Delicious broccoli puree soup. Spring protection of garden plants from pests and diseases. Creamy soup with broccoli and salmon

Broccoli is an amazing and healthy vegetable. It contains most of the vitamins and minerals that are necessary for beauties of all ages. Regular consumption of cabbage soup improves your well-being, lifts your mood and gives you strength. All that remains is to decide which broccoli recipe to choose, because there are so many dishes!

How to make broccoli soup

It doesn’t take much time to make broccoli soup with a surprising color and aroma. This vegetable lends itself well to heat treatment, cooks quickly, and does not lose its qualities and beneficial properties for a long time, even after long-term freezing. For any recipe you will need fresh homemade vegetables, broth, herbs and spices, as well as any blender for chopping and mixing the mass.

Broccoli soup - recipe

Choosing the right broccoli soup recipe is easy. The composition of the dish depends on your wishes and availability of products. This vegetable goes well with meat broths, creamy dressings, and other products from the garden. Children will love cream soup with broccoli and soft melted cheese, because it has a delicate taste and bright aroma. Those who closely monitor their health are recommended to eat this dish at least once a week, using vegetable broth as a basis.

Broccoli soup with cream

• Cooking time: 25-30 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 493 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

Even a novice cook can prepare a delicious creamy broccoli soup with cream. The basic rule of this dish is that the cream should have maximum fat content. The ideal option would be rustic fresh ones. They will give food not only a delicate taste, but also an optimal density for saturation. You can serve the soup with fresh homemade bread or crispy croutons.

Ingredients:

• cabbage – 400 g;
• leek – 300 g;
• chicken egg – 2 pcs.;
• water – 300 g;
• heavy cream – 100 ml;
• salt, pepper - to taste;
• parsley – 10 g.

Cooking method:

1. Wash the cabbage in a bowl, divide into arbitrary pieces, and boil in salted water for 5-10 minutes.
2. Mix the eggs with a fork or whisk, pour in the cream, mix until smooth, and bring until thick.
3. Pour the mixture in a thin stream into the broth with cabbage. There is no need to stir; let the egg lumps form, as when preparing sorrel soup.
4. Chop the onion, add to the pan, cook for another 5-10 minutes.
5. Using a special attachment for grinding in a blender, bring to a creamy state.
6. Garnish the soup with parsley.

Broccoli and chicken soup

• Cooking time: 40-60 minutes.
• Number of servings: 8-10 persons.
• Calorie content of the dish: 384 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A good option for lunch is broccoli and chicken soup. The dish is easy to prepare and satiates for 2-3 hours. In combination with a light main course or salad, you will be full and won’t remember about hunger until dinner. The calorie content of such soup is very low, which guarantees the absence of heaviness and extra pounds. An excellent choice for slimness and health.

Ingredients:

• chicken breast – 300 g;
• broccoli – 450 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 250 g;
• celery (root) – 50 g;
• greens - to taste;
• water – 3 l.

Cooking method:

1. Boil water, boil the breast, cut into small pieces.
2. Wash the cabbage, cut it into medium-sized pieces, put it in the broth, and add salt.
3. Celery, carrots, potatoes, onions cut into cubes.
4. Place all the ingredients in the broth with cabbage and cook until done.
5. Chop the greens.
6. Beat the finished dish in a blender until it becomes a thick puree.
7. Decorate with greens on top.

Broccoli and cauliflower soup

• Calorie content of the dish: 397 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

When you are completely out of mood and have no appetite, the original broccoli and cauliflower soup with aromatic French baguette will come to the rescue. This dish is so tender and tasty that it is impossible to resist, and how many necessary substances and vitamins it contains! Broccoli cream soup is especially good in autumn and winter, when vitamin deficiency is raging and the season of colds and ARVI begins.

Ingredients:

• broth or water – 1 liter;
• chicken fillet – 100 g;
• cabbage inflorescences – 50 g;
• potatoes – 50 g;
• onion – 30 g;
• carrots – 50 g;
• cauliflower – 50 g;
• flour – 1-2 tbsp. l.;
• salt, pepper - to taste;
• greens - for decoration.

Cooking method:

1. Place water on the stove. When it starts to boil, you can put the chopped chicken in it.
2. Wash all the vegetables, remove the skins and cut them as you like. Cabbage can simply be divided into small inflorescences.
3. When the meat is cooked, add potatoes and onions to the broth.
4. After 10 minutes, add the remaining vegetables.
5. Chop greens for decoration.
6. Using a blender, beat until thick sour cream. If the soup turns out liquid, add a couple of tablespoons of flour.
7. Decorate with greens. You can serve the soup with homemade croutons grated with a clove of garlic.

Cheese soup with broccoli

• Cooking time: 30-40 minutes.
• Calorie content of the dish: 759 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Spicy, flavorful broccoli cheese soup is perfect for a warming lunch in the fall and winter. Making soup will not be a problem, because any store sells frozen cabbage and other vegetables. To make the dish more aromatic, you can add your favorite oriental spices and serve in combination with crispy spicy croutons or crackers with garlic sauce.

Ingredients:

• processed cheese or cheese – 3-4 pcs. (100 g);
• cabbage – 150 g;
• cauliflower – 100 g;
• chicken fillet – 250 g;
• water – 1.5 l;
• garlic – 1-2 cloves;
• boiled egg – 1 pc.;
• salt - to taste;
• cloves – 2-3 pcs.;
• black pepper - to taste;
• Italian herbs - to taste;
• greens – 30 g.

