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Broccoli cream soup

Broccoli cream soup

1. Finely chop the onion and garlic (you can even use the food processor).

2. Separate the broccoli bouquet into the stem and the bouquets. I had several stalks (I had left over from chicken legs au gratin with broccoli). What to do with the stem you wonder. First cut the bottom which is harder and then with a simple knife or peel peel off. The broccoli stalk has a bark-like skin.

3. In a larger pot make chicken soup: to 2 cups of water I added a cube of soup. If you have chicken soup made by you, it's even better.

4. After cutting your stems into small pieces, together with the broccoli bouquets, boil them in the chicken soup until soft, approx. 6-8 minutes. When everything is cooked, transfer them to the blender jar. Also add a little soup if needed, to make a fine puree.

5. While the broccoli is boiling, heat the butter in another pan over low heat. Add the onion and garlic over the butter and cook until it becomes glassy, ​​stirring occasionally. Then add the flour and cook, stirring constantly, until you get a homogeneous paste. Stirring constantly, gradually add the chicken soup (the one in which you boiled your broccoli). In order not to get lumps, use a silicone cloth. Reduce heat to medium-low and simmer for another 3-5 minutes. If this cream doesn't look fine enough (because of the onion and garlic), either pass it through a sieve or put it in a blender (which you cleaned and wiped after the broccoli puree).

6. Considering that you have worked with two hands so far, the time has come when the broccoli puree is mixed into the cream.

7. If the soup obtained seems too thick, pour half a cup of hot water until you get the desired consistency. Put the cream soup obtained on low heat for about 3 more minutes and season to taste with salt and pepper. Add lemon juice if desired.

Serve immediately, with cream and a few croutons as I said the perfect beautification.


Broccoli cream soup

D. has liked cream soups since he was little (not that he would be big now). I only ate my first cream soup when I was about 20 years old. My luck is that he ate broccoli, peas, cauliflower from the beginning, I only started liking them late.

If the vegetables are blended, D. eats almost any kind of cream soup, even if it is made from vegetables that do not like them very much (tomatoes, for example & # 8211 I know, I know, tomatoes are fruits, not vegetables).

But the broccoli cream soup remains his favorite. If I add a little gorgonzola and some grated Parmesan cheese on top & # 8230 success is guaranteed. And homemade flax seeds and croutons, seasoned with salt, oregano and basil complete the decor.

I am the happiest, because the broccoli cream soup is very easy to make and it doesn't take me more than 20 minutes. Good appetite!


Broccoli cream soup

Broccoli cream soup is another healthy recipe for the main course proposed by nutritionist Gabriela Petre, a recipe that can be prepared at any time of the year.

Below you have details about the necessary ingredients and how to prepare this recipe:

INGREDIENT:

  • a piece of broccoli
  • a carrot
  • an onion
  • a small piece of celery
  • salt and pepper
  • a tablespoon of oil
  • 1-1.5 liters of water (if needed, add more)
  • finely chopped parsley

INSTRUCTIONS:

Wash the vegetables and cut them into pieces. In a pot, boil the water and when it starts to boil, add the onion, carrot and celery. After another 5 minutes, add the broccoli bunches.

When the vegetables are ready to cook, pour the composition into a blender and mix until it becomes creamy. Add the oil and season with salt and pepper.

It can be served with croutons made of black / wholemeal bread (two tablespoons) and garnished with chopped parsley.

General recommendations

  • We serve family meals, in a pleasant and relaxed atmosphere
  • At the table, we do not use telephones, tablets or television
  • We do not talk in contradictions and we do not argue during the meal
  • We enjoy our time together

The "înCerc" program initiated by the Medicover Association aims to raise awareness of the risk of developing type 2 diabetes in children and aims to improve the lifestyle of participating families in the two cities in Romania where it takes place.


Broccoli cream soup

Broccoli cream soup is another healthy recipe for the main course proposed by nutritionist Gabriela Petre, a recipe that can be prepared at any time of the year.

Below you have details about the necessary ingredients and how to prepare this recipe:

INGREDIENT:

  • a piece of broccoli
  • a carrot
  • an onion
  • a small piece of celery
  • salt and pepper
  • a tablespoon of oil
  • 1-1.5 liters of water (if needed, add more)
  • finely chopped parsley

INSTRUCTIONS:

Wash the vegetables and cut them into pieces. In a pot, boil the water and when it starts to boil, add the onion, carrot and celery. After another 5 minutes, add the broccoli bunches.

When the vegetables are ready to cook, pour the composition into a blender and mix until it becomes creamy. Add the oil and season with salt and pepper.

