How many calories does diet broccoli soup contain?

Benefits of Broccoli Soup

The basis of this puree soup is broccoli. Thanks to its vitamin and mineral composition, this variety of cabbage can be considered the real king of vegetables. At the same time, an important feature of broccoli is the fact that it does not lose its nutritional value during heat treatment. Therefore, by preparing broccoli puree soup, you will provide yourself with:

vitamins (A, E, C, K), which take care of the health of the eyes, heart, skin and support the immune system;
microelements (potassium, magnesium, iodine, phosphorus), which have a beneficial effect on the functioning of the heart, kidneys, thyroid gland and strengthen bone tissue;
proteins necessary for proper metabolism;
unsaturated fatty acids that provide the body with energy.

In addition, broccoli goes well with other vegetable crops, which allows you to prepare puree soup in different versions. It is impossible not to note other culinary advantages of the dish. First of all, it is its nutritional value. In addition, broccoli soup coats the stomach well without leaving a feeling of heaviness. And, of course, the excellent taste will certainly make puree soup a frequent guest in your diet.

Creamy broccoli soup: recipe, calories

If you want to cook something tasty, healthy and unusual for lunch, you can use broccoli as the main ingredient for soup. The first dish will not only have an interesting color and appearance, but also taste. In addition, broccoli is very healthy. And in this form, children can also love her.

Delicious creamy broccoli soup

Products for cooking:

Fresh broccoli – 1 kilogram.
Cream 20% – 400 milliliters.
Potatoes – 4 pieces.
Salt – 1 teaspoon.
Onion – 2 heads.
Butter – 50 grams.
Baguette – 1 piece.
Ground pepper - to taste.
Garlic – 3 cloves.

Creamy Broccoli Soup Recipe

How to cook noodle soup with chicken: recipes and cooking features

Eating first courses, in particular soups, is the easiest way to enrich the body with all the beneficial substances found in vegetables. Puree soups made from vegetables are especially useful, as they are easily and quickly digested without loading the stomach.

Nutritionists recommend that anyone who cares about their health include soups made from vegetables, mushrooms and fish in their diet. Unlike the second, rich and satisfying dishes, they are lower in calories, but contain more nutrients.

Creamy broccoli soup, the recipe for which we will consider, is one of these healthy dishes.

Soup with meat and rice: a hearty, tasty and simple recipe

Delicate and light, this soup is perfect for both adults and children. Initially, you need to disassemble the cabbage into inflorescences. Place in a deep bowl, add salt and completely cover the broccoli with cold water. Leave for 15 minutes.

This must be done so that the bugs located inside the inflorescences float to the surface of the water. Then you need to peel the potatoes, wash them and cut them into small cubes. Remove the broccoli from the water and rinse well under the tap.

Then chop into small pieces.

Next, without deviating from the recipe for broccoli cream soup, you need to pour about 2 liters of water into the pan and put it on fire. Lightly salt and wait until it boils. Place the prepared potatoes and cabbage into the pan.

As soon as the vegetables begin to boil, you need to reduce the heat and cook for about 15 minutes. Peel the onions, rinse and chop into small cubes. Melt the butter in a frying pan over medium heat and fry the chopped onion until soft.

Add the fried onions to the vegetables and cook them together.

Finish cooking and puree ingredients

Remove the broccoli cream soup prepared according to the recipe from the stove, cover and let cool slightly. Croutons with garlic and pepper go well with this first dish, adding a spicy note to it.

To prepare them, you need to cut the baguette into slices and fry them alternately in butter. Then rub each one with chopped garlic mixed with salt. Then sprinkle with ground pepper to your liking.

Now you need to immerse the blender in the slightly cooled vegetables and puree them thoroughly.

Pour the cream into the pan and stir. Place back on the stove and heat until bubbles appear. Pour the finished soup into bowls and serve to the dinner table with aromatic croutons. Using various recipes for making broccoli puree soup, you can prepare such a healthy dish by adding other ingredients to your taste.

