How to cook broccoli puree for babies: a recipe with a photo. broccoli mashed potatoes broccoli mashed potatoes

Broccoli and potato puree can be attributed to lean, dietary cuisine, which will perfectly complement the menu of any diet (both for weight loss and for health).

Often, mashed potatoes with broccoli are prepared for babies, because the vegetable dish turns out to be very tender, soft, but at the same time healthy and tasty.

Broccoli contains vitamin C, A and K, and even exceeds the amount of vitamin C in citrus fruits. In addition, cabbage can be found in potassium, magnesium, phosphorus, folic acid, iron and other minerals and trace elements that are so beneficial to health.

To make the puree really tender, potatoes and broccoli should be boiled in separate dishes, and mixed only in a blender to beat together until smooth.

If you beat the potatoes separately, you get a sticky mass, more like a paste. But together with broccoli, the puree is smooth, airy and homogeneous. Although a lot may depend on the knives and the selected mode on the blender.

If you don't have a blender, you can make broccoli mashed potatoes using a potato masher or sieve.

So, we need 1 serving of vegetable puree:

100 gr. potatoes
100 gr. broccoli
1 st. l. olive oil
salt, pepper to taste

For submission:

1 cherry tomato
lettuce leaves (arugula, romaine, iceberg or others to choose from)
olive oil
balsamic vinegar

How to make mashed potatoes with broccoli:

Rinse potatoes, peel and cut into small pieces. Salt. Boil until done.

Separate the broccoli into florets and cover with water so that the water slightly covers the cabbage. Salt. Boil until cooked (until completely softened, so that when you press the inflorescences, they effortlessly turn into mashed potatoes).

Combine cabbage with potatoes in a blender, add oil and beat until smooth. Or rub vegetables through a sieve.

Put the puree in a wide cup or a special mold for shaping the side dish. Put a tomato on the puree, put lettuce leaves next to them, which can be seasoned with olive oil and a few drops of balsamic vinegar.

Bon appetit!

Broccoli Puree - General Cooking Principles

If you care about your figure or want to make your usual diet more healthy, then include broccoli in your diet. This vegetable is not only healthy, but also very tasty if cooked correctly. Broccoli puree is delicious. They can successfully replace the usual mashed potatoes without loss in taste.

How is broccoli different from other types of cabbage? This vegetable is considered an unsurpassed prophylactic against ulcers, excess weight and even cancer. Like other green vegetables, broccoli is actively involved in blood renewal and maintaining overall tone.

Broccoli is most often mentally associated with baby food, and for good reason! After all, broccoli dishes are useful for kids, as they are involved in the formation of bone and muscle tissue. Broccoli puree can be fed to babies from the age of six months.

It is believed that broccoli has a not very bright taste. It's not like that if you cook it right. Seasonings and spices, a little butter - and broccoli can be served as a main dish.

This cabbage is useful not only for children, but also for adults, because it is rich in sodium, potassium, phosphorus, and iron. Make delicious mashed broccoli and enjoy the delicate taste.

Broccoli puree - preparing food and dishes

You can use fresh or frozen broccoli to make broccoli puree. If you are preparing a dish of frozen cabbage, then defrost it first.

The biggest advantage of broccoli puree is that the finished dish retains all the useful qualities and usefulness.

Wash the cabbage and disassemble it into large inflorescences. After the cabbage is boiled, cool it and grind it with a blender into a puree. Add butter, cream, other vegetables and spices to the puree.

Broccoli Puree Recipes:

Recipe 1: Broccoli Puree

This recipe is simple and easy to make. If you do not add butter, then the puree will turn out to be dietary and low-calorie. You can add ground pepper, dried thyme or basil to the finished dish.

Required Ingredients:

Broccoli 450 grams
Garlic 3 cloves
condiments
Butter

Cooking method:

Put the saucepan on the fire, melt a piece of butter in it.

Peel the garlic from the husk and cut each tooth into two or three pieces.

Put the garlic in the melted butter for 2-3 minutes and fry. After that, remove the garlic (it will no longer be needed), and put the broccoli in a saucepan in fragrant oil. Simmer the cabbage for about 8-10 minutes under a closed lid. Turn off the heat and let the broccoli cool.

Puree the cabbage with a blender along with the oil in which it was stewed, and serve, seasoned with spices and fresh butter, if desired.

