Broccoli vegetable soup. Broccoli cream soup. Vegetable soup with broccoli

Water supply 17.09.2020

Water supply

Broccoli soup is a delicious seasonal soup that can be prepared with or without meat. Broccoli, oddly enough, after all, cabbage is a kind of familiar cauliflower. I didn't eat broccoli as a child and cauliflower they reminded me of brains. And now I eat even with pleasure. In addition, broccoli cabbage is affordable, although seasonal. And not expensive.

Bright green inflorescences always look great in any dish. In addition, broccoli is sold fresh frozen in convenient packaging. 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. Broccoli was grown by the Romans, although, for example, in France, the fashion to use broccoli was introduced by Catherine de Medici. But broccoli became a garden vegetable a little over 100 years ago.

The word "broccoli" appears to be derived from the Latin bracchium, which means "branch" or "branchy." 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, allow the use of broccoli in clinical 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
Potato 1 pc
Garlic 2 cloves
Parsley greens 2-3 sprigs
Bay leaf, black pepper, salt, turmeric (curry) Spices

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Broccoli soup. Step by step recipe

Why a beautiful and transparent broth is obtained from home-made chicken, but not from a store-bought one, I don’t know. This is a dark secret. But to cook 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.
Bring one liter of water to a boil in a saucepan, lightly salt and throw 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.
Celery and parsley roots, carrots, onions - peel and cut into medium-sized cubes. Peel the garlic cloves and crush with a knife block. Freshly frozen green peas can not be thawed.
Add vegetables to the soup, bring to a boil and cook on the smallest fire under the lid for about half an hour.
Then remove the bay leaf from the soup and discard it. Pull out the cooked chicken thigh.
Add diced potatoes to the soup, as for the Olivier salad. Cool the chicken thigh a little so as not to burn your fingers. Cut the bone and cut the flesh into cubes. Return chopped chicken to soup. Add turmeric or curry - on the tip of a knife, just a little bit. This will give the soup a slight savory flavor, and also improve the color of the broth a little.
Continue to simmer the soup over low heat for 15 minutes.
Add broccoli florets to soup. Cook exactly 5 minutes from the moment of boiling. Salt and pepper the broccoli soup to taste.

Broccoli is a type of cabbage. This vegetable contains useful substances which is considered to be medicinal. Broccoli contains more vitamin C than oranges. And there is as much beta-carotene as in carrots and pumpkin. This type of cabbage is also rich in vitamin U - more than in broccoli it is 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 clinical nutrition. Broccoli is one of the plants, the use of which is the treatment and prevention of cancer.

Diet broccoli soup with cream

To prepare a delicious, easy, dietary broccoli soup, it will take no more than 25 minutes. Soup can be prepared on any available meat, vegetable broth, or use concentrated broth in cubes. Use fresh kale in season, frozen broccoli will do just fine in winter.

Ingredients for the recipe:

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

Cooking method:

If you are going to cook soup with natural broth, exclude water and bouillon cubes from the recipe, replacing water with the same amount of broth.
Bring the water to a boil. Immerse the broccoli disassembled into inflorescences and the bouillon cubes, crushed into powder, in boiling water. Boil 10 minutes.
Finely chop the basil leaves. Cheese grate on a fine grater. Hard-boil eggs, peel, cut into halves.
Grind the basil in a blender. Pour the boiled broccoli over the basil with the broth in which it was cooked. Turn the mass into a puree. Add grated cheese, cream and whisk again.
Return puree to saucepan. Salt and pepper to taste. Warm up 5 minutes. When serving, add half an egg to each bowl.
Advice: The taste of the soup will be richer, and the consistency thicker, if you boil cauliflower, young carrots and potatoes together in broccoli. Instead of grated cheese, you can add a few tablespoons of processed cheese.