Vegetable puree soup for children

Ingredients:

Broccoli – 600 grams.
Onion – 1 head.
Cream – 250 milliliters.
Potatoes – 400 grams.
Salt - to taste.
Zucchini – 200 grams.
Water – 1.5 liters.
Young onions - 2 pieces.

Cooking method

It is well known that first courses have a positive effect on the body. It is especially useful to include them in the daily diet of children.

For a child, creamy broccoli soup is a source of calcium and potassium, and the glutathione contained in cabbage strengthens the immune system.

Take care of your child's proper nutrition and prepare this first dish more often. Let's look at how to make broccoli puree soup with cream and zucchini.

All vegetables require little preparation. Separate the cabbage into individual inflorescences and wash each one well. Then cut them into pieces. Remove the skins from the potatoes, wash and chop into small cubes.

Wash the zucchini, then also cut off the peel and cut into pieces. After peeling the onions, rinse and finely chop.

When the preparation of all the products is completed, you need to pour water into the pan and put it on the fire to boil.

Place potatoes and onions in boiling water. After the boiling process resumes, cook them for 20 minutes. Next, be sure to reduce the heat and place pieces of broccoli and zucchini into the pan. Cook all the vegetables together for another 20 minutes. After this, remove them from the pan using a slotted spoon and place them in a bowl. Allow time to cool and puree in a blender to a puree consistency.

Transfer the vegetable mixture back into the pan. Add just a little salt for taste, let it boil, pour in the cream and remove the soup from the stove. When serving in a bowl with healthy and tasty broccoli soup, add a little young onion, which has been previously well washed and chopped. Along with the first course, offer your baby homemade crackers.

Dietary vegetable soup with broccoli

List of products:

Broccoli – 600 grams.
Olive oil – 30 milliliters.
White pepper - to taste.
Potatoes – 200 grams.
Cauliflower – 400 grams.
Lemon juice – 1 tablespoon.
Green bell pepper – 300 grams.
Onions – 150 grams.
Salt – 1 teaspoon.
Cream 10% – 200 milliliters.

Cooking process

This rather thick and very healthy vegetable puree soup can be prepared for both lunch and dinner. These first courses add some variety to the daily menu.

The calorie content of broccoli soup with cream and vegetables is very low (up to 100 kcal per 100 g), so all those who are on a diet can safely consume it.

It does not take long to prepare, but the vegetables require preliminary preparation.

Divide the broccoli and cauliflower into individual florets. Rinse thoroughly, or better yet, soak for 30 minutes in water, adding a little salt. Then cut as desired. Wash the green bell pepper, remove seeds and chop coarsely.

With cream

The most popular recipe for broccoli puree soup is the one with cream.

Ingredients:

600 g broccoli;
2 tbsp. l. melted butter;
1 small onion;
4 tbsp. not too fatty chicken broth;
3 tbsp. l. oils (preferably olive oil);
2 tbsp. l. wheat flour;
½ tbsp. homemade cream;
table salt, spices (to taste).

Preparation:

We wash the vegetable and tear off the inflorescences from the stems.
Fill the stems with water and put on low heat, cook for a quarter of an hour.
Fry the inflorescences and onion cut into rings in olive oil.
Pour the vegetable mixture into the boiling stems.
Add spices and salt.
In a bowl, mix the broth with flour, cream and butter.
Pour the mixture into the soup and cook for another 5 minutes.
If desired, you can mix everything with a blender. The soup is ready.

You can also add potatoes to this recipe (3-4 medium potatoes). Or it is allowed to sauté carrots with onions and inflorescences.

How to make broccoli puree soup? Recipes of the most popular dishes

Recipes » Puree soup » How to make broccoli puree soup? Recipes of the most popular dishes

It is known that broccoli has microelements and vitamins beneficial for human health. Italy is recognized as the birthplace of this type of cabbage. It is a dietary vegetable (34 kcal), strengthens the immune system, prevents the development of cancer cells, is low in calories and easy to prepare.

