How to cook broccoli puree soup. Spring protection of garden plants from pests and diseases. Topics for upcoming webinars

Broccoli or cabbage is a plant of the cruciferous family. It is unique in its composition of vitamins necessary for human life and is recognized as the most useful of all types. And the protein this plant contains is in no way inferior to animal protein. It also contains fiber, carbohydrates, a minimum of fat, and essential amino acids..

Therefore, asparagus cabbage is also used for medicinal purposes, in the prevention of oncology and cardiovascular diseases.

Its benefits also extend to improving the functioning of the digestive tract, cleansing the skin and body of toxins, strengthening the overall tone of the body, increasing its resistance to disease, strengthening nervous system. In general, it is a miracle vegetable, as if it was specially created by nature for human health.

In appearance, it resembles a spreading tree, and the ancient Romans began to eat it. But also in modern world cabbage gained popularity, especially in France and Italy.

It is also part of an effective Mediterranean diet. It also grows in our latitudes, although for domestic housewives it is not yet a completely familiar product. Therefore, it's time to get to know her better.

Easy Creamy Broccoli Soup

Broccoli can be used as the main or constituent ingredient in many first and second courses, as well as salads. It is boiled, stewed, fried, and even eaten raw. Of course, they put it in the soup. It is about the use of cabbage as part of first courses that our conversation today will be.

Let's begin to get to know this product a little and cook the simplest soup, which contains the usual ingredients.

So, we will need:

meat broth - 1 liter;
0.5 kilos of asparagus cabbage;
3 potatoes;
1 onion;
1 zucchini;
2 tablespoons butter;
3 spoons of sour cream;
salt, pepper, bay leaf, other spices.

First of all, boil the meat broth. What kind of meat it will be made from does not matter in this recipe. You can make it chicken or beef, or you can even make it vegetable instead of meat.

Wash potatoes, zucchini, cabbage, onions and peel them. We separate broccoli into inflorescences. Cut the zucchini and potatoes into pieces. Then fry the onion in butter until golden brown, and then add everything together to the broth to cook.

When the vegetables are cooked, add spices, bay leaves and sour cream, let them boil for a couple of minutes and put them in a blender. Don't forget to remove the bay leaf from the soup before doing this. Grind everything into a homogeneous puree.

Our first soup is ready. Pour it into plates and, garnish with a sprig of parsley or croutons, serve hot on the table.

Creamy asparagus cabbage soup

This soup recipe also comes with broth. This time it’s better to take chicken, because we will cook creamy puree soup from broccoli.

Let's check the ingredients. In addition to 1 liter of chicken broth and a kilogram of cabbage, we will need:

1 onion;
cream – 200 grams;
1 clove of garlic;
3 tablespoons vegetable or olive oil;
pepper, salt, other spices;
walnuts, crackers, herbs - for decoration.

In this version of the dish, the vegetables are first stewed. Let's start with roasting. Peel the onion and garlic, chop and fry over low heat until golden brown. Then add all the cabbage, previously disassembled into inflorescences. Add spices, salt, and simmer over low heat until half cooked.

In a separate saucepan, heat the broth and pour it over the cabbage. Bring the whole mixture to a boil, reduce the heat and cook the vegetables until tender. It won't take long - about 10 minutes.

When everything is cooked, transfer the soup to a blender and grind until it becomes a paste. After the whole mass is ground, add heated cream and mix everything. Pour the finished creamy cream soup into deep plates and decorate in portions with nuts, herbs or crackers.

Cheese soup with broccoli and chicken fillet

Cabbage is cabbage, but what should those who cannot imagine their life without meat do? Our next project will appeal to meat eaters who do not feel full if the first or second course does not contain at least a small and appetizing piece of meat.

To prepare it we need the following list of products:

350 grams chicken fillet;
300 grams of cabbage;
2 carrots;
1 piece of onion;
3 medium-sized potatoes;
1 glass of cream;
crackers and hard cheese.

Let's start with chicken fillet. Wash, pour 1.5 liters of water into a saucepan, bring to a boil, skim off the foam and cook until tender.

While the fillet is boiling, make a frying mixture of chopped carrots and onions. Peel the potatoes and cut them into small pieces as for frying. Wash and cut the broccoli into small pieces.

Remove the finished meat from the broth, cool it and cut it into small cubes. Add the broth, chopped potatoes and cabbage to the broth, add salt, pepper and other spices, bring to a boil and cook until the vegetables are ready.

