With the addition of cauliflower, it has a beneficial effect on digestion, improves the functioning of the thyroid gland, removes excess salt and water from the body, has a positive effect on the skin and normalizes metabolism.
Not recommended for people with gastrointestinal problems, due to the high content of vitamin C in cauliflower. You should also pay attention to the fiber that is in the composition of broccoli.
Excess consumption of this substance can lead to diarrhea, food allergies and flatulence.
The daily norm of fiber is 24-40 grams (with an increase in weight, the norm also increases), and 2.41 grams of fiber per 100 grams of broccoli. Soup with the addition of broccoli and cauliflower will be an excellent contribution of nutrients to the body.
Calorie soup of two types of cabbage (100 grams):
- 20.0 kcal;
- 3.2 grams of proteins;
- 0.2 grams of fat;
- 1.5 grams of carbohydrates.
Recipes with photos
Let us consider in detail the recipes on how to cook simple soups or mashed soups from two types of cabbage. What the cream soup prepared according to the recipe with cream looks like, and other options for dishes can be seen in the photo.
Chicken
Ingredients for Recipe #1:
- 100 grams of chicken;
- liter of water;
- 30 grams of carrots;
- 40 grams of potatoes;
- 50 grams of broccoli;
- 30 grams of onion;
- 50 grams of cauliflower;
- 50 grams of dill;
- salt to taste.
Cooking method:
- Boil the chicken in salted water for forty minutes.
- Then cut the potatoes into small cubes, and cook with the chicken for fifteen minutes.
- After that, finely chop the onion, grate the carrot and cook with all the ingredients for about ten minutes.
- Add two types of cabbage (previously divided into inflorescences), cook for ten minutes.
- Then chop the dill and add to the dish.
- Turn off the heat and leave covered for fifteen minutes.
Ingredients for Recipe #2:
- 200 g broccoli;
- four chicken thighs;
- two potato tubers;
- 300 g of cauliflower;
- one carrot;
- one tomato;
- 50 g of vegetable oil;
- 100 g noodles;
- salt to taste.
Cooking method:
- Boil chicken: drain the first broth, throw in a whole onion and half a carrot.
- Then cut the tomatoes into cubes and the other half of the carrot into half rings. Saute carrots in oil until soft.
Any oil can be used. Olive or sunflower is good.
- After the chicken is cooked, take it out of the pan along with the vegetables and add the potatoes to the broth. Throw away the onion. Boil everything for ten minutes.
- Then add two types of cabbage, dividing into inflorescences and noodles. Boil ten minutes.
- Shred the chicken and add to the broth, turning off the heat.
- Serve the soup hot, if desired, you can add - crackers, herbs, sour cream.
Beef
Ingredients for Recipe #1:
- 400 grams of broccoli;
- 400 grams of cauliflower;
- 500 grams of beef;
- three tomatoes;
- one carrot;
- one bulb;
- salt - to taste.
Cooking method:
- Boil the meat until cooked and cut into small cubes. Then throw white and green cabbage into the broth, carefully dividing into inflorescences.
- Fry together the rest of the vegetables (bell peppers, tomatoes, carrots, onions) and introduce them gradually into the soup.
- Then grind the mass in a blender and add the meat. Cook for a few minutes, then add salt.
- Serve the soup hot, if desired, you can add - crackers, herbs, sour cream.
Ingredients for Recipe #2:
- 400 g broccoli;
- 500 g of beef;
- one carrot;
- two bulbs;
- 60 ml. tomato paste;
- 500 g of cauliflower;
- one tomato;
- 50 g of vegetable oil;
- salt - to taste.
Cooking method:
- Cut the beef into cubes and fry for thirty-five minutes in a cauldron over medium heat.
- Finely chop the onion and add to the beef.
- After that, grate the carrots on a grater, and also add to the meat. Simmer everything together.
- Cut two types of cabbage, fry in a pan over low heat.