Recipe 2: Bacon Broccoli Puree

This dish can no longer be called dietary, but it is very healthy, nutritious and, of course, delicious! Instead of bacon, you can use chicken or other meat. Serve meat purée with broccoli as a main course for men. The same recipe can be adapted for a "female" version, using pieces of chicken or turkey instead of bacon.

Required Ingredients:

Broccoli 450 grams
Bacon 200 grams
Butter
fresh green basil

Cooking method:

Separate the washed broccoli with your hands into large inflorescences.

Fill a saucepan with water, salt and dip the broccoli into it. Boil the cabbage for about 7-9 minutes. Remove broccoli to a plate and refrigerate.

Cut the bacon into thin strips.

Wash the basil.

Grind the cabbage with a blender, adding butter and basil to it.

Add the bacon to the puree and mix.

Recipe 3: Broccoli Puree with Green Peas

If you add canned green peas to broccoli, you will emphasize the taste of mashed potatoes and make it a brighter color. Serve this puree with fish or as a separate dish.

Required Ingredients:

Broccoli cabbage 450 grams
Canned peas 200 grams
Garlic 2 cloves
White sesame 1 tablespoon
Sunflower oil for frying
Butter
condiments

Cooking method:

Wash the broccoli and separate with your hands into large florets.

Boil the cabbage in a saucepan filled with water for about 7-9 minutes. Remove cooked broccoli to a plate and refrigerate.

Open a jar of peas, drain the liquid. You will need half the contents of the jar.

Grind the cabbage with peas with a blender, adding butter and seasonings to the vegetables.

Squeeze the garlic into the puree through a press, mix with a spoon.

Sprinkle the puree with white sesame seeds before serving.

Recipe 4: Broccoli Puree with Cheese

Cream cheese goes well with broccoli, making the puree more tender and satisfying at the same time. Use grated cream cheese or spreadable cream cheese.

Required Ingredients:

Broccoli 450 grams
Cream cheese 150 grams
Carrot 1 piece
condiments
Butter

Cooking method:

Wash broccoli and separate into florets.

Wash the carrots from the ground, cut off the tail.

Let the carrots and broccoli boil in a saucepan filled with water for 8-10 minutes. When the vegetables are cooked, take them out of the water and let them cool.

Grate melted cheese.

Grind carrots and broccoli with a blender, adding oil, salt, spices.

Add cheese to puree, mix and serve.

Recipe 5: Broccoli Puree with Cream and Mushrooms

A very delicate dish in taste, which will turn out so thanks to the addition of cream. If you add a little more cream, you get a creamy soup. When you pour cream into mashed potatoes, they should not be cold, but at room temperature.

Required Ingredients:

Broccoli 450 grams
Cream with a fat content of 15-20% 100 ml
Mushrooms 200 grams
Hard cheese 150 grams (salted of any kind)
condiments

Cooking method:

Boil broccoli in salted water until soft, no more than 8 minutes. Remove cabbage from water and place on a plate to cool.

Boil the mushrooms in a separate container for 8-10 minutes.

Grate the cheese.

Grind chilled cabbage with a blender, adding mushrooms, cream and spices to it.

Sprinkle the finished puree with grated cheese before serving.

Broccoli puree - secrets and useful tips from the best chefs

Broccoli before chopping into mashed potatoes can not be boiled, but steamed.

Add parsley, dill, or green basil to your broccoli puree.

Broccoli puree can be used as baby food from the age of six months. Cook it according to the traditional recipe and do not add butter or milk.

If you add large vegetables to the puree, then add flour fried in a pan to the cabbage - so the vegetables will not settle to the bottom of the puree.

You can add white bread croutons to the finished puree.

To increase the nutritional value of the dish, add a mixture of egg yolk and 50 grams of heavy cream to the puree.

If the puree has cooled down, and you want to serve it hot, then it is best to warm it up in a steam bath.

Broccoli puree can be turned into a delicious soup by adding meat broth or cream to it.

It is known that broccoli has microelements and vitamins beneficial for human health. Italy is recognized as the birthplace of this type of cabbage. It is a dietary vegetable (34 kcal) that enhances immunity, prevents the development of cancer cells, low in calories and easy to cook.

Broccoli is rightly called the royal cabbage. Thousands of nutritionists and cosmetologists around the world recommend their patients to use this subspecies of cabbage in the diet more often, because. it helps people lose weight, maintain health, and health, in turn, is the key to beauty.

