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Vegetable soup with broccoli

Vegetable soup with broccoli

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The roots (carrots, parsley and celery) are cleaned, washed, coarsely chopped and boiled with 4 liters of cold water. When foam forms, it is collected and discarded. Top up with warm water, when appropriate.

Peel onions and garlic, wash, cut and lightly fry over low heat in enough oil.

Wash the peppers, clean the stalks and seeds, cut the julienne and fry in the pan with the other vegetables.

Wash the tomatoes, clean the seeds, cut them coarsely and also fry them in the pan with the other vegetables. Leave the pan on low heat to reduce the liquid left by the tomato.

Peel a squash, grate it and cut it into half-cooked pots.

Unwrap the broccoli in the bouquets that are washed under running water, scald in boiling salted water for 3-4 minutes, then strain and let in a strainer to drain.

Add the hardened vegetables to the pot, and for the last boil, add the broccoli bunches. After 4-5 minutes of boiling over a moderate heat, season the soup with: salt, pepper and thyme, sprinkle with chopped parsley and take the pot off the heat.

Put the lid on the pot of soup and after 10 minutes of "rest", you can serve.


Do not fry onions and garlic too much, so that they do not burn and become bitter. Simmer them a little, in enough oil and over low heat, until they soften and become transparent.


Add the potatoes to the pot only when the roots are almost cooked.


Use pink potatoes, which boil well and do not crumble easily.


Wash the broccoli bunches well under cold running water and then cook them for 3-4 minutes in boiling salted water.


Add broccoli to the soup before the last boil and then cook the soup over a moderate heat, not hot.


Season the soup at the end of cooking and then sprinkle with chopped parsley, before taking the pot off the heat.


Let the soup "rest" for 10 minutes before serving.

1 onion
2 carrots
1 small celery
1 parsnip
2 bell peppers
1 zucchini
2-3 potatoes
rice juice or broth
greenery (parsley, leustean)

We boil water. Add chopped onion, carrot, parsnip, celery and pepper and simmer for 20 minutes. Then add the diced potatoes and zucchini and cook for another 20 minutes.
At the end we put the tomato sauce and the borscht and mail and boil a little.
Turn off the heat and add the greens.
Good appetite!

Try this video recipe too

Easy to prepare and very delicious, this soup is healthy and helps a lot after heavy holiday dishes. Choose fresh vegetables from the market, to be smaller and more fried, so you can be sure that they are natural. It is not in vain that he says to eat apples with worms, for if the worms do not eat them, neither should we eat them.

Peel a squash, grate it and squeeze the juice. It's much simpler that way, but you can chop small cubes. Fry in butter and add water to penetrate a little. The water is boiled during this time. Finely chop the onion, as well as the spinach or loboda. Spinach is much more meticulous, it needs to be cleaned leaf by leaf, so it goes just as well as loboda, which is just as good and healthy.

The chopped onion, together with the spinach or finely chopped loboda, pour over the vegetables together with the egg and mix well. After 10 minutes, add the hot water, diced potatoes, salt and pepper. When the potatoes are cooked, season the soup with yogurt or cream. Remove from the heat and add the finely chopped parsley and dill. Cover with a lid and serve hot. Good appetite!

Broccoli borsch with vegetables

Broccoli is an important vegetable that should not be missing from anyone's diet. It is an alkaline food, rich in vitamins and minerals important to the body.

To prepare this recipe, you need the following ingredients:

  • 2 broccoli inflorescences, spread in bunches
  • a carrot, cut into rounds
  • a red bell pepper, diced
  • a chopped onion
  • 2 hands with frozen green beans
  • 400 g of boiled peas
  • 2 medium-sized potatoes, cut into cubes
  • a large bunch of finely chopped dill
  • 3 large diced chopped tomatoes or 500 g of cherry tomatoes cut in half or 400 g of tomatoes in own juice
  • borscht or lemon for sour
  • salt and pepper to taste.

Put in a pot 2 tablespoons of cold-pressed rapeseed oil, onion and carrot and sauté for a few minutes.

Separately, boil the tomatoes with a little water, about 300-500 ml.

When the tomatoes are cooked, add over them 500-700 ml of borscht and let it boil for 2-3 minutes.

When the onion becomes translucent, add 3 liters of hot water and bell pepper. Boil for 5 minutes, then add the green beans and potatoes.

When the potatoes are almost cooked, add the broccoli bunches, peas and tomato and borscht mix.

Let it boil for another 10 minutes (ideally, the broccoli should be boiled al dente at the end, not soft), during which time season the soup with salt and pepper.

Vegetable soup

I had three consecutive days in which I ate quite a bit and was quite dry. My body rushed to me and asked for a soup. I couldn't refuse him. I didn't want meat, I didn't want anything fatty (I'm not really Axion, the enemy of fat but this time it didn't work) so I chose a vegetable soup. Here it is:

Onions, carrots, garlic, green parsley, parsley root & # 8230

Mushrooms. Pleurotus. They are not my favorites but they mimic the meat quite well.

Celery (celery, aerial part) and real tomato broth, give to Adina, wife Chinese. Next to them, a head of Chinese cabbage. From Hungary.

Two teaspoons of vegetable concentrate made by my mother (all the roots in the world, given by the mincer and combined with some salt).

For the cabbage, broccoli and green parsley to be good for something, I have to put them in the soup right at the end. All three have extraordinary properties related to the prevention of diseases, but their properties disappear if we cook vegetables / leaves.

I did the same with all the other vegetables.

I boiled them (except broccoli, cabbage and parsley leaves) together with the vegetable concentrate.

After the vegetables were cooked, I put a quarter of a liter of broth. I added salt and pepper.

I let it boil for another three minutes and added the cabbage, broccoli and parsley. I put out the fire and put on the lid.

I know people who would never put tomatoes and cream in the same food. I don't have this problem. If I like the taste that results from the combination, I don't shy away.

a bunch of dill or parsley,

a tablespoon of vegetable mix (soup spice),

salt to taste and water (3 liters)

How to prepare broccoli soup

Broccoli vegetable soup is easy to make! It is necessary that all cleaned and well-washed vegetables are nicely cut into uniform pieces and then boiled in a pot with at least 2 liters of water and a tablespoon of vegetable mix (spices for soups and broths).

Leave it to boil for 20-25 minutes and add more water if the amount of water has evaporated during boiling. Season with salt and add the greens (dill or parsley), then bring the broccoli soup to a boil.

After it cools down a bit, the broccoli soup is placed in deep plates and can be eaten with croutons, seed bread or slices of oatmeal or rye bread.