Delicate broccoli puree soup is a great lunch option. This dish is very useful to eat regularly for both adults and children, because it contains a high content of vitamins. Such a soup can be prepared not only according to the classic recipe, but also with interesting additional additives.

Classic Broccoli Puree Soup

Ingredients: a pound of broccoli, a bunch of green onions, 2 tablespoons, 380 ml of filtered water, 80 ml of very rich cream, salt, colored ground peppers.

  1. Cabbage is divided into small pieces and boiled in salt water until softened. It is about 7-9 minutes.
  2. The eggs are mixed with a fork until the proteins combine with the yolks. Cream is poured there.
  3. In the broth with cabbage, the resulting egg-cream mixture is poured into a very thin stream. No need to stir the ingredients, even with the formation of lumps.
  4. Chopped onions, salt, pepper are poured into the saucepan. After that, the dish is cooked for another 8-9 minutes.

Blender mass is reduced to a cream.

With potatoes

Ingredients: a pound of cabbage, 2-3 medium potato tubers, onions, medium-sized carrots, 2 liters of strong meat broth, 170 ml of very fat cream, salt.

  1. All vegetables are chopped and cooked for 18-20 minutes (after boiling) in salted broth.
  2. When the mass cools a little, cream is poured into it.

It remains to salt the dish, mashed and pour on portioned plates.

With cauliflower

Ingredients: 200 g of fresh or frozen broccoli and cauliflower, 3 potato tubers, carrots, 90 ml of cream, 1 l of chicken stock, a slice of butter, onion, salt. How to cook broccoli and cauliflower soup is described below.

  1. The chicken stock is brought to a boil.Instead, you can use ordinary water.
  2. At this time, all vegetables, except 2 types of cabbage, cut into small cubes, are passaged in butter.
  3. The contents of the pan are laid out in the broth.
  4. Inflorescences of two types of cabbage are boiled for a couple of minutes in boiling water (in separate containers).
  5. Boiled vegetables are sent to other ingredients. Soup is boiled until all ingredients are softened.

It remains to puree the dish, mix with cream, salt and bring to a boil again. For saturation season with greens.

It is interesting: cream pumpkin soup puree recipe

Gentle cream soup

Ingredients: 420 g of cabbage, a slice of butter, 120 ml of heavy cream, onion, a pinch of nutmeg, salt.

  1. Onion cubes are fried in butter until clear.
  2. Cabbage is boiled until soft.
  3. Broccoli is combined with onions, cream, salt and nutmeg. The contents of the pan are mashed and slightly warmed up.

Delicate broccoli cream soup with cream served to the table with croutons.

How to cook in a slow cooker?

Ingredients: a pound of broccoli, carrot, olive oil, onion, a can of canned white beans, salt, aromatic herbs.

  1. Chopped onions and carrots are fried in a bowl in oil until soft.
  2. Inflorescences of cabbage are laid out in the container. All products are filled with water, salted, sprinkled with aromatic herbs. Cook in the program for cooking soup for 20-25 minutes.

About 5-7 minutes before being ready, beans without liquid are sent to the bowl.

With croutons

Ingredients: a pound of fresh cabbage (broccoli), onion, 2 potatoes, garlic to taste, a small baguette, salt, black pepper, a glass of cream.

  1. In salt water, boiled potatoes and cabbage inflorescences are boiled until soft.
  2. The onions are passaged until golden brown and laid out to the rest of the vegetables.
  3. Slices of baguette are fried in butter and rubbed with garlic.
  4. Vegetables with broth are mashed and topped with cream. The mass must be heated until the first bubbles appear.

Served with garlic croutons.

Cheese recipe

Ingredients: 170 g of any creamy cream cheese, 7-9 cabbage inflorescences, 3 medium potatoes, carrots, onions, a large spoonful of lemon juice, a pinch of dried herbs and the same amount of nutmeg.

  1. Onions directly in the saucepan are passaged in oil along with slices of carrots.
  2. Finely chopped potatoes and cabbage are added there. Products are filled with water. The mass is salted and seasoned with spices.
  3. When the contents of the dishes soften, you can mashed it, add lemon juice, cream cheese to the stewpan.

Ready soup should be infused under the lid for 12-15 minutes.

With bacon

Ingredients: 320 g broccoli, a glass of fat cream, 80 g bacon, 2 tbsp. wheat flour, 1 liter of purified water, 3 potatoes, onion, salt, a pinch of dry thyme.

  1. Slices of bacon fried with onion cubes in a saucepan. Flour is sent to the mass, together the ingredients are fried for a couple of minutes with stirring.
  2. Roasting is filled with water. Cabbage and potato bars are sent to it.
  3. When the vegetables soften, you can salt them, sprinkle with thyme and turn into mashed potatoes. It remains to add cream and warm the mass.

It is very tasty to add canned corn to such a soup.

Lean broccoli puree soup

Ingredients: a pound of cabbage, 2 potatoes, half a liter of filtered water, 90 ml of coconut milk, a handful of boiled shrimp, salt.

  1. Slices of potatoes and broccoli are poured with salt water and boiled until tender.
  2. Ready vegetables are mashed, coconut milk is added to them.

It remains to warm up the treat and pour boiled shrimp into it. This is an optional component, but it makes the taste of the dish more vivid.

For the first feeding

Ingredients: potato, carrot, 120 g broccoli.

  1. In prepared water, all prepared vegetables are boiled until soft.The meat or chicken broth for the first feeding is not used.
  2. When all the components are welded, they can be crushed with a blender.
  3. It remains to boil the soup for a few more minutes and can be poured into a plate.

Salt and spices are not added to the dish for the smallest family members.

Over time, you can start using cream or milk, as well as bay leaves.

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