It can be served with croutons made of black / wholemeal bread (two tablespoons) and garnished with chopped parsley.

General recommendations

  • We serve meals as a family, in a pleasant and relaxed atmosphere
  • At the table, we do not use telephones, tablets or television
  • We do not talk in contradictions and we do not argue during the meal
  • We enjoy our time together

The "in Circle" program initiated by the Medicover Association aims to raise awareness of the risk of developing type 2 diabetes in children and aims to improve the lifestyle of participating families in the two cities in Romania where it takes place.


5 delicious broccoli recipes. How to make it delicious even for the little ones

Doctors and nutritionists recommend eating broccoli because this sister vegetable with cauliflower, but with a less compact inflorescence, is a real "factory" of vitamins and minerals. Broccoli contains carbohydrates, soluble and insoluble fiber, folic acid, vitamins A, B, C, E, minerals (calcium, iron, phosphorus, magnesium, manganese, potassium, selenium, sodium, zinc).

Broccoli is very tasty eaten raw in salads, along with any other vegetables, such as lettuce, tomatoes, bell peppers, cucumbers, green onions, radishes. Then, very easy to cook, it is necessary to boil it for 4-5 minutes, no more, so that the bouquets remain crispy. Here are 10 recipes to cook broccoli so that children can consider it delicious!

Ingredients: 500 g broccoli, 1 leek root (10-15 cm), 1 small parsley root, 1 small carrot, 1 slice of celery, 1 suitable potato, 1 cube of butter, 200 ml cooking cream, 1 teaspoon with nutmeg powder, red pepper, salt.

Preparation: Boil parsley, carrot, celery and potato as a vegetable soup. Remove the cooked vegetables to a bowl. Scald the leeks and the well-washed broccoli bunches in the vegetable soup. Mix the cooked vegetables with butter and half the amount of cream with a hand blender. Gradually add the leeks, broccoli and the rest of the cream, stirring until you get a thick cream. Gradually add the vegetable soup until you reach the desired consistency. Match the salt and pepper cream soup and serve hot.

Broccoli cream soup with pumpkin

Ingredients: 350 g broccoli, 400 g pumpkin, 1 medium onion, 2 cloves garlic, 1.5 l vegetable soup, 100 ml sour cream, 1 tablespoon oil, 1 teaspoon granulated garlic.

Preparation: Finely chop the onion and garlic and sauté them. Add the peeled zucchini and cut into cubes. Keep the pan on the fire for 1 minute, then put the mixture in the vegetable soup. Boil the pumpkin soup for 5 minutes, then add the well-washed broccoli and boil the soup for another 15 minutes. Then pass the vegetables with a vertical mixer together with half of the soup (you can keep a few small bunches of broccoli to decorate the soup plate when serving). Take a polish from the remaining soup and bring it to a boil, then pour it over the pumpkin and broccoli cream. Add the cream and, depending on the taste, how thick you want the cream soup to be, add more of the juice in which the vegetables were boiled. Serve immediately as hot as possible.

Ingredients: 300 g broccoli, 100 g mozzarella, 1 cube of butter, 1 teaspoon salt, 1 teaspoon pepper powder

Preparation: Boil water in a 1 l pot. When it boils, put the bouquets of broccoli and salt. Leave on the fire for 5 minutes, then drain the water and place the broccoli in a tray lined with baking paper. Cut the mozzarella into thick slices and place it over the broccoli. Put the butter between the broccoli and the mozzarella. Put the tray in the preheated oven on the right heat, leave for 15 minutes, until the mozzarella melts. Remove the tray, powder it with pepper, leave it to cool for 5 minutes and you can put it on the table.

Pasta with salmon and broccoli

Ingredients: 300 g pasta, 100 g smoked salmon, 300 g broccoli, 100 g grated Parmesan cheese, ground pepper and salt to taste

Preparation: Boil the pasta according to the instructions on the package, drain and divide it evenly into 4 bowls. Boil the broccoli bunches, drain and divide them evenly into the 4 bowls. Cut the salmon into strips, place it over the pasta with broccoli and sprinkle with Parmesan. If the parmesan is not salty enough, add salt to taste, as well as pepper.

Omelet with broccoli and mushrooms

Ingredients: 1 handful of broccoli, 1 handful of sliced ​​mushrooms, 2 eggs, 20 g grated cheese, 1 tablespoon butter, 60 ml milk, 1 teaspoon chopped garlic, pepper and salt.