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The composition of the complex of vitamins in this cabbage rolls over: C, PP, B, E, K, U. And it also includes a record content of beta-carotene in comparison with all existing vegetables. From minerals: potassium, calcium, sodium, glands, selenium, magnesium and zinc.

Broccoli soup puree is perfectly absorbed by the body, satisfies hunger and gives a pleasant aftertaste. It is very tasty and has a pleasant creamy texture, unusual in appearance and suitable for everyone.

If you want to diversify your daily diet with something really tasty and healthy, then this option will suit you perfectly (broccoli puree soup and or from, as well as from). How to cook broccoli soup, learn from the recipes below.

Both frozen and thawed broccoli can be used for puree soup.
The less you cook broccoli, the more nutrients it retains. For puree soup, cook optimally for 10-15 minutes, for salad - from 5 to 7 minutes.
Broccoli can not be boiled, but steamed separately to preserve more vitamins.
If it is not possible to achieve the required density, then you can add a little sifted flour. Pour it slowly, stirring constantly to avoid lumps. You can also add other vegetables, including cauliflower.

How many calories in broccoli puree soup, see below.

Energy value per 100 g:

How do you make broccoli soup? Read detailed instructions.

Ingredients:

potatoes - 250 gr;
onions - 1/2 pc.;
broccoli - 400 gr;
cream (20%) - 100 ml;
vegetable broth - 600 ml;
basil - 3 gr.

Cooking method:

Grind potatoes, put to boil in salted broth previously brought to a boil for 20 minutes.
We cut the onion, prepare the onion frying. Add to broth.
Divide the broccoli into florets with a knife, add to the boiled potatoes, add to the broth. Cook everything together for another 3 minutes.
We transfer the soup to a blender, carefully grind until a homogeneous consistency.
We put on a low fire. If the consistency is liquid, then you can add sifted flour (guaranteed to help achieve density). Stirring constantly, pour the cream, cook for about 3 more minutes and turn off.
Sprinkle with basil, serve with garlic croutons.

Read recipes for mashed cream soups on.

How to cook broccoli puree soup, learn from the video:

Varieties

Now let's look at other options for broccoli puree soup that will appeal not only to adults, but also to children.

This dish is very suitable for a child, which has all the necessary vitamins.

Ingredients:

potatoes - 100 gr;
onion - 1/2 pc.;
water - 700 ml;
cream (20%) - 100 ml;
a mixture of Provence herbs - 2 gr;
broccoli - 500 gr;
green peas - 200 gr.

Cooking method:

We clean the peas from the pods, cut the potatoes, set the vegetables to boil in water for 20 minutes.
Fry the onion until cooked, add to the rest of the products.
Chop the broccoli and put into a bowl. We cook for 15 minutes.
Puree in a blender, then pour back into the pan, add the cream. Sprinkle with herbes de Provence. Bring to a boil over low heat, cook for another 3 minutes.
Serve to the table with croutons.

Watch a helpful video on making baby broccoli soup:

Laserson with cheddar

Ingredients:

onion - 1 pc.;
potatoes - 150 gr;
water - 400 ml;
broccoli - 450 gr;
cream (20%) - 100 ml;
cheddar cheese - 100 gr;
vegetable oil - 1 tbsp;
butter - 20 gr.

Cooking method:

At the same time, put chopped broccoli, potatoes, onions into the pan. Pour vegetable oil and butter into the broth. Set aside one inflorescence separately.
By the readiness of the potatoes, we determine the readiness of the whole dish. At the very end of cooking vegetables, spread the grated cheddar cheese. Waiting for it to melt.
Puree in a blender. If you see that there is a lot of water, then drain the excess right now. Pour in the cream, boil it for another 3-4 minutes.
Now we put thinly sliced \u200b\u200binflorescences into a heated pan greased with butter. Sprinkle with salt.

The creamy soup poured on plates is decorated on top with fried pieces of inflorescences. Spread out evenly. In addition, cut the cheddar cheese into small triangles and lay it out also on the surface of the dish.

See the video for the principles of making Lazerson from broccoli:

Ingredients:

broccoli - 550 gr;
onion - 2 pcs.;
chicken broth - 600 ml;
garlic - 1 clove;
potatoes - 350 gr.

