Soups with broccoli and meat recipes. How to cook delicious broccoli soup: a review of the best recipes. Cream soup with melted cheese

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Many housewives prepare broccoli soup for their family's daily diet. The dish is loved by adults and children; it is nutritious, contains many vitamins and minerals, and is also suitable for weight loss. There are many variations of its preparation - in broth, in the form of puree or cream, in cream or milk.

How to make broccoli soup

Any cook will benefit from the ability to prepare broccoli soup, because it healthy dish will become a table decoration. You should start cooking it by choosing the right vegetable and preparing it. Broccoli is a small green bush; when fresh, it is dense and elastic, with a bright color. You should not choose pale-colored cabbage; it is poor in vitamins. If the vegetable is overripe, small buds are visible on the surface. It’s also better not to buy this one. You can freeze broccoli for future use and add it to soup straight from the freezer.

Fresh stems have a purple tint. Skip the blackened and spoiled ones so as not to give the soup an unpleasant aftertaste. For cooking, use any cookware except aluminum. You can supplement the soup with meat or chicken broth, vegetables, spices and cheese. Mushrooms, cream, vermicelli or cereals will add sophistication to the dish.

The cooking technology is simple: vegetables are boiled in broth, seasoned with spices and grains. The whole process takes half an hour to an hour, increases when using meat components. If you want to get a puree soup or cream soup, then beat the finished contents of the pan with a blender until the mass becomes uniform in color and consistency. You can season a delicious puree dish with cream or milk, thicken it with toasted butter wheat flour. The soup is served with fried baguette croutons, garnished with vegetables, herbs, and grated cheese.

For a child

Broccoli soup is especially useful for children. It can be introduced into the diet if the baby is already one year old. This complementary food is rich in vitamins and beneficial elements, satiates the child quickly and for a long time. For young children, it is better to cook pureed soups by blending them with a blender or punching them in a food processor. An older child can eat whole broths with pieces of vegetables and meat, fish pieces. When preparing soups for children, it is better to avoid frying vegetables, and take dietary meat - chicken, turkey, rabbit. You should try to put spices in children's dishes in minimal quantities.

Broccoli soup - recipe

A recipe for broccoli soup with a photo will be useful for every cook, because it will explain step by step the entire manufacturing process healthy treats. It is better to start with simple lean soups made from vegetable broth with the addition of cereals, complicating them by including meat or mushrooms. Professionals will love the recipe for broccoli puree soup, which takes a little longer to make but has a delicate consistency.

Cream soup

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 44 kcal.
Purpose: for lunch.
Kitchen: author's.

For the daily menu, housewives are invited to prepare broccoli puree soup, which will be appreciated by all family members. The dish is distinguished by a thick consistency, rich in the bright taste of spices. Of the additives used, it is recommended to pay attention to seasonings - thyme and nutmeg go well with cabbage. The resulting broccoli puree soup will pleasantly warm and satiate the body.

Ingredients:

broccoli – head of cabbage;
butter – 20 g;
onion – 1 pc.;
chicken broth – 1000 ml;
salt – 5 g;
black pepper – 2 g;
dry thyme – 2 g;
ground nutmeg - a small pinch;
cream or fat sour cream – 130 ml.

Cooking method:

Cut off the stems of the cabbage, chop finely, and divide the head of cabbage into inflorescences. Melt the butter in a saucepan, chop the onion and sauté for five minutes.
Add cabbage, pour in broth, season with spices. Let it float out, cook for 20 minutes, remove the contents.
Using an immersion blender or mixer, chop the vegetables and send them back to the broth.
Pour in the cream, bring to a boil, and pour into serving bowls.
Garnish with croutons, parsley, grated cheese.

With Chiken

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 100 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

With an original taste, you get broccoli and chicken soup, pureed. The rich meat taste will be complemented by the creaminess of the added processed cheese, and the brightness will be added by the traditional frying of white onions and carrots for many broths. It is better to take fattier meat for cooking, chicken ham is ideal, but for a dietary treat you should take fillet.