After the vegetables are cooked, blend everything with a blender and return to the heat again. Gently stirring the soup, pour cream into it in portions. After the entire mass has become homogeneous, the saucepan can be removed from the heat and the soup can be poured into bowls. Garnish with broccoli puree soup with grated cheese, croutons and chicken fillet.

Diet broccoli puree soup

For those who like to count calories in each recipe, we have prepared a lean recipe. One serving of this creamy broccoli soup is 140 calories, and the recipe below makes six servings.

Products:

asparagus cabbage 0.4 kilograms;
leek – 1 piece;
1 celery;
5-7 cloves of garlic;
0.4 kilograms of potatoes;
1 carrot;
1 onion;
400 grams of black bread.

If you don't have ready-made crackers on hand, make them yourself. Cut the bread into cubes and place in the oven preheated to 200 degrees. Keep them there until the crackers are browned.

This broccoli soup is made with vegetable broth. In order to cook it, take an onion, 1/2 a stalk of celery, a carrot, wash everything, put it in a saucepan, add 1.4 liters of water, and let it cook. After the broth boils, reduce the heat and cook for half an hour.

Prepare the vegetables: divide the broccoli into florets and cut the stem into cubes. Peel the potatoes, wash them, cut them into the same cubes as the cabbage stem. Chop the onion, 1/2 celery and garlic. Place everything in a saucepan and add bay leaves.

Let's sort out the broth. We throw away the boiled onions without regret, but the carrots will still serve us. We cut it into circles or cubes and return it back. Combine broth and chopped vegetables (except for inflorescences). Bring everything to a boil and cook for 15 minutes. Add the inflorescences and let simmer for another 6-8 minutes.

When the vegetables are cooked, let the soup cool and, taking out the bay leaves, put everything into a blender. Grind. If the soup has cooled down again during processing, then reheat it before serving and pour into plates.

You can eat this broccoli puree soup without worrying about your figure; its calorie content is almost zero. And don't forget to put crackers on the plates.

Pour 2 liters of water into a saucepan, add the breast and put on fire. When the water starts to boil, remove the foam, then reduce the heat, cover with a lid and leave to simmer for 20 minutes.

When the chicken breast is ready, remove it from the broth. Wash the broccoli with cool water and divide into florets. Place the broccoli in the chicken broth, put on the fire and cook for 15 minutes after boiling.

In the end, I ended up with boiled broccoli and chicken breast, which I split into medium-sized pieces for further processing.

Cut in small pieces onion, grate the carrots.

Fry carrots and onions in a frying pan for about 5 minutes.

Grind the broccoli in a blender until finely dispersed.

Also grind the fried vegetables in a blender with the chicken.

Put the broth on the fire and add broccoli, chicken and roasted in a blender. Stirring with a whisk, bring the entire mixture to a boil.

Pour in 150 ml of cream and continue stirring.

Add melted cheese spoon by spoon. Before adding the next spoon, try to ensure that the previous one dissolves in the soup. I got about 6-7 spoons. After we added the cheese, cook stirring for 2-3 minutes.

Pour the finished cream of broccoli soup into bowls and garnish with dill. Also add croutons to the soup if you have them. Very tasty and healthy!

Close-up photo of broccoli soup.

Bon appetit!

Delicious, healthy, natural, dietary broccoli puree soup: best recipes We're preparing!

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

This first dish has many advantages: it cooks quickly, the taste is very delicate, and it’s 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.

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 bell pepper into large pieces.

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.

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.

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

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

Peel, wash, and cut potatoes, onions and carrots 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.

Peel the onion, cut into small cubes and sauté directly in the pan for vegetable oil odorless until soft, I do this with 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 melted 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, just 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.

Recipe 5: Making Easy Broccoli Cream Soup

This soup is delicious, healthy, very light, and how pleasing to the eye it is! 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).

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.

Beat a little more and add salt as needed.

Cream of broccoli soup is ready!

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.

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

Recipe 10: delicious broccoli soup with champignons

Broccoli and champignon puree soup - simple and very tasty soup to add variety to your everyday table. This soup will appeal to those who adhere to proper nutrition or diets. You will definitely like the soup with a delicate structure, pronounced vegetable and mushroom flavor, try it!

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

Separate the broccoli into florets and place in a saucepan. Add chopped onions and carrots.

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

In cool weather, you especially crave hot, rich, thick first courses. Prepare a dietary or nutritious creamy broccoli soup - it will not only warm you up, but also saturate your body with useful substances. Learn about new recipes with photos and ways to prepare delicious treats from this type of cabbage. Try making a simple soup from ordinary ingredients incredibly aromatic and appetizing!

