Delicious soup recipes with broccoli. Diet broccoli soup: cooking features, recipes

I suggest using chicken, you can of course without meat at all, only vegetable soup to do, but it seems to me that it will be too dietary option, you obviously cannot feed men with such a dish

How to make broccoli soup

Products:

The recipe is for a 3 liter pan

Chicken - 500 gr (breast, wings)
Broccoli - 150 - 200 gr
Carrot - 1 pc.
Onion - 1 pc.
Potatoes - 1 - 2 pieces
Greens, salt, pepper to taste
Bay leaf - 1 - 2 pieces

Cooking:

To begin with, we will cook the broth, rinse the chicken well, fill it with water and put it on the stove to cook. As soon as it boils, reduce the heat and do not forget to remove the foam.

Once the chicken is half cooked, add the potatoes.

Wash carrots and onions and cut into small cubes. Here you can do this - either add it to the soup as is, or lightly fry in vegetable oil. I chose the first option. Added to the pot along with the potatoes.

Separate broccoli into florets, cut into smaller pieces if necessary. We send to the pan 10 minutes before readiness. Now salt and pepper.

Before the end of cooking the soup, add the bay leaf. Finely chop the greens, pour into the pan and turn off the heat.

Broccoli soup is ready, let it brew for 5-10 minutes, and serve. Let's treat ourselves to a light soup in order to meet spring in all its glory. Bon appetit and see you soon!

Sincerely, Margarita Sizonova.

Similar recipes

Broccoli is a type of cabbage. This vegetable contains so many useful substances 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 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 on natural broth, eliminate the water and bouillon cubes from the recipe, replacing the water with the same amount of stock.
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 boiled together in broccoli cauliflower, young carrots and potatoes. 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. Saute the onion and zucchini in half the olive oil. 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.
Add mashed broccoli and zucchini with onions to the broth with mashed potatoes. 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 boiled chicken, you get a good, hearty soup, which differs from the usual except perhaps in a restaurant view. 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 processed cheese OK. To make it easier to rub, place it for 10 minutes in freezer. 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: To give the soup a rich green color, add a bunch of spinach to the onion while 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). 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;
onion- 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 get a beautiful soup of 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 largest 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 is served hot with fresh white bread toast or 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.

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.

Broccoli cream soup is a healthy dish that takes minimal time to prepare.

In order for broccoli or asparagus to retain vitamins and other useful material(beta-carotene, vitamin C, PP, U, etc.) the vegetable should be cooked for no more than 5-7 minutes. Quick-frozen cabbage is cooked a little longer - 10-12 minutes. Once cooked, broccoli should retain a fresh green color and be crispy.

Broccoli is a great base for cream soups. Such a first course will be useful for children from the very beginning of complementary foods and for adults as an example of a healthy diet.

You can diversify and enrich the taste of broccoli with the help of other ingredients that make up the cream of soups with this vegetable. Among them: chicken, bacon, cream, other vegetables, croutons, spices.

How to cook creamy broccoli soup - 15 varieties

This soup can be cooked in less than 1 hour. This dish is light and healthy, so you can eat it at any meal.

Ingredients:

broccoli - 400 g;
onion - 1 pc.;
potatoes - 2 pcs.;
milk or cream - 200 ml;
flour;
butter - 2 tablespoons each;
water or broth - 600 ml;
salt and pepper - to taste

Cooking:

Boil water, lower the coarsely chopped potatoes and cook for 10 minutes.

Cut the onion into half rings, then fry in butter until the vegetable is transparent. Add a few tablespoons to the onion. flour, stir and cook for 3 more minutes. Pour milk into the pan, mix again, cook for 4 minutes. After the ingredients thicken, pour them into a pot with potatoes, add the broccoli, divided into inflorescences, cook for 10 minutes. Salt and add pepper to the soup. After the broccoli is ready, turn off the soup and whisk. Return the soup to the pot and boil for 2 minutes. Serve hot.

This soup takes 15 minutes to prepare.