Ingredients:

carrots – 1 pc.;
water – 2000 ml;
onion – 1 pc.;
chicken leg – 1 pc.;
broccoli – half a kilo;
processed cheese – 275 g.

Cooking method:

Pour water into the pan, add the chicken, and let it boil. Skim off the foam and boil over low heat for 25 minutes.
Grate medium-sized carrots into shavings, chop the onion and fry until soft.
Remove the chicken from the broth, add the shredded cabbage, and cook for 10 minutes.
Strain the broth, cut the skin off the chicken, remove the bones.
Place the chicken meat, roast, and a little broth into the blender bowl. Grind, pour in the remaining broth, and boil.
Add grated cheese, dissolve with constant stirring, and remove from heat when finished.
It is recommended to place the dish under the lid to infuse. At this time, you can do the side dish: prepare the butter, grate the cheese, dry the wheat crackers, sprinkled with a drop of vegetable oil.

With cauliflower

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Broccoli and cauliflower soup is doubly healthy because it combines two types of cabbage, full of vitamins and minerals. This hearty dish has a pleasant traditional taste and includes potatoes and a lot of greens. Cream gives it a delicate aroma: it is better to use thicker cream to balance the dish.

Ingredients:

chicken broth – 1500 ml;
cauliflower – half a kilo;
broccoli – half a kilo;
onion – 1 pc.;
potatoes – 1 pc.;
carrots – 2 pcs.;
cream - a glass;
basil, parsley – 25 g.

Cooking method:

Boil chicken broth, add inflorescences of both types of cabbage, carrot slices, onion pieces, add salt and pepper.
Boil until soft, pour in the cream, blend with a blender until pureed.
Heat, but do not bring to a boil, garnish with chopped herbs.

Cream soup from Yulia Vysotskaya

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 43 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Broccoli soup made by Yulia Vysotskaya, who always prepares delicious dishes distinguished by their originality, is famous among home cooks. This broccoli puree soup turns out to be unusual due to the spicy combination of spices - garlic cloves, ginger chips, soy sauce and red onion. It is recommended to pour high quality soy milk or low-fat cow's milk.

Ingredients:

vegetable broth - a glass;
broccoli - half a head of cabbage;
garlic – clove;
fresh ginger root – 20 g;
soy milk - a glass;
soy sauce – 10 ml;
red onion – 1 pc.

Cooking method:

Boil the broth, add chopped cabbage, crushed garlic and grated ginger.
Cook vegetables for six minutes, cool. Beat with a food processor, put back into the pan, pour in the milk and soy sauce.
Heat over low heat, avoiding boiling.
Serve sprinkled with chopped onion.

With cheese

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 56 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

This broccoli cheese soup recipe will appeal to those who love a creamy flavor in their broth. You need to season the finished dish with hard cheese, grated on a fine grater. Wheat flour adds thickness to the puree soup, and frying it in melted butter in combination with spices makes it piquant. It is optimal to use nutmeg and black pepper, but if desired, you can dilute them with turmeric or coriander.

Ingredients:

ghee – 0.1 kg;
onion – 1 pc.;
carrots – 1 pc.;
wheat flour - 1/4 cup;
vegetable broth – 0.4 l;
broccoli – head of cabbage;
nutmeg – 1 g;
cheese – 220 g;
cream - a glass.

Cooking method:

Grate the cheese, dry the broccoli after washing, and divide it into inflorescences.
Pour boiling salted water over the cabbage, cook for three minutes, cool in a bowl with ice.
Cut the carrots into pieces, chop the onion, fry in oil until golden brown.
Melt the rest of the butter, add flour, stir for four minutes, pour in milk and cream, broth. Season with spices, cook for 20 minutes, toss in the roast and cabbage.
Cook for half an hour, mash the vegetables with a masher, sprinkle with half the cheese. Stir until it melts.
Serve the soup in bowls and top with the remaining cheese.

