Step-by-step recipe for making broccoli puree soup. Broccoli puree soup with cream Broccoli puree soup ingredients

Delicious, healthy, natural, dietary broccoli puree soup: best recipes cooking with us!

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

This first dish has solid advantages: it cooks quickly, it tastes very tender, and it is also healthy. Suitable for everyone who is for a healthy and nutritious lifestyle.

Broccoli 1 medium fresh head of cabbage
Turkey fillet 300-400 gr.
Bulgarian pepper 1 pc.
Carrots 1 pc. medium size
Bulb onion 1 pc.
Potatoes 3 pcs. medium size
Salt to taste
Bay leaf 2 leaves

I take a small part of the turkey fillet (about 200 grams), rinse and cut it into several pieces. Usually, when buying 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 start to eat vegetables. Since I cook puree soup, I cut all vegetables coarsely. The turkey is cooked very quickly, and therefore I put all the vegetables in the soup right after I put the meat on the stove.

I also clean my onions, carrots, potatoes, Bulgarian pepper. I cut the onion into several parts and add 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. Cabbage is perfectly stored and all vitamins are preserved frozen.

I add bay leaves, salt to taste.

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

The vegetables are soft, the soup is ready. I pour out most of the broth into a separate container. Using a blender, I bring the turkey, vegetables and broth to a homogeneous state. And now I dilute the broth to the desired consistency (someone like the soup thicker, someone thinner). I like the soup by the consistency of heavy cream.

This light soup will appeal to both adults and children. Good appetite!

Recipe 2: broccoli puree soup with chicken broth

chicken broth - 1.5 l;
broccoli - 350 g;
potatoes - 250 g;
onion- 150 g;
vegetable oil for frying - 15 ml;
butter - 15 g;
sea salt - 7 g.

Cook chicken broth. You do not need to have special skills for its preparation, but some points will help make it more tasty and rich. First, the bones in the broth are essential, so use the legs, 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 at the end.

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

So, let's prepare the puree soup. In a saucepan with a thick bottom, heat vegetable oil for frying, add a tablespoon of butter. Then, when the butter has melted, 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.

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

Pour hot broth into a saucepan, cook until potatoes are tender, that is, about 10 minutes.

Divide the broccoli into small inflorescences. You can cook soup with both frozen and fresh cabbage; this does not affect the taste of the finished dish in any way.

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

Grind the finished soup with an immersion blender until smooth, add sea salt.

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

Serve warm broccoli puree soup to the table. If your diet allows, then with a slice of rye bread dried in a toaster. Bon Appetit!

Recipe 3: broccoli puree soup with cream (step by step)

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

Divide the head of cabbage into separate cats, wash thoroughly, cut off all unnecessary - leaves at the base of the "leg", darkened places.

Peel potatoes, onions and carrots, wash, cut into small pieces. In principle, it does not matter what shape the cut vegetables will be - circles, straws or cubes, they are still boiled and mashed.

Put all prepared vegetables in a saucepan, pour hot broth, salt and put on the stove. After boiling, simmer until tender, it will take about 20 minutes.

Then remove the pan from the heat and let the brew cool slightly, add cream. With a blender, first at low, and then at high speeds, 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 croutons or croutons.

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

Delicate, tasty, satisfying, it is simply impossible to tear yourself away - all this can be said about the cheese cream soup with broccoli, which we propose to cook.

150 g Processed cream cheese like President, Hochland or Amber
5-10 broccoli inflorescences (quantity optional)
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, 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 clean the onion, cut it into small cubes and pass it right 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 to brown until the carrots are soft.

Peel 3 medium potatoes, cut into small cubes and send to the pan.

Add hot water from the kettle so that it is slightly higher than the potatoes. Salt to taste, cover with a lid, bring to a boil and cook with a low boil for 5 minutes.

Then add broccoli, try to start with 5-6 large inflorescences. In fact, the more, the tastier the creamy 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. Put 1-2 bay leaves, cover with a lid and continue to cook for 10 minutes until the potatoes are ready.

When the potatoes are boiled, turn off the heat, take out the bay leaves and discard them, otherwise then the cream cheese soup will only taste bitter from them. Grind the contents of the pan with a blender or a mashed potatoes. If there is no blender, you can do with one crush, all the ingredients are very soft, but you won't have such a creamy consistency. I use both. First I grind with a blender ...

And then I walk along the bottom with a crush, so that there are probably no large pieces left.

Put 150 g of melted cheese in a saucepan, put it on the fire again and stir until the cheese dissolves.

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

Serve Broccoli Cream Cheese Soup with croutons and lemon quarters to drizzle lemon juice over some cream soup. Trust me, it's delicious, literally a few drops on top. You can add some finely chopped greens.

A delicious croutons do so. Several slices of white or gray bread, preferably a rectangular shape, grease 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 Simple Broccoli Puree Soup

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

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

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

In preheated oil, fry the onion until transparent golden brown.

Cooking croutons. Cut the white bread into small cubes and put it in the oven for 10-15 minutes to brown.

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

Grind the resulting mixture in a blender until smooth.

Put the mixture back into the saucepan, add a glass of cream, pepper to taste and heat without boiling.

The soup is ready! It remains only to add the croutons. Bon Appetit! Sometimes, if there is a little soup left, I pour it in portions into bowls or containers and put it in the freezer. There he feels great even for a whole month. Then, if necessary, a portion can be taken out and simply defrosted and heated in the microwave. This makes for a great quick snack!

Recipe 6: creamy broccoli and carrot cream 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.

We puree 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 soup, sprinkled with herbs, with boiled quail eggs(2 pcs per serving).

Recipe 7: how to make broccoli and cream puree soup

Broccoli cream soup - delicate, bright and very aromatic! Such food will be very useful after a large feast, when the stomach needs complete rest 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 are using it fresh, you need to cut the potatoes into large cubes.

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

Optionally, you can add a couple of black and allspice peas or bay leaves to them. But this is not a mandatory item. If you are preparing a dish in a multicooker, select the "Stew" mode for 15 minutes.

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

Put the mixture on 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 vegetables in a slow cooker.

Beat a little again, add salt as needed.

Broccoli cream soup is ready!

Recipe 8: broccoli and cauliflower puree soup

Broccoli and cauliflower puree soup is an appetizing and, importantly, dietary soup. In this dish, two types of cabbage perfectly "coexist" at once - emerald broccoli and fleshy cauliflower inflorescences of a delicate creamy color. Fragrant parsley, freshly ground black pepper and curry are in perfect harmony with this duet, giving the soup a characteristic aroma and pleasant shade, thanks to the turmeric included in its composition.

cauliflower - 800 g
broccoli - 300 g
loaf (white bread) - 150 gm
wheat flour - 2 tbsp. l. without a slide
refined sunflower oil - 1 tbsp. l.
parsley - 6-7 branches
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 about 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. Divide broccoli and cauliflower into small florets. Cut the stems across into plates about 5 mm thick.

Rinse the parsley, dry and chop finely.

Boil 1.5 liters of water in a 3 liter saucepan. Salt. Place 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 your dish. Continue cooking the rest of the cabbage.

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

Puree the resulting soup using a hand blender.

Pour in sunflower oil.

Add chopped parsley, curry, ground black pepper and salt to a saucepan.

Cook over low heat, stirring occasionally, for 5 minutes.

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

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

Delicate, velvety, healthy and delicious puree soups are loved by many, they can also be recommended for baby food. Today I suggest making broccoli and cauliflower puree soup. I made it on water, but you can take any meat broth. Adjust the consistency of the soup to your liking, because someone likes a thinner soup, and someone likes a thicker soup. These ingredients make 4 servings of soup.

potatoes - 2 pcs.;
carrots - 1 pc.;
leeks - 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.

Delicate, delicious, healthy broccoli and cauliflower soup is ready. Serve for the first lunch.

Recipe 10: delicious broccoli soup with mushrooms

Broccoli and champignon puree soup - simple and very tasty soup for a variety of your daily table. This soup will appeal to those who follow the correct diet or diet. Soup with a delicate structure, pronounced vegetable and mushroom flavor will definitely please you, try it!

Broccoli cabbage - 200 g;
Fresh champignons - 100 g;
Onions (small) - 1 pc;
Carrots - 0.5 pcs;
Fat cream or sour cream - 100 g;
Salt, spices for soup, ground black pepper (to taste);
Water.

Disassemble the broccoli into inflorescences, place in a saucepan. Add chopped onions and carrots.

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

Next, puree vegetables with mushrooms with an immersion blender until smooth. Pour in hot cream or sour cream, continuing to purée. Place the pot with soup on the fire again and bring to a boil with constant stirring.

Pour the hot puree soup into bowls, add a little sour cream on top, pepper a little and serve. Bon Appetit!

The cauliflower variety, which looks like a small green tree, is familiar to everyone. There are a huge number of recipes where the product is the main or constituent ingredient. Inflorescences are boiled, stewed, fried, steamed, consumed raw. The most tender dish broccoli is a puree soup. We suggest that you familiarize yourself with its most popular recipes.

French broccoli soup

Ingredients:

500 g broccoli;
1 liter of water;
1 onion;
4 carrots;
30 g butter;
1 clove of garlic;
4 bouillon cubes;
2 tbsp. milk;
3 tbsp. l. flour;
¼ Art. ice water;
1 tbsp. l. soy sauce;
black pepper;
parsley.

Cooking method:

All vegetables are pre-washed and peeled. Chop onions, carrots, broccoli legs finely enough. Press the garlic, disassemble the cabbage inflorescences.
Heat butter in a frying pan. In it, simmer carrots with legs, onions and garlic for about five minutes. Stir sometimes so as not to burn.
We take a three-liter saucepan, pour water into it. When it starts to boil, we dilute the broth cubes in it. Cook vegetable stew and inflorescences until they become soft. This may take 20 minutes.
Grind the finished hot dish in a blender with milk, send back to low heat.
Pour ice water into flour, create a homogeneous mass.
Pour this mixture into the soup little by little, stir well in the process.
Season with pepper, sauce. If you don't like the sauce, replace it with salt. We remove from the fire.
Garnish with parsley before serving.

Creamy broccoli soup

Ingredients:

Cooking method:

Peel the onion with garlic, chop, fry in oil.
Put chopped cabbage, onions, garlic, spices in a saucepan. Simmer over low heat.
Heat the broth separately. Pour half-ready vegetables with it. We finish cooking.
Grind everything with a blender and mix with heated cream.
Ready-made puree soup can be garnished walnuts, herbs or crackers.

Cheese cream soup with broccoli

Ingredients:

1 kg of cabbage;
250 g of cheese that melts;
3 cups chicken stock
bulb;
carrot;
2 cloves of garlic;
1 glass of milk;
1/3 Art. flour;
3 tbsp. l. vegetable oil;
spices (salt, pepper) to taste.

Cooking method:

Finely chop carrots, onions, garlic, cabbage legs, just disassemble the inflorescences.
Fry carrots with onions, garlic in oil.
Dissolve flour in milk so that there are no lumps. Rub the cheese.
Pour broth into a saucepan and put fried vegetables with cabbage. After boiling, cook for another 10 minutes.
Then pour in the milk and flour. We stir until thick for five to eight minutes.
Season with spices.
Turn off the heat, pour cheese into the pan. We mix.
Beat everything with a blender.

Chicken and broccoli puree soup

Ingredients:

Cooking method:

My chicken fillet, put in a saucepan, pour 1.5 liters of water. Cook until tender, about 35 minutes.
Take out the finished meat, cut into cubes and set aside separately in a bowl.
Fry chopped onions and grated carrots in oil.
Cut the potatoes into cubes and the cabbage into small pieces.
We put vegetables in broth, salt and pepper. Cook until tender.
Beat everything with a blender and send the puree again over low heat. Stir in the cream.
Pour the finished soup into plates and sprinkle with grated cheese and croutons.

Soup with broccoli and zucchini puree

Ingredients:

Cooking method:

The meat broth is prepared in the usual way.
Cut all vegetables into small pieces. We disassemble the cabbage inflorescences into small parts.
Fry the onions in oil.
Put all the ingredients in the broth, cook until tender, until the vegetables soften.
At the end, add spices, sour cream.
Grind the soup until puree with a blender.
Pour and serve hot in deep bowls, sprinkle with herbs or crackers on top.

Light, delicate soups will pleasantly surprise you with their texture, aroma and taste. Eat a healthy dish hot and be healthy!

Broccoli puree soup is a delicious and delicate creamy soup for diet food. You can cook it with frozen broccoli, which must be removed from the freezer about 30 minutes before cooking. By the way, vitamins in frozen cabbage are preserved better than in fresh ones, provided that they were not thawed, frozen. You can include this dietary puree soup in the children's menu. Even the most fastidious kids are unlikely to understand what is included in its composition, and the color, if you do not digest the cabbage, turns out to be light green, so the dish looks extremely appetizing!

They say that the benefits of broccoli are somewhat exaggerated, which, as always, is to blame for commerce. However, if you compare it with ordinary cabbage, white cabbage or cauliflower, then in my opinion, broccoli is much tastier. The benefits of broccoli also lie in the fact that 100 g contains only 28 kcal, so if you do not cook too large portions, then obesity will definitely not threaten you.

Cooking time: 35 minutes
Servings: 3

Ingredients for Diet Broccoli Puree Soup

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

Method of making diet broccoli puree soup

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

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

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

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

Pour hot broth into a saucepan, cook until potatoes are tender, that is, about 10 minutes.

Divide the broccoli into small inflorescences. You can cook soup with both frozen and fresh cabbage; this does not affect the taste of the finished dish in any way.

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

Grind the finished soup with an immersion blender until smooth, add sea salt.

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

Serve warm broccoli puree soup to the table. If your diet allows, then with a slice of rye bread dried in a toaster. Bon Appetit!

Eating light and healthy is an undeniable statement when it comes to broccoli soup. Broccoli is rich in vitamins C, A, iron, vitamins K and vitamin B complex, zinc, phosphorus and other useful substances. In terms of 100 calories, broccoli contains more protein than beef, which means that eating broccoli is also suitable for those who are trying to lose weight or are actively involved in sports.

All recipes are provided with detailed descriptions and photos, so making broccoli puree soup will not be difficult for you.

Broccoli puree soup

Lightweight and quick recipe, which will appeal to both children and adults who prefer light food.

For 8 servings you will need:

1 white onion or red onion (your choice), finely chopped;
1.5-2 liters of chicken broth or water;
1 kg of broccoli - you can take both fresh inflorescences and frozen;
1-2 glasses of milk of any fat content;
salt and pepper and seasonings to taste;
30-40 grams of hard cheese - to decorate the soup when serving;
1 tablespoon fresh lemon juice (optional, it enhances the flavor and color of the dish).

Calorie content of soup: in the 1st portion 69 kcal (4 g. fat, 7 g carbohydrates, 4 g protein)
Total cooking time: 45 minutes.

Preparation:

1. Take a frying pan, put it on fire, pour a little oil and fry the onion on it. Fry for 3 minutes, until the onion is golden brown.

2. While the onions are fried, take a large saucepan, pour water or broth into it and put on fire. When the onion is fried, put it in a saucepan.

3. Cut broccoli into 4-5 cm inflorescences.

4. Put broccoli in a saucepan, salt and pepper. Bring to a boil, reduce heat to low and cook for 15-20 minutes until broccoli is done.

5. Once the broccoli is cooked, turn off the heat. Let the soup cool slightly and use a blender to puree the soup.

6. Then put the resulting puree soup on a small fire. Add milk (the amount usually depends on how thick you want the finished dish). Bring the soup to a light boil. Turn off the fire.

7. Broccoli puree soup is ready! When serving on top of a plate, grate a little cheese, you can sprinkle with croutons.

Chicken broccoli puree soup

To make the puree soup you will need:

1.5 kg broccoli
1 chicken breast
1 carrot
2 small potatoes
1 onion
1 glass of cream
celery root optional
salt, pepper to taste

1. Prepare the ingredients, wash and clean everything.

2. Take a large saucepan and pour about 2 liters of water. We put on fire and bring water to a boil. Put the carrots and celery root into the water (if you decide to use it). Cook for 10-15 minutes.

3. Then cut the potatoes into small cubes and place them in a saucepan. Cook for 5 minutes.

4. Now let's move on to the chicken. Cut it into pieces of 5-6 cm. Put it in a saucepan and cook for about 15 minutes.

5. Wash broccoli, separate the inflorescences.

6. Add broccoli to a saucepan, cook for 10 minutes with a low boil of water. All ingredients in the soup must be ready.

7. Remove the pan from the heat. Using a blender, grind the whole mass in puree. Add salt, pepper and spices to your taste. Mix everything well.

8. Once the soup has become a homogeneous mass, put the saucepan on low heat. Add cream and heat, stirring constantly, but not boiling.

There are many varieties of broccoli, but early varieties such as Batavia F1, Linda and Curly Head are best for puree soup. They have a pronounced taste and carry many benefits for the human body. The correct preparation of the product will ensure the delight of culinary discovery and become a favorite dish of a lifetime.

Creamy broccoli soup

The potential of broccoli was recognized by the ancient Romans, and later Italians and French began to admire this storehouse of vitamins. Delicate creamy broccoli and cream soup is prepared today by the most successful chefs in the world and served in the best restaurants in the world. So why not try creating this treat at home?

To get as close as possible to the secret recipes of experienced chefs, you need to stock up on the following products:

500 grams of fresh broccoli;
1 medium stalk of leeks (can be replaced with onions);
15 grams of butter;
1 glass of cream of 15% fat content;
2 cloves of garlic;
1 glass of chicken broth;
3-4 sprigs of parsley;
a pinch of salt;
a pinch of pepper.

There are several steps to making broccoli puree soup.

The first step is to brown the finely chopped onion in butter.
Next, we divide the cabbage into separate "umbrellas" and send it to a saucepan to fry with onions.
After a couple of minutes, pour the vegetables chicken broth and boil for about 10 minutes. It is not worth boiling broccoli for more than 7-10 minutes, this will deprive it of its useful qualities.
It is necessary to remove from heat when the inflorescences have become soft.
Now, using a blender, mix the resulting soup, cream, salt, pepper, chopped garlic.
After obtaining a homogeneous puree, you need to boil it for a couple of minutes, stirring constantly. Serving will be more effective if the dish is pre-decorated with parsley leaves.

Vegetable soup - diet recipe

Broccoli is a valuable low-calorie product containing a large amount of vitamins and minerals, therefore its use is recommended for dieting. 100 grams of this cabbage contains only 34 kcal, which allows you to effectively burn kilograms. But overweight is not the only indication for use. Broccoli dishes are included in the menu in the postoperative recovery period of patients.

To make a healthy dietary broccoli vegetable soup you need:

250 grams of broccoli;
150 grams of canned green peas;
1 onion;
2 potatoes;
1 carrot;
50 grams of non-fat yogurt without fillers;
1 tomato;
3 liters of water;
1 bell pepper;
greens to taste;
a pinch of salt.

The main rule for determining dietary meals is that they do not need to be fried.

The soup should be light but flavorful. Grind all vegetables into cubes, divide broccoli into inflorescences. You need to cook all the ingredients in the following order:

Potatoes, onions, carrots;
Peas, tomato, pepper;
Broccoli.

The interval between adding products should be about 5 minutes. In total, the soup takes only 20 minutes to cook. At the very end, you need to add a little salt, and before serving, fill the dish with yogurt and decorate with herbs.

Original recipe with melted cheese

Fans of hearty aromatic soups should pay attention to this recipe. In this case, the dish will turn out to be satisfying and will give energy for the whole day. During the preparation process, the cheese should melt, so you need to choose the softest creamy product. better 2-3 sticks.

Ingredients:

2-3 sticks of processed cheese;
350 grams of broccoli;
2 tbsp. tablespoons of flour;
1 onion;
3 medium potatoes;
1 carrot;
2 tbsp. tablespoons of vegetable oil;
1 sprig of green onions;
a pinch of nutmeg;
Bay leaf;
1 sprig of parsley;
a pinch of salt.

Preparation:

First, you need to cut the broccoli into pieces and chop the rest of the vegetables.
Onions and carrots are fried in a pan for about 5 minutes, after which flour and half a glass of water are added.
You need to stew such a fry for another 15 minutes, stirring occasionally. In the meantime, you can put the potatoes to boil and grate the processed cheese on a fine grater.
When the potatoes have become soft, add cheese, onions, carrots and broccoli to them.
After boiling, throw herbs and seasonings into a saucepan. The soup should not boil for a long time, about 5 minutes, after which it is better to let it brew for 10-20 minutes.

Delicious puree soup with broccoli and croutons

Another worthy dish option is cream soup with croutons. Such a dish is most suitable for the morning or lunch. Its calorie content is not high, but due to the addition of croutons, the body receives slow carbohydrates and is filled with strength.

Ingredients:

250-300 grams of broccoli;
400 ml of water or meat broth;
150 grams of sour cream 18% fat;
2-3 potatoes;
1 red onion;
a couple of cloves of garlic;
10 grams of olive oil;
a pinch of salt;
50 grams of croutons.

Preparation:

Pour chopped onion and garlic into a preheated frying pan greased with olive oil, fry until golden brown.
Divide the broccoli inflorescences into small pieces, cut the potatoes into cubes.
Now add vegetables to the pan and brown a little.
All contents are carefully transferred to a saucepan and filled with water or broth. When the vegetables are tender, the dish should be salted and removed from heat.
Next, using a blender, whip mashed potatoes along with sour cream. Before serving, the resulting cream should be sprinkled with croutons.

Chicken option

The chicken soup option is good because it can even be eaten for dinner. Chicken contains a large amount of protein, which is so necessary for the body in the evening, and broccoli is rich in fiber, therefore, contributes to the proper functioning of the digestive system. In addition, this dish will not harm the figure, because there is very little fat in it.

The recipe for broccoli and chicken soup is extremely simple. First you need to prepare the following range of ingredients:

1 chicken breast;
400 grams of broccoli;
2 stalks of celery;
1 onion;
2 carrots;
10 grams of olive or sunflower oil;
1 chicken egg;
a pinch of pepper mixture;
Bay leaf;
a pinch of salt.

Preparation:

The first step is to boil a hard boiled egg. It takes 10-12 minutes after boiling.
Cut the chicken breast into cubes, fill it with 3 liters of water and send it to cook for half an hour.
In the meantime, we prepare vegetables: cut celery, onions, carrots into rings. We add them to the meat, and after 10-15 minutes we send broccoli inflorescences, a finely chopped egg there, season and salt the soup. Another 7 minutes and the dish is ready.

Children's broccoli puree soup

It is extremely important for a growing body to get the required amount of nutrients every day. So children's soup, which contains broccoli, will fill the lion's share of the daily requirement. It is recommended to prepare meals for babies from fresh vegetables. In winter, you can get by with frozen foods. To be sure of their quality, you can prepare vegetables yourself in season.

The following vitamins need to be added to children's soup:

300 grams of broccoli;
1 onion;
50 grams of zucchini;
1 carrot;
2 potatoes;
2-3 st. tablespoons of sour cream or cream;
a pinch of salt.

Preparation:

Boil potatoes, onions and carrots in boiling water for about 30 minutes and broccoli with zucchini for about 10 minutes.
When all the vegetables are ready, grind them with a blender into gruel, add salt.
So that the puree is not too thick, add the broth in which the vegetables were cooked to the eye and mix well again. Add a spoonful of sour cream or cream just before serving.

Sometimes it is very difficult to persuade the kids to eat the entire set portion, so you can go for a trick: put the shapes of animals or birds cut from vegetables on top of the thick soup. This will attract the attention of the little fidget and improve the appetite.

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