How to make creamy broccoli soup

Many housewives do not like broccoli because of its specific taste and the sulfurous smell that the vegetable emits when cooked. Despite this, cream of broccoli soup is in great demand among gourmets around the world and is appreciated for its soft, delicate consistency. The cooking algorithm is simple:

Make vegetable broth using broccoli and other vegetables.
Add cream, beat the mixture with a blender.
Season with spices and salt.
Sprinkle with herbs and serve with croutons.

Food preparation

Before preparing a delicious treat, you should carefully study the recipe for creamy broccoli soup. The main ingredient is broccoli: it can be used fresh or frozen. Vegetables should be pre-washed and peeled, cut into equal, small cubes. It is better to buy cream with medium fat content, from 10% and above. The meat components can be boiled in the same broth in which the cabbage was cooked.

How to properly boil broccoli

The cabbage should be divided into florets, if necessary, and then immersed in boiling, lightly salted water. This is necessary so that it retains all the beneficial substances as much as possible. Fresh vegetable boil for 5-7 minutes, frozen - 10 minutes. To save unique color vegetables, immediately after boiling, place the inflorescences in ice or very cold water.

Cream of Broccoli Soup Recipe

Before you prepare broccoli soup with cream, you should learn some cooking tricks that will help make the treat very tender and give it the desired consistency. To get rid of the unpleasant “sulphurous” smell of the vegetable, you need to add a pinch of soda to the water where the inflorescences are boiled. The main requirement for such a dish is a creamy structure, and to achieve it, you need to boil the vegetable well, because only soft ingredients can turn into a soft, delicate cream.

Broccoli soup with cream

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 96 kcal/100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

When choosing cabbage, pay attention to its size - you should not buy forks that are too large; a medium head of cabbage will do just fine. You can add it to the broth chicken breast- this way the treat will be more rich and nutritious, but classic version does not provide for this. Broccoli stems should not be discarded; they are also added to the soup and then removed before blending.

Ingredients:

cream – 150 ml;
cabbage – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
dill, salt - to taste;
black and white ground pepper.

Cooking method:

We separate the broccoli into inflorescences, then rinse them well.
Boil 2 liters of water, place cabbage in a container, cook for 10-12 minutes. over medium heat.
Remove the vegetable and rinse cold water.
Cut the carrots and onions into thin strips and fry with olive oil until soft.
Place the cabbage and roasted vegetables in a blender and blend until smooth.
Transfer this mass to the hot broth and bring to a boil.
Season with salt, spices, add cream.
Boil for 2-3 minutes, remove from heat.

Dietary cream soup

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 56 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

This soup is a great way to not only get in shape, but also feed your family. healthy dish from dietary food. To further reduce the calorie content, you can use cream with a low fat content, and it is recommended to season the tasty treat with finely chopped garlic. Serve creamy broccoli soup with a sprig of rosemary or basil.

Ingredients:

chicken broth – 2 l;
potatoes – 2 pcs.;
broccoli – 300 g;
onion – 1 pc.;
butter –50 g;
vegetable oil – 50 ml.

Cooking method:

The finished chicken broth needs to be strained so that the future treat is homogeneous.
Place 2 types of oil in a deep frying pan and heat well.
Chop and fry the onion.
Cut the potatoes into cubes and add to the onion.
Place all these ingredients in a container with broth and stir.
Immerse the broccoli stalks in the broth and cook for 12 minutes from the moment it boils.
Use a blender to puree and season the creamy broccoli soup.
Place herbs on the bottom of the plates, then fill them with cream.

Cream soup with broccoli and chicken

Time: 60 minutes.
Calorie content of the dish: 64 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

This light, delicate soup is sure to please adults and picky children. It is not only very tasty, but also nutritious. When cooking broth, cooks recommend using bone parts of the bird, not just fillets. Add your favorite spices to the cream soup and it will sparkle with new colors. Serve the treat with crackers or garlic croutons - they give it even more piquancy.

Ingredients:

hard cheese – 50 g;
potatoes – 4 pcs.;
chicken – 500 g;
cabbage – 4-5 large inflorescences;
carrots – 1 pc.;
onion - 1 head;
water – 2 l;
salt, spices.

Cooking method:

Rinse the chicken, cut into pieces, place in a saucepan, cover with cold water. Cook the broth for 40 minutes from the moment it boils.
Place cabbage, whole onion, and diced potatoes into the soup.
Peel the carrots, cut into cubes, and add to the rest of the vegetables. Cook the soup for 15-20 minutes.
Remove the chicken and shred it.
Beat the mixture with a blender and season to taste with spices and salt.
Pour the finished soup into bowls and sprinkle with grated cheese.