Cooking method:

1. Pour water into a suitable pan, put it on fire, and boil the chicken.
2. Chop the vegetables, finely chop the herbs and eggs.
3. Three garlic on a fine grater, fry in olive oil with spices.
4. We grate the cheese as convenient.
5. When the meat is ready, take it out and let it cool for later slicing.
6. Boil vegetables in broth until tender.
7. Combine the chopped meat with broth and vegetables, pour in garlic oil, add cheese and leave until the cheese is completely dissolved.
8. In a blender, blend the soup until pureed.
9. Before serving, decorate the dish with a finely chopped egg and a spoonful of herbs.

Broccoli soup from Yulia Vysotskaya

• Number of servings: 6-8 persons.
• Calorie content of the dish: 1498 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Have you tried broccoli soup from Yulia Vysotskaya? This is an inimitable dish with a subtle aroma of spices, which guarantees a lot of pleasure and long-term satiety. It is a little more difficult to make than previous recipes, but the result is worth the effort. Thanks to roasting the cabbage, the cream soup acquires an unusual bright taste and an even more delicate consistency.

Ingredients:

• cabbage inflorescences – 700 g;
• onion – 150 g;
• garlic – 2-3 cloves;
• oil for frying – 2 tbsp. l.;
• meat broth – 600 ml;
• soft cheese – 120 g;
• canned white beans – 1 can;
• salt, ground pepper - to taste;
• thyme – 1 tsp.

Cooking method:

1. Wash the cabbage, divide into pieces, place on a greased baking sheet, pepper, salt and bake until soft for 20-30 minutes.
2. Sauté finely chopped onion until light golden brown, then add chopped garlic and thyme, simmer and fry for another 1-2 minutes.
3. Mix the finished cabbage in a saucepan with sauté, pour in the broth and bring to a boil. Cook everything for 15-20 minutes.
4. When the soup is almost ready, add grated cheese, beans, and add salt as needed.
5. Beat the mass with a blender. Serve with croutons.

Vegetable soup with broccoli - recipe

• Calorie content of the dish: 594 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A simple recipe for vegetable soup with broccoli that every housewife should have. The first one is quickly prepared, does not require much effort and perfectly satisfies hunger. You can add any vegetables you have on hand to this dish. Broccoli and Brussels sprouts are an original combination, bell peppers wouldn’t be out of place, tomatoes are perfect. The recipe is approximate, use your imagination!

Ingredients:

• broccoli cabbage – 750 g;
• broth - 1 l;
• large onion - 1 piece;
• potatoes – 200 g;
• carrots – 100 g;
• bell pepper – 150 g;
• thyme, thyme, salt, pepper - to taste.

Cooking method:

1. Wash, cut the cabbage, put in the broth, cook for 15-20 minutes.
2. Cut carrots, peppers, onions, potatoes into cubes. Add to broccoli, season with spices. Cook the vegetables until tender, approximately 10-15 minutes.
3. Grind the finished soup to puree in a blender. Serve with slices of cheese and bread.

Broccoli soup - dietary recipe

• Cooking time: 30-35 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 356 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Broccoli soup itself is dietary, if you do not use fat, butter and cheese for cooking. To further lighten it, you can avoid meat broths and potatoes, which contain starch that is dangerous for slimness. True, satiety after such a dish is less than from a full-fledged soup. But what tricks can you go to to keep your figure!

Ingredients:

• water – 1 l;
• broccoli – 300 g;
• onion – 1 pc.;
• cauliflower – 200 g;
• tomato – 1 pc.;
• dill - for decoration;
• salt, pepper - to taste.

Cooking method:

1. Separate the cabbage into florets.
2. Let the water boil, add both types of cabbage to it.
3. Grease the surface of the frying pan with oil and fry the chopped onion.
4. Remove the skin from the tomato, cut into cubes, and sauté together with the onion.
5. Chop the greens.
6. Add some salt and pour the sautéed vegetables into the pan.
7. Turn off the soup 3-5 minutes before it is ready.
8. Beat it until smooth in a blender.
9. Decorate with greens.

Broccoli and meat soup

• Cooking time: 45-60 minutes.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 964 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Want to cook a hearty lunch? Soup with broccoli and meat is perfect for this purpose. You can use lean pork, beef or light turkey to make a delicious dish. The main thing is to cook the meat well so that it remains soft and juicy, otherwise it will be difficult for you to grind it in a blender to a homogeneous consistency. The rest of the recipe is similar to the previous ones.

Ingredients:

• water – 1.5 l;
• meat – 300 g;
• broccoli – 500 g;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• buckwheat – 20 g;
• cottage cheese – 100 g.

Cooking method:

1. Boil the meat.
2. Divide the cabbage into pieces, cut the potatoes into cubes.
3. Finely chop the onion and fry until transparent.
4. Add the cabbage to the broth, remove the meat to cool and cut.
5. After 5 minutes, add potatoes, onions and buckwheat, cook until tender.
6. At the last moment, add cottage cheese to the soup.
7. Grind everything in a blender until creamy.