Cooking method:

Add potatoes to the boiling broth, sprinkle with salt, cook for 20 minutes.
Add chopped cabbage to the broth, cook for an additional 10 minutes. If there is a lot of broth, then pour out the excess so that the soup is not liquid.
Saute the onion and add to the soup. Mince the garlic with a garlic press. Puree the soup with a blender.

When serving, sprinkle with breadcrumbs.

Dietary

Ingredients:

potatoes - 150 gr;
onion - 1/2 pc.;
broth - 400 ml .;
broccoli - 450 gr;
tomato - 1 pc.;
bell pepper - 50 gr;
cream - 100 ml.

How to prepare Lean Broccoli Puree Soup:

We cut the vegetables and at the same time throw them into the boiling broth, cook until fully cooked.
Fry the onion in a small amount of oil, add to the soup. Pour into a blender and grind until a homogeneous mass is obtained.
Add cream, boil for another 3 minutes.
Serve with diet bread.

You will find a very useful recipe for diet puree soup.

How to make diet broccoli puree soup (recipe), you will learn from the video:

With milk

Ingredients:

broccoli - 500 gr;
onion - 1/2 pc;
broth - 400 ml;
milk - 700 ml;
Provence herbs - 5 gr.

Cooking method:

Pour 50 ml of water into the bottom of the pan, heat it up. Pour milk, bring to a boil. We throw chopped pieces of broccoli into it.
Fry the onion and add to the broth.
We put the broth in a blender, puree at maximum power. Add Provence herbs.
When serving, sprinkle with breadcrumbs.

Ingredients:

potatoes - 150 gr;
onion - 1/2 pc;
broth - 400 ml;
celery - 200 gr;
broccoli - 500 gr;
carrots - 100 gr;
cream - 100 ml;
dill - 10 gr.

Cooking method:

Grind the Ingredients, chop the celery. Add vegetables to boiling broth, cook for 20 minutes.
Add fried onions and carrots to the soup. Puree the soup with a blender, then put on low heat. Gradually add the cream to the soup, stirring constantly.

A slow cooker is just a wonderful invention that cooks everything that is possible. Despite the fact that it takes up little space in the kitchen, it replaces half of the inventory and thanks to it the mountain of dishes does not get dirty during the cooking process. As for the preparation of cream soups puree, it helps out in earnest and saves time. How to do this is described below.

Ingredients:

broccoli - 500 gr;
potatoes - 150 gr;
onion - 1/2 pc;
broth - 400 ml;
cream - 100 ml;
spinach - 200 gr;
basil - 5 gr.

Cooking method:

At the bottom of the heated multicooker in the "Frying" mode, pour vegetable oil, pour chopped onions and carrots. Fry until golden brown.
Pour the broth to fry, switch to the “Cooking” mode, bring to a boil. Finely chop all the vegetables, throw in a slow cooker. Close the lid and fix the steam valve. Turn on the "Quick Cooker" mode and cook for 5 minutes. Carefully release steam by opening the valve.
Puree in a blender. We shift into a slow cooker and on the "Cooking" mode, stirring constantly, pour in the cream. Throw out the basil.
Serve with garlic croutons.

Replenish your piggy bank with healthy recipes for mashed soups from, as well as from.
So, you know the recipes for making broccoli puree soup, which you can cook and eat at home as much as you like, since the calorie content of broccoli puree soup is minimal. Bon appetit!

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Delicious, healthy, natural, dietary broccoli soup puree: the best cooking recipes with us!

I offer a very tasty and healthy broccoli and turkey soup.

This first dish has solid advantages: it cooks quickly, it tastes very delicate, and besides, it is healthy. Suitable for everyone who is for a healthy and calorie-free lifestyle.

Broccoli 1 medium head, fresh
Turkey fillet 300-400 gr.
Bulgarian pepper 1 pc.
Carrot 1 pc. medium size
Onion 1 pc.
Potatoes 3 pcs. medium size
Salt to taste
Bay leaf 2 leaves

I take a small part of the turkey fillet (about 200 grams), wash it and cut it into several pieces. Usually, when buying a turkey fillet, I immediately cut it into pieces of the size I need, put them in bags and freeze them. This is very convenient in the case of a small child, you can always quickly cook soup or mashed meat.

