Vegetable broccoli soup recipe. how to prepare dietary soup for a child?

Recipe 1: diet broccoli puree soup (step by step photos)

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

This first dish has many advantages: it cooks quickly, has a very delicate taste, and is also healthy. Suitable for everyone who is for a healthy and low-calorie lifestyle.

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

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

I put the turkey pieces in a pan with water, more than half full, and put it on the stove over high heat.

Now I get to the vegetables. Since I cook puree soup, I chop all the vegetables coarsely. Turkey cooks very quickly, so I add all the vegetables to the soup immediately after I put the meat on the stove.

I also clean onions, carrots, potatoes, and bell peppers. I cut the onion into several parts and add it to the meat.

I cut the carrots into large rings.

I cut the potatoes into large slices.

I cut the bell pepper into large pieces.

I put the prepared carrots, potatoes and bell peppers in a pan.

I wash the broccoli under running water, shake it off and divide it into inflorescences.

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

I add cabbage inflorescences to the pan.

I bring the soup to a boil, reduce the heat to low, and skim off the foam.

Add bay leaf and salt to taste.

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

The vegetables are soft, the soup is ready. I pour most of the broth into a separate container. Using a blender, I blend the turkey, vegetables and broth until smooth. And then I dilute it with broth to the desired consistency (some people like the soup thicker, others thinner). I like the soup to have the consistency of thick cream.

I pour the hot puree soup into bowls, garnish with herbs, and add sour cream if desired.

This light soup will appeal to both adults and children. Enjoy your meal!

Diet broccoli soup recipes

With vegetables

250 g broccoli florets, 1 parsnip, 200 g celery, onion, bell pepper and some tomatoes (1-2 pieces) or a spoonful of tomato paste without added sugar.

Chop the vegetables, add water and boil until soft. The finished soup can be seasoned with any available chopped herbs, as well as lemon juice. Sometimes it is recommended to cook this soup with bouillon cubes, but the best choice is always to avoid them. Add any natural herbs - mint, oregano, basil, parsley and dill. But try to avoid a lot of extra salt. It will only lead to the fact that the soup will not “do its job well,” because you eat it mainly to get rid of swelling, and not to acquire new ones.

Vegetable soup "three cabbages"

400 g chicken breasts, 200 g each of broccoli, white cabbage and cauliflower, carrots, onions.

Chop all the vegetables and meat, place in a saucepan and boil until tender. Place the ingredients in cold water, not in boiling broth. Once cooked, turn off the heat, leave to cool under the lid, and, if desired, grind with a blender.

Broccoli and green pea soup

150 g of frozen green peas, 250 g of broccoli, carrots, onions, tomatoes and bell peppers, 3 liters of homemade celery and onion broth, or the same amount of water, low-fat yogurt or lemon juice and herbs for seasoning the finished soup.

It’s just as easy to cook as other low-calorie diet broccoli soups. All vegetables are chopped, placed in a pan, and boiled until tender. The soup can then be pureed or left as is.

With broccoli, potatoes and mushrooms

1-2 potatoes, regular, white, plus 250 g of broccoli, 1 onion, 1 carrot, 250 g of chopped champignons.

Cut all the vegetables into strips, simply cut the broccoli florets in half, fill everything with water so that there is 2 times more water than the vegetables, boil over medium heat until tender. Season the soup with, for example, dill and low-fat yogurt.

Broccoli and kohlrabi soup

250 g each of broccoli and kohlrabi, 300 g root celery, cut into cubes, 1 carrot, 1 onion, celery broth, optionally a pinch of dried shiitake mushrooms as seasoning. Salt and pepper as desired and to taste, yogurt without fillers and fat for dressing.

Wash the cabbage and other vegetables, chop, place in a saucepan, and boil until tender. Throw in the mushrooms 5 minutes before turning off the heat; you can additionally grind them in a mortar. Serve the soup with yogurt and herbs.

Broccoli Chicken and Egg Soup

4 eggs, 3 liters of celery and onion broth, 400 g spinach, and 200 g broccoli, olive oil spray, garlic, a little salt to taste, and yoghurt for dressing.

