Mashed potatoes with broccoli. How to make broccoli puree for babies: recipe with photos Method for preparing lean broccoli puree soup

Broccoli is a safe dietary hypoallergenic vegetable that is introduced in the first week of complementary feeding along with zucchini. It does not cause stomach upset and has a beneficial effect on digestion, and extremely rarely causes an allergic reaction.

Broccoli is not only harmless for a child, but also very healthy, especially for overweight children. This cabbage performs a number of important functions and contains a large amount of valuable vitamins, minerals and elements. In this article we will look at how to properly prepare broccoli puree for babies.

Beneficial properties of broccoli

Strengthens the immune system;
Quickly saturates the body, prevents excess weight and helps fight obesity;
Improves digestion and stool function, helps infants with;
Increases the strength of blood vessels and improves blood composition;
Strengthens muscles and has a positive effect on heart function;
Fills the body with important minerals, vitamins and beneficial elements;
Reduces blood sugar levels and prevents diabetes;
Improves mood, gives vigor and strength, energizes;
Prevention of cancer;
Removes toxins and harmful ions, dead cells, thus cleansing the body.

Rules for feeding broccoli

Despite the beneficial properties of cabbage, it has a number of contraindications. So, broccoli should not be consumed if you have pancreatic diseases. In other cases, you can safely start complementary feeding. Vegetable puree from broccoli begins to be given at 6 months after the introduction of zucchini into the diet of an infant with 1⁄2-1 teaspoon and within a week the norm is increased to 50 grams. By seven to eight months, the dosage of vegetable puree is 120-150 grams, by one year it reaches 180-200 grams.

Formula-fed babies can already be given puree at 4-5 months, but complementary foods should not be given to a newborn! If in the first months after giving birth a nursing mother has problems with lactation and there is no breast milk, newborns are fed with special milk formulas. You can’t introduce complementary foods so early!

An allergy to broccoli in an infant is extremely rare, but still, after the first test, observe the baby’s reaction for two days. If you notice, do not give this large product to your baby and contact your pediatrician. If there is no negative reaction, the puree can be given to the child, but in compliance with the dosage. Don't overfeed your baby!

The introduction of broccoli begins with vegetable puree, then puree soup is included, by 10-12 months you can give regular soup with finely chopped vegetables, vegetable salad. Pediatricians do not recommend using the decoction that remains after cooking, since vegetable decoctions can negatively affect the digestive system of young children.

When cooking, it is important to cook and select broccoli correctly. A fresh vegetable should have a bright rich green color, a fresh smell, a closed bud and a hard, dense head without rotten or dark leaves. The product should be free of dark spots and mold.

You can also buy ready-made purees for complementary feeding. But when purchasing, carefully study the expiration dates, composition and integrity of the packaging. However, pediatricians advise preparing complementary foods for your baby yourself. We will find out how to do this further.

How to cook broccoli properly

Broccoli is steamed or boiled. Fried and stewed foods are not recommended, as they put a lot of stress on the stomach, kidneys and liver. In addition, when cooking, you cannot use spices and seasonings, mayonnaise and various sauces. To season the puree, you can use sour cream, breast milk or ready-made mixture, vegetable oil. After 10-12 months, you can add salt and pepper, a little garlic and onions to recipes.

Before cooking, the cabbage is thoroughly washed and left for 1-2 hours in cool water. During this period, water will remove harmful substances and compounds, nitrates and pesticides, as well as small insects that could hide in the inflorescences from the vegetable.

After this, the broccoli is steamed or boiled in lightly salted boiling water until soft, 5-8 minutes. Then the vegetable is cooled and passed through a blender or rubbed through a sieve. It is advisable to prepare new puree each time. The finished dish can be stored in a tightly closed container in the refrigerator for no more than 24 hours. Cooked cabbage is stored in the same conditions for up to three days. We looked at how to cook broccoli, and now we’ll look at several recipes with this vegetable for infants.