Broccoli is rightly nicknamed royal cabbage. Thousands of nutritionists and cosmetologists around the world recommend their patients to use this subspecies of cabbage more often in their diet, because it helps people lose weight, maintain health, and health, in turn, is the key to beauty.

Description

Useful tips

Classic recipe with cream

Varieties

How to cook with spinach in a slow cooker?

Description

The composition of the vitamin complex in this cabbage is off the charts: C, PP, B, E, K, U. And it also contains a record content of beta-carotene in comparison with all existing vegetables. From minerals: potassium, calcium, sodium, iron, selenium, magnesium and zinc.

Broccoli puree soup is perfectly absorbed by the body, satisfies hunger and gives a pleasant aftertaste. It is very tasty and has a pleasant creamy consistency, unusual in appearance and suitable for everyone.

If you want to diversify your daily diet with something truly tasty and healthy, then this option will suit you perfectly (broccoli and cauliflower puree soup or pumpkin, as well as Brussels sprouts and pumpkin). You will learn how to cook broccoli soup from the recipes below.

Useful tips

Both frozen and thawed broccoli can be used for pureed soup.
Thawed broccoli that is added to boiling water cooks faster. This must be taken into account.
The less you cook broccoli, the more nutrients it retains. For puree soup, cook optimally for 10-15 minutes, for salad - from 5 to 7 minutes.
Instead of boiling broccoli, you can steam it separately to retain more vitamins.
If you cannot achieve the required thickness, you can add a little sifted flour. Pour it in slowly, stirring constantly to avoid lumps. You can also add other vegetables, including cauliflower.

See how many calories are in broccoli puree soup below.

Energy value per 100 g:

number of calories - 91 kcal;
proteins - 11 g;
fat - 3 g;
carbohydrates - 4 g;
cooking difficulty level: easy;
cooking time: 45 min;
category: lunch, dinner, first course;
cooking method: cooking;
number of servings: 5.

Classic recipe with cream

How to make broccoli puree soup? Read detailed instructions.

Ingredients:

potatoes - 250 gr;
onions - 1/2 pcs.;
broccoli - 400 gr;
cream (20%) - 100 ml;
vegetable broth – 600 ml;
basil – 3 gr.

Cooking method:

Chop the potatoes and cook in salted broth that has been previously brought to a boil for 20 minutes.
We cut the onion and prepare the onion fry. Add to the broth.
Divide the broccoli into florets using a knife, add to the potatoes and add to the broth. Cook everything together for another 3 minutes.
Transfer the soup to a blender and blend thoroughly until smooth.
Place on low heat. If the consistency is liquid, then you can add sifted flour (guaranteed to help achieve thickness). Stirring constantly, pour in the cream, cook for about 3 more minutes and turn off.
Sprinkle with basil and serve with garlic croutons.

Read recipes for making puree soups with cream on the website.

How to make broccoli puree soup, watch the video:

Varieties

Now let's look at other options for broccoli puree soup that will appeal not only to adults, but also to children.

Children's version with green peas

This dish is very suitable for a child and contains all the necessary vitamins.

Ingredients:

potatoes - 100 g;
onions - 1/2 pcs.;
water – 700 ml;
cream (20%) - 100 ml;
mixture of Provencal herbs – 2 g;
broccoli - 500 g;
green peas - 200 gr.

Cooking method:

Peel the peas, cut the potatoes, and let the vegetables boil in water for 20 minutes.
Fry the onion until tender, add to the rest of the ingredients.
Chop the broccoli and pour it into the pan. Cook for 15 minutes.
Puree in a blender, then pour back into the pan, add cream. Sprinkle with Provençal herbs. Bring to a boil over low heat, cook for another 3 minutes.
Serve with croutons.

Watch a useful video on making baby broccoli soup:

Lazerson with cheddar

Ingredients:

onion - 1 pc.;
potatoes - 150 g;
water – 400 ml;
broccoli - 450 g;
cream (20%) - 100 ml;
cheddar cheese - 100 gr;
vegetable oil - 1 tbsp;
butter - 20 gr.