This soup is great for kids.

Ingredients:

broccoli - 500 g;
carrots - 1 pc.;
onion - 1 pc.;
processed cream cheese - 100g;
vegetable or butter oil - 1 tbsp;
cream;
crackers;
salt - to taste

Cooking:

Onions and carrots cut into cubes, salt and fry in oil.

Drop the broccoli into boiling water and cook for about 10 minutes. Add toasted broccoli and cream cheese. Beat the slightly cooled soup with a blender. When serving, add crackers to the soup bowls, decorate each serving with cream and a sprig of parsley.

Nutritious soup with a variety of ingredients is suitable for lunch as a first course.

Ingredients:

broccoli - 800 g;
carrots - 1 pc.;
onion - 1 pc.;
loaf - 1 pc.;
cream (15%) - 100 ml;
butter - 3 tablespoons;
olive oil - to taste;
flour - 2 tablespoons;
dried chili pepper - 1/4 tsp;
salt;
pepper - to taste
broth - 1 l;

Cooking:

Cook broth, chicken or vegetable. Onions and carrots cut into large pieces. Separate the broccoli into florets. In a saucepan, heat the butter and fry the onion and carrots in it. Add broccoli, then flour. Fry 1 min. Pour the products with broth, cook the broccoli until cooked, at the end salt, pepper, pour in the cream.

Grind with a blender, pour the soup into bowls, sprinkle with crackers.

Cut the crusts from the loaf, cut into cubes, sprinkle with pepper and salt, add dried chili, sprinkle with olive oil. We cook croutons in the oven, sprinkle portions of soup with them.

Light soup with lots of vegetables

Ingredients:

broccoli cabbage - 1 head;
spinach - 1 bunch;
onion - 1 pc.;
potatoes - 2-3 pieces;
celery (root) - 1/4 pc.;
cream 20% - 150 ml;
salt;
pepper - to taste;
vegetable oil - for frying;
water - 700 ml

Cooking:

Dice the celery root and onion, fry them in a pan. Dip the potato cubes into the pan, add the fry, pour water, cook over low heat. Cut the spinach, divide the broccoli into inflorescences. Dip the broccoli into the soup when the potatoes are soft.

Cook for 5 minutes, then add spinach. Bring the soup to a boil and cook for no more than 2 minutes. Beat the soup with a blender, heat the cream, pour it into the soup and beat again. Warm up a little, salt and pepper. Serve hot, with crackers.

Nutritious full-fledged first course in meat broth. Cooking time - about 40 minutes.

Ingredients:

broccoli - 1 kg;
onion - 1 pc.;
chicken broth - 1 l;
cream 25% - 100 ml;
garlic - 5 cloves;
vegetable oil - 1 tbsp;
sea salt;
pepper - to taste

Cooking:

Grind and fry the onion and garlic until soft, lower the broccoli florets, add salt and pepper, simmer over low heat.

Heat the broth and pour into a saucepan, bring to a boil. Beat the soup with a blender, heat it up.

Do not boil the soup, otherwise the dish will lose many vitamins and nutrients.

We heat the cream, pour it into the soup, mix.

Delicate creamy soup based on broccoli cabbage

Ingredients:

broccoli - 500 g;
celery root - 200 g;
onion - 1 pc.;
garlic - 2 cloves;
cream 35% - 200 ml

Cooking:

Cooking fry: onion + garlic until soft. We cut the celery root into cubes, add salt and pepper, send it to the pan. Simmer for 10 minutes, pour in 100 g of cream, simmer for another 20 minutes. under the lid. Put stewed celery into boiling water. After boiling, cook for 10 minutes, then lower the pieces of broccoli, boil and cook for another 5 minutes. Cool the soup a little, beat it with a blender, salt, pepper. We return the dish to the fire, add 100 ml of cream and bring to a boil.

This delicious soup is ready in 50 minutes. The basis of the dish is asparagus broccoli and spicy blue cheese.