Now I'm on to the vegetables. Since I cook puree soup, I cut all the vegetables coarsely. The turkey cooks very quickly, in connection with which I put all the vegetables in the soup immediately after I put the meat on the stove.

I clean and wash onions, carrots, potatoes, bell peppers. I cut the onion into several pieces and add to the meat.

I cut the bell pepper into large pieces.

If the head is large, then I put some of the inflorescences in a bag and freeze. Cabbage is perfectly stored and all frozen vitamins are preserved.

I add bay leaf, salt to taste.

Now I cover the pot with a lid. Cook the soup for 20-25 minutes until the vegetables are soft.

The vegetables are soft, the soup is ready. I pour most of the broth into a separate container. Turkey, vegetables with broth with a blender I bring to a homogeneous state. And I’m already diluting the broth to the desired consistency (some people like the thicker soup, some thinner). I like the soup according to the consistency of thick cream.

Such a light soup will appeal to both adults and children. Enjoy your meal!

Recipe 2: Chicken Broccoli Soup

chicken broth - 1.5 l;
broccoli - 350 g;
potatoes - 250 g;
onions - 150 g;
vegetable oil for frying - 15 ml;
butter - 15 g;
sea salt - 7 g.

We cook chicken broth. You do not need to have special skills for its preparation, but some points will help make it more tasty and rich. First, the bones in the broth are a must, so use the drumsticks, wings, and skeleton of the bird. Secondly, spices - parsley root, bay leaf, a few cloves or arrows of garlic, a bunch of celery or parsley.

If the chicken broth is intended for cream soup, then you do not need to try to make it transparent, just strain it at the end.

Chicken broth is usually simmered for 1 hour over low heat.

So let's make soup. In a heavy-bottomed saucepan, heat vegetable oil for frying, add a tablespoon of butter. Then, when the butter has melted, throw in the finely chopped onion.

To make the onion soft and transparent, but not burnt, add a few tablespoons of chicken broth or hot water. When the liquid evaporates, simmer the onion for another 1-2 minutes and you can continue cooking.

Put the potatoes cut into small cubes. For creamy soups, I recommend using soft potatoes.

Pour the hot broth into the pan, cook until the potatoes are ready, that is, about 10 minutes.

Broccoli is divided into small inflorescences. You can cook soup with both frozen and fresh cabbage, this does not affect the taste of the finished dish.

Boil broccoli for 10-12 minutes after boiling, cover the pan with a lid!

Grind the finished soup with an immersion blender until a homogeneous puree, pour sea salt.

You can season it with milk or cream to taste, but this is not necessary, it turns out tasty and without extra calories.

Serve warm broccoli puree soup to the table. If the diet allows, then with a piece of rye bread dried in a toaster. Bon appetit!

Recipe 3: Creamy Broccoli Cream Soup (Step by Step)

broccoli cabbage - 0.5 kg;
potatoes - 2-3 pcs. medium size;
onion - 1 large head;
carrots - 1 pc. medium-sized;
meat broth - 2 liters;
salt - to the taste of the hostess;
cream - 150 grams.

Divide the head of cabbage into separate cats, wash thoroughly, cut off all unnecessary - leaves at the base of the "leg", darkened places.

Peel potatoes, onions and carrots, wash and cut into small pieces. In principle, it doesn’t matter what shape the chopped vegetables will be - circles, straws or cubes, they are still boiled and mashed.

Put all prepared vegetables in a saucepan, pour hot broth, salt and put on the stove. After boiling, cook over low heat until cooked, it will take about 20 minutes.

Then remove the pan from the heat and let the brew cool slightly, add the cream. With a blender, first at low, and then at high speeds, puree the soup until a homogeneous consistency.

A delicious soup with a delicate creamy texture is ready. The food should be poured into portioned plates and served warm with crackers or croutons.

Recipe 4, step by step: creamy soup with cheese and broccoli

Delicate, tasty, satisfying, it is simply impossible to break away - all this can be said about the cheese cream soup with broccoli, which we propose to cook.

150 g processed cream cheese such as President, Hochland or Yantar
5-10 broccoli florets (quantity optional)
3 medium potatoes (based on 1 per serving)
1 medium onion
1 medium carrot
1 st. l. lemon juice
2 bay leaves
a pinch of dried herbs (thyme, basil, oregano, mint)
a pinch of ground nutmeg
salt, ground black pepper to taste
vegetable oil for frying

To prepare cheese cream soup with broccoli, it is convenient to use a saucepan with a thick bottom, in which you can also fry vegetables.