Vegetable

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 48 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Vegetable broccoli soup is a great easy summer dinner idea that is suitable for the whole family. The dish is good to use as a quick snack or the main diet when losing weight. If you cook soup in broth with chicken or meat, the calorie content will increase, which will give the delicacy increased satiety. A crushed garlic clove will add a little heat, and dry or fresh parsley will add a spicy aroma.

Ingredients:

vegetable broth - liter;
rice - a third of a glass;
bay leaf – 2 pcs.;
black pepper – 2 peas;
onion - half a head;
potatoes – 2 pcs.;
carrots – 1 pc.;
broccoli – 0.25 kg;
garlic – clove;
dried parsley – 20 g.

Cooking method:

Boil the broth, send the rice to cook, add salt.
Add bay leaf, pepper, slices of garlic, unchopped onion, which must first be peeled.
Throw in cubes of carrots, potatoes, cabbage inflorescences.
Cook for 20 minutes until the vegetables are soft, remove the onion.
Serve garnished with parsley.

Dietary

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 40 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Dietary broccoli soup is suitable for people who are losing weight or monitoring their health. The dish has a pleasant taste, but a minimal calorie content, which makes it universal. The resulting traditional broth can be turned into a light creamy broccoli soup if you take food processor and beat the contents of the pan with it until smooth.

Ingredients:

broccoli – 50 g;
parsnip – 1 pc.;
celery – 0.2 kg;
onion – 1 pc.;
bell pepper- 1 PC.;
tomatoes – 2 pcs.;
water - liter;
lemon – ½ piece;
mint – 20 g.

Cooking method:

Cut all the vegetables into rings, disassemble the cabbage into pieces. There is no need to clean it.
Fill with water, cook until soft, season with mint leaves and lemon juice.
You can't put salt in, just like bouillon cubes. Fresh tomatoes can easily be replaced with tomato paste without granulated sugar in the composition.
If desired, mint can be replaced with oregano, parsley or dill, or spinach.

With mushrooms

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 41 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

The soup with broccoli and mushrooms described below also turns out to be suitable for a diet, but due to the addition of champignons it has a rich taste. In addition to mushrooms, the composition includes potatoes, but tubers can be excluded or replaced with a lower-calorie vegetable. Champignons can easily be changed to white, chanterelle or honey mushrooms - according to the taste and desire of the cook. An excellent dressing for the dish would be low-fat yogurt and dill, boiled grated eggs.

Ingredients:

potatoes – 2 pcs.;
water - liter;
champignons – 250 g;
broccoli – 0.25 kg;
onion – 1 pc.;
carrots – 1 pc.

Cooking method:

Cut the vegetables into strips, divide the cabbage inflorescences in half, chop the champignons into slices, cover with water.
Cook over medium heat until soft.
Serve with toasted rye bread or cornbread.

With meat

Number of servings: 3 persons.
Calorie content of the dish: 87 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Traditional is soup with broccoli and meat, which is prepared by many housewives for the whole family every day. Adding healthy cabbage to it will balance the taste and add a touch of piquancy, as will cumin, which will reveal the aroma of all the ingredients used in the dish. It’s good to add low-fat sour cream, garlic cloves and dried pieces of bread.

Ingredients:

water - liter;
beef brisket – 0.2 kg;
broccoli – 0.2 kg;
potatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
parsley root – 1 pc.;
butter – 40 grams;
cumin – 10 g.

Cooking method:

Rinse the brisket, cut into pieces, add water along with whole peeled parsley root. Boil and cook for an hour, skimming off the foam.
Chop the onion, grate the carrots, sauté until golden brown.
When the meat is ready, add large cubes of potatoes, cabbage inflorescences, roast, and cumin.
Add salt and pepper, cook for 15 minutes.
If desired, you can add boiled or fried shrimp on top.

