Broccoli soup: recipes

The content of the article

• How to Make Broccoli Soup
• For a child
• Broccoli Soup – Recipe
• Mashed soup
• With chicken
• With cauliflower
• Soup puree from Julia Vysotskaya
• With cheese
• Vegetable
• Dietary
• With mushrooms
• With meat
• With cream cheese

Many housewives make broccoli soup with cabbage 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 – on broth, in the form of mashed potatoes or cream, on cream or milk.

How to Make Broccoli Soup

The ability to make broccoli soup is useful for any chef, because this healthy dish will become a table decoration. Start cooking it by choosing the right vegetable and preparing it. Broccoli cabbage is a small green bushes, fresh they are dense and elastic, bright in color. Do not choose cabbage of a pale color, it is poor in vitamins. If the vegetable is overripe, small buds are visible on the surface. This is also better not to buy. You can freeze broccoli for future use and send it to soup directly from the freezer.

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

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

For a child

Broccoli soup is especially useful for a child. It can be introduced into the diet if the baby is already a year old. This complementary foods is saturated with vitamins and useful elements, nourishes the child quickly and for a long time. For young children, it is best to cook mashed soups, whipping them out with a blender or punching them with 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 exclude frying vegetables, and take dietary meat – chicken, turkey, rabbit. Spices in children’s dishes should be tried to put in a minimum amount.

Broccoli Soup – Recipe

For each cook, a recipe for broccoli soup with a photo will be useful, because he will step by step explain the whole process of making a healthy treat. It is better to start with simple lean soup on a vegetable broth with the addition of cereals, complicating them with the inclusion of meat or mushrooms. Professionals will love the broccoli puree soup recipe, which takes a little longer, but has a delicate texture.

Mashed soup

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 44 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

For the daily menu, housewives are invited to cook broccoli soup puree, which all family members will appreciate. The dish is distinguished by a thick consistency, saturated with a bright taste of spices. Of the additives used, it is recommended to pay attention to seasonings – thyme and nutmeg are well suited to cabbage. The resulting broccoli puree soup will pleasantly warm and saturate the body.

Ingredients:

• broccoli – head of cabbage;
• butter – 20 g;
• onions – 1 pc.;
• chicken stock – 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:

1. Cut the legs of cabbage, chop finely, divide the head of cabbage into inflorescences. Melt the butter in a pan, chop the onion, pass for five minutes.
2. Add cabbage, pour in the broth, season with spices. Let it float out, cook for 20 minutes, take out the contents.
3. Grind vegetables with a submersible blender or mixer, send back to the broth.
4. Pour the cream, bring to a boil, pour into serving plates.
5. Garnish with crackers, parsley, grated cheese.

With chicken

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie dishes: 100 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

With an original taste, you will get a soup with broccoli and chicken, turned into a puree. The rich meat taste will shade the creaminess of the cream cheese added, and the brightness of white onions and carrots, traditional for many broths, will give brightness. It’s better to take meat to cook the dishes fatter, chicken leg is optimal, but for a diet treat you should take fillet.

Ingredients:

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

Cooking method:

1. Pour water into the pan, toss the chicken, let it boil. Remove foam, boil on minimum heat for 25 minutes.
2. Grate medium-sized carrots with chips, chop onion, fry until soft.
3. Remove the chicken from the broth, send chopped cabbage, cook for 10 minutes.
4. Strain the broth, cut the skin off the chicken, take out the bones.
5. In the blender bowl, place the chicken meat, fry, a little broth. Grind, fill with the remaining broth, boil.
6. Add the grated cheese, dissolve with constant stirring, then remove from heat.
7. It is recommended to place the dish under the lid to insist. At this time, you can do side dishes: prepare butter, grate cheese, dry wheat crackers, sprinkled with a drop of vegetable oil.

With cauliflower

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 48 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Broccoli and cauliflower soup is doubly useful, because it combines two types of cabbage, full of vitamins and mineral elements. A hearty meal has a pleasant traditional taste, includes potatoes and a lot of greens. Cream gives it a delicate aroma: it is better to take fatter 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:

1. Boil the chicken stock, send the inflorescences of both types of cabbage, slices of carrots, slices of onions, salt, pepper.
2. Boil until soft, pour cream, grind with a blender until puree.
3. Warm up, but do not bring to a boil, garnish with chopped greens.

Soup puree from Julia Vysotskaya

• Cooking time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 43 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Broccoli soup puree from Julia Vysotskaya, which always prepares delicious dishes that are distinguished by their originality, is known for their popularity among home cooks. This broccoli cabbage soup is unusual due to a spicy combination of spices – garlic cloves, ginger shavings, soy sauce and red onion. High quality soy milk or skimmed cow recommended.

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:

1. Boil the broth, send chopped cabbage, crushed garlic and grated ginger.
2. Cook vegetables for six minutes, cool. Beat the food processor, fold back into the pan, pour the milk with soy sauce.
3. Warm over low heat without boiling.
4. Serve sprinkled with chopped onions.