Preparation: Steam broccoli until soft. Put it aside. Melt 1 tablespoon of butter in a pan over medium heat and add the mushrooms and garlic. Stir until the mushrooms turn brown. Beat eggs with salt and pepper. Remove the garlic and mushrooms from the pan and place on a plate. Put the eggs in the pan. When they start to fry, lift the edges so that the uncooked part flows in the middle. Leave a little on the fire and add the grated cheese, broccoli and mushrooms infused with garlic. Wrap the omelet and let it simmer for another 1-2 minutes, until the cheese is completely cooked.


5 delicious broccoli recipes. How to make it delicious even for the little ones

Doctors and nutritionists recommend eating broccoli because this sister vegetable with cauliflower, but with a less compact inflorescence, is a real "factory" of vitamins and minerals. Broccoli contains carbohydrates, soluble and insoluble fiber, folic acid, vitamins A, B, C, E, minerals (calcium, iron, phosphorus, magnesium, manganese, potassium, selenium, sodium, zinc).

Broccoli is very tasty eaten raw in salads, along with any other vegetables, such as lettuce, tomatoes, bell peppers, cucumbers, green onions, radishes. Then, very easy to cook, it is necessary to boil it for 4-5 minutes, no more, so that the bouquets remain crispy. Here are 10 recipes to cook broccoli so that children can consider it delicious!

Ingredients: 500 g broccoli, 1 leek root (10-15 cm), 1 small parsley root, 1 small carrot, 1 slice of celery, 1 suitable potato, 1 cube of butter, 200 ml cooking cream, 1 teaspoon with nutmeg powder, red pepper, salt.

Preparation: Boil parsley, carrot, celery and potato as a vegetable soup. Remove the cooked vegetables to a bowl. Scald the leeks and the well-washed broccoli bunches in the vegetable soup. Mix the cooked vegetables with butter and half the amount of cream with a hand blender. Gradually add the leeks, broccoli and the rest of the cream, stirring until you get a thick cream. Gradually add the vegetable soup until you reach the desired consistency. Match the salt and pepper cream soup and serve hot.

Broccoli cream soup with pumpkin

Ingredients: 350 g broccoli, 400 g pumpkin, 1 medium onion, 2 cloves garlic, 1.5 l vegetable soup, 100 ml sour cream, 1 tablespoon oil, 1 teaspoon granulated garlic.

Preparation: Finely chop the onion and garlic and sauté them. Add the peeled zucchini and cut into cubes. Keep the pan on the fire for 1 minute, then put the mixture in the vegetable soup. Boil the pumpkin soup for 5 minutes, then add the well-washed broccoli and boil the soup for another 15 minutes. Then pass the vegetables with a vertical mixer together with half of the soup (you can keep a few small bunches of broccoli to decorate the soup plate when serving). Take a polish from the remaining soup and bring it to a boil, then pour it over the pumpkin and broccoli cream. Add the cream and, depending on the taste, how thick you want the cream soup to be, add more of the juice in which the vegetables were boiled. Serve immediately as hot as possible.

Ingredients: 300 g broccoli, 100 g mozzarella, 1 cube of butter, 1 teaspoon salt, 1 teaspoon pepper powder

Preparation: Boil water in a 1 l pot. When it boils, put the bouquets of broccoli and salt. Leave on the fire for 5 minutes, then drain the water and place the broccoli in a tray lined with baking paper. Cut the mozzarella into thick slices and place it over the broccoli. Put the butter between the broccoli and the mozzarella. Put the tray in the preheated oven on the right heat, leave for 15 minutes, until the mozzarella melts. Remove the tray, powder it with pepper, leave it to cool for 5 minutes and you can put it on the table.

Pasta with salmon and broccoli

Ingredients: 300 g pasta, 100 g smoked salmon, 300 g broccoli, 100 g grated Parmesan cheese, ground pepper and salt to taste

Preparation: Boil the pasta according to the instructions on the package, drain and divide it evenly into 4 bowls. Boil the broccoli bunches, drain and divide them evenly into the 4 bowls. Cut the salmon into strips, place it over the pasta with broccoli and sprinkle with Parmesan. If the parmesan is not salty enough, add salt to taste, as well as pepper.

Omelet with broccoli and mushrooms

Ingredients: 1 handful of broccoli, 1 handful of sliced ​​mushrooms, 2 eggs, 20 g grated cheese, 1 tablespoon butter, 60 ml milk, 1 teaspoon chopped garlic, pepper and salt.

Preparation: Steam the broccoli until soft. Put it aside. Melt 1 tablespoon of butter in a pan over medium heat and add the mushrooms and garlic. Stir until the mushrooms turn brown. Beat eggs with salt and pepper. Remove the garlic and mushrooms from the pan and place on a plate. Put the eggs in the pan. When they start to fry, lift the edges so that the uncooked part flows in the middle. Leave a little on the fire and add the grated cheese, broccoli and mushrooms infused with garlic. Wrap the omelet and let it simmer for another 1-2 minutes, until the cheese is completely cooked.