Lean Broccoli Soup with Mushrooms and Zucchini

To give the creamy soup a homogeneous creamy texture, add cheese, cream, egg yolks. In lean soup, vegetables with a high content of starch are used - 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
nutmeg 1/3 teaspoon
ground black pepper1/2 teaspoon
dill small bunch
salt to taste

Cooking method:

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

Submission method: When serving, put fried mushrooms and finely chopped dill in each plate.

Cheesy sur-mashed broccoli and cauliflower with garlic

Unusual at first glance, the combination of cabbage, milk and garlic gives an amazing result. Fragrant, tender 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. a spoon
hard cheese 200 g.
olive oil 30 ml.
salt, black pepper to taste

Cooking method:

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

Hearty chicken broccoli soup

Broccoli soup is not necessarily dietary and lifeless. If you add a piece of boiled chicken, you get a good, hearty soup, which differs from the usual one only in a restaurant look. Fragrant garlic croutons will add even more nutrition to the dish.

Ingredients for the recipe:

chicken thighs 3 pcs.
broccoli 500 g
potatoes 3-5 pcs.
bow 1 pc.
melted cheese 200 g.
salt, black pepper to taste
greens for decoration
wheat loaf 300 g
vegetable oil 30 ml.
garlic 2-3 cloves

Cooking method:

Remove skin from chicken thighs. Pour the meat with water and cook until cooked through for 30 minutes. Take the chicken out of the broth. Separate the pulp from the bone, finely chop and return to the broth.
Peel potatoes, cut into small cubes, dip in chicken broth with chicken pieces. Simmer until potatoes are tender for 20 minutes. After 10 minutes, add the broccoli, disassembled into inflorescences. Continue cooking until the potatoes and cabbage are soft.
Meanwhile, sauté the finely chopped onion in 2 tablespoons of vegetable oil. As soon as the onion begins to brown, transfer the fry to the soup. Grate melted cheese. To make it easier to rub, place it in the freezer for 10 minutes. Add cheese to soup. Stir until cheese is completely melted. Taste the soup. Salt and pepper. The soup is ready and it can be served at the table even in this form. If you have an immersion blender or food processor, puree the soup. So it will look much more interesting.
Fry the crushed garlic cloves in the remaining vegetable oil. After a minute, remove the garlic, and put the diced loaf in the pan. Lightly toast the bread. You can dry the crackers in the oven.
Serve soup with crackers, herbs and freshly ground pepper.
Advice: For a rich soup green color, add a bunch of spinach to the onion when frying. The soup will become emerald, acquire a spicy flavor, enriched with vitamins, which are found in abundance in spinach.

Broccoli and chicken soup

Ingredients for the recipe:

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

Cooking method:

Vegetables are divided into 2 equal parts. The first part is used to prepare the broth. Wash carrots, peel. Peel the onion. Rinse celery.
Rinse the chicken. Place it in a pot of water. Prepared vegetables (there is no need to chop them), bay leaf, black peppercorns, add to the pan with chicken. Place the pot on the fire, bring to a boil. Cook over low heat for no more than an hour.
Prepare the second half of the vegetables. Rinse carrots, leeks, broccoli.
Peel onions and carrots.
Cut into cubes of arbitrary size carrots, onions, celery.
Cut the leek into small rings.
Peel potatoes. Slice.
Place the washed broccoli florets in boiling water, add salt. Cook over low heat, with the lid closed, no more than 5 minutes.
Place the cooked broccoli in a colander, then immediately cool by placing in cold water.
Remove the cooked meat from the pot with the broth and cool. Strain the broth, and remove the cooked vegetables (they will no longer be needed).
Pour vegetable oil into a saucepan and place chopped, previously fresh vegetables (everything except potatoes) in it. Simmer for a few minutes, stirring occasionally.
Add potatoes to the pot with stewed vegetables and cook for another 5 minutes.
All bones must be removed from cooked chicken meat. Grind the meat (you can cut into cubes or strips, or separate with your hands).
Pour the stewed ingredients with broth. Boil the soup for about 20 minutes over low heat.
Add meat, salt and ground pepper. Cook for a few minutes, after which the soup should brew for about half an hour.
Throw the broccoli into a bowl of soup before serving.

