Traditional recipes

Broccoli cream soup

Broccoli cream soup

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Broccoli cream soup:

Heat butter and olive oil and add diced onions, parsnips and celery. Bake for 2-3 minutes and add 2 liters of hot water. When it starts to boil, add the broccoli unwrapped in small bouquets, diced zucchini and potatoes and salt. Boil, then leave to cool. Strain and add sweet cream. Serve with croutons and grated cheese.


Broccoli cream soup

Nutritionists say we should eat broccoli at least once a week. It can be eaten raw, boiled, baked or steamed. It can be introduced in soups and broths, cold salads, smoothies, but also in stews and cooked dishes.

Among the most important benefits that broccoli has on our body: it has very few calories, lowers blood sugar and improves digestion. Due to the intake of nutrients it has, it strengthens the immune system, improves vision, regulates blood pressure, fights anemia and strengthens bones.

How to choose broccoli: fresh vegetables have a bright green color, have a firm stem, and the crown buds are as compact as possible. If the buds are open, or flowering, the vegetable is old. Store in the refrigerator for a maximum of 7 days before cooking.

Broccoli cream soup is one of my favorites, it has a pleasant texture and is very tasty.

INGREDIENT:

  • 450 g broccoli
  • 1 onion and a few sprigs of green onion
  • 1 carrot
  • 100 g spinach
  • 1 large potato
  • 1 parsnip (optional)
  • green parsley
  • salt pepper
  • lemon juice (optional)

Other cream soup recipes:

Cream of mushroom soup Pea cream soup

METHOD OF PREPARATION:

1. Peel the onion and finely chop it. We put it in a saucepan with a little oil and sauté it for 2 minutes on low heat. Peel the potatoes and carrots, cut them into 6-8 pieces and put them over the onion. Cover with warm water, add salt, put a lid on and let them boil.

2. We wash the broccoli and open the bouquets, which we put in the soup and let it boil over medium heat. We check if all the vegetables have boiled, drain the water (but don't throw it away).

3. Add a little of the remaining juice to the boil and put the mixture in the blender until it reaches the desired consistency. We add salt, pepper and lemon juice (we don't want to make sour soup, we just need to color it a little. Put a little and stop when you get to the desired taste).

4. Season the broccoli cream soup with finely chopped fresh parsley and serve with croutons!

Here's how we make croutons:

We cut a few slices of bread into small cubes, about 3 & # 8211 4 slices / in 2 portions. We put in a pan a teaspoon of coconut oil and a tablespoon of olive oil (coconut oil is a little fatter, it has the texture of butter, but otherwise we can only use olives). Pass a clove of garlic and sauté for a minute, then add the bread cubes. After absorbing the oil from the pan, season them with salt, oregano, or whatever spices we want. We leave them until they brown a little, but we have to stir constantly because we don't want them to burn. We take them out with a spatula on a paper napkin, we leave them for 5-10 minutes, after which we can serve them.


Vegetable cream soup with broccoli

Besides the fact that they are very easy to prepare, these vegetable cream soups are also very tasty and healthy. Today's version is with broccoli, a vegetable with a rich content of vitamins, carbohydrates and mineral salts.

For Vegetable cream soup with broccoli we need

  • approx 2.5 & # 8211 3 l apart
  • 2 carrots
  • 1 red onion
  • 1 slice celery root
  • 1 gulie
  • 1 green / yellow pepper
  • 500 gr broccoli
  • 1 teaspoon Himalayan salt
  • ground pepper
  • Extra: olive oil, pepper

Method of preparation Vegetable cream soup with broccoli

  • We clean and wash the vegetables and put about 2.5 & # 8211 3 l of water to boil.
  • When the water boils, add the salt and put in the bowl all the vegetables cut in half, except for the broccoli bouquets that we add after about 20 minutes. Add a little freshly ground pepper and leave on the fire until all the vegetables are cooked.

  • Take the pot off the heat and in two halves put the vegetables with a part of the soup in which they boiled (1 cup and a half in total) in a blender and mix for 30-40 seconds.

