Soup made from two types of cabbage - cauliflower and broccoli - is a nourishing and tasty dish that contains many useful vitamins, micro and macronutrients necessary to maintain human health and life.
Soup from these vegetables will become an integral part of the diet for all who watch their figure, want to eat right and look good. This first course will appeal to both adults and children and will become a frequent guest of your dinner table.
The benefits and harm of dishes
The dish is rich in B vitamins, magnesium, phosphorus, vitamins C, E and K, fiber, beta carotene.
Not recommended for use for people with gastrointestinal problems, due to the high content of vitamin c in cauliflower. Also pay attention to the fiber, which is part of broccoli.
Excessive intake of this substance can lead to diarrhea, food allergies and flatulence.
The daily rate of fiber is 24-40 grams (the norm increases with weight), and per gram of broccoli is 2.41 grams of fiber. Soup with the addition of broccoli and cauliflower will be an excellent contribution of nutrients to the body.
Calorie soup of two types of cabbage (100 grams):
- 20.0 kcal;
- 3.2 grams of protein;
- 0.2 grams of fat;
- 1.5 grams of carbohydrates.
Cooking recipes with photos
Let us consider in detail the recipes, how to cook just soups or mashed potatoes of two types of cabbage. Looks like cream soup, cooked with cream, and other dishes can be seen in the photo.
Chicken
Ingredients for the recipe number 1:
- 100 grams of chicken;
- litere of water;
- 30 grams of carrots;
- 40 grams of potatoes;
- 50 grams of broccoli;
- 30 grams of onions;
- 50 grams of cauliflower;
- 50 grams of dill;
- salt to taste.
Cooking method:
- Boil the chicken in salted water for forty minutes.
- Then cut the potatoes into small cubes, and cook with the chicken for fifteen minutes.
- After that, finely chop the onion, grate the carrot and cook with all the ingredients for about ten minutes.
- Add two types of cabbage (previously divided into florets), cook for ten minutes.
- Then chop the dill and add to the dish.
- Turn off the heat and leave under the lid for fifteen minutes.
- Serve the soup hot, if desired, you can add - crackers, greens, sour cream.
Ingredients for the recipe number 2:
- 200 g of broccoli;
- four chicken thighs;
- two potato tubers;
- 300 g cauliflower;
- one carrot;
- one tomato;
- 50 g of vegetable oil;
- 100 g noodles;
- salt to taste.
Cooking method:
- Boil the chicken: drain the first broth, throw in a whole onion and half the carrot.
- Then cut the tomatoes into cubes and the other half of the carrot into half rings. Fry until soft carrots in oil.Oil can be used any. Well suited olive or sunflower.
- After the chicken is cooked, take it out of the pan with the vegetables and add the potatoes to the broth. Throw away the bow. All cook for ten minutes.
- Then add two kinds of cabbage, divided into inflorescences and noodles. Boil ten minutes.
- Grind the chicken and add to the broth, turning off the fire.
- Serve the soup hot, if desired, you can add - crackers, greens, sour cream.
Beef
Ingredients for the recipe number 1:
- 400 grams of broccoli;
- 400 grams of cauliflower;
- 500 grams of beef;
- three tomatoes;
- one carrot;
- one onion;
- salt - to taste.
Cooking method:
- Boil the meat until tender and cut into small cubes. Then throw in the broth white and green cabbage, neatly divided into florets.
- Fry together the rest of the vegetables (Bulgarian pepper, tomatoes, carrots, onions) and introduce them gradually into the soup.
- Then grind the mass in a blender and add the meat. Boil for a few minutes, then add salt.
- Serve the soup hot, if desired, you can add - crackers, greens, sour cream.
Ingredients for the recipe number 2:
- 400 g broccoli;
- 500g of beef;
- one carrot;
- two onions;
- 60 ml. tomato paste;
- 500 g cauliflower;
- one tomato;
- 50 g of plant oil;
- salt - to taste.