Soup with broccoli and melted cheese

• Cooking time: 30-40 minutes.
• Number of servings: 5-7 persons.
• Calorie content of the dish: 982 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Classic soup with broccoli and melted cheese looks impressive in the photo, fills the house with a pleasant creamy aroma and satisfies well. To cook it, you don't need special skills or expensive ingredients. The simplest inexpensive processed cheeses like “Druzhby” are perfect for this recipe. They are soft, but at the same time dense, easy to grate.

Ingredients:

• broth - 2 l;
• broccoli – 500 g;
• red onion – 2 pcs.;
• potatoes – 2 pcs.;
• processed cheese – 3 pcs.;
• salt, spices - to taste.

Cooking method:

1. First, lower the vegetables into the broth (all at once), wait until they are ready (15-20 minutes).
2. Freeze the cheeses a little, and then quickly grate finely directly into the pan.
3. Salt and season with spices.
4. Cool slightly (the onion should not float to the surface), beat with a blender until the consistency of puree.

Broccoli puree soup - cooking secrets

To make your lunch aromatic and tender in consistency, you need to know the simple secrets of preparing puree soup with broccoli:

1. Choose large cabbage. In first courses, you can use not only the curly inflorescences, but also the fleshy parts of the vegetable.
2. If you bought frozen cabbage, give it time to thaw before you start cooking. This will save you from excessive wateriness and the need to add flour.
3. Did you over-salt the dish? It’s not scary, this can be easily fixed if you put rice wrapped in a cloth in it for half an hour, it will absorb excess salt.
4. Always rinse cabbage florets thoroughly. Even frozen vegetables can contain dirt.
5. The soup tastes better if it uses at least 5 different vegetables.
6. In order not to be distracted by each step of the recipe, remember the basic sequence in which the products are added. When preparing puree soup, it does not matter what size and shape the pieces are.
7. Greens, which are recommended for decoration, are irreplaceable in broccoli soup. It makes it not only healthier, but also tastier and more pleasing to the eye.
8. If you are confused by the green color of the cream of soup, try adding a little turmeric to it. It will give a yellowish tint and a wonderful aroma.
9. To control the thickness of the dish, add broth in stages when grinding in a blender. To make it thicker, add a little starch or flour.
10. If you are making soup with cheese, let it sit for a while to develop flavor before serving. Then your dish will have a rich, creamy aroma.
11. During the hot season, low-fat puree soup can be eaten chilled.
12. If the dish has thickened more than you would like, add boiling water until it reaches the desired consistency. Don't forget to add salt and season as needed.
13. For a more delicate taste, you can add a little butter to the hot portion.
14. If you like dishes with a pronounced aroma of spices, try adding suneli hops and ginger. They add a very original taste to any soup.
15. Do not put vegetables in cold water, but boil it first. The vitamin C contained in the ingredients is quickly destroyed by temperatures. To preserve it, it is important to minimize the processing time interval.

Video: broccoli soup

Every year, broccoli conquers hearts and tables more and more. Broccoli puree soup is the simplest dietary recipe, any girl can do it! And it’s so delicious, you don’t need any more pies.

Hello everyone, Svetlana Morozova is with you. It’s been a while since I wrote about losing weight. At your request, I will continue. Today the choice of topic fell on broccoli dishes. Many people sincerely believe that they do not like this wonderful vegetable. And I will prove that the essence is in the preparation. Real jam!

Friends! I, Svetlana Morozova, invite you to mega useful and interesting webinars! Presenter: Andrey Eroshkin. Health restoration expert, registered dietitian.

Topics of upcoming webinars:

• How to lose weight without willpower and prevent the weight from coming back?
• How to become healthy again without pills, the natural way?
• Where do kidney stones come from and what can be done to prevent them from appearing again?
• How to stop visiting gynecologists, give birth to a healthy child and not grow old at 40?

Ideal broccoli puree soup diet recipe

Very tasty recipe. Don't be lazy, try cooking. You will be pleasantly surprised. Especially if you are trying to lose weight. Or just eat right.

As a bonus, there is room for flights of fancy. You can vary the recipe as much as you like. Or you can cook it in a slow cooker - whatever is more convenient for you.

So, what do we need for our soup for 4 servings:

• Broccoli – 1 head (400-500g)
• Garlic – 2 cloves
• Butter or olive oil – 1 tsp.
• Choice of broth or water – 1.5 l
• Salt, favorite spices - to taste. It is possible without this.
• If we want to make cream soup, then we need thick cream (100 ml) or processed cheese like Yantar (70 g).
• Additional ingredients as desired: rye crackers, champignons, spinach, greens, arugula, onions, carrots. You can add a couple of potatoes, but these are extra calories. Not critical, but still.

Preparation procedure:

1. Wash the broccoli and cut into florets.
2. You can lightly fry onions, garlic, and carrots in a saucepan. However, if we strive to make the soup dietary, it is better to do without it. Pour the broth over the broccoli and let it boil. If you want soup with potatoes and carrots, boil them first. This takes about 20 minutes. And then just mix it with broccoli.
3. Salt, add spices, turn the heat to medium. If you haven’t fried it beforehand, now add the garlic, onion and spinach (you can only use garlic). Cook until tender (7 minutes for fresh cabbage and 12 for frozen).
4. If we are making cream soup, add cream or melted cheese. But, of course, the calorie content of soup without cream is much lower, especially since a little fried flour is usually added to cream soup.
5. Add oil. Grind everything with a blender.
6. Champignons are great in cream soup. Separately fry the chopped mushrooms and add to the soup before serving.
7. Pour, decorate each serving with crackers, herbs, you can replace with arugula or mint leaves.
8. Enjoy!