- Then add 100 milliliters of water to the tomato paste, and carefully pour into the cauldron.
- Add the fried broccoli and cauliflower to the meat, add a little salt to the dish.
- Then cut the tomatoes into cubes and add to the cauldron.
- Cook until vegetables are ready.
- Serve the soup hot, if desired, you can add - crackers, herbs, sour cream.
Vegetable
Ingredients for Recipe #1:
- 100 grams of cauliflower;
- 100 grams of broccoli;
- 1 liter of water;
- one carrot;
- one bulb;
- 50 grams of vegetable oil;
- salt - to taste.
Cooking method:
- Finely chop and fry the onion.
- Then dip two types of cabbage into boiling water (previously divided into inflorescences), as well as onions and carrots (grate them).
- Cook over low heat for thirty-five minutes.
- Serve the soup hot, if desired, you can add - crackers, herbs, sour cream.
Ingredients for Recipe #2:
- 200 g. zucchini;
- 200 g of cauliflower;
- 200 g broccoli;
- 300 g potatoes;
- one bulb;
- 20 g butter;
- salt - to taste.
Cooking method:
- Cut zucchini into cubes, divide green and white cabbage into inflorescences - add everything to boiling water.
- Then finely chop the potatoes and add in ten minutes to the vegetables, and after another ten minutes - the onion (previously finely chopped).
- When everything is ready, grind in a blender. After that, throw in the butter and bring to a boil;
cheesy
Ingredients for Recipe #1:
- 300 grams of bacon;
- 400 grams of potatoes;
- 400 grams of cauliflower;
- 400 grams of broccoli;
- 150 grams of cheddar cheese;
- one bulb;
- 100 milliliters of cream;
- 50 grams of vegetable oil;
- 1.5 liters of chicken broth;
- salt - to taste.
Cooking method:
- Fry bacon in vegetable oil over medium heat.
- Finely chop the onion and fry.
- After that, fry the potatoes.
- Then take the pre-prepared chicken broth and bring it to a boil. Throw in - white and green cabbage (previously divided into inflorescences), as well as bacon, potatoes and onions.
- Add salt and turn off the fire.
- Then add cheese and cream.
Ingredients for Recipe #2:
- 100 g of cauliflower;
- 100 g of processed cheese "Yantar";
- 2.5 liters of water;
- 50 g broccoli;
- one bulb;
- two potato tubers;
- two tablespoons of rice;
- salt - to taste.
Cooking method:
- Cut potatoes into small cubes and dip into boiling water.
- Then finely chop the onion and carrot. Fry in a pan.
- Introduce rice to potatoes, two types of cabbage (previously divided into inflorescences). Cook until done.
- Five minutes before the end, put the cheese.
- Serve the soup hot, if desired, you can add - crackers and herbs.
We offer you to watch a video recipe for making broccoli and cauliflower cheese soup:
Soup puree
Ingredients for Recipe #1:
- 400 grams of broccoli;
- 400 grams of cauliflower;
- 150 milliliters of cream;
- dill, green onion, parsley - to taste.
Cooking method:
- Divide white and green cabbage into inflorescences and boil in water (600 milliliters) for thirty minutes (read how to properly boil broccoli and cauliflower to preserve all their benefits).
- Then slowly add the cream and cook for another five minutes.
- Beat the whole mass in a blender until smooth.
- Add chopped greens.
- Serve hot.
Ingredients for Recipe #2:
- one carrot;
- three potato tubers;
- 150 grams of fresh cauliflower;
- 200 grams of frozen broccoli (read how to cook frozen broccoli cabbage);
- 100 milliliters of cream;
- half an onion;
- 1 liter of water;
- 30 grams of butter;
- salt - to taste.
Cooking method:
- Cut onions, carrots and potatoes. Fry over low heat.
- Then throw vegetables from the pan into boiling water, bring to a boil again and cook for ten minutes.