Cooking method:

At the same time, add chopped broccoli, potatoes, and onions into the pan. Pour vegetable oil and butter into the broth. We set aside one inflorescence separately.
Once the potatoes are ready, we determine the readiness of the entire dish. At the very end of cooking the vegetables, add grated cheddar cheese. We wait until it melts.
Puree in a blender. If you see that there is a lot of water, then drain the excess right now. Pour in the cream and boil it for another 3-4 minutes.
Now put thinly cut slices of inflorescences into a heated frying pan greased with butter. Sprinkle with salt.

Top the creamy soup poured into plates with fried pieces of inflorescences. Spread evenly. Additionally, cut the cheddar cheese into small triangles and place it on the surface of the dish.

For the principles of preparing Lazerson from broccoli, watch the video:

No cream

Ingredients:

broccoli - 550 g;
onions - 2 pcs.;
chicken broth – 600 ml;
garlic - 1 clove;
potatoes - 350 gr.

Cooking method:

Add potatoes to the boiling broth, sprinkle with salt, cook for 20 minutes.
Add the chopped cabbage to the broth and cook for an additional 10 minutes. If there is a lot of broth, then pour out the excess so that the soup is not liquid.
Fry the onion and add to the soup. Grind the garlic with a garlic press. Puree the soup using a blender.

When serving, sprinkle with crackers.

Ingredients:

potatoes - 150 g;
onion - 1/2 pcs.;
broth – 400 ml;
broccoli - 450 g;
tomato - 1 pc.;
bell pepper - 50 g;
cream - 100 ml.

Method for making Lenten Broccoli Puree Soup:

Chop the vegetables and at the same time add them to the boiling broth, cook until fully cooked.
Fry the onion in a little oil and add to the soup. Pour into a blender and grind until smooth.
Add cream, boil for another 3 minutes. Serve with diet bread.

You will find a very healthy recipe for dietary puree soup here.

How to make dietary broccoli puree soup (recipe), you will learn from the video:

With milk

Ingredients:

broccoli - 500 g;
onion - 1/2 pcs;
broth – 400 ml;
milk - 700 ml;
Provençal herbs - 5 gr.

Cooking method:

Pour 50 ml of water into the bottom of the pan and heat it up. Pour in milk and bring to a boil. Throw chopped pieces of broccoli into it.
Fry the onion and add to the broth.
Place the broth in a blender and puree at maximum power. Add Provençal herbs. When serving, sprinkle with crackers.

From broccoli and celery

Ingredients:

potatoes - 150 g;
onion - 1/2 pcs;
broth – 400 ml;
celery - 200 gr;
broccoli - 500 g;
carrots - 100 g;
cream - 100 ml;
dill - 10 gr.

Cooking method:

Grind the ingredients, chop the celery. Add vegetables to boiling broth and cook for 20 minutes.
Add fried onions and carrots to the soup. Puree the soup using a blender, then put on low heat. Gradually add the cream to the soup, stirring it constantly.

How to cook with spinach in a slow cooker?

A slow cooker is just a wonderful invention that cooks everything you can. Despite the fact that it takes up little space in the kitchen, it replaces half of the equipment and thanks to it, a mountain of dishes does not get dirty during the cooking process. When it comes to making cream and puree soups, it really helps and saves time. How to do this is described below.

Ingredients:

broccoli - 500 g;
potatoes - 150 g;
onion - 1/2 pcs;
broth – 400 ml;
cream - 100 ml;
spinach - 200 gr;
basil - 5 gr.

Cooking method:

Pour vegetable oil into the bottom of a preheated multicooker on the “Fry” mode, add chopped onions and carrots. Fry until golden brown.
Pour in the broth for frying, switch to the “Cooking” mode, and bring to a boil. Finely chop all the vegetables and throw them into the slow cooker. Close the lid and fix the steam valve. Turn on the “Instant Pot” mode and cook for 5 minutes. Carefully release the steam by opening the valve.
Puree in a blender. Transfer to the slow cooker and, using the “Cooking” mode, stirring constantly, pour in the cream. Pour in the basil. Serve with garlic croutons.