With cheese

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 56 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

This recipe for broccoli and cheese soup will appeal to those who love the creamy flavor in the broth. You need to season the finished dish with hard cheese, grated on a fine grater. The density of the soup is given by wheat flour, and the piquancy is roasted in melted butter in combination with spices. It is best 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:

1. Grate cheese, dry broccoli after washing, divide into inflorescences.
2. Pour the cabbage with boiling salt water, cook for three minutes, cool in a bowl with ice.
3. Cut the carrots into slices, chop the onion, fry in oil until golden.
4. Melt the remaining oil, add flour, stir for four minutes, pour in milk with cream, broth. Season with spices, cook for 20 minutes, toss the frying, cabbage.
5. Boil for half an hour, crush vegetables with a crush, sprinkle with half the cheese. Stir until it melts.
6. Serve the soup in plates, sprinkle with cheese on top.

Vegetable

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 48 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Broccoli vegetable soup is a great idea for a light summer dinner for the whole family. It is good to use the dish as a quick snack or the main diet for weight loss. If you cook soup on a broth with chicken or meat, then the calorie content will increase, which will give the treat a high satiety. Squeezed garlic clove will give a little spice, and dry or fresh parsley will add spicy aroma.

Ingredients:

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

Cooking method:

1. Boil the broth, send the rice to boil, salt.
2. Add bay leaf, pepper, garlic slices, not chopped onion, which must be previously peeled.
3. Throw cubes of carrots, potatoes, cabbage inflorescences.
4. Cook for 20 minutes until vegetables are soft, pull onions.
5. Serve with parsley.

Dietary

• Cooking time: half an hour.
• Servings Per Container: 2 Persons.
• Calorie dishes: 40 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Dietary broccoli soup is suitable for losing weight or monitoring health conditions. The dish has a pleasant taste, but a minimum calorie content, which makes it universal. The resulting traditional broth can be turned into a light cream soup with broccoli, if you take a food processor and beat the contents of the pan with it until a homogeneous mass.

Ingredients:

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

Cooking method:

1. Cut all the vegetables into rings, take the cabbage apart. It’s not necessary to clean it..
2. Pour in water, cook until soft, season with mint leaves and lemon juice.
3. Salt can not be put, like broth cubes. Fresh tomatoes are easily replaced with tomato paste without sugar in the composition.
4. Mint is optionally replaced with oregano, parsley or dill, spinach.

With mushrooms

• Cooking time: half an hour.
• Servings Per Container: 2 Persons.
• Calorie dishes: 41 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

The soup described below with broccoli and mushrooms also turns out to be suitable for a diet, but due to the addition of mushrooms it has a rich taste. The composition, in addition to mushrooms, includes potatoes, but tubers can be excluded or replaced with a less high-calorie vegetable. Champignons easily change to white, chanterelles or honey mushrooms – to the taste and desire of the cook. An excellent dressing will 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:

1. Cut the vegetables into strips, split the cabbage inflorescences in half, chop the mushrooms into slices, fill with water.
2. Simmer until soft..
3. Serve with rye toast or corn bread.

With meat

• Cooking time: 1.5 hours.
• Servings Per Container: 3 Persons.
• Calorie content: 87 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Traditional is a soup with broccoli and meat, which is prepared by many housewives for the whole family every day. The addition of healthy cabbage to it will balance the taste and give notes of piquancy, caraway will also do the same, which will reveal the aroma of all the ingredients used in the dish. Put low-fat sour cream, garlic slices and dried bread slices well.

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;
• caraway seeds – 10 g.

Cooking method:

1. Rinse the breast, cut into slices, fill with water together with the whole peeled parsley root. Boil, boil for an hour, removing the foam.
2. Shred the onion, rub the carrots, pass until golden brown.
3. When meat is ready, throw large cubes of potatoes, cabbage inflorescences, frying, caraway seeds.
4. Salt, pepper, cook for 15 minutes.
5. You can add boiled or fried shrimp on top..

With cream cheese

• Cooking time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 79 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

A frequent delicacy in the menu of American restaurants is broccoli puree soup with cream cheese, which is distinguished by a soft consistency and a bright green color. To maintain a pleasant shade, it is recommended to cook cabbage for no longer than 10 minutes. Creamy cheese with a rich taste gives creamy creaminess to the soup, but it can be replaced with a classic hard one, which is good to put pre-crushed.

Ingredients:

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

Cooking method:

1. Pour the meat with water, cook the broth, remove the pieces in an hour.
2. Separately stew chopped onions, add potato cubes when ready, fill with broth.
3. Pour in cabbage inflorescences, cook for 15 minutes.
4. Add chopped meat, cheese cubes, spices.
5. Stir, let the cheese dissolve, whisk with a blender.
6. Garnish with parsley.