Broccoli Recipes for Kids

Broccoli puree recipe for babies

For the first feeding you only need 100 grams of broccoli. Prepare the vegetable and place it in boiling water. Cook covered for seven to eight minutes over low heat until soft. Grind the finished product using a blender or sieve. Then dilute the puree with boiled water, ready-made formula or breast milk. For babies older than seven months, you can add two or three drops of vegetable oil or a little sour cream.

The recipe for steamed broccoli puree for babies differs in that the cabbage is boiled in a slow cooker or double boiler using the “Stew” mode for ten minutes. You can also cook broccoli in a water bath by placing the container with the cabbage in a large saucepan of water. After cooking, the cooking recipe remains the same.

Broccoli soup for children

Broccoli – 150 gr;
Potatoes – 1 medium piece;
Carrots – 1 pc.

Wash the vegetables, peel and cut into cubes. Cook over low heat for 25 minutes, then grind in a blender or through a sieve. Add a teaspoon of vegetable oil or low-fat sour cream to the finished dish. The prepared soup is fed to infants older than 7 months only after introducing each ingredient into the baby’s diet separately.

Mashed potatoes with broccoli and potatoes

Potatoes – 150 gr;
Broccoli – 150 gr..

Wash and peel the vegetables, cut the potatoes into cubes and place in boiling water. After ten minutes, add the broccoli and cook for about ten more minutes. Chop the prepared vegetables and bring to a boil again. If you add butter or vegetable oil to a dish, it will become an excellent remedy for constipation. You will find many useful and interesting recipes for vegetable purees for feeding infants at the link.

Delicious, healthy, natural, dietary broccoli puree soup: we have the best recipes!

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

This first dish has many advantages: it cooks quickly, has a very delicate taste, and is also healthy. Suitable for everyone who is for a healthy and low-calorie lifestyle.

1 medium head fresh broccoli
Turkey fillet 300-400 gr.
Bell 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 portion of turkey fillet (about 200 grams), wash it and cut it into several pieces. Usually, when I buy a turkey fillet, I immediately cut it into pieces of the size I need, put it in bags and freeze it. This is very convenient in the case of a small child; you can always quickly cook soup or puree with meat.

Now I get to the vegetables. Since I cook puree soup, I chop all the vegetables coarsely. Turkey cooks very quickly, so I add all the vegetables to the soup immediately after I put the meat on the stove.

I also clean onions, carrots, potatoes, and bell peppers. I cut the onion into several parts and add it to the meat.

I cut the bell pepper into large pieces.

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

Add bay leaf and salt to taste.

Now I cover the pan 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. Using a blender, I blend the turkey, vegetables and broth until smooth. And then I dilute it with broth to the desired consistency (some people like the soup thicker, others thinner). I like the soup to have the consistency of thick cream.

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

Recipe 2: Broccoli soup with chicken broth

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.

Cook chicken broth. You don’t need to have any special skills to prepare it, but some points will help make it more tasty and rich. Firstly, bones are a must in the broth, 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 boiled for 1 hour over low heat.

So, let's prepare the puree soup. In a thick-bottomed saucepan, heat the vegetable oil for frying, add a tablespoon of butter. Then, when the butter melts, throw in the finely chopped onions.

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

Add potatoes cut into small cubes. For creamy soups, I recommend using boiling potatoes.

Pour hot broth into the pan and cook until the potatoes are tender, about 10 minutes.

Divide the broccoli into small florets. You can prepare soup with either frozen or fresh cabbage; this does not affect the taste of the finished dish in any way.

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

Grind the finished soup with an immersion blender to a smooth puree, add sea salt.

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

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

Recipe 3: Creamy Broccoli Soup (step by step)

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

Divide the cabbage head into separate pieces, wash thoroughly, trim off all excess - leaves at the base of the “leg”, darkened areas.

Peel the potatoes, onions and carrots, wash them and cut them into small pieces. In principle, it does not matter what shape the chopped vegetables are - circles, strips or cubes, they are still boiled and pureed.