Ingredients:

broccoli - 1 head;
blue cheese - 100 g;
milk - 750 ml;
cream - 250 ml;
butter - 20 g;
onion - 2 pcs.;
garlic - 1 head

Cooking:

Melt the butter, fry the chopped onion on it, after 1 minute. add chopped garlic, fry for 1 more minute. Divider into broccoli florets and add to vegetables. Pour in milk, simmer for 1/2 hour. Next, add slices of blue cheese (part), pour in cream (also, only part). Salt and pepper the soup. Cook for another 10 minutes, then beat with a blender. When serving, pour the finished dish with cream, put a few slices of cheese.

Vitamin cream soup. The basis of the dish is products that are harmoniously combined with each other. It's broccoli, blue cheese, milk and cream.

Ingredients:

broccoli - 200 g;
onion - 500 g;
garlic - 2 cloves;
potatoes - 300 g;
blue cheese - 100 g;
milk - 400 ml;
drinking cream - 6 tablespoons;
water - 400 ml;
salt;
pepper - to taste;
parsley - to taste

Cooking:

Chop onion and garlic. Melt the butter in a saucepan, simmer the vegetables until soft. Coarsely chop the potatoes and broccoli, add to the saucepan, mix.

Pour water and milk, bring to a boil, add salt and pepper. Cook the soup until the vegetables are ready on low heat. Beat the dish with a blender. Return soup to saucepan and sprinkle with shredded cheese. Waiting for the cheese to melt. Drizzle soup portions with cream, decorate with parsley sprigs.

The original combination of broccoli with sea fish and fresh notes of mint and cloves.

Ingredients:

broccoli - 300 g;
salted salmon - 100 g;
onion - 1.5 pcs.;
milk - 200 ml;
fresh mint - 100 g;
flour - 70 g;
butter - 70 g;
cloves - 10 g.

Cooking:

We cook the mint version of the bechamel sauce: melt the butter in a saucepan, add the flour, fry until golden brown. We stick a clove into the bulb. We tie 50 g of mint in a bundle. We return the saucepan to the stove, add milk, onion and mint. Stir constantly until the mass begins to thicken. The rest of the mint is lowered into 1.5 liters. water.

We prepare the basis of the cream soup: fry the chopped onion until translucent, add the broccoli, also fry. Pour in mint broth, cook for 15 minutes, then beat with a blender. Add 3 tbsp. mint bechamel, beat again.

Finely chop the salmon and place in the center of each plate. Pour soup over fish. Decorate the dish with mint leaves.

Diet soup with chicken. This dish can be prepared in 1 hour.

Ingredients:

broccoli - 300 g;
chicken - 350 g;
potatoes - 3 pcs.;
carrots - 2 pcs.;
onion - 1 pc.;
cream - 200 ml;
toast;
olive oil;
grated parmesan - to taste

Cooking:

Boil chicken for 40 minutes. in 1.5 liters of water. Finely chop the onion, grate the carrots and fry in olive oil. Add salt and pepper. We take out the meat from the pan, lower the potatoes and broccoli cut into pieces into the broth, fry. Cook for 15 minutes, salt and pepper the soup. Cut the chicken into pieces. Meat can be lightly browned. Beat the finished soup with a blender. We return the soup to the fire, add the cream and cook, stirring for another 7 minutes. Pour cream soup into bowls, lay out chicken pieces, sprinkle with parmesan, add croutons.

Vitamin cream soup based on chicken broth with broccoli.

Ingredients:

frozen broccoli 270 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.;
chicken broth - 850 ml;
milk - 70 ml;
salt;
green onions;
croutons - to taste

Cooking:

Cut carrots and onions and potatoes. Fry the onions and carrots, and then add the potatoes, simmer until cooked, pour in the broth (leave a little). Boil the soup for 10 minutes, salt. Dip the broccoli in the pan and cook for another 10 minutes. Grind the soup with a blender, pour in the milk, whisk again. Garnish soup portions with green onions and sprinkle with croutons.