Broccoli soup "Refined"

Ingredients for the recipe:

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

Cooking method:

Rinse chicken meat (you can use fillets or parts with bones) under running water.
Rinse the peas, soak in cold water for an hour and a half.
Place chicken and peas in a saucepan, cover with water and cook for about 2 hours.
Rinse the broccoli, separate from the stems, break with your hands into small inflorescences.
Remove the meat from the broth, cool. Remove bones (if any). Cut into cubes or chop with your hands.
Add chopped broccoli to chicken broth with peas, cover, and cook for no more than half an hour over low heat.
Rinse the onion, chop finely.
Add the onion to the boiling soup. Boil for 2 minutes and remove from heat.
Add chicken meat to the finished soup.
The soup should be infused for a while.

Broccoli soup with chicken broth

Ingredients for the recipe:

Broth - 600 ml.
Cream - 150 ml.
Garlic - 20 gr.
Broccoli - 500 gr.
Chicken fillet - 150 gr.
Onion - 70 gr.
Celery - 30 gr.
Black pepper - 3 gr.
Salt - 10 gr.

Cooking method:

Rinse chicken meat (it is best to use fillets). Place it in a small saucepan, pour a liter cold water and cook for about an hour.
Peel the onion, cut into medium-sized cubes.
Peel the garlic. Rinse celery.
Rinse broccoli, cut into florets.
Remove the meat from the broth, cool. Cut into arbitrary pieces.
In the broth, boil the onion, one clove of garlic, celery, broccoli. Cook for a few minutes, then remove from heat.
In the same pot with vegetables and broth, add chopped meat. Using a blender, grind all the ingredients.
Add pepper, salt and cream (room temperature).
Grind the garlic, cutting it into small layers.
Add the garlic to the bowl before serving the soup.

Diet broccoli soup

Required Ingredients:

broccoli - 400 gr.;
celery - 1 pc.;
leek - 1 pc.;
potatoes - 400g;
onions - 1 pc.;
garlic - 1 head;
carrots - 1 pc.;
water - 1.2-1.4 l;
bread for crackers - 400 gr.

Cooking process:

Turn on the oven to 200 degrees. While the oven is heating up, start slicing the bread. Cut the bread into cubes, approximately 1 cm by 1 cm in size. Spread them evenly over the baking sheet and place in a 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 pan. Pour the vegetables with water and cook until tender for about 40 minutes. When the carrots become soft, the vegetables are ready and can be removed from the heat.
Don't forget the crackers. Remember that 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. Spread them out on a wide plate to cool.
Separate the broccoli into florets and cut the stalk into small cubes. Also cut and peeled potatoes. Chop the leeks and chop the garlic with a knife. Squeezed garlic does not give the same taste and aroma as chopped. Also cut half of the celery. Place all chopped vegetables in a bowl and set aside.
Return to cooked broth. Pull the onion out of the broth and discard, it is no longer needed. And cut the carrot into small cubes and send to the chopped vegetables. Pour the broth into a saucepan with vegetables and put on fire. Bring to a boil over high heat, and then lower the heat. Let the vegetables cook for 15 minutes. After that, add the broccoli florets to the soup and boil the soup until tender. Readiness can be determined by whether the potatoes or broccoli are cooked. Then remove the pan to the stove and let it cool slightly.
Puree the cooled soup in a blender until smooth. Don't forget to pepper and salt. Warm up on the stove and burn to serve. Serve cooked croutons separately.

Broccoli and cauliflower soup

Required Ingredients:

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

Cooking process:

Wash the meat, fill it with water and put it to boil. When the meat is cooked, remove it from the broth. Wash broccoli and cauliflower and cut into pieces. Put the chopped vegetables into the meat broth and cook for 10 minutes until tender. If you are using frozen vegetables, then it will take a little longer to cook them.
Check doneness with a knife or fork. When the vegetables are cooked, send them to a blender and grind them into a puree. Salt and pepper the finished soup. you will succeed beautiful soup excellent taste. If desired, boiled brisket cut into small pieces can be added to the plate.