Replenish your piggy bank with healthy recipes for pureed pea and smoked soups, pumpkin soup with cream, and seafood. So, you know the recipes for making broccoli puree soup, which you can prepare and eat at home to your heart’s content, since the calorie content of broccoli puree soup is minimal. Bon appetit!

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With cauliflower

If you like all varieties of cabbage, then you can add cauliflower to the broccoli. Then the soup will acquire an even richer aroma and beautiful color.

Ingredients:

200 g fresh (frozen) broccoli;
200 g fresh cauliflower;
1 onion;
2 cloves of garlic;
2-3 tbsp. l. filtered water;
1 tbsp. l. wheat flour;
½ tbsp. fat milk;
60 g cheese (processed, yellow hard or sausage);
3 tbsp. l. olive oil;
table salt (at your discretion).

Preparation:

We wash the cabbage and separate it into inflorescences.
Fill with cold water and boil for 5-7 minutes.
Chop the onion and place it in a frying pan sprinkled with oil.
Sauté the onion, add flour.
Add the onion and flour to the vegetable broth.
Add milk and boil for 5 minutes.
Cut the cheese into large cubes and add to the soup. Once the cheese has melted, remove from heat. If you like the dish in the form of a homogeneous mass, you can mix it with a blender.
Finely chop the garlic, pour into a small bowl and fill with water. Add garlic sauce to bowls of soup.

Delicious creamy broccoli, cauliflower and zucchini soup without cream

We will prepare this soup without cream, but they are not needed here, since broccoli and cauliflower complement each other perfectly, and we also use zucchini. So everything will turn out very tasty and incredibly healthy.

It is better to prepare such a puree from fresh vegetables, but if you don’t have them, you can use frozen broccoli and cauliflower.

Take everything you need:

Broccoli
Cauliflower
A couple of medium zucchini
3 potatoes
Carrot
Onions - onions or leeks

Once you have prepared everything you need, let's start cooking.

Take the potatoes, peel them and rinse everything well under running water. Cut into medium cubes and set aside for now.

We do the same with the zucchini, the only thing is that if you have it young, then it is not necessary to peel the skin. By the way, it will give our soup its color, and it also contains many useful substances.

Take one large onion and turn it into small pieces. A little trick to prevent it from hurting your eyes is to wet it and the knife.

We will deal with carrots according to the classics, using a coarse grater. You can, of course, just cut it into half rings, but this will take longer to fry.

Be sure to wash the broccoli and cauliflower thoroughly, divide it into inflorescences and remove all excess.

We have prepared all the vegetables and are moving directly to the step-by-step preparation of the puree soup. Place a pan of water on the board, wait until it boils and add potatoes to it (be sure to add some salt).

Next, you can start frying the onions and carrots. Place the frying pan on the stove and pour in vegetable oil, you can use olive oil. We heat it up and first add the onion and after a minute you can add the grated carrots to it.

We boiled the potatoes for about 10 minutes and they are almost ready, now we will send everything else to them. First, add the roast, and then the cauliflower with broccoli and zucchini. Close the lid and let everything continue to cook for another 5-7 minutes.

Now it remains to let everything cool a little and you can make puree using a blender. The dish can be served at the table and decorated with herbs or white bread croutons, in general, whatever you have enough imagination for.

Diet soup

For those on a diet, you can offer a recipe for broccoli puree soup without frying.

Ingredients:

400 g frozen or fresh broccoli;
1 leek stalk; 1 stalk fresh or frozen celery;
1 clove of garlic;
3 large potatoes; 1 carrot;
1 medium-sized onion;
salt (to taste).

Preparation:

We wash all the vegetables well.
Separate broccoli into florets.
Fill carrots, celery and onions with water and put on fire. Bring to a boil and leave to simmer lazily for about 40 minutes.
We take vegetables out of the broth. The onion is no longer needed, but cut the carrots into cubes and put them back into the pan.
Add broccoli stalks cut into small pieces.
Cut the leeks into small pieces, potatoes into small cubes, chop the garlic and add all these ingredients to the soup.
When the potatoes are boiled, throw in the inflorescences and let them boil.
Using a blender, mix everything into a homogeneous mass and put it back on the fire.
Salt, remove from heat and let sit for 10 minutes. Diet broccoli puree soup is ready.

