How to cook broccoli soup?
Cook simple broccoli soups for half an hour. It will take 2-2.5 hours to make broccoli soup with meat.
Diet broccoli soup
For a saucepan 3 liters
Products
Broccoli, fresh or frozen - 1 kg
Leeks - 2 stalks
Celery - 4 stalks
Garlic - 3 prongs
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 light broccoli soup
1. Peel 2 heads of onions, cut in half, cut each half lengthwise into 4-5 pieces and then crosswise into 4-5 pieces.
2. Peel the carrots, cut into 5 pieces.
3. Finely chop 2 celery stalks.
4. Place the vegetables in a saucepan and pour over 2 liters of water.
5. Put the pan on the fire and cook after boiling for 40 minutes over low heat, covering with a lid.
6. Wash the broccoli and divide into inflorescences (if the broccoli is fresh, you need to finely chop the stem additionally, and if frozen, then defrost it in the microwave, this is the fastest way).
7. Peel the potatoes and cut into 1 centimeter cubes, put in a saucepan.
8. Finely chop 2 leeks and add to the soup.
9. Peel and chop 3 cloves of garlic using a garlic press or crush with a knife, put in soup.
10. Put bay leaf into a saucepan with soup, season with salt and pepper.
11. Cook the soup for 20 minutes, then remove the lavrushka and grind the soup with a blender.
To make the soup more nutritious, you can sprinkle it with white bread croutons before serving, or add grated cheese.
Broccoli soup with seafood
ProductsFor a saucepan 3 liters
Broccoli - 1 kilogram
Butter - a small cube (10 grams)
Shrimp - half a pound unpeeled or 200 grams peeled
Tomatoes - 2 pieces
Onions - 2 ready
Carrots - 2 pieces
Garlic - 3 prongs
Lemon juice - 1 tablespoon
Powdered nutmeg - 1 rounded teaspoon
Parsley - half a bunch
Cream 20% - 200 milliliters
Black peppercorns - 5-7 pieces
Rosemary - 2 sprigs Salt to taste
How to make seafood broccoli soup
1. Peel 1 carrot and 1 onion, put in a saucepan, add 2 liters of water and put on fire.
2. Wash the tomatoes, cut the stalk, pour boiling water over each tomato and peel it; large slice.
3. Peel 1 clove of garlic and add to broth.
4.Wash and dry the 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 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. Preheat a frying pan, put and melt the butter, fry the onions with the carrots, fry 5 minutes over medium heat, uncovered.
10. Peel and finely chop the remaining 2 garlic cloves, add to the onions and carrots, fry 3 minutes.
11. Put the frying in the broth, add the broccoli, cook for 10 minutes after boiling.
12. (Optional) Grind the soup with a blender, bring to a boil, squeeze out the lemon juice, add nutmeg, add salt to taste and cook for another 5 minutes.
13. Boil the shrimps separately.
Serve cream soup (for each plate - provide 3-4 tablespoons of cream). When serving, place 5-7 shrimps in the middle of each plate.
Broccoli soup with pine nuts
ProductsFor a saucepan 3 liters
Broccoli, fresh or frozen - 1 kg
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 make broccoli soup with pine nuts
1. Peel the garlic and onion, chop finely.
2. Preheat a frying pan, pour in olive oil, add garlic.
3. Fry the garlic for 1 minute over low heat, add the onion and fry all 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 heat.
5. Add broccoli, cook for 15 minutes after boiling.
6. Add fried onions and garlic, cook the soup for another 10 minutes.
7. In the same frying 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 (if desired) grind the soup with a blender.
- When serving broccoli soup, place sour cream and a whole pine nut in the center of each serving, and sprinkle with chopped dill on the soup.
- Pine nuts can be replaced with pistachios, in this case, salt the soup with care.
- Serve delicious broccoli soup with nuts, putting a few boiled quail eggs in each portion.
Take a look more soupshow to cook them and cooking time!
Broccoli soup with cheese
ProductsOn a 3.5 liter pot
Beef - 300 grams
Onions - 1 large head
Carrots - 1 piece
Potatoes - 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 flat tablespoon
Bay leaf - 1 leaf
How to make broccoli soup with cheese
1. Wash the beef, put in a saucepan, pour 2 liters of water and put on fire.
2. Salt the broth (so that it has a more intense meaty taste), bring to a boil over high heat and after boiling, cook the broth over low heat, constantly removing the foam, for 1.5 hours.
3. Divide broccoli into florets, wash and shake in a colander.
4. Peel and chop onions and carrots.
5. Heat a frying pan, pour in vegetable oil, put onion and fry it for 5 minutes, stirring occasionally, then add carrots and fry for another 5 minutes (over medium heat without a lid).
6. Add 1 ladle of beef broth and simmer covered for another 5 minutes.
7. Remove the beef from the finished broth (it is no longer needed), put the onion and carrot frying into the broth.
8. Peel the potatoes, cut into 2 cm cubes and put in the soup.
9. Cut the melted cheese into small cubes or grate on a coarse grater, stir until the cheese dissolves.
10. Put broccoli into soup and add canned peas.
11. Wash dill and parsley, dry and chop finely.
12.Bring soup to a boil, add chopped herbs, bay leaf and nutmeg.
13. Boil the soup 3 minutes on and off.
Broccoli soup with mushrooms
ProductsFor a saucepan 3 liters
Broccoli, fresh or frozen - 400 grams
Fresh or frozen champignons (can be replaced with boiled forest mushrooms) - 250 grams
Cream 10% - 1 glass
Basil - 1 bunch (or 1 tablespoon of dried basil)
Salt and pepper to taste
Vegetable oil - 3 tablespoons
How to make broccoli mushroom soup
1. Wash the champignons, peel them off the ground and remove dark places.
2. Dry the tomatoes a little, chop thinly.
3. Heat a frying pan, pour in vegetable oil, add mushrooms, fry for 10 minutes over medium heat without a lid, salt after frying.
4. Wash broccoli cabbage, peel and put in a saucepan and pour 2 liters of water.
5. Put a pot of broccoli on the fire and cook after boiling for 10 minutes.
6. Add fried mushrooms to the broccola cabbage, add salt and pepper to taste, add the basil (if fresh, wash it, dry it and chop it beforehand).
7. (Optionally) grind the soup with a blender, pour in the cream and bring to a boil.
You can decorate broccoli soup by leaving a few fried mushrooms for decoration - when serving the soup, put a mushroom in the center of each portion.
Broccoli soup with meat
ProductsFor a saucepan 3 liters
Broccoli cabbage - 0.9-1 kilograms
Pork (boneless) - 400 grams
Cream 10% - 150 milliliters
Potatoes - 3 pieces
Onions - 1 large head
Dill and parsley - half a bunch
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 the pork, wash and place in a saucepan.
2. Pour 2 liters of water over the pork, put on fire, salt and pepper, cook for 1 hour.
3. Peel the potatoes and cut into cubes 2 centimeters side, add to the meat.
4. Put broccoli in soup, add water and cook for 20 minutes after boiling.
5. While the main vegetables are boiling, 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 a skillet with onions, heat without letting it boil - and transfer the mixture to the soup.
7. Season with salt and pepper to taste.
Add 1-2 tablespoons of soy sauce to each bowl of broccoli soup, if desired.
Last update Author / Editor - Lydia Ivanova