With melted cheese

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 79 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

A frequent delicacy on American restaurant menus is broccoli soup with melted cheese, which is distinguished by its delicate consistency and bright green color. To maintain a pleasant color, it is recommended to cook the cabbage for no longer than 10 minutes. Processed cheese with a rich taste gives the soup a creaminess, but it can be replaced with classic hard cheese, which is good to add pre-chopped.

Ingredients:

beef – 0.2 kg;
water – 1500 ml;
potatoes – 0.8 kg;
broccoli – 0.2 kg;
onion – 1 pc.;
cheese – 80 g;
olive oil - a tablespoon.

Cooking method:

Pour water over the meat, cook the broth, and after an hour, remove the pieces.

Just ten years ago, finding broccoli on the shelves was not so easy. In our country, the usual was mainly widespread. Today the situation has changed and we can enjoy different types cabbage: cauliflower, savoy, red cabbage - choose any. If you prefer broccoli, then this article is for you. We will prepare delicious and healthy soups from it.

Broccoli and chicken soup

Broccoli goes very well with poultry. We hope that you have a chicken weighing 1.5 kg and vegetables in your refrigerator (broccoli - 350 g, carrots - 2 pcs., regular onions - 2 pcs., leeks - 2 pcs., petiole celery– 3 pcs., potatoes – 4 pcs.). All this is needed to prepare a delicious soup. Write down his recipe:

Make a broth from the chicken, half the onions and carrots and all the celery. When cooking, add a bay leaf and a few black peppercorns to the broth. Cook the broth for at least 40 minutes, constantly skimming off the foam. Take so much water that it is 5-7 cm above the chicken.
While the chicken is cooking, cut the remaining vegetables into equal small cubes and simmer them in a deep saucepan in a mixture of vegetable and butter (2 tbsp.).
Separate the broccoli into florets and boil in a separate pan, lowering it into boiling salted water. Cook for 5 minutes, and then immediately pour over ice water - the cabbage will remain crisp and will not lose its color.
Remove the finished chicken from the broth, let it cool and disassemble it into portions, removing all the bones. Set the meat aside so you can add it to the soup later.
Strain the broth, bring to a boil and lower into it vegetable stew. Cook the soup for 10-15 minutes and then add the chicken. At this point, salt and pepper the dish to taste. Bring to a boil again.
Spill chicken soup on plates and only now add boiled broccoli to each serving of the dish.

Vegetable soup with broccoli

Vegetable soup can also be prepared from frozen broccoli in winter. Then place it straight from the freezer into boiling water. It is not recommended to defrost frozen vegetables before cooking - they become soft and lose most vitamins In vegetable soup with broccoli, it is good to use green peas instead of potatoes or - they are also sold frozen.

Cheese soup with broccoli

Surely you have already prepared tender and hearty soups with melted cheese and various seasonal vegetables. For this soup, you only need fresh or frozen broccoli. And of course cheese, chicken broth and spices.

Bring the chicken broth to a boil, add the broccoli florets into it and cook until soft. Then place the processed cheese, cut into slices or grated, into the pan. Keep the soup over low heat and stir until the cheese is completely dissolved in it. Finally, add salt and pepper to taste.

Serve the soup hot, sprinkled with turmeric powder.

If you take 1 liter of broth, 400 g of broccoli and a pack of Druzhba cheese, you will have three servings of delicious soup - enough for lunch for a small family.

Broccoli soup with cream

Soup with cheese can be made more satisfying if, instead of Druzhba cheese with 50% fat content, you put a fattier one in it. For example, Russian or Dutch with a fat content of 55%. And at the very end of cooking, add hot cream to the soup. Pour them to taste, but not less than 100 ml.

To prevent the soup from seeming thin due to more liquid, serve it with small croutons placed directly on the plate. Dry the croutons in the oven rather than fry them in oil - this will be too much for your figure.