Cooking method:
- Cut the beef into cubes and fry for thirty-five minutes in a cauldron over medium heat.
- Finely chop the onion and add to the beef.
- After that, grate the carrot and add to the meat. Stew all together.
- Cut two kinds of cabbage, fry in a griddle over low heat.
- Then add 100 milliliters of water to tomato paste, and carefully pour into the cauldron.
- Add broiled broccoli and cauliflower to the meat, add a little salt to the dish.
- Then cut the tomatoes into cubes and enter into the cauldron.
- Boil until cooked vegetables.
- Serve the soup hot, if desired, you can add - crackers, greens, sour cream.
Vegetable
Ingredients for the recipe number 1:
- 100 grams of cauliflower;
- 100 grams of broccoli;
- 1 liter of water;
- one carrot;
- one onion;
- 50 grams of vegetable oil;
- salt - to taste.
Cooking method:
- Finely chop and fry the onions.
- Then put two kinds of cabbage into boiling water (previously divided into florets), as well as onions and carrots (grate it).
- Simmer for thirty five minutes.
- Serve the soup hot, if desired, you can add - crackers, greens, sour cream.
Ingredients for the recipe number 2:
- 200 g of zucchini;
- 200 g cauliflower;
- 200 g of broccoli;
- 300 g of potatoes;
- one onion;
- 20 g of butter;
- salt - to taste.
Cooking method:
- Cut into cubes zucchini, green and white cabbage divided into inflorescences - add all to boiling water.
- Then chop the potatoes finely and add in ten minutes to the vegetables, and ten minutes later - onions (chopped finely).
- When everything is ready, grind in a blender. After that, throw the butter and bring to a boil;
- Serve the soup hot, if desired, you can add - crackers, greens.
Cheese
Ingredients for the recipe number 1:
- 300 grams of bacon;
- 400 grams of potatoes;
- 400 grams of cauliflower;
- 400 grams of broccoli;
- 150 grams of cheese "Cheder";
- one onion;
- 100 milliliters of cream;
- 50 grams of vegetable oil;
- 1.5 liters of chicken broth;
- salt - to taste.
Cooking method:
- Fry bacon on vegetable oil over medium heat.
- Finely chop the onion and fry.
- After that fry the potatoes.
- Then take the pre-cooked chicken broth and bring it to a boil. Throw in - white and green cabbage (previously divided into inflorescences), as well as bacon, potatoes and onions.
- Add salt and turn off the heat.
- Then enter the cheese and cream.
- Serve the soup hot, if desired, you can add - crackers and greens.
Ingredients for the recipe number 2:
- 100 g cauliflower;
- 100 g. Yantar processed cheese;
- 2.5 liters of water;
- 50g broccoli;
- one onion;
- two potato tubers;
- two tablespoons of rice;
- salt - to taste.
Cooking method:
- Cut potatoes into small cubes and dip into boiling water.
- Then finely chop the onions and carrots. Fry in a pan.
- Add rice to the potatoes, two kinds of cabbage (previously divided into florets). Cook until ready.
- Five minutes before the end put the cheese.
- Serve the soup hot, if desired, you can add - crackers and greens.
We offer you to watch a video recipe for cooking broccoli and cauliflower cheese soup:
Cream soup
Ingredients for the recipe number 1:
- 400 grams of broccoli;
- 400 grams of cauliflower;
- 150 milliliters of cream;
- dill, green onions, parsley - to taste.
Cooking method:
- White and green cabbage divided into florets and boil in water (600 milliliters) for thirty minutes (how to cook broccoli and cauliflower to save all their benefits, read here).
- Then slowly add cream and cook for another five minutes.
- Beat the whole mass in a blender until smooth.
- Add chopped greens.
- Serve the soup hot.
Ingredients for the recipe number 2:
- one carrot;
- three potato tubers;
- 150 grams of fresh cauliflower;
- 200 grams of frozen broccoli (how to cook frozen broccoli, read here);
- 100 milliliters of cream;
- half onion;
- 1 liter of water;
- 30 grams of butter;
- salt - to taste.