Boil the eggs, cool, peel, cut into 4 parts. Place the spinach in the broth and boil until tender. Drizzle the broccoli with olive oil and sprinkle crushed garlic on top, place everything together in a double boiler for 20 minutes. Simply add the finished cabbage to the soup, stir, heat a little, but do not bring to a boil. Pour into bowls and add eggs to each piece.

Broccoli and shallots in cleansing soup

The recipe is used for a good half of cleansing diets, but can also be “enhanced” with an additive, for example, regular potatoes or sweet potatoes, to give additional energy. 400 g of broccoli, and 200 g of shallots, plus a bunch of parsley, a bunch of dill and, if desired, 200 g of young nettles.

The nettles are separated from the stems, the leaves are placed in a colander and scalded with boiling water. In any case, you must work with rubber gloves. Then all the vegetables are washed and cut, put in a pan, and filled with water so that it barely covers the broccoli florets. Cook until the vegetables are soft. Many people then like to put this soup through a blender or puree it using a food processor. This type of broccoli soup has a significant diuretic effect, which is sometimes enhanced by adding celery root or broth from this vegetable when cooking.

Especially for – fitness trainer Elena Selivanova

List of sources

• your-diet.ru
• recipe4you.ru
• lucklady.ru
• EdimSup.ru
• specdieta.ru

Recipe 2: Broccoli soup with chicken broth

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

Cook chicken broth. You don’t need to have any special skills to prepare it, but some points will help make it more tasty and rich. Firstly, bones are a must in the broth, so use the drumsticks, wings and skeleton of the bird. Secondly, spices - parsley root, bay leaf, a few cloves or arrows of garlic, a bunch of celery or parsley.

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

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

So, let's prepare the puree soup. In a thick-bottomed saucepan, heat the vegetable oil for frying, add a tablespoon of butter. Then, when the butter melts, throw in the finely chopped onions.

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

Add potatoes cut into small cubes. For creamy soups, I recommend using boiling potatoes.

Pour hot broth into the pan and cook until the potatoes are tender, about 10 minutes.

Divide the broccoli into small florets. You can prepare soup with either frozen or fresh cabbage; this does not affect the taste of the finished dish in any way.

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

Grind the finished soup with an immersion blender to a smooth puree, add sea salt.

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

Serve the dietary broccoli puree soup warm. If the diet allows, then with a piece of rye bread toasted in the toaster. Bon appetit!

Recipe 3: Creamy Broccoli Soup (step by step)

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

Divide the cabbage head into separate pieces, wash thoroughly, trim off all excess - leaves at the base of the “leg”, darkened areas.

Peel the potatoes, onions and carrots, wash them and cut them into small pieces. In principle, it does not matter what shape the chopped vegetables are - circles, strips or cubes, they are still boiled and pureed.

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

Then remove the pan from the heat and let the brew cool slightly, add cream. Using a blender, first at low speed, and then at high speed, puree the soup until smooth.

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

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

Tender, tasty, satisfying, simply impossible to put down - all this can be said about the cream cheese soup with broccoli, which we propose to prepare.

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

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

We peel the onion, cut it into small cubes and saute it directly in a saucepan in odorless vegetable oil until soft, I do this in refined olive oil.

Add the carrots grated on a coarse grater to the onion and continue sautéing until the carrots are soft.

Peel 3 medium potatoes, cut into small cubes and place in a saucepan.

Add hot water from the kettle so that it is just above the potatoes. Add salt to taste, cover with a lid, bring to a boil and cook at a low simmer for 5 minutes.

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

When the potatoes are cooked, turn off the heat, take out the bay leaves and throw them away, otherwise later they will only make the cream cheese soup bitter. Grind the contents of the pan with a blender or masher to make puree. If you don’t have a blender, you can get by with just one masher; all the ingredients are very soft, but it won’t have the same creamy consistency. I use both. First I grind it in a blender...

... and then I go through the bottom with a masher to make sure there are no large pieces left.

Place 150 g of processed cheese in a saucepan, put it back on the fire and stir until the cheese dissolves.