Vegan cream soup with minimal ingredients

Ingredients:

broccoli - 1.5 heads;
soy cream - 250 ml
garlic - 3 cloves;
chili pepper - 1/2 pc.;
sesame seeds;
Himalayan salt;
pepper - to taste

Cooking:

We divide the broccoli into inflorescences, set to cook (no more than 10 minutes), cut the garlic and chili peppers. Grind the broccoli, then add the spices to the blender bowl and pour in the cream, salt and pepper. We drink the soup in a saucepan and warm it up a little. Pour the dish into a plate, again a little salt and pepper, sprinkle with sesame seeds.

Soup with broccoli and soft cheese.

Ingredients:

broccoli - 1 head;
soft cheese - 50 g;
walnut - 1 pc.;
salt;
pepper - to taste

Cooking:

Divide broccoli into florets. Boil water, salt a little. Cook 5 min. Cut off a few slices of soft cheese. Beat broccoli with a blender. Put the pieces on a plate walnut, soft cheese, sprinkled with ground pepper, pour soup.

Healthy vegetable cream soup

Ingredients:

broccoli - 1 head;
zucchini - 1 pc.;
onion - 1 pc.;
cream 10% - 100 ml;
butter - 50 g;
flour;
any greens;
olive oil - to taste

Cooking:

Boil the zucchini and broccoli (7 minutes), chop the onion, simmer it in butter for 3 minutes, add the flour, mix, pour a little broth from the zucchini, stir. Add chopped zucchini and broccoli, cook for 5 minutes. We beat the soup in a blender, put the cream on the fire until it boils. We return the soup to the pan, pour in the cream, mix, heat. Ready soup can be decorated with herbs.

Delicious, healthy, natural, dietary broccoli soup puree: best recipes cooking with us!

I offer a very tasty and healthy broccoli and turkey soup.

This first dish has solid advantages: it cooks quickly, it tastes very delicate, and besides, it is healthy. Suitable for everyone who is for a healthy and calorie-free lifestyle.

Broccoli 1 medium head, fresh
Turkey fillet 300-400 gr.
Bulgarian pepper 1 pc.
Carrot 1 pc. medium size
Onion 1 pc.
Potatoes 3 pcs. medium size
Salt to taste
Bay leaf 2 leaves

I take a small part of the turkey fillet (about 200 grams), wash it and cut it into several pieces. Usually, when buying a turkey fillet, I immediately cut it into pieces of the size I need, put them in bags and freeze them. This is very convenient in the case of a small child, you can always quickly cook soup or mashed meat.

Now I'm on to the vegetables. Since I cook puree soup, I cut all the vegetables coarsely. The turkey cooks very quickly, in connection with which I put all the vegetables in the soup immediately after I put the meat on the stove.

I clean and wash onions, carrots, potatoes, bell peppers. I cut the onion into several pieces and add to the meat.

I cut the bell pepper into large pieces.

If the head is large, then I put some of the inflorescences in a bag and freeze. Cabbage is perfectly stored and all frozen vitamins are preserved.

I add bay leaf, salt to taste.

Now I cover the pot with a lid. Cook the soup for 20-25 minutes until the vegetables are soft.

The vegetables are soft, the soup is ready. I pour most of the broth into a separate container. Turkey, vegetables with broth with a blender I bring to a homogeneous state. And already I dilute the broth to the desired consistency (some people like the thicker soup, some thinner). I like the soup according to the consistency of thick cream.

Such a light soup will appeal to both adults and children. Good appetite!

Recipe 2: Chicken Broccoli Soup

chicken broth - 1.5 l;
broccoli - 350 g;
potatoes - 250 g;
onions - 150 g;
vegetable oil for frying - 15 ml;
butter - 15 g;
sea salt - 7 g.

We cook chicken broth. You do not need to have special skills for its preparation, but some points will help make it more tasty and rich. First, the bones in the broth are a must, so use the drumsticks, wings, and skeleton of the bird. Secondly, spices - parsley root, bay leaf, a few cloves or arrows of garlic, a bunch of celery or parsley.