- Boil the cauliflower separately (previously divided into inflorescences) - add it to boiling water and cook for two minutes.
- Then pour boiling water over frozen broccoli for five minutes.
- Add broccoli and cauliflower to the pot with vegetables, season with salt, and cook for another five minutes.
- After that, pour the water into a bowl. Blend the vegetables in a blender to a thick puree and pour in the vegetable water.
- Then bring the puree to a boil.
- Add oil.
- Serve such a cream soup hot, if desired, you can add crackers, herbs, sour cream.
We offer to cook cauliflower and broccoli soup according to the video recipe:
Dietary
Ingredients for Recipe #1:
- one head of broccoli;
- one head of cauliflower;
- 500 milliliters of milk (1.5%);
- two tablespoons of cream;
- salt - to taste.
Cooking method:
- Boil white and green cabbage separately (pre-separate into inflorescences).
- Without mixing, grind them in a blender, adding milk and cream - divide into an equal amount of products.
- Then add salt.
- Pour puree into two pots and heat.
- Serve the soup in a bowl without combining the green and white mass.
- Serve the soup hot, if desired, you can add - crackers, herbs.
Ingredients for Recipe #2:
- one head of cauliflower;
- one head of broccoli;
- one carrot;
- 1.5 liters of meat broth;
- 300 grams of meat;
- garlic - to taste;
- ginger - to taste;
- salt, pepper - to taste.
Cooking method:
- Coarsely chop all ingredients.
- Throw carrots and garlic into the boiling broth.
- Then introduce two types of cabbage, divided into inflorescences.
- Add meat (previously finely chopped), red pepper, ginger. Turn off the fire and leave for five minutes.
- Serve the soup hot, if desired, you can add - crackers, herbs, sour cream.
We offer you to watch a video recipe for making dietary cauliflower and broccoli soup:
Hastily
Ingredients for Recipe #1:
- 300 g broccoli;
- 100 g carrots;
- 300 g of cauliflower;
- 100 g leeks;
- 50 g of vegetable oil;
- salt - to taste.
Cooking method:
- Cut the potatoes into strips, pour boiling water and cook for fifteen minutes - until tender.
- Then finely chop the onion and carrot. Divide white and green cabbage into inflorescences.
- Fry vegetables over low heat for three minutes.
- Then combine the fried vegetables with potatoes and cook for seven minutes.
- Serve the soup hot, if desired, you can add - crackers, herbs, sour cream.
Ingredients for Recipe #2:
- 50 grams of cauliflower;
- 50 grams of broccoli;
- one carrot;
- one potato tuber;
- salt - to taste.
Cooking method:
- Cut vegetables into cubes, divide white and green cabbage into inflorescences, put in a saucepan.
- Then boil in salted water for twenty minutes over medium heat (we talked about how much broccoli needs to be cooked to make it tasty and healthy).
- Leave the vegetables to cool, then chop in a blender.
- Bring the mass to a boil, but do not let it boil.
- Serve the soup hot, if desired, you can add - crackers, herbs, sour cream.
How to serve?
The dish is served in a bouillon cup, next to which there is a patty shop.. The pie cup contains additions: sour cream, chopped greens, crackers, bread. Buns and other flour products are also suitable, depending on your preferences.
Vitamin broccoli and cauliflower soup will be a great addition to your daily diet, which will saturate the body and energize for the whole day. This dish will appeal to both children and adults. And the combination of broccoli and cauliflower with almost all products gives room for imagination, allowing you to experiment in the kitchen. Also, recipes for soups, delicate cream soups and purees from these vegetables are a pleasant find for those who are on a diet, watch their figure and want to eat right.
Broccoli and cauliflower soup is full of healthy ingredients. Broccoli is a threat to many diseases, including breast cancer. It contains B vitamins, folic acid and minerals. If you constantly eat it, then the hair will become more beautiful, and the skin - more well-groomed.