Broccoli cream soup

  • 1 broccoli
  • 1 potato
  • 1.5 liters of chicken soup (if you don't have one, you can make it with a cube of chicken)
  • 4 cloves of garlic
  • 10 grams of butter
  • 150 milliliters of milk
  • 1 tablespoon and a half of cream
  • 1 tablespoon starch (or wheat flour)
  • salt and pepper to taste
  • a little lemon juice
  • 1 tablespoon parmesan


  1. Clean the broccoli, unwrap it in the bunches and wash it very well 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 fire, 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:


5 delicious broccoli recipes. How to make it delicious even for the little ones

Doctors and nutritionists recommend eating broccoli because this sister vegetable with cauliflower, but with a less compact inflorescence, is a real "factory" of vitamins and minerals. Broccoli contains carbohydrates, soluble and insoluble fiber, folic acid, vitamins A, B, C, E, minerals (calcium, iron, phosphorus, magnesium, manganese, potassium, selenium, sodium, zinc).

Broccoli is very tasty eaten raw in salads, along with any other vegetables, such as lettuce, tomatoes, bell peppers, cucumbers, green onions, radishes. Then, very easy to cook, it is necessary to boil it for 4-5 minutes, no more, so that the bouquets remain crispy. Here are 10 recipes to cook broccoli so that children can consider it delicious!

Ingredients: 500 g broccoli, 1 leek root (10-15 cm), 1 small parsley root, 1 small carrot, 1 slice of celery, 1 suitable potato, 1 cube of butter, 200 ml cooking cream, 1 teaspoon with nutmeg powder, red pepper, salt.

Preparation: Boil parsley, carrot, celery and potato as a vegetable soup. Remove the cooked vegetables to a bowl. Scald the leeks and the well-washed broccoli bunches in the vegetable soup. Mix the cooked vegetables with butter and half the amount of cream with a hand blender. Gradually add the leeks, broccoli and the rest of the cream, stirring until you get a thick cream. Gradually add the vegetable soup until you reach the desired consistency. Match the salt and pepper cream soup and serve hot.

Broccoli cream soup with pumpkin

Ingredients: 350 g broccoli, 400 g pumpkin, 1 medium onion, 2 cloves garlic, 1.5 l vegetable soup, 100 ml sour cream, 1 tablespoon oil, 1 teaspoon granulated garlic.

Preparation: Finely chop the onion and garlic and sauté them. Add the peeled zucchini and cut into cubes. Keep the pan on the fire for 1 minute, then put the mixture in the vegetable soup. Boil the pumpkin soup for 5 minutes, then add the well-washed broccoli and boil the soup for another 15 minutes. Then pass the vegetables with a vertical mixer together with half of the soup (you can keep a few small bunches of broccoli to decorate the soup plate when serving). Take a polish from the remaining soup and bring it to a boil, then pour it over the pumpkin and broccoli cream. Add the cream and, depending on the taste, how thick you want the cream soup to be, add more of the juice in which the vegetables were boiled. Serve immediately as hot as possible.

Ingredients: 300 g broccoli, 100 g mozzarella, 1 cube of butter, 1 teaspoon salt, 1 teaspoon pepper powder

Preparation: Boil water in a 1 l pot. When it boils, put the bouquets of broccoli and salt. Leave on the fire for 5 minutes, then drain the water and place the broccoli in a tray lined with baking paper. Cut the mozzarella into thick slices and place it over the broccoli. Put the butter between the broccoli and the mozzarella. Put the tray in the preheated oven on the right heat, leave for 15 minutes, until the mozzarella melts. Remove the tray, powder it with pepper, leave it to cool for 5 minutes and you can put it on the table.

Pasta with salmon and broccoli

Ingredients: 300 g pasta, 100 g smoked salmon, 300 g broccoli, 100 g grated Parmesan cheese, ground pepper and salt to taste

Preparation: Boil the pasta according to the instructions on the package, drain and divide it evenly into 4 bowls. Boil the broccoli bunches, drain and divide them evenly into the 4 bowls. Cut the salmon into strips, place it over the pasta with broccoli and sprinkle with Parmesan. If the parmesan is not salty enough, add salt to taste, as well as pepper.

Omelet with broccoli and mushrooms

Ingredients: 1 handful of broccoli, 1 handful of sliced ​​mushrooms, 2 eggs, 20 g grated cheese, 1 tablespoon butter, 60 ml milk, 1 teaspoon chopped garlic, pepper and salt.

