Traditional recipes

Broccoli cream soup

Broccoli cream soup

The vegetables are cleaned, washed and boiled in cold water, cut in half. When they are cooked, add the broccoli bunches and leave them on the fire for a while, until they soften. We keep 2-3 bouquets of boiled broccoli on a plate for decoration.

Strain the vegetables and put them in the blender with a little juice, until we get a fine cream. If the vegetable puree is too thick, thin it with the water in which the vegetables were boiled, obtaining a soup of the desired consistency. I added 2 cups of soup to the resulting cream.

Bring the soup to the boil and add the noodles, stir from time to time and leave on the fire for another 5 minutes, on low heat. Thin the cream with a few tablespoons of the juice in which the vegetables were boiled, then add it to the soup and mix with a pear-shaped whisk.

And ready, good appetite!

PS: Do not throw the juice from vegetables, you can use it in sauces or steaks, it is full of vitamins!


Very healthy, light and filling broccoli soup according to a simple recipe.

1. Heat the oil in the soup pot and put the finely chopped onion and celery. Leave for 5 minutes until soft.

2. Add diced potatoes, broccoli broken into smaller flowers and chicken soup. Bring to the boil, then reduce the heat to medium, and simmer until the potatoes have softened.

3. Remove the pot from the heat, add the milk and mix.

4. Then bring the pot to a boil again and let it just boil.


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.


We clean all the vegetables, wash them and cut them into larger cubes. Put a bowl of water and salt to a boil, and when it reaches boiling point, add all the vegetables, in a block. Put the lid on the pot and let the vegetables simmer for 12-15 minutes, or until all is well penetrated.

The cooked vegetables, together with the soup in which they boiled and their favorite greens, are passed through a blender until they turn into a more fluid and creamy puree. Season to taste with salt and pepper. Optionally, it is passed through a sieve to have a fine texture.

While the vegetables are boiling, we also take care of the bacon, which we cut into cubes and fry until some red and appetizing scallops result. Broccoli cream soup is served with bacon and a little cream.

Another option for preparing the broccoli cream soup, less healthy, but much tastier would be to fry the bacon in a little oil. Then in the resulting fat you can harden the onion and add the roots. Fill with hot water, bouquets of broccoli and potatoes and boil all until penetrated. At the end, pass all the blender strands as before.


Break the broccoli into small bunches to cook evenly. Wash broccoli well. It is an operation that must be done with great care because broccoli, unlike other vegetables (potatoes or carrots) does not peel and can not be rubbed under running water.

Peel the potatoes and cut them into 2.5 cm cubes, then peel the garlic, leaving it whole. If you use a special steaming pot, which has a container in which to put water and a vegetable sieve, you can proceed as I did, putting the boiled potatoes in the water container.

If you use a normal pot and steamer, then put the boiled potatoes in another pan. Once you have established the strategy, start by putting cold water in the container in which you boil the potatoes, add the potatoes and put the pot on the stove over medium heat.

When the potatoes boil, add the salt and cumin seeds that you put in a tea infuser so that it does not spread. Position the vegetable sieve and put the whole garlic, cover with a lid. Boil for 10 minutes.

It's time to put broccoli in the steam compartment and simmer for 15 minutes. When the vegetables are cooked, transfer them to a pot to mix with the blender vertically. Keep the liquid from the potatoes and add some of it over the vegetables. Pass everything through the blender until they become a paste. Fill with liquid if necessary.

Add half the amount of butter, mix, then the other half and mix well. Broccoli cream soup is ready now. You can serve it with croutons of toast and a teaspoon of yogurt and a pinch of freshly ground pepper.


5 recipes with broccoli that are worth trying

If a healthier lifestyle is one of your main concerns, you are exactly where you need to be. We all know that broccoli is a healthy vegetable, but how do we cook it so that we like it and it is easy to make? We show you 5 delicious recipes with broccoli that are not only worth trying, but you will want to repeat them!