Celebration of broccoli

Probably, broccoli has already become a common noun to designate something extremely tasteless. And it is certainly pronounced with disgust. If you remember, a living example is the cartoon Puzzle.

However, every year this cabbage is increasingly winning hearts and tables. Firstly, we learned how to cook something a little cooler than just boiling it. Secondly, you can’t hide an sew in a bag. And the beneficial properties of broccoli are increasingly obvious:

• Calorie content. Per 100 g only 35 kcal! You can eat without harming your figure. If you don't top it with mayonnaise, of course.
• U. Broccoli is a close relative of cauliflower, but it is healthier due to its high content of vitamin U - sulforaphane. It is not part of the complexes, but must be taken into the body with food. Why:
• Protection against ulcers. Regulates the secretion of gastric juice. Therefore, it is part of all diets - at this time the stomach becomes very vulnerable, and maximum protection is needed.
• Antidepressant. Struggling with
• Controls the level
• Partially neutralizes the harmful effects of common poisons - nicotine, alcohol.
• Helps suppress the production of histamine, a substance that causes an allergic reaction.
• Prevents development

However, at prolonged high temperatures this vitamin is destroyed. Therefore, it is most beneficial to eat broccoli raw, add it to fresh juices, salads and boil it minimally, making sure that it does not overcook

• Cellulose. The best friend of our intestines - cleanses and improves digestion.
• Microelements: potassium, magnesium, calcium, iron, phosphorus. And these are minerals that ensure the health of muscles, bones, and the nervous system.
• Vitamins B, C, E, K are antioxidants, protect us from excess, strengthen us, help us work, relieve inflammation, improve the condition of the skin and nails, and regulate hormone levels.

Do you still doubt that you can love broccoli with all your heart? Then keep a couple more recipes!

From the Chef's Secret Secrets

Chicken:

• Broccoli – 200 g
• Boiled chicken – 1 breast (200 g)
• Greenery
• Sour cream

The cabbage needs to be washed, chopped and placed in boiling water for 3 minutes until soft, drained, and cooled. We also cut the chicken, add greens, cabbage, salt and season with sour cream. If desired, you can garnish with cherry tomatoes.

Orange:

• Broccoli – 400 g
• Orange – 2 medium pieces.
• White grapes – 100 g seedless
• Yogurt – 200 g
• Mustard – 1 tbsp. l.

Chop the broccoli, boil in boiling water for 3 minutes, drain and cool. Divide the orange into slices and cut them. This releases juice - we will need it for the sauce. Mix yogurt, juice and mustard, pour over the salad, salt and pepper. Add grapes, you can cut them into halves.

Fresh salad with apple:

• Broccoli – 300 g
• Apple – 1 large piece
• Lemon - half
• Onion – ¼
• Greenery
• Olive oil

Boil the cabbage in boiling water for 3 minutes and cool. Peel the apple and cut it. Cut the lemon and zest into small pieces (quarters). Chop the onion very finely and pour boiling water over it in a strainer. Mix everything, add olive oil, salt, pepper, add herbs.

Casserole

Ingredients:

• Broccoli – 400 g
• Zucchini – 1 medium-sized
• Onion – 1 pc.
• Oyster mushrooms – 200 g
• Chicken breast – 400 g
• Egg – 1 pc.
• Tomato paste – 1 tbsp. l.
• Sour cream – 4 tbsp. l.
• Cheese – 200 g
• Garlic – 2 cloves
• Mustard (optional) – 1 tbsp. l.
• Spices, herbs

Boil the chicken and cut it into a separate bowl. Fry the mushrooms and onions without oil, place in a baking dish. Grate the zucchini on a coarse grater and place it on top of the mushrooms. The third layer is broccoli.

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Next, add the chicken. In a saucepan, beat the egg, sour cream, tomato paste, add mustard if desired. We pass the garlic through a press here. Salt, pepper, add spices. Pour this mixture over our casserole.

Place in the oven for 25 minutes at 180 degrees. 10 minutes before it’s ready, take it out, sprinkle with herbs and grated cheese. Yummy!

Eat right, lose weight easily. And delicious!

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Good afternoon, and again about broccoli. If we talk about healthy, tasty, light dishes made from this vegetable, it is impossible not to remember pureed soup. Its delicate, refined taste will appeal not only to adults, but also to children. Such soups are served in good restaurants, skillfully decorated and often using molecular gastronomy.

The preparation of such a dish has some peculiarities. The fact is that this cabbage contains a fairly high concentration of sulfurous substances, which have a not very pleasant smell. To get rid of this property, add a pinch of baking soda at the beginning of cooking - but only a really pinch, no more, otherwise a soda taste will be felt.

Broccoli puree soup can be prepared in any broth, from meat to vegetable, but you can also just use water. At the final stage, cream, milk or sour cream are added, which go very well with this cabbage and give it special tenderness. Cheese is also appropriate, but it is advisable that it does not dominate, but rather complements the taste of the dish.

To give a beautiful green color, the best combination is with spinach, which will not affect the taste at all. Vegetables can be used either fresh or frozen.

To give the dish the necessary thick consistency and velvety, adding potatoes is good.

