Cauliflower and broccoli soup

Nutritious, healthy, quick and easy - you can't imagine anything better! Cauliflower and broccoli puree soup can be prepared in just half an hour. It contains a lot of vitamins, which provides maximum benefits for the body. The delicate texture and pleasant taste will please even those who do not really like vegetable dishes.
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Laila GrahamLaila Graham
Author of the recipe
Cauliflower and broccoli soup
Calories
66Kcal
Protein
4gram
Fat
4gram
Carbs
11gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 6
1.5L
4cloves of garlic
to taste

Step-by-step preparation

Cooking timeCooking time: 30 mins
  1. STEP 1

    STEP 1

    How to cook vegetable puree soup from cauliflower and broccoli? Prepare all the necessary ingredients. You can use sour cream (or cream) of any fat content, but remember, the higher the fat content of the food, the more calories you eat, the finished dish will turn out. Peel the potatoes and carrots, wash them and cut them into cubes.

  2. STEP 2

    STEP 2

    Pour 1 liter of cold water into a saucepan and add potatoes and carrots. Cook the vegetables over medium heat for about 10 minutes after the water boils. The article on saucepans, link at the end of the recipe, will help you choose the ideal pan.

  3. STEP 3

    STEP 3

    While the vegetables are cooking, separate the broccoli and cauliflower into florets and measure out the required amount. Place both types of cabbage in a bowl of cold salted water and leave for 5-7 minutes. If there are any insects in the cabbage, they will float up. Then rinse the inflorescences and drain in a colander.

  4. STEP 4

    STEP 4

    Place the prepared inflorescences, garlic into the pan, add salt and ground black pepper to taste. Add the remaining half liter of cold water to cover the vegetables, bring to a boil and cook for about 10 minutes.

  5. STEP 5

    STEP 5

    Using a slotted spoon, transfer the boiled ingredients for the soup from the pan into a convenient container and pour in 200 ml of broth. Depending on the desired consistency of the soup, you can add more or less broth.

  6. STEP 6

    STEP 6

    Puree the vegetables with an immersion blender to the desired consistency. Add salt to the soup if necessary.

  7. STEP 7

    STEP 7

    At the end, add sour cream (or cream) and mix. The soup can be served immediately, or you can warm it up a little, as it will cool a little after whipping. You can serve the soup with croutons made from white or black bread. I fried black bread, cut into squares, in a dry frying pan. Bon appetit!

Comments on the recipe

Author comment no avatar
Katyusha-cheesecake
10.09.2023
4.9
I know a version of soup with cauliflower and cream.
Author comment no avatar
NataliaValeeva
10.09.2023
4.7
Delicious soup! Thank you.