We clean the onion, cut it into small cubes and sauté right in the pan in odorless vegetable oil until soft, I do this in refined olive oil.

Add the grated carrots to the onion and continue to sauté until the carrots are soft.

Peel 3 medium potatoes, cut into small cubes and send to the pan.

Add hot water from the kettle so that it is just above the potatoes. Salt to taste, close the lid, bring to a boil and cook at a slight boil for 5 minutes.

Then add broccoli, try putting 5-6 large inflorescences first. Actually, the more, the tastier the cream soup, but I think so, because I love broccoli, and if you add a little, the taste of broccoli is almost not felt, it just gives its note. We put 1-2 bay leaves, close the lid and continue to cook for 10 minutes until the potatoes are ready.

When the potatoes are cooked, turn off the heat, take out the bay leaves and throw them away, otherwise the cheese cream soup will only taste bitter from them later. Grind the contents of the pan with a blender or pusher to make puree. If there is no blender, you can get by with one crush, all the ingredients are very soft, but there will not be such a creamy consistency. I use both. First I grind with a blender ...

And then I walk along the bottom with a pusher, so that there are probably no large pieces left.

We put 150 g of melted cheese in a saucepan, put it on fire again and stir until the cheese dissolves.

Add 1 tbsp. l. lemon juice, pepper, dried herbs (basil, thyme, mint or others), nutmeg and mix. Turn off the stove, cover the pan with a lid and let it brew for 15 minutes.

Serve creamy broccoli cheese soup with croutons and lemon quarters to drizzle some lemon juice over cream soup. Believe me, it's delicious, just a few drops on top. You can add some finely chopped greens.

And we make delicious crackers like this. A few slices of white or gray bread, preferably rectangular, are smeared with butter sauce with garlic or with any dried herbs, such as thyme. Cut into cubes and dry on parchment in the oven.

Recipe 5: Making Easy Broccoli Puree Soup

This soup is delicious, healthy, very light, and how pleasing to the eye with its bright color! The recipe is very simple, and cooking usually takes me 30-40 minutes.

frozen broccoli - 0.5 kg
1 bulb
10% fat cream - 1 cup
water or broth - 2 cups
salt and pepper to taste
white bread for croutons

We chop the onion, it can be not very fine, because then we will chop it anyway in a blender.

Fry the onion in preheated oil until translucent golden.

Cooking crackers. We cut the white bread into small cubes and send it to the oven for 10-15 minutes so that they are browned.

We lower the frozen broccoli into boiling salted water (or broth), bring it to a boil again and cook until cooked, at the very end adding fried onions to the pan. It usually takes me 10 minutes.

Grind the resulting mixture in a blender until smooth.

We return the mixture back to the pan, add a glass of cream, pepper to taste and heat, not boiling.

The soup is ready! It remains only to add croutons. Bon appetit! Sometimes, if there is a little soup left, I portion it into bowls or containers and send it to the freezer. There he feels great for at least a whole month. Then, if necessary, a portion can be obtained and simply thawed and heated in the microwave. This makes for a great quick snack!

Recipe 6: Creamy Broccoli and Carrot Soup

Broccoli cabbage 300 g
Carrot 60 g
Cream 100-150 g
Quail egg 8 pcs
Water 400 g
Salt to taste
Ground black pepper to taste
Greens 1 tsp

Boil broccoli and carrots in salted water until soft.

We puree vegetables.

Then add cream and bring to a boil.

Salt and pepper to taste and remove from heat. Let the soup cool down a bit.

Serve the soup, sprinkled with herbs, with boiled quail eggs (2 pcs per serving).

Recipe 7: How to make broccoli and cream soup

Broccoli cream soup - tender, bright and very fragrant! Such food will be very useful after a big feast, when the stomach needs complete rest and rest.

Broccoli - 400 g
Potatoes - 2 pcs.
Olive oil - 1 tbsp. l.
Salt - 1 tsp
Cream 10% fat - 100 ml
Ground black pepper - 1 pinch
Coriander - 1 pinch
Purified water - 1 l

My broccoli. If you use it fresh, you need to cut the potatoes into large cubes.

Boil the cabbage until cooked along with the potatoes in lightly salted water (about 1 liter).