  • Pour the cream soup into a bowl and drizzle a little olive oil on top and grind a little pepper on top.

Tips: we keep the remaining soup in the freezer and we can use it for other foods.


Cream soup with broccoli and pistachios for diabetics

Cream soup with broccoli and pistachios for diabetics is certainly unique, but also delicious. You have no way of knowing until you taste it, so we invite you to try our new cream broccoli and pistachio soup prepared especially for diabetics.

Recipes for diabetics will present below the necessary ingredients, how to prepare and the nutritional values ​​for the cream soup recipe with broccoli and pistachios for diabetics.

Preparation time: five minutes.

Cooking time: ten minutes.

Total time: 15 minutes.

Servings: three.

Ingredients for the broccoli and pistachio cream soup recipe for diabetics:

  • 300 grams of green broccoli
  • 600 ml water
  • a small chopped onion
  • 30 grams of peeled pistachios
  • a teaspoon of olive oil
  • a well-crushed garlic clove
  • liquid cream for decoration
  • salt and pepper to taste.

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Cream broccoli and yogurt soup

Cream of broccoli and yogurt soup: a surprisingly delicious combination!

Cream soups are quick, comforting and filling, and if we find a combination of ingredients that complement very well, the result is definitely a delicious dish!

For the broccoli and yogurt cream soup we need the following ingredients:

  • 3 potatoes
  • 1 broccoli
  • 100 grams of parmesan race
  • 200 gr yogurt
  • salt to taste

Peel a squash, grate it and cut it into cubes. Broccoli is broken into small bunches and washed under running water. In a suitable bowl, boil the diced potatoes, adding a pinch of salt to the water. When the potatoes are almost cooked, add the broccoli and leave for a few more minutes. We strain the water in which the vegetables were boiled, but we do not throw it away, but keep it separate. Using a blender, pass the vegetables, gradually adding the strained juice until you get the desired consistency. At the end, add the yogurt and grated Parmesan cheese. Serve with bread croutons.

If you like cream soups and want to try different options, you can find more recipes here.


Broccoli cream soup

Nutritionists say we should eat broccoli at least once a week. It can be eaten raw, boiled, baked or steamed. It can be introduced in soups and broths, cold salads, smoothies, but also in stews and cooked dishes.

Among the most important benefits that broccoli has on our body: it has very few calories, lowers blood sugar and improves digestion. Due to the intake of nutrients it has, it strengthens the immune system, improves vision, regulates blood pressure, fights anemia and strengthens bones.

How to choose broccoli: fresh vegetables have a bright green color, have a firm stem, and the crown buds are as compact as possible. If the buds are open, or flowering, the vegetable is old. Store in the refrigerator for a maximum of 7 days before cooking.

Broccoli cream soup is one of my favorites, it has a pleasant texture and is very tasty.

INGREDIENT:

  • 450 g broccoli
  • 1 onion and a few sprigs of green onion
  • 1 carrot
  • 100 g spinach
  • 1 large potato
  • 1 parsnip (optional)
  • green parsley
  • salt pepper
  • lemon juice (optional)

Other cream soup recipes:

Cream of mushroom soup Pea cream soup

METHOD OF PREPARATION:

1. Peel the onion and finely chop it. We put it in a saucepan with a little oil and sauté it for 2 minutes on low heat. Peel the potatoes and carrots, cut them into 6-8 pieces and put them over the onion. Cover with warm water, add salt, put a lid on and let them boil.

2. We wash the broccoli and open the bouquets, which we put in the soup and let it boil over medium heat. We check if all the vegetables have boiled, drain the water (but don't throw it away).

3. Add a little of the remaining juice to the boil and put the mixture in the blender until it reaches the desired consistency. We add salt, pepper and lemon juice (we don't want to make sour soup, we just need to color it a little. Put a little and stop when you get to the desired taste).