From broccoli and cauliflower

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 64 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

The photo of this wonderful dish is simply mesmerizing, it makes you want to drop everything and immediately prepare a treat. The recipe for cream of broccoli soup is called “Yin-Yang” for good reason, because in plates it is presented in the form of a beautiful two-color composition: broccoli and cauliflower puree. This dish can be prepared for festive table or Sunday lunch and surprise your loved ones. Sprinkle the finished cream soup with grated Parmesan cheese or any other - it will become even more delicious.

Ingredients:

broccoli – 500 g;
cauliflower – 500 g;
onion – 1 pc.;
potatoes – 2 pcs.;
olive oil – 50 ml;
broth - 2 l;
cream – 200 ml;
cheese –50 g;
spices, salt.

Cooking method:

Each type of cabbage should be divided into inflorescences and boiled in salted water until tender (in different containers).
Cut the onion into cubes, do the same with the potatoes.
Fry the onion cubes in oil, then add the potatoes.
Transfer this mixture to the hot vegetable broth that is left after boiling the cabbage. Cook for 12 minutes.
Divide the soup into 2 parts: place cauliflower in one, broccoli in the other.
Add hot cream to each of these containers and puree with a blender.
Place the mixture on a plate in the form of a yin-yang sign and sprinkle with grated cheese.

Spinach and broccoli soup

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: easy.

Amazing beautiful colour This creamy broccoli soup is eye-catching. Chefs recommend preparing the dish without using meat broth (vegetable broth), but this is a matter of taste. If you want to emphasize the creamy flavor of the cream soup, you can add melted cheese or milk. When choosing spinach for this first dish, pay attention to the frozen product - it retains color well.

Ingredients:

spinach – 300 g;
cabbage –500 g;
onions – 2 pcs.;
cream – 1 tbsp;
olive oil – 40 ml;
water – 1.5 l;
cheese – 100 g.

Cooking method:

Boil the cabbage for 12 minutes. after the water boils.
Chop the onion, fry it in oil until soft, add spinach.
Place fried vegetables in a container with cabbage and simmer for 15 minutes.
Do not add a lot of water so as not to lose the thickness of the puree. Add fluid only if necessary. Season the cream of soup.
Bring the soup to a smooth creamy consistency using immersion blender. Serve to the table.

Cream soup with zucchini

Time: 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 57 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

The principle of preparing this broccoli cream soup is similar to the others - you need to boil all the vegetables until tender, season, chop, and bring to the desired consistency and taste. Please note that the boiling time for vegetables varies: cabbage takes longer to cook than zucchini, so you need to add it to the broth earlier. Another trick is that you need to puree the ingredients without broth, the latter should only be added as needed.

Ingredients:

zucchini – 300 g;
onion – 1 head;
celery – 100 g;
broth - 1 l;
broccoli –300 g;
cauliflower – 300 g;
milk – 100 ml;
cheese – 50 g;
spices, salt.

Cooking method:

Peel and cut the onion into small cubes, fry in a little oil.
Peel the celery, cut into cubes, add to the onion.
Remove the skin from the zucchini, cut into cubes, add to the vegetables and fry for 15 minutes.
Place all the vegetables in the broth and cook until fully cooked.
Puree the mixture with a blender, season to taste, and add hot milk.
Grate the cheese on a coarse grater and sprinkle it over the creamy broccoli soup.

With shrimps

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

If you love light, creamy taste and are a fan of Thai cuisine, feel free to add this recipe with photos to your culinary collection! The peculiarity of this method is the preparation of broth from shrimp shells, which perfectly emphasizes the neutral taste of cabbage. Complete the cream soup with grated cheese and finely chopped garlic - these components go well together.

Ingredients:

shrimp – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 4 cloves;
cheese – 50 g;
cabbage – 1 head;
cream – 1 tbsp;
vegetable oil – 2 tbsp;
salt, spices - to taste.

Cooking method:

Fry the shrimp in hot oil for 3 minutes without removing their shells.
Boil water in a saucepan, place shrimp in it, already cleaned of entrails and heads. Add salt and cook the broth for 15 minutes.
Strain the broth and cool slightly.
Peel the vegetables. Cut the onion into cubes, grate the carrots on a coarse grater, and divide the cabbage into inflorescences.
In the frying pan in which the shrimp were fried, fry the vegetables (carrots, onions) one by one, add chopped garlic.
Place all ingredients into a deep container, add cream, and add cabbage inflorescences.
Bring the dish to taste. As soon as the mixture boils, place the shrimp in it and cook for 5 minutes.

