How to cook broccoli and cauliflower soup?

Useful food causes controversial opinions, because you want to pamper yourself not only with vitamins, but also with interesting flavor combinations. Neutral, at first glance, the taste of broccoli and cauliflower can become favorite dishes in the diet, provided they are properly cooked. Broccoli and cauliflower soup has won a large number of connoisseurs, pushing into the background classic recipes of the first courses.

Cabbage has always been famous for its beneficial properties. Vitamins C, E, a huge amount of calcium and fiber are stored both raw and cooked. Dishes from frozen cabbage are also useful, especially if the vegetable was subjected to shock freezing and kept in the refrigerator for no more than 10 days.

Broccoli and cauliflower inflorescences in the process of cooking are revealed in different ways. So, the cauliflower is most reasonable to cook in broth, because it is he who is ready to give more than 40% of all the nutrients available in it.

Rules for preserving vitamins when cooking cabbage:

• boil in broth or a little water;
• when cooking, disassemble into inflorescences for less heat treatment;
• follow the readiness and when lightly piercing with a fork to remove from heat;
• pour on cold water or soak it in milk for a while.

Broccoli is a vegetable that can protect against breast cancer and fill the body with vitamins. His cooking at the same time requires knowledge of some specific features. In the process of cooking in the broth, this vegetable forms harmful purine bases. Adenine and guanine accumulate in the body, so for soups, it is wise to use the already prepared ingredient.

Rules for preserving vitamins when cooking broccoli:

• Avoiding the allocation of carcinogens will help boiling the vegetable for a couple.
• In the absence of a double boiler, the product can be prepared in a small amount of water, which must be drained after cooking.
• It is possible to use not only inflorescences, but also stems, having previously cleaned them of the peel.
• The cooking time of the raw product is 5-7 minutes, frozen - 10-12 minutes.
• The finished vegetable is doused with ice water.

Cabbage goes well with meat and vegetables. In addition, its taste can be organically supplemented with such sauces as:

• mayonnaise;
• sour cream;
• mustard;
• sauces based on garlic and cheese.

During the summer heat season, the first courses should be distinguished by their ease. Vegetable soup with cabbage buds can be varied with various seasonal ingredients that can give the dishes a special taste.

A delicious first course with a wide range of vegetables will help diversify the family menu even on fasting or on a typical summer day.

Ingredients:

• celery root - 100 grams;
• tomato - 1 piece;
• cabbage inflorescences - 400 grams;
• 1 can of corn;
• Bulgarian pepper - 1 piece;
• potatoes - 3 pieces;
• greens - to taste;
• salt.

Cooking lean soup should start with cutting vegetables. Potatoes, peppers, celery root are cut into small pieces, and the cabbage is sorted into small florets. Potatoes and celery are dipped in boiling salted water, leaving 15-20 minutes over medium heat. It is necessary to put inflorescences in a separate pan and pour a small amount of water. Boil them should be 10 minutes, after which you need to drain the liquid.

To the ready potato and celery root add tomato and pepper. After 15 minutes, the cabbage and sweet pieces of corn are dipped into the soup. Ready soup is filled with a mixture of dill and leek.

Light and at the same time nourishing soup using familiar vegetables will please not only adults, but also children.

Ingredients Required:

• broccoli;
• cauliflower inflorescences;
• zucchini - 200 grams;
• medium bulb - 1 piece;
• potatoes - 300 grams;
• butter;
• salt - to taste.

This dish is prepared in a matter of minutes, while pleasing with a rich taste. In boiling salted water add pre-chopped potatoes and onions. Cabbage and zucchini in equal amounts are prepared separately until soft, and, decoction of broth, added to the broth. The finished soup is whipped with a blender, add butter and boil for another couple of minutes.

Delicate and slightly sweet soup can be obtained by combining cabbage with a pumpkin.

Ingredients Required:

• pumpkin - 250-300 grams;
• broccoli;
• cauliflower inflorescences;
• chili - to taste;
• 1-2 cloves of garlic;
• medium onion;
• carrot - 1 piece;
• potato - 2 pieces;
• butter - to taste;
• cream 100 ml;
• salt - to taste.

Cooking should start with cutting vegetables. Prepared carrots, garlic, pumpkin, onions and hot chili peppers are sent to a hot frying pan with butter. A few minutes later reveals the rich aroma and exquisite taste of products.

Ready fried vegetables pour water and bring to a boil, then add the potatoes. Separately, boil broccoli and cauliflower blossoms, adding them to the soup as you cook potatoes. The last ingredient is cream. Vegetable platter brought to a boil and beat with a blender.

Wanting to make healthy soup more satisfying, it should be cooked in chicken broth, experimenting with various additives.

For soft soup puree will need:

• a jar of canned corn or a fresh vegetable;
• broccoli and cauliflower - 600 grams;
• bulb;
• chicken breast fillet - 300 grams;
• garlic clove;
• salt;
• vegetable oil.