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

Then remove the pan from the heat and let the brew cool slightly, add cream. Using a blender, first at low speed, and then at high speed, puree the soup until smooth.

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: puree soup with cheese and broccoli

Tender, tasty, satisfying, simply impossible to put down - all this can be said about the cream cheese soup with broccoli, which we propose to prepare.

150 g processed cream cheese such as President, Hochland or Yantar
5-10 broccoli florets (quantity as desired)
3 medium potatoes (1 per serving)
1 medium onion
1 medium carrot
1 tbsp. 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 cream cheese soup with broccoli, it is convenient to use a saucepan with a thick bottom, in which you can also fry vegetables.

We peel the onion, cut it into small cubes and saute it directly in a saucepan in odorless vegetable oil until soft, I do this in refined olive oil.

Add the carrots grated on a coarse grater to the onion and continue sautéing until the carrots are soft.

Peel 3 medium potatoes, cut into small cubes and place in a saucepan.

Add hot water from the kettle so that it is just above the potatoes. Add salt to taste, cover with a lid, bring to a boil and cook at a low simmer for 5 minutes.

Then add broccoli, try adding 5-6 large florets 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 own note. Add 1-2 bay leaves, close the lid and continue cooking 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 later they will only make the cream cheese soup bitter. Grind the contents of the pan with a blender or masher to make puree. If you don’t have a blender, you can get by with just one masher; all the ingredients are very soft, but it won’t have the same creamy consistency. I use both. First I grind it in a blender...

And then I go through the bottom with a masher to make sure there are no large pieces left.

Place 150 g of melted cheese in a saucepan, put it back on the fire 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 cream of broccoli cheese soup with croutons and lemon quarters to drizzle a little lemon juice over the cream of soup. Believe me, it's delicious, literally a few drops on top. You can add some finely chopped greens.

This is how we make delicious crackers. Spread several slices of white or gray bread, preferably rectangular in shape, with butter sauce with garlic or any dried herbs, such as thyme. Cut into cubes and dry on parchment in the oven.

Recipe 5: Making Easy Broccoli Cream Soup

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

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

We chop the onion, maybe not very finely, because then we will still chop it in a blender.

In preheated oil, fry the onion until translucent and golden brown.

Preparing crackers. Cut the white bread into small cubes and place in the oven for 10-15 minutes to brown.

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

Grind the resulting mixture in a blender until smooth.

Return the mixture back to the pan, add a glass of cream, pepper to taste and heat without bringing to a boil.

The soup is ready! All that remains is to add the crackers. Bon appetit! Sometimes, if there is some soup left, I portion it into bowls or containers and put it in the freezer. There he feels great for at least a whole month. Then, if necessary, you can take out a portion and simply defrost it and heat it in the microwave. This makes a great quick snack!

Recipe 6: Creamy Broccoli and Carrot Soup

Broccoli 300 g
Carrots 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.

Puree the vegetables.

Then pour in the cream and bring to a boil.

Salt and pepper to taste and remove from heat. Let the soup brew a little.

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

Recipe 7: How to make creamy broccoli soup

Creamy broccoli soup – tender, bright and very aromatic! Such food will be very useful after a big feast, when the stomach needs complete peace 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 together with the potatoes in lightly salted water (about 1 liter) until tender.

If desired, you can add a couple of black and allspice peas or a bay leaf to them. But this is not a mandatory point. If you are preparing a dish in a slow cooker, select the “Stew” mode for 15 minutes.

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

Place 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 the vegetables in a slow cooker.

Beat a little more and add salt as needed.

Cream of broccoli soup is ready!