If the chicken broth is intended for cream soup, then you do not need to try to make it transparent, just strain it at the end.

Chicken broth is usually simmered for 1 hour over low heat.

So let's make soup. In a heavy-bottomed saucepan, heat vegetable oil for frying, add a tablespoon of butter. Then, when the butter has melted, throw in the finely chopped onion.

To make the onion soft and transparent, but not burnt, add a few tablespoons of chicken broth or hot water. When the liquid evaporates, simmer the onion for another 1-2 minutes and you can continue cooking.

Put the potatoes cut into small cubes. For creamy soups, I recommend using soft potatoes.

Pour the hot broth into the pan, cook until the potatoes are ready, that is, about 10 minutes.

Broccoli is divided into small inflorescences. You can cook soup with both frozen and fresh cabbage, this does not affect the taste of the finished dish.

Boil broccoli for 10-12 minutes after boiling, cover the pan with a lid!

Grind the finished soup with an immersion blender until a homogeneous puree, pour sea salt.

You can season it with milk or cream to taste, but this is not necessary, it turns out tasty and without extra calories.

Serve warm broccoli puree soup to the table. If the diet allows, then with a piece of rye bread dried in a toaster. Bon Appetit!

Recipe 3: Creamy Broccoli Cream Soup (Step by Step)

broccoli cabbage - 0.5 kg;
potatoes - 2-3 pcs. medium size;
onion - 1 large head;
carrots - 1 pc. medium-sized;
meat broth - 2 liters;
salt - to the taste of the hostess;
cream - 150 grams.

Divide the head of cabbage into separate cats, wash thoroughly, cut off all unnecessary - leaves at the base of the "leg", darkened places.

Peel potatoes, onions and carrots, wash and cut into small pieces. In principle, it doesn’t matter what shape the chopped vegetables will be - circles, straws or cubes, they are still boiled and mashed.

Put all prepared vegetables in a saucepan, pour hot broth, salt and put on the stove. After boiling, cook over low heat until cooked, it will take about 20 minutes.

Then remove the pan from the heat and let the brew cool slightly, add the cream. With a blender, first at low, and then at high speeds, puree the soup until a homogeneous consistency.

A delicious soup with a delicate creamy texture is ready. The food should be poured into portioned plates and served warm with crackers or croutons.

Recipe 4, step by step: creamy soup with cheese and broccoli

Delicate, tasty, satisfying, it is simply impossible to break away - all this can be said about the cheese cream soup with broccoli, which we propose to cook.

150 g processed cream cheese such as President, Hochland or Yantar
5-10 broccoli florets (quantity optional)
3 medium potatoes (based on 1 per serving)
1 medium onion
1 medium carrot
1 st. l. lemon juice
2 bay leaves
a pinch of dried herbs (thyme, basil, oregano, mint)
a pinch of ground nutmeg
salt, ground black pepper to taste
vegetable oil for frying

To prepare cheese cream soup with broccoli, it is convenient to use a saucepan with a thick bottom, in which you can also fry vegetables.

We clean the onion, cut it into small cubes and sauté right in the pan in odorless vegetable oil until soft, I do this in refined olive oil.

Add the grated carrots to the onion and continue to sauté until the carrots are soft.

Peel 3 medium potatoes, cut into small cubes and send to the pan.

Adding hot water from the kettle so that it is slightly higher than the potatoes. Salt to taste, close the lid, bring to a boil and cook at a slight boil for 5 minutes.

Then add broccoli, try putting 5-6 large inflorescences first. Actually, the more, the tastier the cream soup, but I think so, because I love broccoli, and if you add a little, the taste of broccoli is almost not felt, it just gives its own note. We put 1-2 bay leaves, close the lid and continue to cook for 10 minutes until the potatoes are ready.