Broccoli soup

Broccoli turns out incredibly tasty. But when preparing it, it is necessary to take into account that when cabbage is cooked for a very long time, it changes its color from bright green to dull gray. To make the soup look appetizing, you can add spinach to it.

This is how the dish is prepared:

In one liter of vegetable broth, boil 750 g of broccoli inflorescences and stems until tender.
Stew 100 g of spinach in a frying pan, adding 2 tbsp. l. butter.
In another frying pan, fry onion (1 piece) and garlic (1 clove) in oil.
Pour 0.5 liters of broth from the pan and add onion and garlic, fried until soft, to the broccoli - cook for 10 minutes.
Add the spinach to the pan and puree the mixture with an immersion blender, constantly adding the remaining broth to the soup.
Bring the soup to a boil, and then add salt and pepper. If desired, add a pinch of ground nutmeg to the pan.
At the very end, pour in 1 cup of hot cream and heat the soup again, but do not boil anymore.
Serve the puree soup with garlic croutons.

How to make croutons:

Cut the white loaf into slices and dry in the oven. Rub each piece with garlic and pour olive oil.

First courses with cabbage inflorescences have a rich taste, which is especially noticeable in pureed pureed dishes. In Europe, broccoli soup recipes are especially popular. They are served both at home and in famous restaurants. The dish is light and suitable for dietary and healthy eating. The main ingredient goes well with other vegetable ingredients: carrots, green peas, champignons, beans, potatoes.

The five most commonly used ingredients in recipes are:

Multi-colored cubes of vegetable ingredients will look beautiful in clear vegetable or meat broth. Lovers of unusual tastes should try making cream soup with nutritious seafood - the unusually delicate consistency and smell will instantly whet your appetite. Broccoli should not be cooked for too long, otherwise the vegetable will lose its rich green color. To thicken the broth with the prepared ingredients, add cream or yogurt and bechamel sauce before blending in a blender. The soup is presented to the table in portions.

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, your hair will become more beautiful and your skin will become more well-groomed.

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

This soup is a must when you are sick. 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 follows a diet and whether it is very strict.

So as 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 lifts your mood.

Ingredients:

Broccoli - 1/2 pcs
Cauliflower - 1/2 pcs
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:

Chop all ingredients coarsely. Bring the broth to a boil, add carrots and garlic. Cook on the middle window.

Add broccoli and cauliflower to the pan.

Then comes the turn of meat, ginger and red pepper. Let it sit 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 greater fat burning.

During the season of natural zucchini, you must make this 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 piece
Potatoes - 300 g
Butter - 20 g

Preparation:

Place broccoli, cauliflower and zucchini in boiling water. The 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. Add butter and bring to a boil.

The pleasant consistency will surprise any gourmet. The soup turns out tender and very nutritious.

Ingredients:

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

Preparation:

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

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

Add to soup warm milk and roasting. Cook for another 10 - 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 very tender and unusual. During the season, you can use fresh corn, and during the rest of the period, canned corn.

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 place in the pan. Cook over medium heat.

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

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

Finally add corn and cook for another 10 minutes.

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

Ingredients:

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

Preparation:

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

Chop the onion and garlic and fry.

Combine vegetables in a saucepan and add 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 dilute it with water.

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

Ingredients:

Broccoli - 300 g
Cauliflower - 300 g
Bell pepper - 1 piece
Corn - 1 can
Potatoes - 2 pcs.
Chicken broth - 1.5 l
Vegetable oil

Preparation:

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

Pour the broth over the mixture and select the “Soup” program for half an hour.

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

Ingredients:

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

Preparation:

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

Add broccoli and cauliflower to the broth.

Make a stir-fry of vegetables and pour it into the soup.

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

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

Ingredients:

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

Preparation:

Fry 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 the roast and salt.

This soup option is perfect for a family lunch. Meatballs will make it more filling.

Ingredients:

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

Preparation:

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

Then you should throw in the peas and meatballs.