Chicken meat, cut into small cubes, is added to the prepared broth and cooked until ready. Onions and garlic are fried in vegetable oil for several minutes, then added to the broth.

Cabbage should be cooked separately in salted water and added to the soup along with the corn and leave the dish on low heat for another 10 minutes. Hot soup is whipped with a blender.

Delicate soup for lovers of cheese in any of its manifestations is worthy of the restaurant's menu and will definitely be included in the category of your favorite.

Ingredients:

• chicken broth - 300 grams;
• vegetable oil;
• garlic clove;
• bulb;
• broccoli and cauliflower - 600 grams;
• 1 tbsp. a spoonful of flour for roasting;
• milk - 1 cup;
• Any hard cheese is 75 grams.

Cabbage blossoms are sent to the plate first, they are cooked for no more than 10 minutes. A clove of garlic and medium onion are cut and sent to roast with vegetable oil. After a few minutes on the fire, add flour to the onions and garlic and carefully move.

Broth must be heated, add milk, cabbage and roasting. It is necessary to cook for another 10-15 minutes on low heat, and then beat the mass with a blender. The final stage will be the addition of grated grated cheese and cooking soup for about 2-3 minutes.

Another vegetable that can supplement cabbage soup in chicken broth is green peas.

Ingredients Required:

• 1 can of canned green peas;
• broccoli and cauliflower - 600 grams;
• bulb;
• garlic clove;
• chicken broth - 1.5 liters;
• potatoes - 4-5 pieces;
• spices to taste.

The first step is to prepare the vegetables. Potatoes and onions are cut into medium pieces, and cabbage is broken into small florets. Broth must be poured into a saucepan and add potatoes. Cabbage needs to be cooked separately in a small amount of water, keeping on fire for no more than 10 minutes.

Next, cook the roast of onions and garlic and run it into the broth. All kinds of cabbage and green peas are sent to the soup last, the mixture is cooked for another 10 minutes.

Cabbage and broccoli perfectly burn fat and have a minimum number of calories. A slimming soup and a good mood can be prepared by taking the following ingredients:

• broccoli - 1/2;
• cauliflower - 1/2;
• carrots - 1;
• ginger root;
• garlic clove;
• vegetable / meat broth;
• meat to choose from;
• salt and other spices;
• red / black ground pepper.

Cooking green soup start with the broth. It can be meat, if the recipe assumes the presence of meat, or vegetable. It is cooked on medium heat with the addition of salt and pepper until the meat is cooked. It is worth noting that by choosing red pepper for cooking, you can increase the fat burning effect of the first dish.

While the broth is on the plate, you should chop the vegetables. You can do this large, because if you wish you can turn an ordinary soup into a fragrant cream soup using a blender. All types of cabbage can be cooked separately in salted water, because, as mentioned earlier, broth from broccoli is harmful when it is used frequently.

Carrots are sent to the broth immediately after boiling the meat, while ginger and garlic are added 10 minutes before the end of cooking. The last ready-made cabbage blossoms are laid in the pan.

Green baby soup can be served to a child as early as 7 months. Make the dish more satisfying and healthy by adding lean meat or cereals.

Ingredients Required:

• chicken broth - 1.5;
• potato - 3;
• onions - 1;
• carrot -1;
• Broccoli - 250 grams;
• cauliflower - 100 grams;
• rice - 2 tbsp. spoons;
• greens - to taste;
• salt - a pinch.

The recipe for the child is more scrupulous in cooking, and therefore chicken broth should be drained and a little salt. Next, chop the onions, potatoes and carrots finely and cook until tender. To the ready vegetables add rice.

While the cereal is boiled, boil the cabbage inflorescence to a soft saucepan in a separate saucepan, pre-disassembling them and rinsing thoroughly. After 7-10 minutes, remove the vegetables from the heat and send to the soup. Ready nourishing soup whip blender.

Often cabbage soups for babies are the first supplements, and therefore it is better to cook them in small portions, because the tastes of a small gourmet are not yet established and are very changeable. The recipe for simple soup for one portion will allow, without spending a lot of time, to diversify the kid's menu.

Ingredients:

• 25 grams of cauliflower and broccoli inflorescences;
• 1 medium potato;
• half carrots;
• ½ bulb onions;
• half a tomato;
• 1 bay leaf;
• salt.

Start cooking with onions and other vegetables. It is necessary to cut them finely. For a more adult baby, the onion is fried, for a very small child, it remains unchanged.

Sliced ​​potatoes and carrots are added to boiling water (2 cups). The inflorescences are boiled separately for no more than 10 minutes.

Combining all the vegetables in a common saucepan, the last to add are the peeled tomato and bay leaf. After three minutes of languor, turn off the soup and, if desired, beat it with a blender.

You can see the detailed preparation of broccoli and cauliflower soup in the following video.