 100 ml
• Vegetable oil
• Chicken broth - 1.5 l

Preparation:

Fry bacon in vegetable oil.

Fry the onions and potatoes separately.

Bring the broth to a boil. Toss in broccoli, cauliflower, bacon, and potatoes and onions.

Add salt in small amounts. Remove from heat.

Now it's time to throw the cheese. And then the cream. Salt if necessary.

You can add some turmeric to give the soup a different look.

Shrimp is another example of a dietary ingredient. They go well with dietary broccoli and kale.

Ingredients:

• Broccoli - 300 g
• Cauliflower - 300 g
• Shrimps - 400 g
• Onion - 1 piece
• Butter - 20 g

Preparation:

Fry onions in butter. Chop broccoli and cauliflower, peel shrimps.

Send vegetables and shrimps to boiling water, and then add frying. Salt to taste.

The dish contains an impressive proportion of vitamin C, therefore it should be in the diet of a person who has a cold or other infectious diseases.

Ingredients:

• Cauliflower - 200 g
• Spinach - 200 g
• Broccoli - 200 g
• Potatoes - 2 pieces
• Onions - 2 pieces
• Carrots - 2 pieces
• Salt pepper
• Vegetable oil
• Croutons for decoration

Preparation:

Cut the potatoes into cubes and put them in boiling water. Chop the onion and fry in vegetable oil.

Toss cauliflower, spinach and broccoli into a saucepan. Cook until cooked.

Pour the roast into the soup and let it simmer for another 15 to 20 minutes.

Season and grind with a blender.

Sprinkle with croutons when serving.

Broccoli and cauliflower soup is one of the most delicious vegetable diet soups. It will satisfy hunger, give energy and will not burden the body with unnecessary ingredients.

Broccoli has a rich flavor. If you don't like it, we recommend taking a chance and making a puree soup from it. In this form, the taste of cabbage is set off by other products and sounds new.

The main reason for the dislike of soup is its smell. However, it is easy to get rid of it. When you start boiling broccoli, add the baking soda on the tip of a knife to the water or broth. And voila! Not a trace of the unusual smell remained.

This delicious soup can be made from either fresh or frozen cabbage. Freezing will not affect either the taste of the finished dish or its benefits. But remember to defrost the vegetable in the refrigerator. This is how we preserve the beneficial elements of broccoli.

In addition, the recipe for this soup is dietary. It will diversify the diet of weight watchers and bring bright colors to their menu.

How to cook:

• broccoli - 0.5 kg;
• onions - 100 gr;
• chicken broth - 1 liter;
• vegetable oil;
• nutmeg;
• salt;
• ground black pepper.

How to cook:

1. Peel the onion, wash and cut into quarters into rings.
2. Divide the cabbage into florets.
3. Heat some oil in a heavy-bottomed saucepan and sauté the onions.
4. When the onions are soft and translucent, add a little nutmeg. Fry the seasoning onion for another half minute.
5. Add broth, a glass of water and cabbage to a saucepan. Season with salt and pepper.
6. Bring to a boil over high heat, then reduce and cook until broccoli is done.
7. Turn off heat and whisk with a hand blender until puree.

Broccoli cream soup

We will need:

• broccoli inflorescences - 1 kg;
• bow - 1 head;
• chicken broth - 1 liter;
• cream 20% - 250 gr;
• garlic - 3 cloves;
• olive oil;
• allspice:
• salt.

How to cook:

1. Peel and chop the onion and garlic.
2. Heat some olive oil in a skillet and fry the onion and garlic in it.
3. Disassemble the cabbage into inflorescences and cut.
4. Place the cabbage, sauteed onions and garlic in a saucepan.
5. Add spices to vegetables and simmer over low heat until semi-cooked.
6. Heat the chicken stock and pour it into a pot of vegetables.
7. Bring vegetables in broth until tender.
8. Grind the cooked vegetables with an immersion blender until smooth.
9. Heat the cream over a fire, but do not bring it to a boil.
10. Add to soup and stir.

We will need:

• broccoli - 500 gr;
• processed cheese in a jar - 200 gr;
• onion - 1 large head;
• carrots - 1 piece;
• garlic - 3 cloves;
• vegetable broth - 750 ml;
• milk - 150 ml;
• flour - 3-4 tablespoons;
• sunflower oil;
• salt;
• black pepper.

How to cook:

1. Peel, wash the vegetables and chop them at random into pieces of approximately the same size
2. Fry chopped onions and carrots in sunflower oil.
3. Dissolve flour in milk thoroughly so that there are no lumps.
4. Pour the vegetable broth into a saucepan, add the sautéed vegetables and chopped cabbage.
5. Put on medium heat and simmer after boiling for 15 minutes.
6. Pour the flour diluted in milk into a saucepan. Cook, stirring occasionally, for 5 minutes.
7. Add spices and processed cheese. Cook until cheese is melted.
8. Remove the pan and whisk the resulting soup with a blender until smooth.

The combination of broccoli and cauliflower will not only bring you a pleasure to eat, but also a double dose of vitamins and nutrients.