4. Season the broccoli cream soup with finely chopped fresh parsley and serve with croutons!

Here's how we make croutons:

We cut a few slices of bread into small cubes, about 3 & # 8211 4 slices / in 2 portions. We put in a pan a teaspoon of coconut oil and a tablespoon of olive oil (coconut oil is a little fatter, it has the texture of butter, but otherwise we can only use olives). Pass a clove of garlic and sauté for a minute, then add the bread cubes. After absorbing the oil from the pan, season them with salt, oregano, or whatever spices we want. We leave them until they brown a little, but we have to stir constantly because we don't want them to burn. We take them out with a spatula on a paper napkin, we leave them for 5-10 minutes, after which we can serve them.


Broccoli cream soup recipe

Broccoli cream soup is easy to make, tasty, filling and rich in nutrients. It can also be consumed during fasting periods, excluding butter and parmesan from the traditional cream soup recipe and can successfully replace in the menu any vegetable cream soup with a more complex recipe. Here's how to make it.

Cut broccoli and potatoes into cubes

For almost any recipe, rinse the broccoli under running water and break or cut the medium-sized bouquets, and cut the stem into cubes.

In this broccoli soup, the potatoes are cleaned and cut into cubes, in order to boil more easily, the onion is cut coarsely, because it will pass through the blender anyway, and the garlic is crushed with the width of the knife.

Cook the onion and garlic

Onions and garlic enrich the aroma and taste in this creamy broccoli soup, along with the butter in which they are fried for a few minutes, over medium heat, in a large pot. Be careful not to burn the garlic, because it will become bitter.

Add the rest of the ingredients for the cream soup over the onion and garlic: broccoli, potatoes and water and let it boil for 7 minutes. If you do not know very well how to prepare broccoli, it is good to remember these cooking times, because a broccoli too boiled loses its texture, taste and color.

Pass the broccoli soup in the blender

Take the pot off the heat and let the temperature drop a little, then, using the vertical blender, pass the contents at low speed until you get a creamy texture. If the broccoli cream soup comes out too thin, you can boil it a little more, and if it comes out too thick, similar to a puree, you can add extra water.

Add sour cream and / or parmesan for serving

If you cook cream broccoli soup for fasting, you will consume it simply, without dairy additives. In addition, to get the fasting broccoli cream soup, fry the onion and garlic in oil instead of butter.

For periods when fasting is not a limitation, you can add broccoli cream and sour cream and / or grated Parmesan cheese to the soup, according to taste.

You can use Parmesan cheese for garnish, the white strips creating a pleasant contrast with a specific green color for this broccoli recipe, which does not contain enough other ingredients to change the specific tone of the vegetable.

You can also cook baked broccoli with vegetables and parmesan or vegetable cream soup with broccoli, if the strong taste of this vegetable is not exactly to your liking, but you want to include it in your diet, etc. But the broccoli cream soup is a classic healthy menu recipe that is worth trying.


Method of preparation

Boil 2 l of water, add onion, potatoes, celery, washed, washed, cut into pieces, let it boil for 15 minutes. Add washed and unwrapped broccoli in the bouquets, the spice for pork, parsley, the 2 cloves of whole but clean garlic, the cubes with vegetables, boil for another 10 minutes, season with salt. When the 10 minutes were over, we strained the soup. We keep the liquid part in a bowl because we need to thin it and blend the vegetables, after which we add the strained soup to the blended vegetables, giving the soup the desired consistency. If you like it more creamy, then do not add all the liquid. I used it all. Add 1 tablespoon of olive oil on top (optional).

Tip: eat soup with sour cream, or with croutons toasted with cream cheese. If you want to cook for fasting days, this cream soup is delicious with toasted bread croutons greased with olive oil.

Broccoli and spinach cream soup (green soup)

Wash the broccoli and spinach. Peel the potatoes, onions, parsnips and celery, wash them and cut them

Broccoli cream soup

We wash the broccoli, we clean and cut the potatoes into rounds, we also clean the onion, then we boil them in water


Broccoli cream soup

Broccoli it is a vegetable from the same family with cabbage and cauliflower (of crucifers), but less consumed than its sisters, which you can find on all the stalls. With few calories (30 to 100 g) and many vitamins, broccoli is good for both strong health and a slim waist. It is ideal to eat raw, but if you want to cook it, it is better not to sit on the fire for more than a few minutes. Otherwise, he loses his qualities.