Creamy broccoli soup: 3 of my favorite recipes

Greetings, my dear friend!

Today I want to tell you about broccoli. It’s still a secret for many, this is not only a very healthy, dietary, but also an amazingly tasty variety of cabbage! Perhaps you haven't tried it like this yet.

Personally, I’m already licking my lips just by hearing the names of the dishes, or rather the most delicate soups, the recipes of which I want to offer you today. We will prepare broccoli puree soup with cream - there are 3 delicious variations of it.

What kind of vegetable is this?

First, let me spoil you a little and tell you about this overseas vegetable. So, broccoli is an annual plant of the cabbage family, a variety and genetic predecessor of cauliflower. From Italian it is translated as a flowering stalk of cabbage, and in England at the beginning of the 18th century it was called Italian asparagus.

I can’t keep silent about the benefits of this vegetable - the vegetable protein content in 100 grams is more than in beef, which makes it an excellent alternative to meat, it contains many useful microelements and vitamins, especially C and K, and it contains more vitamin A than others cabbage Broccoli contains substances that effectively resist the growth of cancer cells.

How many calories?

In addition to the endless list of beneficial properties inherent in broccoli, cream soup made from it is a dietary dish. This is an ideal option for those who want to lose weight, because 100 g contains only 34 calories! The cauliflower we'll add in the second recipe only has 30 calories.

Cream with a fat content of 10% contains 118 calories per 100 grams, and if you like it thicker and are not afraid to gain weight, use 20 or 33%, which contain 206 and 287 calories, respectively.

You can also choose cheese for the cream soup according to your taste; its calorie content varies from 140 to 400 kcal per 100 grams.

Broccoli soup with cheese and cream

(It turns out to be the most tender and cooks very quickly!)

What we cook from:

broccoli – 500 gr.
leek – 1 stalk (in the absence of a leek, a head of leek will do)
garlic - 1 clove
parsley or any greens - to taste
cream – 1 glass
cheese - 100 gr.
water or vegetable broth 1 cup
butter – 2 tbsp.

Let's get started:

Cut the leeks into thin rings (onion into half rings) and lightly fry in butter.
Divide the broccoli into florets. The fleshy parts will also go into our cream soup - we cut them into smaller slices.
Cabbage for vegetable soups can be used fresh or frozen.
Note: The vitamin C content of broccoli is reduced by half after a few days of storage, so store it in the refrigerator, do not refreeze.
Put our vegetables in a saucepan, add hot water or broth and put on fire. After boiling, cook for 10 minutes until the cabbage is soft.
It cannot be overcooked - this will cause it to lose its beneficial properties and taste; it only needs to be lightly boiled or blanched.
Remove the pan from the heat and puree the soup using a blender.
Add cream, salt, maybe pepper and other favorite spices.
Boil for another 2-3 minutes, add chopped herbs, grated cheese, chopped garlic and remove from heat.
Serve our creation with crackers. And, mmmmm, enjoy!

Vegetable cream soup from broccoli and cauliflower

(Make this aromatic vegetable soup and you will discover a new taste for your usual vegetables.)

Of what:

broccoli cabbage - 300 gr.
cauliflower - 300 gr.
olive oil - 1.5 tbsp.
onion - 1 pc.
garlic 1 clove
hard cheese - 70 gr
cream - 100 ml
water or broth - 2 cups
salt, spices - to taste

With spinach

If you like spinach, you can also add it to broccoli puree soup - it turns out to be a very beautiful and tasty dish. And most importantly, thanks to these vegetable crops, one bowl of such soup completely replenishes the daily need for iodine.

Ingredients:

400 g fresh broccoli;
150 g frozen or fresh spinach;
400 ml meat broth (better than chicken broth);
1 onion;
30 ml oil for frying;
1 tbsp. heavy cream
pepper, table salt (to taste).