Economical: The simplest cream broccoli soup

Tomorrow is three weeks since we've been home. And I kind of lost track of the days. The existence unfolds uncomplicatedly, between the morning and afternoon coffees, between breakfast, lunch and dinner, the flowers in the garden, the two lazy cats - Miaunel and Norocel, cooking, blog and home.

How strange. After running aimlessly through days, weeks and months, you wake up - suddenly - that you have to slow down. And with what shock.

However, I am starting to get used to the new stage of life and the new uncomplicated choices. What would be the answer to the question: “What do I do with the broccoli in the fridge? Put it in a cheese quiche or soup? ” In the end, it was the soup that won. But also the quiche. Because I divided the broccoli into two pieces to prepare both.

Oh and what a green beauty came out. Of an almost unreal simplicity. One that - through its wonderful color - reminded me of Terceira, one of the nine islands of the Portuguese archipelago Azores. A green and special place, with a volcano that can be visited, natural pools that allow you to swim in the ocean, warm people, good food, tea plantations, banana and pineapple, old cities integrated in the UNESCO heritage, located in the middle of the wild Atlantic.

BROCCOLI CREAM SOUP

* 1 head of broccoli

* 1 tablespoon olive oil

* 1 cube of vegetable soup (optional)

* salt, pepper & lemon juice

1.Cut the garlic into thin slices, break the broccoli bunches and wash them well, peel the potatoes and cut them into cubes

2. In a medium saucepan, sauté the broccoli, potatoes and garlic for about 20 seconds in the olive oil, then add the milk and warm water to cover the vegetables.

3.Put the soup cube next to the vegetables, cover with a lid and simmer over medium heat until the vegetables are soft.

4.After the vegetables have boiled, turn off the heat and turn the vegetables into a cream using a vertical blender.

5.Add the butter, mix until it melts, taste and season with salt and pepper.

6. At the end add a few drops of lemon juice

Eat toast soup in a little olive oil

  • (5 / 5 )
  • 1 rating ->


Economical: The simplest cream broccoli soup

Tomorrow is three weeks since we've been home. And I kind of lost track of the days. The existence unfolds uncomplicatedly, between the morning and afternoon coffees, between breakfast, lunch and dinner, the flowers in the garden, the two lazy cats - Miaunel and Norocel, cooking, blog and home.

How strange. After running aimlessly through days, weeks and months, you wake up - suddenly - that you have to slow down. And with what shock.

However, I am starting to get used to the new stage of life and the new uncomplicated choices. What would be the answer to the question: “What do I do with the broccoli in the fridge? Put it in a cheese quiche or soup? ” In the end, it was the soup that won. But also the quiche. Because I divided the broccoli into two pieces to prepare both.

Oh and what a green beauty came out. Of an almost unreal simplicity. One that - through its wonderful color - reminded me of Terceira, one of the nine islands of the Portuguese archipelago Azores. A green and special place, with a volcano that can be visited, natural pools that allow you to swim in the ocean, warm people, good food, tea plantations, banana and pineapple, old cities integrated in the UNESCO heritage, located in the middle of the wild Atlantic.

BROCCOLI CREAM SOUP

* 1 head of broccoli

* 1 tablespoon olive oil

* 1 cube of vegetable soup (optional)

* salt, pepper & lemon juice

1.Cut the garlic into thin slices, break the broccoli bunches and wash them well, peel the potatoes and cut them into cubes

2. In a medium saucepan, sauté the broccoli, potatoes and garlic for about 20 seconds in the olive oil, then add the milk and warm water to cover the vegetables.

3.Put the soup cube next to the vegetables, cover with a lid and simmer over medium heat until the vegetables are soft.

4.After the vegetables have boiled, turn off the heat and turn the vegetables into cream with a vertical blender.

5.Add the butter, mix until it melts, taste and season with salt and pepper.

6. At the end add a few drops of lemon juice

Eat toast soup in a little olive oil

  • (5 / 5 )
  • 1 rating ->