And one more characteristic detail. For a softer taste, in addition to vegetable oil, add butter.

When serving the finished dish, crispy croutons and herbs are often placed on top. Or pre-cooked slices of the main ingredients.

Principles for preparing broccoli puree soup according to the advice of the famous culinary specialist Lazerson:

• Each soup must contain the following ingredients: onions, cream (more than 20% fat) and butter.
• All products are placed in the pan almost simultaneously. The method of cutting vegetables does not matter, since after boiling they are processed in a blender. But the smaller the pieces, the faster the cooking process.
• When frying vegetables, be sure to take into account the 1:1 ratio of vegetable oil to butter.
• Add the broth to the ingredients very carefully. Make sure that the soup does not turn out too thin.
• We always add cream at the end of cooking, when the main ingredients are cooked and soft. Since dairy products greatly slow down the process of cooking vegetables.

Today I want to offer you 10 delicious, quick and easy broccoli soup recipes. Each of them has its own characteristics of product combinations. I hope that with such a variety you will definitely choose an option for yourself.

Diet broccoli soup

Healthy and tasty soup with potatoes in vegetable broth (without cream) according to an Italian recipe. Leeks fried in butter will add a special taste. During the cold season, this soup will warm you up and fill you with vitamins!

• Broccoli – 450 gr.
• Leek – 1 pc.
• Potatoes – 400 gr.
• Butter – 30 gr.
• Vegetable broth – 700 ml.
• Salt - to taste
• Ground black pepper - to taste
• Bread – 2 slices
• Olive oil – 15 gr.

A little secret: if we use fresh broccoli, then it needs to be soaked in water with a spoon of balsamic vinegar for 5 minutes to disinfect, and then rinsed under running water.

1. First, chop the leeks.

2. Peel the potatoes and chop them into cubes.

3. Fry the onion in a thick-bottomed saucepan or frying pan in butter for 5-10 minutes.

4. Add potatoes to the pan. Continue to simmer for another 5 minutes with the lid closed.

5. Add broccoli to the vegetables. Salt, pepper, mix. Pour the broth into the pan (you can have meat, you can have vegetable, or you can just have water).

5. Cook the soup for 30-35 minutes over medium heat.

6. Beat the vegetables until smooth using a blender.

7. Croutons can be cooked in the oven or in a frying pan. When serving, brush them with olive oil and garlic.

8. Pour the finished cream soup into a plate, sprinkle ground black pepper and grated Parmesan cheese on top. Sprinkle with olive oil.

Recipe for broccoli soup with chicken

Broccoli soup with chicken broth and cream. Add chicken pieces, grated cheese to the finished dish and garnish with basil. Do you follow a healthy diet? Then this is especially for you!

To prepare we will need:

• Broccoli – 400 gr.
• Chicken fillet – 200 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Cream 10% – 200 ml.
• Hard cheese – 20 gr.
• Basil - for decoration

1. First of all, cook the chicken broth. Pour 500 ml into the pan. water, add fillet. After boiling, drain the first broth. Pour 500 ml again. water and cook the fillet until tender, skimming off the foam.

2. Grate the carrots on a coarse grater, chop the onion finely, fry the vegetables in vegetable oil until golden brown.

3. Remove the finished meat and cut into small pieces.

4. Pour the roast and broccoli into the broth. Salt and pepper. Cook vegetables for 15-20 minutes.

5. Pour a third of the broth into a separate glass. We will need it to adjust the consistency of the soup.

6. Add cream.

5. Mix all ingredients with a blender. If you need to make the soup more liquid, add broth from a spare glass.

Pour into a plate, add chicken pieces, sprinkle with grated cheese and basil. Our dish is ready!

Below you can watch another detailed video recipe for making creamy chicken soup.

Bon appetit!

How to make broccoli and celery soup

Broccoli soup with celery and cream, which is prepared in just a few minutes. Lightly toasted croutons are a garnish and addition. Ideal for a light vitamin breakfast.

To prepare we will need:

• Cream (more than 20%) – 70 ml.
• Any bread - 2 slices
• Broth – 100 gr.
• Butter – 15 gr.
• Celery (stem) – 30 gr.
• Crimean red onion – 1 pc.
• Broccoli – 180 gr.
• Olive oil – for frying

1. Place the saucepan on the stove, pour in olive oil. Cut half an onion.

2. Next, chop the celery stalk.

3. Fry the onions and celery in a saucepan with olive oil.

4. Wash the broccoli, separate the inflorescences from the stem. After the onion is fried, add cabbage inflorescences to it. Stir the vegetables periodically so that they do not burn.

5. Pour the broth into the saucepan with the vegetables, add cream, salt and pepper. Let it simmer for 5 minutes.

6. Cut the bread pulp into cubes and fry in a frying pan with olive oil and butter for about 2 minutes.

After the bread is cooked, place it on a paper towel to remove excess oil.

It is best to prepare the broth in advance. It can be vegetable or meat. Any meat is suitable for cooking meat. Consider this proportion: for 1 kg of meat you need to take 2 liters. water. Place the meat in cold water. It is necessary to cook over low heat, making sure to skim off the foam, otherwise the broth will turn out cloudy and have a specific taste. And one more nuance: during this process, do not cover the pan with a lid so that excess moisture, which collects on the lid during cooking, does not get into the broth.