Diet broccoli soup

Ingredients:

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

Cooking:

Peel the onion from the husk. Put in a saucepan.
Add 110 g of celery.
Remove skin from carrots. Put the product to the vegetables.
Pour 2 liters of water into a saucepan. Cook ingredients until boiling.
Reduce fire. Cook vegetable broth for another 25 minutes.
Divide broccoli into florets.
Cut the stem into cubes.
Chop peeled potatoes.
Chop the leeks and the rest of the celery into medium-sized pieces.
Skip the garlic through a garlic press.
Put prepared vegetables in a separate container.
Pour in the chicken broth. Bring the mixture to a boil. Cook for 15 minutes.
Disassemble the vegetable broth: discard the onion, cut the carrots into circles, chop the celery. Pour ingredients into soup.
Add lavrushka.
Boil soup for 8 minutes.
Take out the laurel leaves.
When the vegetables are cooked, let the soup cool down. Puree the prepared ingredients to a smooth puree using a blender.
Pour the prepared mixture into the broth. Mix. Cook diet soup for 2 minutes.
Serve hot with homemade breadcrumbs.

Low calorie broccoli cheese soup

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.
Spices

Cooking:

Remove the skin from the tomatoes.
Cut the skin off the carrots.
Wash mushrooms and broccoli florets.
Pour 1000 ml of water into a container.
Put vegetables and mushrooms there. Cook for 9 minutes. Make sure that the products are not digested.
Remove skin from onion. Cut it into strips. Fry in olive oil.
Grate the cheese.
Pour the vegetable broth into a soup pot.
Put in onions and cheese. Cook over low heat for about 8 minutes, stirring constantly.
Grind cooked vegetables and champignons in a blender.
Pour the mixture into a bowl with broth.
Add spices.
After 3 minutes, a fragrant and hearty soup is ready.

Cream soup with rice and broccoli

The soup recipe suggests using frozen asparagus. It is not necessary to defrost the product before cooking.

Ingredients:

260 g frozen broccoli;
85 g of round grain rice;
1.7 liters of water;
55 g skimmed cream;
3 g salt;
15 g parsley.

Cooking:

Rinse the frozen cabbage with water to remove the ice. Put the vegetable in a bowl.
Rinse the cereal in several waters. Pour into a container with cabbage.
Fill food with water. Cook over medium heat until boiling. Then lower the heat and simmer until the soup is done.
Pour out the salt.
Punch the soup with a blender.
Add cream to the finished soup. Mix.
Decorate the dish with parsley leaves.
Serve hot.

For cooking, you can use frozen broccoli florets, which allows you to cook this dish at any time of the year. Note that frozen florets cook more quickly. They must be thawed before cooking.
To make soup with broccoli rich and fragrant, use fatty chicken.
Chives can be replaced with wild garlic or ordinary green onions.
To make the puree soup with a delicate and delicate taste, do not add potatoes and carrots, which drastically change the taste of the dish.

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

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

Broccoli soup can be prepared with vegetable or meat broth, or with water.
Broccoli can be cooked in any form: boiled, fried or stewed.

Green, looking like fluffy flowers, broccoli is made for winter cooking. It has an incredible amount of vitamins, anti-cancer compounds, juiciness and bright taste. However, broccoli is often overcooked, improperly cut, and even thrown into the trash. Read our cheat sheet, then buy fresh broccoli and cook up a delicious and healthy dinner.

Mistake 1: Don't Cut Broccoli

Let's start with the anatomy: broccoli is made up of a stem that is strong and resilient, and delicate fragile buds. The stems and inflorescences have a completely different texture, task and taste, which means 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 special handling.