Preparation: Steam the broccoli until soft. Put it aside. Melt 1 tablespoon of butter in a pan over medium heat and add the mushrooms and garlic. Stir until the mushrooms turn brown. Beat eggs with salt and pepper. Remove the garlic and mushrooms from the pan and place on a plate. Put the eggs in the pan. When they start to fry, lift the edges so that the uncooked part flows in the middle. Leave a little on the fire and add the grated cheese, broccoli and mushrooms infused with garlic. Wrap the omelet and leave it on the fire for another 1-2 minutes, until the cheese is completely cooked.


Vegetable cream soup for immunity

1. Spinach cream soup

Given the data published in Food & ampFunction, there is enough evidence to show that spinach is a healthy and nutritious food. Cream of spinach soup provides important nutrients such as iron and folate. Moreover, it also provides B vitamins and antioxidants.

How to prepare:

  • You need a bag of 500 g of frozen spinach, 1 onion, 1 clove of garlic, 100 g of evaporated milk, a drop of olive oil, salt and pepper to taste.
  • Saute onion and garlic in olive oil, add spinach and salt, then cover with water.
  • After 5 or 7 minutes, beat the mixture.

2. Cream broccoli soup

Broccoli is a super food suitable in any healthy and balanced diet. As mentioned in mlni-Reviews in Medicinal Chemistry, broccoli is a source of antioxidants and nutrients, such as vitamins E, C and K and minerals such as iron, zinc and selenium.

To take full advantage of this vegetable, prepare a cream soup using the following recipe:

How to prepare:

  • For this healthy recipe, the main ingredients are broccoli and potatoes. You will also need a large white onion and 1/2 cup of evaporated milk.
  • In addition, four cups of chicken soup or vegetable soup will give this recipe a delicious flavor. Add a little salt and pepper to taste.

The procedure is similar to the previous recipe:

  • First, sauté the onion, then add the chicken or vegetable soup and the potatoes.
  • After five minutes, add the broccoli.
  • After another 5 minutes, beat everything well.
  • Then you can enjoy the cream soup for immunity!

3. Cream of tomato soup

Tomato cream soup provides a substantial amount of vitamin C. In addition to providing a lot of antioxidants, this vegetable is rich in vitamin A, K, iron and potassium. Therefore, as a study published in Molecular Nutrition & Food Research, tomato cream soup is a great option if you want to strengthen your immune system and reduce your risk of getting sick.

How to prepare:

  • Unlike gazpacho, which is served cold, you will prepare a hot version of the tomato cream soup. For this recipe, you will need 500 g of ripe tomatoes, 1 onion, 1 clove of garlic, half a bell pepper, salt, pepper and olive oil.
  • After boiling the tomatoes for about a minute, sprinkle them with cold water to remove the peel. Then chop them and add them to the mixture of onions, bell peppers and garlic previously sautéed in olive oil.
  • At the end, add salt, pepper and two cups of water or vegetable soup. After 30 minutes, beat the mixture and it will be ready to serve.

BROCCOLI CREAM SOUP I Recipe + Video

Hello dear lusts. Today I made BROCCOLI CREAM SOUP. Many when they hear of broccoli wrinkle or somehow avoid this vegetable, but I assure you that this soup is delicious especially if you do not cook it for a long time. In this way it will keep its vitamins and light green color. The soup turned out delicious, creamy and super healthy. I hope you try it with pleasure, I wish you a tasty day ahead!

Ingredient:

  • 1 Broccoli of 500-600 gr.
  • 1 Medium potato
  • 10 cm. leek (or a small onion)
  • 2 cloves of garlic
  • 1 stalk of celery
  • 30 gr. & # 8211 Parmesan
  • Salt and black pepper
  • 1,200 liters - flat water

Method of preparation:

  1. First of all cut the potato and celery into larger pieces, and the leeks into rounds.
  2. Cut the bouquets of broccoli, and do not throw the stem. Peel a squash, grate it and slice it.
  3. Put the potatoes, celery, leeks, broccoli stalk, garlic cloves and a teaspoon of salt in a saucepan with cold water. Boil everything together for about 15 minutes or until the potato becomes soft.
  4. When the potato is soft, add the broccoli bunches to the soup, cover the pan with a lid and let it boil for 6-7 minutes. I urge you not to boil broccoli too much because it will lose its color and the soup will not be light green.
  5. When the vegetables are cooked, grind them with a hand blender or a regular one until you get a fine soup. If you want the soup to be thicker, take out a little liquid from the beginning and make it the desired consistency.
  6. At the end, add grated Parmesan cheese to the soup and season with a little black pepper and salt if necessary.
  7. Serve the soup immediately. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood