Boil simple broccoli soups for half an hour. It will take 2-2.5 hours to prepare broccoli soup with meat.
Diet broccoli soup
3 liter pot
Products
Fresh or frozen broccoli – 1 kilogram
Leek – 2 stalks
Celery – 4 stalks
Garlic – 3 cloves
Potatoes – 5 medium (per pound)
Carrots – 2 pieces
Onions – 2 heads
Bay leaf – 1 piece
Salt – 1 teaspoon
Ground black pepper – 5-7 peas
How to make easy broccoli soup
1. Peel 2 onions, cut in half, cut each half lengthwise into 4-5 pieces and then across into 4-5 pieces.
2. Peel the carrots, cut into 5 pieces.
3. 2 celery stalks finely chopped.
4. Put the vegetables in a saucepan and pour 2 liters of water.
5. Put the pan on the fire and cook after boiling for 40 minutes over low heat, covered with a lid.
6. Wash the broccoli and divide it into inflorescences (if the broccoli is fresh, you need to additionally finely chop the stem, and if it is frozen, then defrost it in the microwave, this is the fastest).
7. Peel the potatoes and cut into cubes with a side of 1 centimeter, put in a saucepan.
8. Finely chop 2 leeks, add to soup.
9. Peel and mince 3 garlic cloves with a garlic press or crush with a knife, put in the soup.
10. Put the bay leaf into the pot with the soup, salt and pepper the soup.
11. Boil the soup for 20 minutes, then remove the parsley and chop the soup with a blender.
To make the soup more high-calorie, you can sprinkle it with white bread croutons before serving, or add grated cheese.
Broccoli soup with seafood
Products
Per pan 3 liters
Broccoli – 1 kilogram
Butter – a small cube (10 grams)
Shrimps – half a kilo of not peeled or 200 grams of peeled
Tomatoes – 2 pieces
Onions – 2 ready
Carrots – 2 pieces
Garlic – 3 teeth
Lemon juice – 1 tablespoon
Powdered nutmeg – 1 teaspoon with a slide
Parsley – half a bunch
Cream 20% – 200 milliliters
Black peppercorns – 5-7 pieces
Rosemary – 2 sprigs Salt – to taste
How to cook broccoli soup with seafood
1. Peel 1 carrot and 1 onion, put in a saucepan, pour 2 liters of water and put on fire.
2. Wash the tomatoes, cut the stalk, pour boiling water over each tomato and peel; chop coarsely.
3. Peel 1 clove of garlic and add to the broth.
4. Wash and dry rosemary, chop and add to the broth.
5. Add salt and pepper, cook the broth after boiling for 1 hour.
6. Strain the broth into another saucepan.
7. Divide the broccoli cabbage into inflorescences, cut the stems into cubes.
8. Peel the remaining onions and carrots, grate the carrots on a coarse grater, finely chop the onion.
9. Heat the pan, put and melt the butter, fry the onion with carrots, fry for 5 minutes over medium heat without a lid.
10. Peel and finely chop the remaining 2 cloves of garlic, add to the onions and carrots, fry for 3 minutes.
11. Put the roast in the broth, add broccoli, cook for 10 minutes after boiling.
12. (Optional) Grind soup with a blender, bring to a boil, squeeze out lemon juice, add nutmeg, add salt to taste and cook for another 5 minutes.
13. Boil shrimp separately.
Serve soup with cream (for each plate – provide 3-4 tablespoons of cream). When serving, put 5-7 shrimp in the middle of each plate.
Broccoli soup with pine nuts
Products
Per pan 3 liters
Fresh or frozen broccoli – 1 kilogram
Pine nuts – half a glass
Vegetable broth – 2 liters
Onions – 1 head
Garlic – 3 cloves
Dill – 1 bunch
Sour cream – 1 jar 100 grams
Salt and pepper – to taste
Olive oil – 2 tablespoons
How to cook broccoli soup with pine nuts
1. Peel the garlic and onion, finely chop.
2. Heat up a frying pan, pour olive oil, put garlic.
3. Fry the garlic for 1 minute over low heat, add the onion and fry everything together for 5 minutes over medium heat without a lid.
4. Pour not strong vegetable broth into a saucepan and put on medium heat, after boiling, reduce the fire.
5. Add broccoli, cook for 15 minutes after boiling.
6. Add the fried onions and garlic, cook the soup for another 10 minutes.
7. In the same pan where the onions and garlic were fried, fry the pine nuts for 5 minutes over medium heat, stirring occasionally.
8. Put the nuts in the soup, boil for a couple of minutes and (optionally) chop the soup with a blender.
– When serving broccoli soup, put sour cream and a whole pine nut in the center of each serving, and sprinkle the soup with chopped dill.
– Pine nuts can be replaced with pistachios, in this case, carefully salt the soup.
– It is delicious to serve broccoli soup with nuts, putting a few boiled quail eggs in each serving.
Broccoli soup with cheese
Products
Per pan 3.5 liters
Beef – 300 grams
Onions – 1 large head
Carrots – 1 piece
Potato – 4 pieces
Broccoli – 400 grams
Green peas – 1 can (200 grams)
Processed cheese (“Friendship” or “Hochland”) – 200 grams
Vegetable oil – 1 small cube
Dill and parsley – to taste
Nutmeg – 1 tablespoon without a slide
Bay leaf – 1 sheet
How to cook broccoli soup with cheese
1. Wash the beef, put it in a saucepan, pour 2 liters of water and put on fire.
2. Salt the broth (so that it has a richer meat flavor), bring to a boil over high heat and, after boiling, cook the broth over low heat, constantly removing foam, for 1.5 hours.
3. Divide the broccoli into florets, wash and shake in a colander.
4. Peel and chop onions and carrots.
5. Heat up a frying pan, pour vegetable oil, put onions and fry for 5 minutes, stirring, then add carrots and fry for another 5 minutes (over medium heat without a lid).
6. Add 1 ladle of beef broth, simmer covered for another 5 minutes.
7. Remove the beef from the finished broth (it will no longer be needed), put the frying of onions and carrots into the broth.
8. Peel the potatoes, cut into cubes with a side of 2 centimeters, and put in the soup.
9. Cut the melted cheese into small cubes or grate on a coarse grater, mix until the cheese is dissolved.
10. Put the broccoli in the soup and add the canned peas.
11. Dill and parsley wash, dry and finely chop.
12. Bring the soup to a boil, put the chopped herbs, bay leaf and nutmeg.
13. Boil the soup for 3 minutes and turn off.
Broccoli soup with mushrooms
Products
Per pan 3 liters
Fresh or frozen broccoli – 400 grams
Fresh or frozen mushrooms (can be replaced with boiled wild mushrooms) – 250 grams
Cream 10% – 1 cup
Basil – 1 bunch (or 1 tablespoon of dried basil)
Salt and pepper – by vegetable
oil – 3 tablespoons
How to cook broccoli soup with mushrooms
1. Wash champignons, clean from the ground and remove dark places.
2. Slightly dry the tomatoes, chop thinly.
3. Heat up the frying pan, pour vegetable oil, put the mushrooms, fry for 10 minutes over medium heat without a lid, salt after frying.
4. Wash the broccoli, peel and put in a saucepan and pour 2 liters of water.
5. Put the pot of broccoli on the fire and cook after boiling for 10 minutes.
6. Add fried mushrooms to the broccoli cabbage, add salt and pepper to taste, put the basil (if fresh, wash it, dry it and chop it first).
7. (Optional) Blend the soup with a blender, pour in the cream and bring to a boil.
You can decorate the broccoli soup by leaving a few fried mushrooms for decoration – when serving the soup, put a mushroom in the center of each serving.
Broccoli soup with meat
Products
Per pan 3 liters
Broccoli cabbage – 0.9-1 kilogram
Pork (boneless) – 400 grams
Cream 10% – 150 milliliters
Potatoes – 3 pieces
Onions – 1 large head
Dill and parsley – half a bunch
each Butter – a small cube (50 grams)
Salt and pepper – to taste
Soy sauce – 2 tablespoons
Lemon juice – from half a lemon
How to cook broccoli soup with meat
1. Defrost pork, wash and put in a saucepan.
2. Pour the pork with 2 liters of water, put on fire, salt and pepper, cook for 1 hour.
3. Peel the potatoes and cut into cubes with a side of 2 centimeters, add to the meat.
4. Put broccoli in the soup, add water and cook for 20 minutes after boiling.
5. While the main vegetables are cooking, prepare the frying: peel the onion, chop finely and fry in butter for 5 minutes over medium heat without a lid.
6. Pour the cream into the pan with the onion, heat it up without letting it boil – and transfer the mixture to the soup.
7. Add salt and pepper to taste.
Add 1-2 tablespoons of soy sauce to each bowl of broccoli soup, if desired.