Creamy soup with broccoli and salmon

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 116 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

Hearty, nutritious creamy broccoli and salmon soup is quick and easy to prepare. Not only fresh, but also frozen cabbage is suitable for this. This dish can be served at a festive table, because the thick, rich treat will not leave anyone indifferent. The thickness of the soup is adjusted by adding cream or milk. When serving a fragrant dish to the table, do not be lazy to dry the croutons in advance.

Ingredients:

salmon – 300 g;
potatoes – 6 pcs.;
cabbage – 500 g;
cream – 200 ml;
salt, bay leaf.

Cooking method:

Prepare fish broth. To do this, place it in hot water and cook over low heat for 30-40 minutes.
Remove the salmon and break it into pieces, removing the bones.
Place peeled, diced potatoes in the same container and cook for 15 minutes.
Divide the broccoli into florets and add to the potatoes.
Add fish and cream, add bay leaf and add salt.
Cook for another 7 minutes until done.

With champignons

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 72 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

Fragrant, delicious creamy broccoli and mushroom soup is an excellent first hot dish for the Sunday table. To prepare it, select small champignons, wash them under running water and dry well. When preparing a dish, you can use both milk and cream - this is worth remembering for those who are on a diet, but do not want to give up their favorite dishes.

Ingredients:

garlic – 3 cloves;
cream – 200 ml;
broccoli – 500 g;
mushrooms – 300 g;
butter – 40 g;
spices, salt.

Cooking method:

Boil broccoli in salted water until tender.
Cut the champignons into 4 parts, immerse in vegetable broth, cook for 7 minutes.
Place this entire mass in a blender, add softened butter, garlic, cream, and a glass of broth. Puree.
Bring to taste and serve.

Cheese cream soup

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 115 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

A fragrant, incredibly tender creamy broccoli soup, which can be compared to a sauce rather than a first course, is easy to prepare even for a novice housewife. This dish will especially appeal to gourmets who know a lot about delicious vegetable treats. The basis of the soup is processed cheese, when purchasing which you need to pay attention to its natural composition - the consistency of the finished first course depends on this.

Ingredients:

broccoli – 400 g;
flour – 80 g;
onions, carrots - 1 pc.;
butter – 70 g;
milk – 1 tbsp.;
vegetable broth – 2 l;
fused cream cheese– 400 g.

Cooking method:

Melt the butter in a deep saucepan.
Add finely chopped carrots and onions, fry for 6-7 minutes.
Add flour, fry for 2 minutes.
Now it's the broth's turn - add it, stir thoroughly.
Add broccoli florets and simmer soup for 12 minutes.
Add milk, melted cheese, mix well.
Serve creamy broccoli soup with chopped basil.

Benefits of broccoli for the body

The benefits of this variety of cabbage can hardly be overestimated. Famous nutritionists have long included broccoli in their diets. This vegetable has a beneficial effect on the circulatory and cardiovascular systems, normalizes blood sugar levels, helps improve memory and normalize the functioning of the nervous system. Here are a few facts that indicate that this vegetable should appear on our tables more often:

It holds the record for calcium content: 100 g of product contains 180 mg of this valuable microelement.
Broccoli contains 10% of the daily value of iron.
Vitamin C in this type of cabbage is about 100% of the daily value.

Video

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 such a soup not only according to 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.

The cabbage is divided into small pieces and boiled in salted water until softened. This is approximately 7-9 minutes.
Mix the eggs with a fork until the whites and yolks combine. This is where the cream is poured.
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.
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.

All vegetables are chopped and boiled for 18-20 minutes (after boiling) in salted broth.
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.

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

Onion cubes are fried in butter until transparent.
Cabbage is boiled until soft.
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.

Chopped onions and carrots are fried in a bowl in oil until soft.
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.

Potato cubes and cabbage inflorescences are boiled in salted water until soft.
The onion is sautéed until golden brown and added to the rest of the vegetables.
Slices of baguette are fried in butter and rubbed with garlic.
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 cream 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.

The onion is sautéed directly in the saucepan in oil along with carrot pieces.
Finely chopped potatoes and cabbage are also added there. Products are filled with water. The mass is salted and seasoned with spices.
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.

Bacon slices are fried with onion cubes in a saucepan. Flour is added to the mixture, together the ingredients are fried for a couple of minutes while stirring.
The roast is filled with water. Cabbage and potato blocks are sent into it.
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.

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