Cauliflower is also not far behind. It contains a lot of vitamin C and minerals. It is indispensable if you need to boost immunity.
This soup must be prepared during an illness. It will give strength and energy, create vitamin armor against microbes.
The dish can be served with sour cream or crackers. It all depends on whether the gourmet adheres to a diet, whether it is very strict.
In order not to lose useful properties during cooking, you can first process broccoli and cauliflower in a double boiler, and then add them to the soup.
How to Make Broccoli and Cauliflower Soup - 15 Varieties
An effective soup that burns fat, improves metabolism and improves mood.
Ingredients:
- Broccoli - 1/2 piece
- Cauliflower - 1/2 piece
- Carrot - 1 piece
- Garlic to taste
- Ginger to taste
- Meat or vegetable broth - 1 - 1.5 l
- Meat - 300 g
- Red pepper and salt
Cooking:
Chop all ingredients coarsely. Bring the broth to a boil, throw in the carrots and garlic. Cook on the middle window.
Send broccoli and cauliflower to the pan.
Then comes the turn of meat, ginger and red pepper. Let it brew for 5 minutes after turning off the stove.
Red pepper can be replaced with ground black. But it is red hot pepper that contributes to greater fat burning.
In the season of natural zucchini, you must definitely cook such a soup. It diversifies the menu and will be loved by all family members.
Ingredients:
- Broccoli - 200 g
- Cauliflower - 200 g
- Zucchini - 200 g
- Onion - 1 pc.
- Potato - 300 g
- Butter - 20 g
Cooking:
Place broccoli, cauliflower and zucchini into boiling water. Vegetables need to be chopped first.
After 10 minutes, add chopped potatoes to the soup. After another 10 minutes - onions.
When all the ingredients are ready, beat with a blender. Throw in the butter and bring to a boil.
A pleasant texture will surprise any gourmet. The soup is tender and very nutritious.
Ingredients:
- Vegetable oil - 3 tbsp
- Onion - 1 pc.
- Garlic - 2 cloves
- Broccoli - 300 g
- Cauliflower - 300 g
- Flour - 1 tbsp
- Broth - 300 ml
- Milk - 200 ml
- Hard cheese - 75 g
Cooking:
Chop the onion and garlic finely. Cheese grate on a coarse grater. Disassemble the cabbage and broccoli into inflorescences and send to cook in a saucepan.
Fry onion and garlic, add flour to them. Fry for a couple of minutes.
Add warm milk to the soup and stir-fry. Cook for another 10 - 15 minutes. Then beat the ingredients with a blender straight with the broth (without getting it from the pan).
Add cheese and boil for 2-3 minutes.
This soup should be served with crackers or sour cream.
Corn gives the soup sweetness, so it turns out very tender and unusual. During the season, you can use fresh corn, and in the rest of the period - canned.
Ingredients:
- Corn - 1 can
- Broccoli - 300 g
- Cauliflower - 300 g
- Onion - 1 pc.
- Chicken fillet - 300 g
- Garlic - 2 cloves
- Vegetable oil
Cooking:
Cut the meat and send it to the pan. Cook over medium heat.
Add broccoli and cauliflower to meat. Salt to taste.
Fry the onion and garlic in vegetable oil and pour the roast into the soup.
At the end, add corn and cook for another 10 minutes.
The recipe will allow you to prepare a very airy first course. Despite the tenderness, the soup turns out to be hearty and will not harm the figure.
Ingredients:
- Cauliflower - 1 piece
- Broccoli - 1 piece
- Olive oil - 3 tbsp
- Onion - 1 pc.
- Garlic - 2 cloves
- Cheese - 100 g
- Cream - 200 ml
Cooking:
Disassemble the cabbage and broccoli into inflorescences and put on a baking sheet, which must first be greased with oil. Bake vegetables in the oven at 200 degrees for 20 minutes.
Chop onion and garlic and fry.