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

Mistake 2: throw out the stem

Recently, I had my husband peel broccoli and found him at the moment when he sent the stems to the trash. Frankly, for many years I did the same, believing that it is better to gnaw on a crust of woody bread than to cook broccoli stalks - they are so tough.

The French are brilliant with stalks: they peel broccoli stalks with a potato peeler. Under the rough, fibrous skin, the most delicate, juicy substance is hidden, which only needs to be freed from the protective layer. Take a look at the cross section of a broccoli stalk, it has a tough bark and a light center like a tree. Peeled stems can be cut into strips and added to soup, stew or stir-fry. British food author Nigel Slater advises treating the stems like asparagus: steam or blanch. 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 texture. It is this kind of broccoli that is sometimes given in canteens. But it's not about cabbage, it's about cooking time. It was customary to digest vegetables in the 70s - potatoes were supposed to fall apart, and carrots, when touched, turned into mashed potatoes. Now there are different standards in cooking. Vegetables are best cooked al dente when cooked but still slightly firm.

Try to disassemble the broccoli florets so that they are the same size - then the cabbage will cook evenly. Experiment: boil the cabbage for 3 and 5 minutes, and then arrange a comparative tasting. How else will you understand what degree of cooking cabbage you like best?

The main thing to remember is that after cooking, the temperature will continue to affect the cabbage. To stop the cooking process, you need not only to remove the cabbage from the stove, but put it in a colander and pour cold water over it. (This rule applies to all green vegetables, from asparagus to green peas.) In restaurants, chefs even put 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 salads in winter? white cabbage? Broccoli can be used the same way. Cut the inflorescences into small pieces, mix with raisins, throw in some sunflower seeds and season with mayonnaise with sour cream (or mayonnaise with natural yogurt). You can add cherry tomatoes, herbs or pieces of boiled chicken. This is a versatile salad that keeps in the fridge for 2-3 days and is perfect 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, blanched and baked in the oven. Before baking, be sure to drizzle the cabbage with olive or butter and spread it on a baking sheet in an even layer.

What to serve with

Fill with butter. It's so easy and so delicious

Squeeze some mayonnaise or make Hollandaise sauce

Chop the anchovies, melt the butter in a frying pan, add the anchovies and pour over the broccoli with the resulting 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 pan and pour over the resulting broccoli sauce.

Soy sauce goes well with broccoli, especially if you take a dark one. soy sauce. By the way, Chinese restaurants often serve broccoli with Hoisin sauce or oyster sauce, it's terribly delicious.

The benefits of broccoli

From a nutritionist's point of view, broccoli is the perfect food. It is rich in fiber and calcium, and has almost no fat, but there is a significant amount of folic acid and vitamin C, which help the body absorb iron, also found in broccoli. One cup of boiled broccoli has as much calcium as a glass of milk, as well as ten percent of the recommended daily value of iron and a daily value of vitamin C.

Also in broccoli there is 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 water. Losses will be less if steamed broccoli.

Jun 29, 2015 Olga

Broccoli and cauliflower soup is full of healthy ingredients. Broccoli is a threat to many diseases, including breast cancer. It contains B vitamins, folic acid and minerals. If you constantly eat it, then the hair will become more beautiful, and the skin - more well-groomed.

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

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

The dish can be served with sour cream or crackers. It all depends on whether the gourmet adheres to a diet, whether it is very strict.

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

How to Make Broccoli and Cauliflower Soup - 15 Varieties

An effective soup that burns fat, improves metabolism and improves mood.

Ingredients:

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

Cooking:

Chop all ingredients coarsely. Bring the broth to a boil, throw 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. But it is red hot pepper that contributes to greater fat burning.

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

Ingredients:

Broccoli - 200 g
Cauliflower - 200 g
Zucchini - 200 g
Onion - 1 pc.
Potato - 300 g
Butter - 20 g

Cooking:

Place broccoli, cauliflower and zucchini into boiling water. Vegetables need to be chopped first.