After 15 minutes, add broccoli and cauliflower.

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

The soup needs to cook for another 10 - 15 minutes.

Instead of peas, you can add beans or lentils.

Another easy option 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 pcs.
Onion - 1 piece
Garlic - 2 cloves
Broth - 1.5 l

Preparation:

Cut the potatoes into cubes, separate the cabbage and broccoli into florets. Pour it all into the broth and cook over low heat.

Fry the onion and garlic and add to the pan.

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

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

Ingredients:

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

Preparation:

Cut the pumpkin into large cubes, potatoes into cubes, and onions into strips. Chop the garlic and chili, and separate the cabbage and broccoli into inflorescences.

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

Pour in water and bring to a boil. Throw in the potatoes, followed by the broccoli and cauliflower. Salt and add pepper.

Pour in the cream.

A simple and tasty first course that will enrich the body useful microelements. The ingredients are not fried so that the beneficial properties of the soup are not lost.

Ingredients:

Potatoes - 3 pcs.
Celery - 100 g
Bell 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 toss in tomatoes and peppers. After 15 minutes, place the corn in a container and season. Decorate the soup with herbs.

The cheese goes well with broccoli and cauliflower, so you can use it in large quantities. The priority is soft varieties, but hard cheese is also suitable. You just need to give it a few minutes to melt.

Ingredients:

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

Preparation:

Fry bacon in vegetable oil.

Separately fry the onions and potatoes.

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

Add salt in small quantities. Remove from heat.

Now it's time to throw in the cheese. And then - cream. If necessary, you can add salt.

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

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

Ingredients:

Broccoli - 300 g
Cauliflower - 300 g
Shrimp - 400 g
Onion - 1 piece
Butter - 20 g

Preparation:

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

Place vegetables and shrimp in boiling water, and then add frying. Add salt to taste.

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

Ingredients:

Cauliflower - 200 g
Spinach - 200 g
Broccoli - 200 g
Potatoes - 2 pcs.
Onion - 2 pcs.
Carrots - 2 pcs.
Salt pepper
Vegetable oil
Crackers for decoration

Preparation:

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

Throw cauliflower, spinach and broccoli into the pan. Cook until fully cooked.

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

Season and grind the mixture with a blender.

When serving, sprinkle with crackers.

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.

List of recipes

Broccoli or cabbage is a healthy dietary product that everyone needs to eat. There are many recipes with this variety of cabbage.
The key to success in cooking this vegetable is the right time. heat treatment. It is important to calculate exactly how long to cook the broccoli so that it does not lose its shape and color.
Asparagus cabbage is very easy to overcook, so fresh it should be cooked for 5-7 minutes, and frozen a little longer, namely 10-12 minutes.
In addition to side dishes and independent second courses, a variety of first courses will be especially successful. IN Lately Recipes with cream with a delicate creamy consistency, as well as with mushrooms, are becoming increasingly popular.

We offer a recipe for an easy dish for children, the taste of which will definitely appeal to other family members. If you prepare vegetable or chicken broth in advance, this diet broccoli soup can be cooked in a very short time.
The following products will be required:

Preparation:

Boil vegetable broth, add salt, add rice, cook for 10 minutes.
Peel the onion and garlic, chop and add to the rice.
Place the potatoes and carrots cut into small cubes in a saucepan, reduce the heat and cook with the lid closed for 10 minutes.
Lastly, add cabbage cut into florets into the soup, then cook for about 5 minutes.
After adding the greens, let it brew a little.
You can add a spicy note to the soup by sprinkling it with grated hot cheese.

Vegetable soup with broccoli can be modified by adding spinach to the recipe, for example, depending on the taste preferences of the children.

Quite often dishes with a puree-like consistency are prepared for children; we present another recipe for a tender and light first course.
Main ingredients:

Fresh broccoli - 250 g;
Small onion - 1 pc.;
Cream 15% fat - 100 ml;
Potatoes - 1 pc.;
Clove of garlic;
Butter;
Baguette or loaf;
Salt.