7. Blend the soup with a blender into a homogeneous mass. Pour into a nice plate and place croutons on top.

Vegetable cream soup from broccoli and cauliflower

Broccoli and cauliflower go well together and complement each other. If desired, you can add nutmeg, thyme or allspice. Decorate the beautiful green soup with white bread croutons and a sprig of herbs. This recipe has no dairy ingredients. So for those who do not consume lactose in their diet, this option will be very useful.

To prepare we will need:

• Cauliflower – 200 gr.
• Frozen spinach – 100 gr.
• Broccoli – 200 gr.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt - a pinch
• Pepper - to taste
• Vegetable oil – 15 ml.
• White bread croutons – 2 slices

1. Peel the potatoes and cut into arbitrary cubes. Let it simmer in water over medium heat.

2. Finely chop the onion and carrots and fry in a frying pan in vegetable oil.

3. Combine potatoes and other vegetables in a saucepan: cauliflower, broccoli, spinach. Cook them until they become soft and boiled.

4. Pour the roast into the soup and cook for another 10-15 minutes.

5. After this, add salt and pepper to the soup. Grind it with a blender until smooth.

For a flavorful taste, you can add nutmeg, thyme or allspice to the soup.

6. Serve the dish to the table along with croutons and a sprig of herbs.

Cream soup with broccoli and champignons

Delicious broccoli puree soup with potatoes, champignons, cream and herbs. Particular attention should be paid to frying: carrots with sweet peppers in butter with paprika, curry, turmeric and ginger. Decorate the finished dish with fried slices of mushrooms and serve with croutons. Prepare it and make sure it’s delicious!

To prepare we will need:

• Broccoli – 450 gr.
• Potatoes – 700 gr.
• Water – 1.2 l.
• Cream 10% fat – 100 ml.
• Salt to taste
• Butter – 60 g.
• Olive oil for frying mushrooms – 50 ml.
• Carrots – 1 pc. (150 g)
• Sweet pepper – 1 pc. (200 g)
• ½ tsp each ground spices (ginger, paprika, curry, turmeric)
• Champignons – 30 g.
• Herbs (dill or parsley)
• Bread for croutons

This amount of ingredients makes 7 servings.

Below you can watch a detailed video recipe for making broccoli and champignon cream soup.

Bon appetit!

Broccoli soup with cream

Even if you didn't like broccoli before, you need to try this! Green inflorescences with onions and carrots fried in butter, with the addition of milk, blended in a blender, turn into the most delicate mousse. Decorate the cream soup with croutons, paprika and herbs. Very cute combination!

To prepare we will need:

• Broccoli – 3-4 large florets
• Onion - half
• Carrots - half
• Flour – 1.5 tbsp. spoons
• Chicken broth – 500 ml. (can be vegetable)
• Cream – 100-150 ml.
• Butter – 35 gr.
• Black pepper

1. Finely chop the onion and carrot.

2. In a saucepan, fry the chopped vegetables in butter. Add one and a half tablespoons of flour to them. Mix.

3. Pour the broth into the saucepan and add the broccoli. Add salt and leave to cook for 15 minutes until the cabbage becomes soft.

4. If you find that there is too much broth, don’t be upset, just pour it into a separate cup so that you can then adjust the consistency of the soup.

5. Blend the vegetables with a blender to a puree consistency, add cream.

Serve on the table in a deep plate; you can sprinkle paprika, grated cheese on top, and decorate with croutons and herbs.

Puree soup with broccoli and processed cheese

Another delicious and quick to prepare creamy broccoli soup with melted cheese. There is something special about these soft cheese blocks). Try making a beautiful presentation by drizzling a few drops of cream onto the thick surface of the soup, adding white bread croutons and a sprig of herbs. Have fun experimenting!

To prepare we will need:

• Broccoli – 500 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Processed cheese – 100 gr.
• Crackers
• Cream (for decoration)
• Salt, spices to taste

Bon appetit!

A simple and delicious recipe for cream soup with Dor Blue cheese

Broccoli soup with leeks and chicken broth with cream. Dor Blue cheese became a special piquant note of this dish. An original dish for gourmets, for dear guests and for yourself.

To prepare we will need:

• Broccoli – 100 gr.
• Leek – 50 gr.
• Chicken broth – 200 ml.
• Cream 30% – 50 ml.
• Olive oil – 15 ml.
• Dor Blue cheese – 20 gr.
• Salt - to taste
• Pepper - to taste

1. Cut leeks and broccoli into small pieces.

2. Pour olive oil into a saucepan and fry the leeks in it.

3. After the onion has become soft, add broccoli to it.

4. Fry the vegetables a little and pour chicken broth into them, cook over medium heat for 5 minutes. You can use vegetable broth.

5. Add cream, Dor Blue cheese, salt, black pepper to the vegetables. Mix everything and leave to simmer for one minute.

6. Blend the mixture for 3 minutes using a blender.

7. The consistency should not be too thick.

Decorate with crackers, sesame seeds, and herbs.

Simple creamy soup with broccoli and egg

Another recipe in our selection that is worthy of your attention is creamy broccoli soup with eggs. Egg yolks with garlic create a special taste for it. It is served with chopped herbs. Be sure to try this unusual dish.

Watch the detailed video recipe below:

Cream soup with broccoli, cream and cheese

This creamy broccoli soup recipe uses potatoes, roasting and cream. Slices of cheese and a pinch of nutmeg will complement the taste and make it unique. Perhaps this pleasant airy soup will become your favorite!