Recipe 8: Broccoli and Cauliflower Soup

Broccoli and cauliflower puree soup is an appetizing and, importantly, dietary soup. In this dish, two types of cabbage “coexist” perfectly – emerald broccoli and fleshy cauliflower inflorescences of a delicate cream color. This duet is perfectly harmonized with fragrant parsley, freshly ground black pepper and curry, which gives the soup a characteristic aroma and a pleasant shade, thanks to the turmeric it contains.

cauliflower – 800 g
broccoli – 300 g
loaf (white bread) – 150 gm
wheat flour – 2 tbsp. l. no 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 approximately 1 cm in size. Place them in a dry frying pan and dry over low heat.

Rinse the cabbage heads thoroughly under running cold water. Separate the broccoli and cauliflower into small florets. Cut the stems crosswise into slices approximately 5 mm thick.

Wash the parsley, dry and finely chop.

Boil 1.5 liters of water in a 3 liter saucepan. Add some salt. Add 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 heat to low and, stirring constantly, add 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, for 5 minutes.

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

Recipe 9: vegetable cream soup with broccoli (with photo)

Tender, velvety, healthy and tasty puree soups are loved by many; they can also be recommended for baby food. Today I propose to make creamy soup from broccoli and cauliflower. I made it with water, but you can use any meat broth. Adjust the consistency of the soup to your taste, because some people like it thinner, while others like it thicker. 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 on the Culinary Development website. Prepare variations of the dish using broth, milk or cream. Vary the basic version with various aromatic seasonings, bacon, green peas, mushrooms and cheese. Combine ingredients and get a new dish in each case!

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

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

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

Five of the fastest broccoli puree recipes:

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

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

Often mashed potatoes with broccoli are prepared for infants, 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 contains potassium, magnesium, phosphorus, folic acid, iron and other minerals and trace elements that are so beneficial for health.

To ensure a truly smooth puree, potatoes and broccoli should be cooked in separate containers, and mixed only in a blender to blend together until smooth.

If you beat the potatoes separately, you will 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 mashed potatoes with broccoli using a potato masher or strainer.

So, we need 1 serving of vegetable puree:

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

To submit:

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

How to make mashed potatoes with broccoli:

Wash the potatoes, peel them and cut them into small slices. Add salt. Boil until done.

Disassemble the broccoli into florets, add water so that the water lightly covers the cabbage. Add salt. Boil until tender (until completely softened, so that when you press on the inflorescences, they effortlessly turn into puree).

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

Place the puree in a wide cup or a special mold to shape the side dish. Place the tomato on the puree and place lettuce leaves next to it, which can be seasoned with olive oil and a few drops of balsamic vinegar.

Bon appetit!

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), strengthens the immune system, prevents the development of cancer cells, is low in calories and easy to prepare.

Broccoli is rightly nicknamed royal cabbage. Thousands of nutritionists and cosmetologists around the world recommend their patients to use this subspecies of cabbage more often in their diet, 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 vitamin complex in this cabbage is off the charts: C, PP, B, E, K, U. And it also contains a record content of beta-carotene in comparison with all existing vegetables. From minerals: potassium, calcium, sodium, iron, selenium, magnesium and zinc.

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

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

Both frozen and thawed broccoli can be used for pureed 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.
Instead of boiling broccoli, you can steam it separately to retain more vitamins.
If you cannot achieve the required thickness, you can add a little sifted flour. Pour it in slowly, stirring constantly to avoid lumps. You can also add other vegetables, including cauliflower.

See how many calories are in broccoli puree soup below.

Energy value per 100 g:

How to make broccoli puree soup? Read detailed instructions.

Ingredients:

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

Cooking method:

Chop the potatoes and cook in salted broth that has been previously brought to a boil for 20 minutes.
We cut the onion and prepare the onion fry. Add to the broth.
Divide the broccoli into florets using a knife, add to the potatoes and add to the broth. Cook everything together for another 3 minutes.
Transfer the soup to a blender and blend thoroughly until smooth.
Place on low heat. If the consistency is liquid, then you can add sifted flour (guaranteed to help achieve thickness). Stirring constantly, pour in the cream, cook for about 3 more minutes and turn off.
Sprinkle with basil and serve with garlic croutons.