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

Serve cream of broccoli cheese soup with croutons and lemon quarters to drizzle a little lemon juice over the cream of soup. Believe me, it's delicious, literally a few drops on top. You can add some finely chopped greens.

This is how we make delicious crackers. Spread several slices of white or gray bread, preferably rectangular in shape, with butter sauce with garlic or any dried herbs, such as thyme. Cut into cubes and dry on parchment in the oven.

Recipes

To easily lose weight without harm to your health, you need to review your diet. It is advisable that your menu every day include a hearty breakfast, a lunch consisting of liquid dishes, and a modest dinner of fruits, vegetables and cottage cheese. Between breakfast, lunch and dinner, you can snack on fruit, a diet fitness bar or a vegetable salad.

This is what the ideal picture of proper nutrition looks like, but even if you simply change your usual fatty broth soups and replace them with dietary broccoli soup, the result will not be long in coming.

Attention! Liquid meals are needed by the human body, since thanks to them the water-salt balance is always maintained at normal levels, metabolism is accelerated and the functioning of the gastrointestinal tract is normalized. In addition, liquid fills part of the stomach, and you feel full due to it, and not due to flour or fatty foods.

Broccoli puree soup should definitely be on your menu so that you can appreciate all the benefits of this dish, and most importantly, enjoy its taste.

Lean

To prepare a Lenten lunch you will need the following products:

• 0.5 kg of broccoli;
• 2 large onions;
• 300 g spinach;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 stalk of celery;
• salt, spices and garlic to taste.

You will definitely love this light and healthy soup. It can be eaten both hot in winter and cold in the midday heat of summer. All vegetables and herbs are chopped finely and stewed in a deep frying pan. The onion can be pre-fried in a small amount of vegetable oil, but this step is not necessary.

When the broccoli is almost crumbling, grind the entire contents of the frying pan until pureed, pour into a saucepan filled with about 1 liter of water and boil. Add salt and spices until the desired taste appears.

Cauliflower cream

This soup is simply delicious, especially if you love cauliflower and broccoli. And how many benefits there are in it! Kids will definitely love this soup. To prepare it you will need the following list of products:

• broccoli – 300 g;
• cauliflower – 300 g;
• cream 10% – 0.5 l;
• salt and spices to taste.

It is advisable to use only inflorescences so that the soup is soft and tender. Finely chop the cabbage and place in a deep frying pan for stewing. Salt and pepper the cabbage and chop using a blender. Now you can add cream and mix thoroughly until creamy.

Information! To reduce the calorie content of cauliflower soup, you can replace the cream with milk.

With shrimp and almonds

This delicious dish is sure to please you and delight your guests. You can cook it for a family dinner or a holiday table. To prepare it you will need the following ingredients:

• broccoli – 700 g;
• milk – 0.5 l;
• shrimp – 200 g;
• almonds, thinly sliced ​​– 50 g;
• salt, pepper and garlic to taste.

Throw the broccoli into salted boiling water, after 10 minutes you can put the peeled shrimp in the same place. When the shrimp and broccoli are ready, they can be transferred to another pan and pureed in a blender. Now add 300 g of the broth in which the broccoli and shrimp were cooked, and 500 g of milk. Build flavor with spices and salt. When serving, garnish with almonds.

With chicken broth

This dietary, hearty and healthy soup will be an ideal lunch for a child, an athlete, and a person who wants to get rid of a couple of extra pounds. This soup is high in protein and low in calories. To prepare the dish, stock up on the following products:

• broccoli – 0.5 kg;
• leek – 1 pc.;
• chicken fillet – 300 g;
• salt, spices to taste.

Divide the broccoli into florets. Cut the onion into rings. Cut the chicken fillet into cubes and cook in a pan filled with about 1.5 liters of water. When the meat is ready, you can add broccoli and leeks to the boiling broth.

Boil the soup until done. Be sure to add salt and pepper to taste. When the soup is ready, puree it until creamy using an immersion blender. You can serve the dish with a small amount of crackers and a spoonful of low-calorie yogurt.

With salmon

You will definitely love this salmon broth based soup. The dish is very useful for weight loss and at the same time is endowed with an unusual creamy taste. This recipe lists milk as one of the ingredients, but it can be replaced with cream of any fat content. This will make the dish even tastier, but the number of calories in it will also increase significantly.

To prepare lunch you will need the following products:

• broccoli – 500 g;
• salmon fillet – 500 g;
• carrots – 1 pc.;
• leek – 1 pc.;
• potatoes – 2 pcs.;
• salt and spices to taste.

Cook the fish until done. You can cut the salmon fillet into small cubes before preparing the broth from it, or you can chop the already cooked fish and put it back into the pan. All vegetables should be washed, peeled and chopped. Cook them in fish broth.

When the vegetables are ready, put the chopped boiled salmon fillet into the pan and use an immersion blender to make a puree soup. Mix it well, shape the taste of the dish with salt and spices.

With Roquefort

Ingredients:

• broccoli – 300 g;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• milk – 0.5 l;
• blue cheese “Roquefort” – 200 g;
• salt and spices to taste.

In a deep non-stick pan, fry finely chopped onion, add cabbage inflorescences and grated carrots. When the frying is almost ready, throw in the diced Roquefort and wait until it starts to melt.

Now pour in about 1 liter of water and bring the soup to a boil. Add 0.5 liters of milk and bring to a boil again. Salt and pepper to taste. Puree the soup in a blender until creamy.

With melted cheese

This is a very simple recipe; to prepare this dish you will need only two ingredients - broccoli (0.5 kg) and processed cheese (100 g). Salt and spices are added to taste.

Cut the processed cheese into small cubes and place it on the bottom of the pan. Now pour 1 liter of water into the cheese and put it on fire. When the water boils and the cheese begins to melt, throw the cabbage florets into the pan.

Add salt and your favorite spices. Bring the finished soup to the desired texture using an immersion blender. You can serve the dish with crackers and a spoonful of low-calorie sour cream.

Recipe 5: Making Easy Broccoli Cream Soup

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

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

We chop the onion, maybe not very finely, because then we will still chop it in a blender.

In preheated oil, fry the onion until translucent and golden brown.

Preparing crackers. Cut the white bread into small cubes and place in the oven for 10-15 minutes to brown.

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

Grind the resulting mixture in a blender until smooth.

Return the mixture back to the pan, add a glass of cream, pepper to taste and heat without bringing to a boil.

The soup is ready! All that remains is to add the crackers. Bon appetit! Sometimes, if there is some soup left, I portion it into bowls or containers and put it in the freezer. There he feels great for at least a whole month. Then, if necessary, you can take out a portion and simply defrost it and heat it in the microwave. This makes a great quick snack!

Recipe 6: Creamy Broccoli and Carrot Soup

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

Boil broccoli and carrots in salted water until soft.

Puree the vegetables.

Then pour in the cream and bring to a boil.

Salt and pepper to taste and remove from heat. Let the soup brew a little.

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

Broccoli soup taste tender

It’s not for nothing that broccoli is called the “cabbage of kings”; this vegetable is incredibly rich in vitamins and microelements and is indicated for consumption both raw, boiled, and baked. The combination with spinach is the best combination you can have. Those who want to support the body during fasting, lose excess weight and simply become a healthier person should definitely have a supply of broccoli and spinach in the refrigerator. Soups, casseroles, salads – you can prepare a huge number of dishes from these vegetables. Try spinach and broccoli soup with meatballs. The dish is not only satisfying, but also very bright, festive and healthy.

Recipe 7: How to make creamy broccoli soup

Creamy broccoli soup – tender, bright and very aromatic! Such food will be very useful after a big feast, when the stomach needs complete peace and rest.

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

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

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

If desired, you can add a couple of black and allspice peas or a bay leaf to them. But this is not a mandatory point. If you are preparing a dish in a slow cooker, select the “Stew” mode for 15 minutes.

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

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

The sauce is ready!

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

Next, puree with a blender until smooth. Pour the sauce in there too.

Beat a little more and add salt as needed.

Cream of broccoli soup is ready!

From the Chef's Secret Secrets

Broccoli salads

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.