To prepare we will need:

• Broccoli (can be frozen) – 800 gr.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Cream 30% – 200 ml.
• Hard cheese – 100 gr.
• Salt - to taste
• Pepper - to taste

Bon appetit!

Broccoli is an extremely popular vegetable fruit among healthy eating enthusiasts. Which is not surprising, since the calorie content of this product is only 34 kcal per 100 g. In addition, broccoli is incredibly healthy, as it contains potassium, calcium, phosphorus, omega acids, iron, fiber, cobalt and antioxidants.

Nutrition for weight loss

The problem of excess weight is one of the most acute problems of modern man, therefore, to reduce body weight, a great variety of diets, eating methods, sets of exercises, and appetite suppressants have been invented. One of the most popular ways to lose weight is diet.

Diet Basics:

1. An important point in proper nutrition is the quantity and regularity of meals. To maintain health and well-being, you should eat 5 to 6 meals a day. It is also important not to snack, since we usually snack on foods containing large amounts of simple carbohydrates, after which we quickly eat. If a snack is unavoidable, then complex carbohydrates will be the best option, as they charge the body with energy for a long time;
2. Chew your food thoroughly;
3. don't eat before bed. The last meal should be 3-4 hours before bedtime. After this, you can only eat tea, water or a glass of kefir;
4. consume - at least 1.5 liters per day;
5. once a week it is useful to arrange a one-day event;
6. don't overeat. You need to leave the table with a slight feeling of hunger;
7. Don’t torture your body with malnutrition. The diet should be varied, healthy and tasty.

Benefits of vegetables

Broccoli is an ideal product for weight loss and, accordingly, a friend of those who want to quickly and safely get rid of hated kilograms. It is rich in dietary fiber and calcium, but contains almost no fat.

The vegetable includes vitamins C, K, B9, A, B6, B2, B1, as well as B5, E, B3. The composition of BJU is based on carbohydrates (7 g), so broccoli dishes are well suited for a carbohydrate diet.

Beneficial properties of broccoli:

Interesting! 100 g of boiled broccoli contains as much calcium as one glass of milk.

Recipes with photos

A hot first course must be present in the diet of any person. If you decide to get rid of extra pounds or bring your health back to normal, then light soup is your salvation. A low-calorie dish can be prepared every day using a new recipe.

Cheesy

Ingredients:

Preparation:

1. Prepare chicken broth.
2. Peel all the vegetable fruits, break the broccoli into florets, and chop the greens.
3. Chop the onion into half rings and fry in olive oil.
4. Fry chopped carrots with onions until golden brown.
5. Pour 1⁄2 cup of water over carrots and onions.
6. To finish, add flour.
7. Cut the potatoes into cubes.
8. Add potatoes with fried vegetable fruits to the broth and cook until the root vegetable is ready.
9. Add melted cheese to the soup.
10. After the cheese has dissolved, add broccoli, peas and herbs, and bay leaf.
11. Boil for 5 minutes. Serve the dish hot.

With cauliflower

Ingredients:

• 200 g of each type of cabbage;
• 2-4 potatoes;
• medium sized carrot;
• 75 ml low-fat cream;
• 1⁄2 large white onion;
• 900 ml chicken broth;
• salt, spices;
• 45 g butter.

Preparation:

1. Pour the chicken broth into a saucepan and heat over medium heat.
2. After the liquid boils, place both types of cabbage in it.
3. You need to add diced potatoes to the cabbage.
4. 5 minutes before the soup is ready, add fried onions, salt, and spices.
5. The finished dish can be seasoned with sour cream or cream.

Puree

Ingredients:

• 500 g broccoli;
• spinach;
• 1 onion;
• 2 liters of chicken broth;
• 1 tbsp. low-fat cream;
• salt.

Preparation:

1. Heat the pre-prepared chicken broth to a boil and place on low heat.
2. Cut all vegetables into pieces and add to the broth. Cook for 20 minutes.
3. Grind the cooled soup using an immersion blender.
4. Heat the cream to 80 degrees and add to the soup. Add salt.

Interesting! Calorie content of puree soup with broccoli is 62 kcal.

In a slow cooker

Ingredients:

• any part of chicken;
• 2 heads of cabbage;
• 2 pcs. carrots and onions;
• 2-3 potatoes;
• vegetable oil;
• salt, black pepper, bay leaf.

Preparation:

1. Chop onions and carrots. Lightly fry vegetables and meat in oil.
2. Place the roasted potatoes, peeled and chopped potatoes, and broccoli florets into a multicooker bowl.
3. Fill the contents of the vessel with water.
4. Turn on the “stew” mode and cook for an hour.
5. After cooking, the dish is removed from the multicooker and served hot. If desired, you can puree the soup in a blender.

Interesting! Many chefs say that you can remove the specific smell of broccoli by adding sautéed vegetables to the soup.

Cabbage is a vegetable that not everyone likes, so it is very important to know how to properly prepare dishes with this product in order to please the most picky family member.

conclusions

Hot soup with asparagus cabbage is a great idea for a first course that is ideal for weight loss. Fragrant and tasty, but absolutely light and healthy for digestion. It is absorbed without interference. Therefore, there is no danger in overusing this dish, since it will not affect either digestion or waist size.