Perfect for women
Like cabbage and cauliflower, contains antioxidants which protects you from many diseases, especially breast cancer. Helps fix calcium in the bones, so it protects you from osteoporosis and prevents the decrease of bone density, even if you already have this diagnosis. From adolescence to old age, crucifixes should not be missing from any woman's diet!

Eliminates toxins
Consumption of broccoli keep your colon healthy and helps detoxify this organ, preventing constipation and other more serious conditions that affect the digestive system. At the same time, the tired liver regenerates if you include in the menu 300-400 g of broccoli per day.

Balances blood sugar
Diabetics find a reliable ally in broccoli. On the one hand, it reduces the harmful effects that too much blood sugar has on the body, and on the other hand, the fibers it contains are slowly assimilated and do not lead to an increase in blood sugar, keeping it within normal limits.

Broccoli sprouts
Like all germs, they have the same qualities as mature vegetables, but concentrated. Rich in vitamins and minerals, folic acid, fiber, protein and antioxidants, they strengthen health and prevent cancer. A cure with these germs detoxifies both the colon and the liver, as well as the skin. Add them raw to salads and soups.


  1. Peel a squash, grate it and wash it thoroughly in water. Keep ¼ of it, add the rest in 2 liters of hot water, along with finely chopped onion and chopped leeks.
  2. Boil everything for about 15 minutes, add salt, pepper, a little nutmeg and transfer everything to a blender, where it mixes until it becomes a cream.
  3. Put the mixture back in the pan, add the rest of the broccoli, boil for another 5 minutes, stirring often.
  4. After stopping the heat, season to taste with salt and pepper and season with 2 tablespoons of sour cream.

One serving (200 ml) contains:

  • Kcal: 36.8
  • Carbohydrates: 6.8 g
  • Protein: 1.8 g
  • Fat: 0.8 g
  • Fiber: 2.4 g

You can find this recipe in the book Dietary recipes for Christmas, which you can also buy online in the package "Holiday Lightning Diet ”.

The package "Holiday Lightning Diet ” is the perfect mix to get rid of unwanted pounds quickly, without endangering your health and without feeling for a moment that you are on a diet:


How to make broccoli cream soup with sour cream and croutons?

I prepared my ingredients: broccoli, green onions, garlic, rice.

I rinsed the broccoli cap under a stream of cold water and drained it well. I started to cut the small bouquets with scissors. I placed the most beautiful and tender ones in a separate bowl. Some of them will go to the base of the soup. I cleaned the stem of the drier portions and cut it into cubes, along with the thinner stems.

I also chopped onion and garlic. I chose a suitable pot (about 3 L) and I heated the oil in it together with the butter (without smoking!). I sautéed the onion and garlic over low heat for a few minutes, until they became glassy, ​​without browning. I added the rice (dry) and hardened it until it became translucent. I actually made a sofritto, just like risotto & # 8211 see the recipe here.

I added diced broccoli (stems and some of the bouquets) to the pot and mixed well. I seasoned everything with salt and ground black pepper. After about 5 minutes I turned off everything with 2 L of hot water & # 8211 it would be good to have Chicken Soup handy.

How much broccoli cream soup is boiled?

It doesn't take long from now on. I raised the flame from under the pot and brought the soup to a boil. From the moment it boils, I timed it for 20-25 minutes. In fact, we are interested in the rice being well cooked so that it can be mashed. It is best to taste and see if the berries are soft. Boiling can take up to 30 minutes. During this time the soup decreases and the liquid does not need to be filled.

I put out the fire under the soup and pulled the pot aside. I left it to cool for 5 minutes and then I passed it with the hand mixer (or with the blender). I passed it through a sieve and put it back in the pot.