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

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

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

Ingredients:

Vegetable oil - 3 tbsp
Onion - 1 pc.
Garlic - 2 cloves
Broccoli - 300 g
Cauliflower - 300 g
Flour - 1 tbsp
Broth - 300 ml
Milk - 200 ml
Hard cheese - 75 g

Cooking:

Chop the onion and garlic finely. Cheese grate on a coarse grater. Disassemble the cabbage and broccoli into inflorescences and send to cook in a saucepan.

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

Add warm milk to the soup and stir-fry. Cook for another 10 - 15 minutes. Then beat the ingredients with a blender straight with the broth (without getting it from the pan).

Add cheese and boil for 2-3 minutes.

This soup should be served with crackers or sour cream.

Corn gives the soup sweetness, so it turns out very tender and unusual. During the season, you can use fresh corn, and in the rest of the period - canned.

Ingredients:

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

Cooking:

Cut the meat and send it to the pan. Cook over medium heat.

Add broccoli and cauliflower to meat. Salt to taste.

Fry the onion and garlic in vegetable oil and pour the roast into the soup.

At the end, add corn 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 tbsp
Onion - 1 pc.
Garlic - 2 cloves
Cheese - 100 g
Cream - 200 ml

Cooking:

Disassemble the 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 the cream in a thin stream. Sprinkle cheese on top.

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

In a slow cooker, you can cook a light and tasty soup in just half an hour.

Ingredients:

Broccoli - 300 g
Cauliflower - 300 g
Bulgarian pepper - 1 pc.
Corn - 1 can
Potato - 2 pcs
Chicken broth - 1.5 l
Vegetable oil

Cooking:

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

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

A light vegetable soup will be appropriate after a workout or just become an idea for a delicious lunch.

Ingredients:

Beef - 500 g
Cauliflower - 400 g
Broccoli - 400 g
Tomatoes - 3 pcs
Bulgarian pepper - 1 pc.
Onion - 1 pc.
Carrot - 1 piece

Cooking:

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

Add broccoli and cauliflower to the broth.

Roast the vegetables and add them to the soup.

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

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

Ingredients:

Tomato - 1 pc.
Bulgarian pepper - 1 pc.
Hake - 400 g
Cauliflower - 200 g
Broccoli - 200 g
Onion - 1 pc.
Vegetable oil

Cooking:

Pepper, tomato and onion fry in vegetable oil.

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

Then add roast and salt.

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

Ingredients:

Minced meatballs - 300 g
Cauliflower - 150 g
Broccoli - 150 g
Carrot - 1 piece
Onion - 1 pc.
Potato - 2 pcs
Peas - 1/2 cup
Greens to taste
Salt to taste

Cooking:

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

After you should throw peas and meatballs.

After 15 minutes add broccoli and cauliflower.

Salt and after a while add potatoes, which must first be cut into cubes.

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

Instead of peas, you can add beans or lentils.

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
Potato - 4 pcs
Onion - 1 pc.
Garlic - 2 cloves
Broth - 1.5 l

Cooking:

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

Fry the onion and garlic, add to the pot.

Salt the soup and add the peas. Boil until done for 15-20 minutes.

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

Ingredients:

Pumpkin - 300 g
Chili pepper - 1/3 pcs
Garlic - 2 cloves
Bulb - 1 pc.
Carrot - 1 piece
Potato - 2 pcs
Butter
Cream - 100 ml

Cooking:

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

Saute garlic and onion butter. Add chili, carrots and pumpkin. Blanch for a few minutes.

Pour in water and bring to a boil. Throw potatoes, and then - broccoli and cauliflower. Salt, add pepper.

Pour in the cream.

Simple and tasty first a dish that will enrich the body with useful trace elements. The ingredients are not fried so that the beneficial properties of the soup are not lost.

Ingredients:

Potato - 3 pcs
Celery - 100 g
Bulgarian pepper - 1 pc.
Tomato - 1 pc.
Cauliflower - 200 g
Broccoli - 200 g
Corn - 1 can
green onion and dill

Cooking:

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 corn to the container, season. Decorate the soup with herbs.