How to spend more time on yourself and your family, rather than spending hours cooking? How to make a dish beautiful and appetizing? How to get by with a minimum number of kitchen appliances? The 3in1 miracle knife is a convenient and functional kitchen assistant. Try it with a discount.

The most delicate broccoli puree soup is a great lunch option. This dish is very useful for both adults and children to eat regularly, because it contains a high content of vitamins. You can prepare this soup not only according to the classic recipe, but also with interesting additional additives.

Ingredients: half a kilo of broccoli, a bunch of green onions, 2 tablespoons eggs, 380 ml filtered water, 80 ml very heavy cream, salt, ground colored peppers.

1. The cabbage is divided into small pieces and boiled in salted water until softened. This is approximately 7-9 minutes.
2. Mix the eggs with a fork until the whites and yolks combine. This is where the cream is poured.
3. Pour the resulting egg-cream mixture into the broth with cabbage in a very thin stream. There is no need to stir the ingredients, even if lumps form.
4. Chopped onion, salt and pepper are poured into a saucepan. After this, the dish is cooked for another 8-9 minutes.

Use a blender to bring the mixture to a creamy state.

With potatoes

Ingredients: half a kilo of cabbage, 2-3 medium potato tubers, onions, medium-sized carrots, 2 liters of strong meat broth, 170 ml of very heavy cream, salt.

1. All vegetables are chopped and boiled for 18-20 minutes (after boiling) in salted broth.
2. When the mass has cooled a little, cream is poured into it.

All that remains is to salt the dish, puree and pour into portioned plates.

With cauliflower

Ingredients: 200 g of fresh or frozen broccoli and cauliflower, 3 potatoes, carrots, 90 ml of cream, 1 liter of chicken broth, a piece of butter, onion, table salt. How to properly prepare broccoli and cauliflower soup is described below.

1. Chicken broth is brought to a boil. You can use regular water instead.
2. At this time, all vegetables, except 2 types of cabbage, cut into small cubes, are sautéed in butter.
3. The contents of the frying pan are poured into the broth.
4. The inflorescences of two types of cabbage are boiled for a couple of minutes in boiling water (in separate containers).
5. Boiled vegetables are added to other ingredients. The soup is cooked until all ingredients are softened.

All that remains is to puree the dish, mix with cream, add salt and bring to a boil again. For richness, season with herbs.

Delicate creamy soup

Ingredients: 420 g cabbage, a piece of butter, 120 ml heavy cream, onion, a pinch of nutmeg, salt.

1. Onion cubes are fried in butter until transparent.
2. Cabbage is boiled until soft.
3. Broccoli is combined with onion, cream, salt and nutmeg. The contents of the frying pan turn into puree and warm up slightly.

Delicate broccoli puree soup with cream is served with croutons.

How to cook in a slow cooker?

Ingredients: half a kilo of broccoli, carrots, olive oil, onion, can of canned white beans, salt, aromatic herbs.

1. Chopped onions and carrots are fried in a bowl in oil until soft.
2. Cabbage inflorescences are laid out in a container. All products are filled with water, salted, and sprinkled with aromatic herbs. Cook in the soup program for 20-25 minutes.

Approximately 5-7 minutes before readiness, the beans without liquid are sent into the bowl.

With croutons

Ingredients: half a kilo of fresh cabbage (broccoli), onion, 2 potatoes, garlic to taste, small baguette, salt, black pepper, glass of heavy cream.

1. Potato cubes and cabbage inflorescences are boiled in salted water until soft.
2. The onion is sautéed until golden brown and added to the rest of the vegetables.
3. Slices of baguette are fried in butter and rubbed with garlic.
4. Vegetables with broth are turned into puree and topped with cream. The mass must be heated until the first bubbles appear.

Served with garlic croutons.

Recipe with cheese

Ingredients: 170 g of any creamy processed cheese, 7-9 cabbage inflorescences, 3 medium potatoes, carrots, onions, a large spoon of lemon juice, a pinch of dried herbs and the same amount of nutmeg.

1. The onion is sautéed directly in the saucepan in oil along with carrot pieces.
2. Finely chopped potatoes and cabbage are also added there. Products are filled with water. The mass is salted and seasoned with spices.
3. When the contents of the dish soften, you can puree it, add lemon juice and melted cheese to the saucepan.

The finished soup should sit covered for 12-15 minutes.

With added bacon

Ingredients: 320 g broccoli, a glass of heavy cream, 80 g bacon, 2 tbsp. wheat flour, 1 liter of purified water, 3 potatoes, onion, salt, a pinch of dry thyme.

1. Bacon slices are fried with onion cubes in a saucepan. Flour is added to the mixture and the ingredients are fried together for a couple of minutes while stirring.
2. The roast is filled with water. Cabbage and potato blocks are sent into it.
3. When the vegetables have softened, you can salt them, sprinkle them with thyme and puree them. All that remains is to add cream and heat the mass.

It’s very tasty to add canned corn to this soup.

Lenten broccoli soup

Ingredients: half a kilo of cabbage, 2 potatoes, half a liter of filtered water, 90 ml of coconut milk, a handful of boiled shrimp, salt.

1. All prepared vegetables are boiled in purified water until soft. Meat or chicken broth is not used for first feeding.
2. When all the components are cooked, they can be ground in a blender.
3. All you have to do is boil the soup for a few more minutes and you can pour it into a plate.