Combine vegetables in a saucepan and cover with water. Cook for 20 minutes.
Then you need to beat the ingredients with a blender to get a creamy mass.
Bring to a boil again and pour in the cream in a thin stream. Sprinkle cheese on top.
If the soup is too thick, you can thin it with water.
In a slow cooker, you can cook a light and tasty soup in just half an hour.
Ingredients:
- Broccoli - 300 g
- Cauliflower - 300 g
- Bulgarian pepper - 1 pc.
- Corn - 1 can
- Potato - 2 pcs
- Chicken broth - 1.5 l
- Vegetable oil
Cooking:
Pour oil into the bottom of the multicooker. Set the "Frying" mode and fry the peppers, broccoli, cabbage and corn. Add potatoes, salt.
Pour the mass with broth and select the "Soup" program for half an hour.
A light vegetable soup will be appropriate after a workout or just become an idea for a delicious lunch.
Ingredients:
- Beef - 500 g
- Cauliflower - 400 g
- Broccoli - 400 g
- Tomatoes - 3 pcs
- Bulgarian pepper - 1 pc.
- Onion - 1 pc.
- Carrot - 1 piece
Cooking:
Boil the meat until tender, remove and cut into pieces.
Add broccoli and cauliflower to the broth.
Roast the vegetables and add them to the soup.
Beat the mass with a blender and add the meat. Boil for a few minutes and season.
Soup in fish broth with lean fish can also be considered dietary. Broccoli, cauliflower and tomato will make it healthy and bright.
Ingredients:
- Tomato - 1 pc.
- Bulgarian pepper - 1 pc.
- Hake - 400 g
- Cauliflower - 200 g
- Broccoli - 200 g
- Onion - 1 pc.
- Vegetable oil
Cooking:
Pepper, tomato and onion fry in vegetable oil.
Boil the fish in a saucepan. Add broccoli and cauliflower to it. Cook for 15 minutes.
Then add roast and salt.
This soup is perfect for a family dinner. Meatballs will make it more satisfying.
Ingredients:
- Minced meatballs - 300 g
- Cauliflower - 150 g
- Broccoli - 150 g
- Carrot - 1 piece
- Onion - 1 pc.
- Potato - 2 pcs
- Peas - 1/2 cup
- Greens to taste
- Salt to taste
Cooking:
Pour sunflower oil into the bottom of the pan and fry carrots and onions in it. Pour in water and let boil for 10 minutes.
After you should throw peas and meatballs.
After 15 minutes add broccoli and cauliflower.
Salt and after a while add potatoes, which must first be cut into cubes.
The soup needs to be cooked for another 10-15 minutes.
Instead of peas, you can add beans or lentils.
Another option for a light soup. It is prepared without the use of meat, but is based on chicken broth.
Ingredients:
- Canned peas - 1 can
- Broccoli - 300 g
- Cauliflower - 300 g
- Potato - 4 pcs
- Onion - 1 pc.
- Garlic - 2 cloves
- Broth - 1.5 l
Cooking:
Cut the potatoes into cubes, disassemble the cabbage and broccoli into inflorescences. Pour all this into the broth, cook over low heat.
Fry the onion and garlic, add to the pot.
Salt the soup and add the peas. Boil until done for 15-20 minutes.
An original dish that has a sweetish taste. The soup is moderately thick, homogeneous, quickly absorbed by the body.
Ingredients:
- Pumpkin - 300 g
- Chili pepper - 1/3 pcs
- Garlic - 2 cloves
- Bulb - 1 pc.
- Carrot - 1 piece
- Potato - 2 pcs
- Butter
- Cream - 100 ml
Cooking:
Cut pumpkin into large cubes, potatoes into cubes, onion into strips. Grind the garlic and chili, and disassemble the cabbage and broccoli into inflorescences.
Saute garlic and onion in butter. Add chili, carrots and pumpkin. Blanch for a few minutes.