Cheese goes well with broccoli and cauliflower, so you can use it in large quantities. Soft varieties are preferred, but hard cheese is also suitable. You just need to let it melt for a few minutes.

Ingredients:

Broccoli - 400 g
Cauliflower - 400 g
Bacon - 300 g
Potato - 400 g
Onion - 1 pc.
Cheese "Cheder" - 150 g
Cream - 100 ml
Vegetable oil
Chicken broth - 1.5 l

Cooking:

Bacon fry in vegetable oil.

Separately fry the onion and potatoes.

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

Add salt in small amounts. Remove from fire.

Now it's time to throw in the cheese. And then cream. You can salt if necessary.

To give an unusual look to the soup, you can add a little turmeric.

Shrimp is another example of a dietary ingredient. They will perfectly make a company with dietary broccoli and cabbage.

Ingredients:

Broccoli - 300 g
Cauliflower - 300 g
Shrimps - 400 g
Onion - 1 pc.
Butter - 20 g

Cooking:

Fry the onion in butter. Chop the broccoli and cauliflower, peel the shrimp.

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

The dish contains an impressive amount of vitamin C, so it should be in the diet of a person with a cold or other infectious diseases.

Ingredients:

Cauliflower - 200 g
Spinach - 200 g
Broccoli - 200 g
Potato - 2 pcs
Onion - 2 pcs
Carrot - 2 pcs
Salt pepper
Vegetable oil
Croutons for decoration

Cooking:

Cut the potatoes into cubes, send to boiling water. Chop the onion and fry in vegetable oil.

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

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

Season and grind the mass with a blender.

Sprinkle with breadcrumbs 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 soup puree from it. In this form, the taste of cabbage is set off by other products and sounds in a new way.

The main reason for dislike for soup is its smell. However, it is easy to get rid of it. When you start cooking broccoli, add baking soda to the water or broth on the tip of a knife. And, voila! There was no trace of the unusual smell.

Delicious soup can be prepared from both fresh and frozen cabbage. Freezing will not affect the taste of the finished dish, nor its benefits. But remember that you need 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 diversifies the diet of those who follow the figure and brings bright colors to their menu.

How to cook:

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

How to cook:

Peel the onion, wash and cut a quarter into rings.
Divide the cabbage into florets.
Heat some oil in a heavy bottomed pan and sauté the onion.
When the onion is soft and translucent, add some nutmeg. Fry the onion with seasoning for another half a minute.
Add broth, a glass of water, and cabbage to a saucepan. Salt and add pepper.
Bring to a boil over high heat, then reduce and simmer until the broccoli is tender.
Turn off the heat and puree with an immersion blender until smooth.

Broccoli cream soup

We will need:

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

How to cook:

Peel and cut the onion and garlic.
Heat some olive oil in a frying pan and fry the onion and garlic in it.
Disassemble the cabbage into inflorescences and cut.
Put cabbage, fried onion and garlic in a saucepan.
Add spices to the vegetables and simmer over low heat until half cooked.
Heat the chicken broth and pour it into the pot with the vegetables.
Bring the vegetables in the broth until tender.
Blend the cooked vegetables with an immersion blender until smooth.
Heat the cream over a fire, but do not bring to a boil.
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:

Peel, wash the vegetables and cut them randomly into pieces of approximately the same size.
Fry chopped onions and carrots in sunflower oil.
Thoroughly dilute the flour in milk so that there are no lumps.
Pour the vegetable broth into a saucepan, add the sautéed vegetables and chopped cabbage.
Put on medium heat and cook after boiling for 15 minutes.
Pour the flour dissolved in milk into the pan. Cook, stirring, 5 minutes.
Add spices and melted cheese. Boil until cheese is melted.
Remove the saucepan and beat the resulting soup with a blender until smooth.

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