When the potatoes are cooked, turn off the heat, take out the bay leaves and throw them away, otherwise the cheese cream soup will only taste bitter from them later. Grind the contents of the pan with a blender or pusher to make puree. If there is no blender, you can get by with one crush, all the ingredients are very soft, but there will not be such a creamy consistency. I use both. First I grind with a blender ...

And then I walk along the bottom with a pusher, so that there are probably no large pieces left.

We put 150 g of melted cheese in a saucepan, put it on fire again and stir until the cheese dissolves.

Add 1 tbsp. l. lemon juice, pepper, dried herbs (basil, thyme, mint or others), nutmeg and mix. Turn off the stove, cover the pan with a lid and let it brew for 15 minutes.

Creamy Broccoli Cheese Soup Serve with croutons and lemon quarters to drizzle some of the creamy soup lemon juice. Believe me, it's delicious, just a few drops on top. You can add some finely chopped greens.

And we make delicious crackers like this. A few slices of white or gray bread, preferably rectangular, are smeared with butter sauce with garlic or with any dried herbs, such as thyme. Cut into cubes and dry on parchment in the oven.

Recipe 5: Making Easy Broccoli Puree Soup

This soup is delicious, healthy, very light, and how pleasing to the eye with its bright color! The recipe is very simple, and cooking usually takes me 30-40 minutes.

frozen broccoli - 0.5 kg
1 bulb
10% fat cream - 1 cup
water or broth - 2 cups
salt and pepper to taste
white bread for croutons

We chop the onion, it can be not very fine, because then we will chop it anyway in a blender.

Fry the onion in preheated oil until translucent golden.

Cooking crackers. We cut the white bread into small cubes and send it to the oven for 10-15 minutes so that they are browned.

We lower the frozen broccoli into boiling salted water (or broth), bring it to a boil again and cook until cooked, at the very end adding fried onions to the pan. It usually takes me 10 minutes.

Grind the resulting mixture in a blender until smooth.

We return the mixture back to the pan, add a glass of cream, pepper to taste and heat, not boiling.

The soup is ready! It remains only to add croutons. Bon Appetit! Sometimes, if there is a little soup left, I portion it into bowls or containers and send it to the freezer. There he feels great for at least a whole month. Then, if necessary, a portion can be obtained and simply thawed and heated in the microwave. This makes for a great quick snack!

Recipe 6: Creamy Broccoli and Carrot Soup

Broccoli cabbage 300 g
Carrot 60 g
Cream 100-150 g
Quail egg 8 pcs
Water 400 g
Salt to taste
Ground black pepper to taste
Greens 1 tsp

Boil broccoli and carrots in salted water until soft.

We puree vegetables.

Then add cream and bring to a boil.

Salt and pepper to taste and remove from heat. Let the soup cool down a bit.

Serve the soup, sprinkled with herbs, with boiled quail eggs (2 pcs per serving).

Recipe 7: How to make broccoli and cream soup

Broccoli cream soup - tender, bright and very fragrant! Such food will be very useful after a big feast, when the stomach needs complete rest and rest.

Broccoli - 400 g
Potatoes - 2 pcs.
Olive oil - 1 tbsp. l.
Salt - 1 tsp
Cream 10% fat - 100 ml
Ground black pepper - 1 pinch
Coriander - 1 pinch
Purified water - 1 l

My broccoli. If you use it fresh, you need to cut the potatoes into large cubes.

Boil the cabbage until cooked along with the potatoes in lightly salted water (about 1 liter).

Optionally, you can add a couple of peas of black and allspice or bay leaf to them. But this is not a mandatory item. If you are preparing a dish in a slow cooker, select the "Extinguishing" mode for 15 minutes.

While the broccoli and potatoes are cooking, prepare the sauce. Pour the cream, olive oil, salt, coriander and black pepper into a small saucepan.

We put the mixture on the fire and bring it to a boil, stirring regularly. But do not boil the mixture.

The sauce is ready!

Pour the prepared vegetables along with the broth into a suitable bowl if you cooked vegetables in a slow cooker.