Optionally, you can add a couple of peas of black and allspice or bay leaf to them. But this is not a mandatory item. If you are preparing a dish in a slow cooker, select the "Extinguishing" mode for 15 minutes.

While the broccoli and potatoes are cooking, prepare the sauce. Pour the cream, olive oil, salt, coriander and black pepper into a small saucepan.

We put the mixture on the fire and bring it to a boil, stirring regularly. But do not boil the mixture.

The sauce is ready!

Pour the prepared vegetables along with the broth into a suitable bowl if you cooked vegetables in a slow cooker.

Beat a little again, adding more if necessary.

Broccoli cream soup is ready!

Recipe 8: Broccoli and Cauliflower Puree Soup

Broccoli and cauliflower puree soup is an appetizing and, importantly, dietary soup. In this dish, two types of cabbage perfectly "get along" at once - emerald broccoli and fleshy inflorescences of delicate cream-colored cauliflower. Fragrant greens of parsley, freshly ground black pepper and curry perfectly harmonize with this duet, giving the soup a characteristic aroma and a pleasant shade, thanks to the turmeric included in its composition.

cauliflower - 800 g
broccoli - 300 g
loaf (white bread) - 150 gm
wheat flour - 2 tbsp. l. without a slide
refined sunflower oil - 1 tbsp. l.
parsley - 6-7 sprigs
curry - a pinch
freshly ground black pepper - to taste
salt - to taste

Cut off the crusts from the loaf (bread). Cut the pulp into cubes about 1 cm in size. Put them in a dry frying pan and dry over low heat.

Rinse cabbage heads thoroughly under running cold water. Divide the broccoli and cauliflower into small florets. Cut the stems crosswise into plates about 5 mm thick.

Rinse parsley, dry and finely chop.

Boil 1.5 liters of water in a 3 liter saucepan. Salt. Put the prepared cabbage and cook for 25 minutes.

After 8 minutes from the start of cooking, remove ¼ of the inflorescences from the pan. You will need them to decorate the dish. Continue cooking the rest of the cabbage.

Then thicken the soup. To do this, reduce the fire to the slowest and, stirring constantly, pour the flour in a thin stream.

Puree the resulting soup using an immersion blender.

Pour in sunflower oil.

Add chopped parsley, curry, ground black pepper and salt to the pan.

Cook over low heat, stirring, 5 minutes.

Pour the hot broccoli and cauliflower soup into serving bowls, add the previously set aside boiled florets and serve. You can serve croutons on a separate plate, or you can sprinkle the soup with them just before serving.

Recipe 9: Vegetable Cream Soup with Broccoli (with photo)

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.

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.

Separate the broccoli into florets, wash and add to the pan with the rest of the vegetables.

Find great reliable broccoli puree recipes at the Culinary Development website. Prepare variations of the dish in broth, milk or cream. Diversify the basic version with various aromatic seasonings, bacon, green peas, mushrooms and cheese. Combine the ingredients and get a new dish in each case!

Broccoli is a perfect option for those who are determined to lose weight. In 100 grams, there are only 20-30 kcal, but at the same time it contains an amazing amount of vitamins. Cabbage with an ideal content of usefulness should be a rich dark green color. If the heads are light or yellowed, then such a vegetable will not bring good. In the first variant, she was not ripe, in the second she was overripe. The petioles of fresh cabbage are hard, and the inflorescences are dense. Despite the fact that broccoli is sold all season, it is considered the most appetizing from autumn to the very beginning of spring.

The five most commonly used ingredients in broccoli puree recipes are:

Interesting recipe:
1. Divide broccoli into separate inflorescences, soak in water for 20 minutes. Rinse thoroughly.
2. Boil the cabbage in slightly salted water until soft (no more than eight minutes).
3. Put on a plate to cool.
4. Boil or fry the mushrooms if desired.
5. Grate cheese.
6. Mix all the ingredients, puree with a blender, adding a small amount of cream and aromatic spices.
7. Sprinkle with cheese chips before serving.

Five of the fastest mashed broccoli recipes:

Helpful Hints:
. Broccoli for puree can be steamed.
. The taste of broccoli puree is perfectly complemented by dill, parsley or green basil.
. Puree can be turned into a delicious tender soup by adding any broth or more cream (milk) to it.
. To increase the nutritional value, it is recommended to beat the egg yolk into the puree.