Cooking steps:

Wash the potatoes and cabbage, peel if necessary, then cut everything into small cubes, pour in half a liter of water and cook.
When the water boils, add salt, reduce heat and cook covered for 10 minutes.
Fry chopped onion in oil until golden brown.
Transfer the roast into a saucepan, cool everything a little and use an immersion blender to bring the soup to a homogeneous state.
Pour in the cream and heat a little.
Cut the bread into small pieces and lightly dry in a frying pan.
Pour the finished dish into plates and, if desired, garnish with herbs, serve with croutons; for children over 3 years old, they can be grated with a clove of garlic.

In this recipe, you can equally well use not only fresh, but also frozen cabbage; the same is true with cheese; you can add both hard, sharp and processed cheese.
Products needed for cooking cheese soup:

Cooking steps:

Fry chopped onion in a saucepan in very hot oil until transparent.
Melt a little butter in a saucepan, add flour, mix well and fry for a short time until the flour turns golden brown.
Without ceasing to stir, pour in the chicken broth and cream, bring the mixture to a boil and reduce the heat, continue to simmer the base for about 20 minutes.
Place the pre-prepared vegetables in a saucepan and cook for a little more than a quarter of an hour, without bringing to a boil. Salt and pepper the future cheese soup with broccoli and, if desired, season with nutmeg.
After the specified time, the mixture should thicken slightly.
Season with grated cheese and stir until it is completely dissolved in the soup and the consistency becomes homogeneous.
Using a blender you can make creamy cheese soup.
This broccoli soup is also a big favorite among children for its bright green color and pleasant cheesy taste.

To cook this vegetarian soup you need:

You need to do the following:

Fry in a frying pan onion until golden brown.
Boil vegetable broth or water, add salt and place potato cubes in a pan along with thinly sliced mushrooms, cook for about 10 minutes.
Place the cabbage, disassembled into florets, and fried onions into a saucepan and cook for no more than 7 minutes.
When serving, each serving can be decorated with a small amount of herbs.
This vegetable soup can be cooked not only with champignons, but also with any other mushrooms of your choice.

But you can make not only vegetarian soup from broccoli; this type of cabbage is also great for first courses with chicken.

To prepare a dietary, and therefore more suitable for children, chicken soup with broccoli, it is better to prepare it not from wings, but from fillet.
Required Products:

Cooking steps:

Boil chicken broth from the wings or breast; to do this, add water to the washed chicken and cook for 30-45 minutes.
While the chicken is cooking, prepare the vegetables and rice: cut the potatoes into medium cubes, grate the carrots, chop the onion, disassemble the cabbage into inflorescences, rinse the rice.
Place all ingredients in a saucepan, add salt and cook for a quarter of an hour.
Add cabbage and cook for another 5-7 minutes, covering with a lid, over low heat.
After adding dill, leave to brew.
Chicken broccoli soup is ready!

Broccoli soup with cream

The first one from asparagus cabbage will turn out to be especially refined and with a delicate taste due to the inclusion of cream in the recipe.
Products:

In order to cook broccoli soup with cream, you must follow these steps:

Fry the coarsely chopped onion in a frying pan with olive oil.
Then quickly add the potato pieces and fry together for about 5 minutes.
Place the vegetables and pieces of cabbage in a saucepan, pour boiling water over them and cook for a quarter of an hour.
Salt, pepper and grind with a blender.
Pour in the heated cream and mix thoroughly.
Serve broccoli soup with cream with hot croutons sprinkled with cheese.

Broccoli and spinach soup

We offer another simple recipe vegetable soup with added spinach.
It is recommended to prepare it for children, as it is light, nutritious and contains a large amount useful substances. Thanks to the presence of spinach in the soup, the color of the finished dish will be especially rich.
Must be taken.