Beat a little again, adding more if necessary.

Broccoli cream soup is ready!

Recipe 8: Broccoli and Cauliflower Puree Soup

Broccoli and cauliflower puree soup is an appetizing and, importantly, dietary soup. In this dish, two types of cabbage perfectly "get along" at once - emerald broccoli and fleshy inflorescences of delicate cream-colored cauliflower. Fragrant parsley, freshly ground black pepper and curry are in perfect harmony with this duet, which gives the soup a characteristic aroma and a pleasant shade, thanks to the turmeric included in its composition.

cauliflower - 800 g
broccoli - 300 g
loaf (white bread) - 150 gm
wheat flour - 2 tbsp. l. without a slide
refined sunflower oil - 1 tbsp. l.
parsley - 6-7 sprigs
curry - a pinch
freshly ground black pepper - to taste
salt - to taste

Cut off the crusts from the loaf (bread). Cut the pulp into cubes about 1 cm in size. Put them in a dry frying pan and dry over low heat.

Rinse cabbage heads thoroughly under running cold water. Divide the broccoli and cauliflower into small florets. Cut the stems crosswise into plates about 5 mm thick.

Rinse parsley, dry and finely chop.

Boil 1.5 liters of water in a 3 liter saucepan. Salt. Put the prepared cabbage and cook for 25 minutes.

After 8 minutes from the start of cooking, remove ¼ of the inflorescences from the pan. You will need them to decorate the dish. Continue cooking the rest of the cabbage.

Then thicken the soup. To do this, reduce the fire to the slowest and, stirring constantly, pour the flour in a thin stream.

Puree the resulting soup using an immersion blender.

Pour in sunflower oil.

Add chopped parsley, curry, ground black pepper and salt to the pan.

Cook over low heat, stirring, 5 minutes.

Pour the hot broccoli and cauliflower soup into serving bowls, add the previously set aside boiled florets and serve. You can serve croutons on a separate plate, or you can sprinkle the soup with them just before serving.

Recipe 9: Vegetable Cream Soup with Broccoli (with photo)

Delicate, velvety, healthy and tasty puree soups are loved by many, they can be recommended for baby food. Today I propose to cook soup puree from broccoli and cauliflower. I made it on the water, but you can take any meat broth. Adjust the consistency of the soup to your liking, because someone likes a more liquid, and someone likes a thicker soup. These ingredients make 4 servings of soup.

potatoes - 2 pcs.;
carrots - 1 pc.;
leek - 100 g;
broccoli - 150 g;
cauliflower - 150 g;
green peas (fresh or frozen) - 50 g (optional);
garlic - 2 cloves;
cream 20% - 150 ml;
salt - to taste;
ground black pepper - to taste.

Delicate, tasty, healthy broccoli and cauliflower soup is ready. Serve first for lunch.

Recipe 10: Delicious Broccoli Mushroom Soup

Broccoli and Mushroom Cream Soup is a simple and very tasty soup to diversify your everyday table. This soup will appeal to those who adhere to proper nutrition or diet. Soup with a delicate structure, a pronounced vegetable and mushroom taste, you will definitely like it, try it!

Broccoli cabbage - 200 g;
Fresh champignons - 100 g;
Onion (small) - 1 pc;
Carrots - 0.5 pcs;
Fatty cream or sour cream - 100 g;
Salt, spices for soup, ground black pepper (to taste);
Water.

Separate the broccoli into florets and place in a bowl. Add chopped onion and carrot.

To this add fresh mushrooms cut into 4 parts. Pour in water. Water should be at the level of vegetables and mushrooms, no more. Bring everything to a boil, salt, add spices and cook at a low boil for 30-35 minutes.

Next, puree the vegetables with mushrooms with an immersion blender until smooth. Pour in hot cream or add sour cream, continuing to puree. Return the saucepan to the heat and bring to a boil, stirring constantly.

Pour the hot puree soup into bowls, add a little sour cream on top, pepper a little and serve. Bon Appetit!