Read recipes for making puree soups with cream on.

How to make broccoli puree soup, watch 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 and contains all the necessary vitamins.

Ingredients:

potatoes - 100 g;
onions - 1/2 pcs.;
water – 700 ml;
cream (20%) - 100 ml;
mixture of Provencal herbs – 2 g;
broccoli - 500 gr;
green peas - 200 gr.

Cooking method:

Peel the peas, cut the potatoes, and let the vegetables boil in water for 20 minutes.
Fry the onion until tender, add to the rest of the ingredients.
Chop the broccoli and pour it into the pan. Cook for 15 minutes.
Puree in a blender, then pour back into the pan, add cream. Sprinkle with Provençal herbs. Bring to a boil over low heat, cook for another 3 minutes.
Serve with croutons.

Watch a useful video on making baby broccoli soup:

Lazerson 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, add chopped broccoli, potatoes, and onions into the pan. Pour vegetable oil and butter into the broth. We set aside one inflorescence separately.
Once the potatoes are ready, we determine the readiness of the entire dish. At the very end of cooking the vegetables, add grated cheddar cheese. We wait until it melts.
Puree in a blender. If you see that there is a lot of water, then drain the excess right now. Pour in the cream and boil it for another 3-4 minutes.
Now put thinly cut slices of inflorescences into a heated frying pan greased with butter. Sprinkle with salt.

Top the creamy soup poured into plates with fried pieces of inflorescences. Spread evenly. Additionally, cut the cheddar cheese into small triangles and place it on the surface of the dish.

For the principles of preparing Lazerson from broccoli, watch the video:

Ingredients:

broccoli - 550 gr;
onions - 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 the chopped cabbage to the broth and 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.
Fry the onion and add to the soup. Grind the garlic with a garlic press. Puree the soup using a blender.

When serving, sprinkle with crackers.

Dietary

Ingredients:

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

Method for making Lenten Broccoli Puree Soup:

Chop the vegetables and at the same time add them to the boiling broth, cook until fully cooked.
Fry the onion in a little oil and add to the soup. Pour into a blender and grind until smooth.
Add cream, boil for another 3 minutes.
Serve with diet bread.

You will find a very healthy recipe for dietary puree soup.

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

With milk

Ingredients:

broccoli - 500 gr;
onions - 1/2 pcs;
broth – 400 ml;
milk - 700 ml;
Provençal herbs - 5 gr.

Cooking method:

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

Ingredients:

potatoes - 150 gr;
onions - 1/2 pcs;
broth – 400 ml;
celery - 200 gr;
broccoli - 500 gr;
carrots - 100 g;
cream - 100 ml;
dill - 10 gr.

Cooking method:

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

A slow cooker is just a wonderful invention that cooks everything you can. Despite the fact that it takes up little space in the kitchen, it replaces half of the equipment and thanks to it, a mountain of dishes does not get dirty during the cooking process. When it comes to making cream and puree soups, it really helps and saves time. How to do this is described below.

Ingredients:

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

Cooking method:

Pour vegetable oil into the bottom of a preheated multicooker on the “Fry” mode, add chopped onions and carrots. Fry until golden brown.
Pour in the broth for frying, switch to the “Cooking” mode, and bring to a boil. Finely chop all the vegetables and throw them into the slow cooker. Close the lid and fix the steam valve. Turn on the “Instant Pot” mode and cook for 5 minutes. Carefully release the steam by opening the valve.
Puree in a blender. Transfer to the slow cooker and, using the “Cooking” mode, stirring constantly, pour in the cream. Pour in the basil.
Serve with garlic croutons.

Replenish your piggy bank with healthy recipes for pureed soups, as well as from.
So, you know the recipes for making broccoli puree soup, which you can prepare and eat at home to your heart’s content, since the calorie content of broccoli puree soup is minimal. Bon appetit!

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