Pour in water and bring to a boil. Throw potatoes, and then - broccoli and cauliflower. Salt, add pepper.
Pour in the cream.
A simple and tasty first course that will enrich the body with useful trace elements. The ingredients are not fried so that the beneficial properties of the soup are not lost.
Ingredients:
- Potato - 3 pcs
- Celery - 100 g
- Bulgarian pepper - 1 pc.
- Tomato - 1 pc.
- Cauliflower - 200 g
- Broccoli - 200 g
- Corn - 1 can
- Green onions and dill
Cooking:
Add cabbage, broccoli, potatoes and celery to a pot of boiling water. Cook for 20 - 25 minutes. Then throw tomato and pepper to them. After 15 minutes, send corn to the container, season. Decorate the soup with herbs.
Cheese goes well with broccoli and cauliflower, so you can use it in large quantities. Soft varieties are preferred, but hard cheese is also suitable. You just need to let it melt for a few minutes.
Ingredients:
- Broccoli - 400 g
- Cauliflower - 400 g
- Bacon - 300 g
- Potato - 400 g
- Onion - 1 pc.
- Cheese "Cheder" - 150 g
- Cream - 100 ml
- Vegetable oil
- Chicken broth - 1.5 l
Cooking:
Bacon fry in vegetable oil.
Separately fry the onion and potatoes.
Bring the broth to a boil. Throw in broccoli, cauliflower, bacon, and potatoes with onions.
Add salt in small amounts. Remove from fire.
Now it's time to throw in the cheese. And then cream. You can salt if necessary.
To give an unusual look to the soup, you can add a little turmeric.
Shrimp is another example of a dietary ingredient. They will perfectly make a company with dietary broccoli and cabbage.
Ingredients:
- Broccoli - 300 g
- Cauliflower - 300 g
- Shrimps - 400 g
- Onion - 1 pc.
- Butter - 20 g
Cooking:
Fry the onion in butter. Chop the broccoli and cauliflower, peel the shrimp.
Send vegetables and shrimp to boiling water, and then add frying. Salt to taste.
The dish contains an impressive amount of vitamin C, so it should be in the diet of a person with a cold or other infectious diseases.
Ingredients:
- Cauliflower - 200 g
- Spinach - 200 g
- Broccoli - 200 g
- Potato - 2 pcs
- Onion - 2 pcs
- Carrot - 2 pcs
- Salt pepper
- Vegetable oil
- Croutons for decoration
Cooking:
Cut the potatoes into cubes, send to boiling water. Chop the onion and fry in vegetable oil.
Toss cauliflower, spinach, and broccoli into a saucepan. Cook until fully cooked.
Pour the roast into the soup and let it simmer for another 15 - 20 minutes.
Season and grind the mass with a blender.
Sprinkle with breadcrumbs when serving.
Broccoli and cauliflower soup is one of the most delicious vegetable diet soups. It will satisfy hunger, give energy and will not burden the body with unnecessary ingredients.
Delicate, velvety, healthy and tasty puree soups are loved by many, they can also be recommended for baby food. Today I propose to cook soup puree from broccoli and cauliflower. I made it on the water, but you can take any meat broth. Adjust the consistency of the soup to your liking, because someone likes a more liquid, and someone likes a thicker soup. These ingredients make 4 servings of soup.
Ingredients
To make this broccoli and cauliflower soup you will need:
potatoes - 2 pcs.;
carrots - 1 pc.;
leek - 100 g;
broccoli - 150 g;
cauliflower - 150 g;
green peas (fresh or frozen) - 50 g (optional);
garlic - 2 cloves;
cream 20% - 150 ml;
salt - to taste;
ground black pepper - to taste.
Cooking steps
Peel the potatoes, wash and cut as desired. In general, the size of the cut vegetables for this soup does not matter: all vegetables are eventually whipped with a blender. Place potatoes in a saucepan.
Peel, wash and cut carrots. Add to pot with potatoes.