Preparation:

Wash the spinach and broccoli thoroughly with water.
Boil them in water, salting it to taste.
Finely chop the onion.
Saute it in a frying pan with the addition of vegetable oil.
Mix the onion with the broth, pour in the cream.
Use a blender to turn the mixture into puree.
Add pepper and remove from heat.
Infuse the finished soup for 5-7 minutes. Serve with chopped herbs or small croutons.

Broccoli cabbage soup - dietary recipe

Despite the fact that such a dish is low in calories, it saturates our body well and relieves hunger for a long time. And another important advantage is that it can be prepared in just 15 minutes. Such a soup will consist only of the main ingredient and seasonings for taste, namely:

4 large broccoli florets
1 clove of garlic,
3-4 black peppercorns,
500 ml water,
a pinch of Provençal herbs or others,
lemon juice and salt to taste.

You must decide for yourself what seasonings to add and whether it needs to be done at all, but I think few people would like to eat such a bland puree soup

Everything is very simple to prepare. Pour the required amount of water into the saucepan, put it on the fire and after boiling, add the broccoli into it along with garlic and black pepper. Cook for about 10-15 minutes, depending on what kind of creamy soup you prefer. If it’s more tender, then cook longer or vice versa.
The water can be drained, but not completely, so as not to make a thick porridge. We left all the water, but the end result was a thin broccoli puree.
We will beat the cooked cabbage using a submersible blender until a homogeneous mass is obtained without pieces of vegetables.
Add Provençal herbs and lemon juice to taste. If desired, you can pour a teaspoon of unrefined vegetable oil, which will give its flavor to this dish.
Place the pan on the heat again and bring to a boil. At this point, the preparation is completed and dietary broccoli puree soup can be served.

With Chiken

Broccoli puree soup can be prepared not only with the addition of broth, but also with meat. Chicken goes best with cabbage.

Ingredients:

300 g fresh broccoli;
250 g chicken breast;
3 large potatoes;
1 onion (preferably white, lettuce); 1 carrot;
3 tbsp. l. olive oil; table salt, spices (to taste).

Preparation:

Fill the chicken with cold water and place on low heat.
We tear the main vegetable ingredient into stems and inflorescences.
Cut the onions and carrots into cubes and sauté in oil.
Cut the potatoes into small pieces.
Add potatoes, onions, carrots and broccoli stalks to the broth.
When the potatoes are ready, add cabbage inflorescences and salt.
Cook for 5-7 minutes, remove from heat.
Cut the fillet into small pieces.
Use a blender to make a homogeneous mass and put it on low heat again.
Add spices. After 5 minutes turn it off. The soup is ready.

For mushroom lovers, you can add them to this recipe. To do this, mushrooms (champignons) are cut and sautéed with onions and carrots.

How to make Cream of Broccoli Soup

Cut the onion into rings and fry it until soft for about 5 minutes. Add nutmeg and fry for another 30 seconds.

Add 300 ml of water, broccoli and 1 liter of chicken broth to the pan. Salt and pepper.

Now you need to bring the soup to a boil, then simmer it over low heat for about 5-10 minutes until the broccoli softens. After this, we take the blender in our hands and, well, you understand, the contents of the pan need to be turned into puree.

That's it, the soup is ready. Add a little olive oil and serve. Bon appetit.

Cooking the first dish in a slow cooker

A slow cooker greatly simplifies the process of preparing various dishes, and broccoli is no exception.

Ingredients:

1 small head of broccoli;
1 carrot;
1 onion;
2 potatoes;
1 liter of filtered water;
table salt, pepper and other spices to your taste.

Preparation:

Wash the cabbage well, cut into small pieces or disassemble the inflorescences.
Cut the onion, potatoes and carrots into small cubes.
Place all the vegetables in the multicooker bowl, fill with water, add salt and spices.
Set the “Quenching” mode for 50-60 minutes.
Mix the soup with a blender and set the “Warm” mode for 15 minutes. Serve with sour cream or finely chopped herbs.