Thick vegetable soups perfectly satisfy your appetite and fill your body with the necessary nutrients. Be sure to include them in your menu, especially if you are active. Make broccoli puree soup for lunch. You will quickly get enough and will not feel tired for a long time.
It is necessary
- For a lean recipe:
- - 1 kg of broccoli;
- - 1 onion;
- - 1 potato;
- - 3 cloves of garlic;
- - 1 liter of water;
- - 1 tsp Sahara;
- - 1/2 tsp paprika;
- - 1/3 tsp allspice ground pepper;
- - salt;
- - vegetable oil;
- For the cheese recipe:
- - 800 g broccoli;
- - 2 carrots;
- - 1 onion;
- - 2 liters of water;
- - 200 ml of 10% cream;
- - 2 processed cheese;
- - 2 cloves of garlic;
- - vegetable oil;
- - 1/2 tablespoon provencal herbs;
- - salt;
- - 3-4 slices of white loaf;
- - 3 sprigs of parsley.
Instructions
Step 1
Lean broccoli puree soup
Cut off the cabbage stump and disassemble it into inflorescences. Transfer them to a colander, rinse well and shake several times. Wash other vegetables, peel garlic cloves, potatoes, onion and chop randomly.
Step 2
Put a saucepan over high heat and heat some vegetable oil in it. Fry the onion and garlic in it until golden brown, stirring constantly with a spatula. Add broccoli, potatoes to them, pour in water and boil it. Then reduce the temperature to medium and cook the vegetables for 25 minutes.
Step 3
Season the soup with paprika, sugar, pepper and salt to taste. Set aside the dish after 1-2 minutes, cool until warm and grind with an immersion blender until puree is obtained, setting a low speed of the appliance. Pour the green puree soup into bowls and serve.
Step 4
Broccoli cream soup with cheese and cream
Bring water to a boil in a large saucepan. Peel the carrots and onions, cut each root vegetable in half and dip in the bubbling liquid. Boil them for 10 minutes, then put broccoli inflorescences there and cook for 20-25 minutes. Remove one half onion and both carrot halves from the soup; you no longer need them.
Step 5
Finely chop the processed cheeses, mix them with the warmed cream, whisk until almost completely dissolved with a whisk and gently add into the soup, stirring it vigorously with the other hand.
Step 6
Cool the hot dish slightly and blend until smooth. Return it to the stove, heat it up, season with Provencal herbs and salt. Transfer the dishes to the cork rack and let the contents sit for 10-15 minutes under the lid.
Step 7
Pour a spoonful of vegetable oil into a frying pan, fry the garlic pieces in it until almost black, then remove all of them (otherwise the croutons will taste bitter) and discard. Cut the bread into cubes and sauté in the remaining garlic oil until golden brown. Serve with the chopped parsley soup.