Recipe 8: Broccoli and Cauliflower Soup

Broccoli and cauliflower puree soup is an appetizing and, importantly, dietary soup. In this dish, two types of cabbage “coexist” perfectly – emerald broccoli and fleshy cauliflower inflorescences of a delicate cream color. This duet is perfectly harmonized with fragrant parsley, freshly ground black pepper and curry, which gives the soup a characteristic aroma and a pleasant shade, thanks to the turmeric it contains.

• cauliflower – 800 g
• broccoli – 300 g
• loaf (white bread) – 150 gm
• wheat flour – 2 tbsp. l. no slide
• Refined sunflower oil – 1 tbsp. l.
• parsley – 6-7 sprigs
• curry - a pinch
• freshly ground black pepper - to taste
• salt - to taste

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

Rinse the cabbage heads thoroughly under running cold water. Separate the broccoli and cauliflower into small florets. Cut the stems crosswise into slices approximately 5 mm thick.

Wash the parsley, dry and finely chop.

Boil 1.5 liters of water in a 3 liter saucepan. Add some salt. Add the prepared cabbage and cook for 25 minutes.

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

Then thicken the soup. To do this, reduce the heat to low and, stirring constantly, add flour in a thin stream.

Puree the resulting soup using an immersion blender.

Pour in sunflower oil.

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

Cook over low heat, stirring, for 5 minutes.

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

Recipe 9: vegetable cream soup with broccoli (with photo)

Tender, velvety, healthy and tasty puree soups are loved by many; they can also be recommended for baby food. Today I propose to make creamy soup from broccoli and cauliflower. I made it with water, but you can use any meat broth. Adjust the consistency of the soup to your taste, because some people like it thinner, while others like it thicker. These ingredients make 4 servings of soup.

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

Peel, wash and cut the potatoes as desired. In general, the size of cutting vegetables for this soup does not matter: all vegetables are eventually blended with a blender. Place potatoes in a saucepan.

Peel, wash and chop the carrots. Add to the pot with the potatoes.

Wash the leeks and cut them into rings and place them in a saucepan.

Separate the broccoli into florets, wash and add to the pan with the rest of the vegetables.

Wash the cauliflower, separate into florets and place in a saucepan.

Wash green peas and add to vegetables. If you have it frozen, then you do not need to defrost it.

Pour water into the pan so that it barely covers all the vegetables (about 600 ml of water). Cover the pan with a lid and cook for 20-25 minutes until all the vegetables are cooked.

Beat the boiled vegetables together with the broth in which they were boiled in a blender until the consistency of puree. Add chopped garlic.

Season the soup with salt and pepper to taste. If you give the puree soup to children, then there is no need to pepper it. Add cream and stir.

Tender, tasty, healthy broccoli and cauliflower puree soup is ready. Serve as a starter at lunch.

Exquisite recipe: lean cream soup with Romanesco and broccoli

If you are tired of the usual soup recipes and want variety, then you should cook an appetizing and delicious version that organically combines broccoli with Romanesco. This, by the way, is another relative of cabbage.

Cooking time: 40 minutes.

Number of servings - 3.

Ingredients

So, we need this set:

• Romanesco - 200 g;
• broccoli - 300 g;
• onions - 70 g;
• potatoes - 150 g;
• rice - 40 g;
• celery - 120 g;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. l.;
• ground black pepper - to taste;
• salt - to taste;
• green chilies - for garnish.

Cooking method

If you've never made an original soup with a creamy texture before, don't worry. It's very simple!

1. Chop the garlic. Finely chop the celery. Chop the onions. Pour a little vegetable oil into the frying pan. Heat it up. Place garlic in hot oil. After a minute, add celery and onion.
2. Peel the potatoes. Cut into cubes. Rinse the rice. Place the roasted vegetables into a saucepan for cooking soup. Pour in 1 liter of boiled water. Add rice and potatoes. Cook until the cereal is ready.
3. Break broccoli and romanesco into small florets. Add to soup. Cook for 7-9 minutes.
4. Add salt. Add ground pepper. Puree the composition.
5. You can decorate the dish with rings of green chili pepper.

That's all! By the way, salt in this recipe can be replaced with lemon juice. This first course will perfectly diversify the menu of vegetarians or those who are fasting.