Wash the leek and cut into rings, put in a saucepan.
Wash the cauliflower, separate into florets and place in a bowl.
Wash green peas and add to vegetables. If you have it frozen, then you do not need to defrost it.
Pour water into a saucepan so that it barely covers all the vegetables (about 600 ml of water). Cover the pan with a lid and cook for 20-25 minutes until all vegetables are cooked.
Boiled vegetables, together with the broth in which they were boiled, beat with a blender until the consistency of mashed potatoes. Add minced garlic.
Salt and pepper the soup to taste. If you give puree soup to children, then you do not need to pepper it. Add cream and stir.
Delicate, tasty, healthy broccoli and cauliflower soup is ready. Serve first for lunch.
Enjoy your meal!
Calories: Not specified
Time for preparing: Not specified
Puree soup is good at any time of the year and in any form: cold, hot, dietary, lean, on meat broth or on water. The preparation is extremely simple, the soup does not require any special culinary skills or special efforts. All products after boiling will be crushed, so there is no need to make beautiful cuts or fry vegetables to a certain degree of readiness. But despite all the benefits, puree soups are not very popular. Apparently, the matter is in a biased attitude: puree soup is strongly associated with dietary nutrition, and everything that is dietary is considered tasteless. We will try to dispel this myth and offer you to cook a delicious broccoli and cauliflower puree soup with cream. Delicate, velvety soup can be boiled in chicken broth or water, seasoned with your favorite spices. And serve to the table with ruddy crispy crackers, or croutons.
You can use fresh cauliflower and broccoli for soup or buy frozen florets.
Ingredients:
- broccoli (frozen) - 200 gr;
- cauliflower (fresh) - 150 gr;
- potatoes - 3 medium tubers;
- carrots - 1 small;
- onion - 0.5 large onion;
- cream 15% - 100 ml;
- salt - to taste;
- water (or chicken broth) - 1 liter;
- butter - 25-30 gr;
- ground black pepper;
- crackers - for serving;
- greens - for serving.
Recipe with photo step by step:
On low heat, bring a liter of water or chicken broth to a boil. While the liquid boils, chop and sauté vegetables in oil. We cut carrots and onions into medium-sized cubes, potatoes are slightly larger in pieces of arbitrary shape.
In hot oil, fry the onions and carrots, avoiding the vegetables from burning. Add potatoes, leave on low heat for about five minutes, so that the vegetables absorb all the oil.
Transfer the contents of the pan along with the oil to the boiled water. Bring it to a boil again. Cover loosely and leave to cook for 10-12 minutes.
Separate several large inflorescences from a head of cauliflower. Let's break it down into smaller inflorescences. Transfer to a pot of boiling water, boil for two minutes. Throw the cauliflower in a colander. After such preparation, cauliflower will not have a characteristic aftertaste that many do not like.
If using fresh broccoli, boil it along with the cauliflower. Frozen inflorescences do not need to be boiled, the cabbage has already been blanched before freezing. It is enough to pour boiling water over broccoli for three to five minutes and then pour over with cold water.
Add broccoli and cauliflower to pot with vegetables. Salt lightly. We continue to cook vegetables for another five minutes, until all the ingredients are ready.
Pour the vegetable broth into a bowl (it will come in handy later). Purée the vegetables with an immersion blender until smooth and thick.
Pour the right amount of broth into the vegetable puree, bring to a boil. Add salt to taste and pour in the cream. We stir. As soon as the soup begins to boil again, turn it off.
Pour the hot soup into portioned tureens or deep soup bowls. Add slices of boiled carrots, croutons, decorate with herbs. Season with ground pepper and serve. Enjoy your meal! 
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Broccoli and cauliflower soup will surprise people who have never enjoyed such a lunch or dinner. Such a dish turns out to be tasty, satisfying, but most importantly - very healthy. The dishes that are prepared according to the presented recipes are used to feed young children, since such a plant contains many useful substances that are so necessary for a growing body.
homemade soup recipe
You can make soup with broccoli and cauliflower using simple ingredients that any housewife has in the kitchen.
A healthy soup is prepared as follows:
- Cauliflower and broccoli (300 grams each) need to be cut, an onion, a carrot, and 2 potatoes are additionally peeled. After cutting them, you need to set everything to cook in 500 ml of meat broth.
- When the vegetables are cooked, they need to be placed in a blender and mashed into a puree.
- The resulting slurry is laid out in a container with 0.5 liters of broth and cooked until it boils.
- At this time, a frying pan is heated, a little oil and a tablespoon of flour are put there. You need to fry the flour until golden brown. For a richer taste, it is recommended to add cream and, after stirring the ingredients, add them to the soup.
- Cook the dish after adding flour for 10 minutes, stirring it from time to time.
Puree soup is ready, and before serving it is sprinkled with herbs, fried bacon is added for spice - 20 grams per 1 bowl of soup.
Mushroom soup
You can diversify the original version a little and cook a very nutritious soup with broccoli and cauliflower. The recipe for cooking with the addition of mushrooms is simple:
- Melt the butter in a frying pan and add the previously chopped onion. Fry over medium heat until the onion has a golden hue.
- While the onion is fried, 200 grams of mushrooms are cut, which are added to the pan. The ingredients are sautéed for 10 minutes. You will need to stir the contents of the pan often so that nothing burns.
- A pot with a liter of water is placed on another burner, where spices, salt, as well as chopped broccoli and cabbage are placed - 200 grams each. Cook for 5 minutes, and then the contents of the pan are added to the saucepan. Boil from the moment of boiling for 10 minutes.
- Next, pour 100 ml of cream, it is advisable to take 20%, throw 2 cloves of chopped garlic and a little parsley. When the liquid boils, the soup is turned off.
The soup with broccoli and cauliflower is served warm, and a little grated cheese is poured into all plates.
creamy soup
This recipe is often used in France, and even gourmets will like the resulting dish. Broccoli cream soup with cream, the recipe of which will be presented below, is prepared from the following products:
- Broccoli - 150 g.
- Potato - 2 pcs.
- Onion - 1 pc.
- Spinach - 100 g.
- Olive oil - 1 tbsp. l.
- Whipped cream - 100 g.
Cooking technique:
- Onions are peeled and chopped, followed by potatoes and broccoli.
- Next, the potatoes are lightly fried in a pan (with the addition of olive oil).
- While the potatoes are fried, pour 300 ml of water into the kettle and bring to a boil.
- Now you need to put the pan on medium heat, pour in the olive oil and let it warm up for a couple of minutes, and then put the onion and fry it.
- When the onion turns golden, potatoes are added and the food is fried for 3 minutes, no more.
- Broccoli is added to the pan and prepared boiling water is immediately poured in. It will take up to half an hour to cook the ingredients, and after that salt and spices are added.
- The whole soup must be placed in a blender and beat to obtain a puree.
- Cream is added to the resulting puree. After thoroughly stirring the soup, you can serve the dish in large bowls.
Before serving, croutons are prepared, which can then be added to the soup if desired, as well as spinach.
To make creamy broccoli cream soup (recipe above) even more delicious, follow these tips:
- Broccoli must be fresh for the soup to have a real taste and aroma.
- To preserve all the beneficial properties of broccoli, it is allowed to keep cabbage for no more than 2 days in the refrigerator.
- Cooking vegetables is done in a deep container, but not in bulk, so that all the ingredients can be easily beaten with a blender.
- Cream can be added already during serving.
Conclusion
Broccoli and cauliflower soup can be prepared at any time of the year: even if the main ingredients are frozen, the taste will remain the same, although, of course, many useful properties will be lost. You also need to remember that cream must be used only with high fat content, then the dish will be much tastier.