Cooking method:
- Chop the onions, carrots and potatoes. Fry over low heat.
- Then throw vegetables into the boiling water from the pan, bring to the boil again and cook for ten minutes.
- Separately cook cauliflower (previously divided into inflorescences) - add it to boiling water and cook for two minutes.
- Then pour frozen broccoli with boiling water for five minutes.
- Add broccoli and cauliflower in a pan with vegetables, salt and cook for another five minutes.
- After that, drain the water in a bowl. Blend vegetables into a blender until mashed potatoes and pour in vegetable water.
- Then bring the mashed potatoes to a boil.
- Add butter.
- Serve this soup cream hot, if desired, you can add - crackers, herbs, sour cream.
We offer to cook cauliflower and broccoli cream soup according to the video recipe:
Dietary
Ingredients for the recipe number 1:
- one head of broccoli;
- one head of cauliflower;
- 500 milliliters of milk (1.5%);
- two tablespoons of cream;
- salt - to taste.
Cooking method:
- Boil white cabbage and green cabbage separately (divided into florets).
- Without mixing chop them in a blender, adding milk and cream - divided by an equal amount of products.
- Then add salt.
- Puree pour into two pans and heat.
- Serve the soup in a plate, not combining the green and white mass.
- Serve the soup hot, if desired, you can add - crackers, greens.
Ingredients for the recipe number 2:
- one head of cauliflower;
- one head of broccoli;
- one carrot;
- 1.5 liters of broth;
- 300 grams of meat;
- garlic - to taste;
- ginger - to taste;
- salt, pepper - to taste.
Cooking method:
- Coarsely chop all the ingredients.
- Throw carrots and garlic into boiling broth.
- Then introduce two types of cabbage, divided into florets.
- Add meat (pre-cut into small pieces), red pepper, ginger. Turn off the heat and leave for five minutes.
- Serve the soup hot, if desired, you can add - crackers, greens, sour cream.
We offer to see a video recipe for cooking cauliflower and broccoli diet soup:
Hastily
Ingredients for the recipe number 1:
- 300 g broccoli;
- 100 g carrots;
- 300 g cauliflower;
- 100 g of leek;
- 50 g of plant oil;
- salt - to taste.
Cooking method:
- Chop the potatoes into strips, pour boiling water and cook for fifteen minutes - until cooked.
- Then finely chop the onions, carrots. Divide into white and green cabbage inflorescences.
- Fry the vegetables on low heat for three minutes.
- Then combine roasted vegetables with potatoes and cook for seven minutes.
- Serve the soup hot, if desired, you can add - crackers, greens, sour cream.
Ingredients for the recipe number 2:
- 50 grams of cauliflower;
- 50 grams of broccoli;
- one carrot;
- one potato tuber;
- salt - to taste.
Cooking method:
- Dice vegetables, divide white and green cabbage into inflorescences, put in pan.
- Then boil in salted water for twenty minutes over medium heat (we talked about how much broccoli should be boiled to make it tasty and healthy).
- Leave the vegetables to cool, then grind in a blender.
- Bring the mass to a boil, but do not let it boil.
- Serve the soup hot, if desired, you can add - crackers, greens, sour cream.
How to serve?
Soups are recommended to be served hot on the table, the serving temperature is 75 ° C.
The dish is served in a bouillon cup, next to which there is a pastry.. The pie cup contains extras: sour cream, chopped greens, crackers, bread. Also suitable buns and other flour products, depending on your preferences.
Soup from vitamin broccoli and cauliflower will be a great addition to the daily diet, which will saturate the body and energize the whole day. This dish will appeal to both children and adults. A combination of broccoli and cauliflower with almost all products, gives you room for imagination, allowing you to experiment in the kitchen. Also, recipes for soups, tender cream soups and mashed potatoes of these vegetables are a pleasant find for those who are on a diet, watching their figure and want to eat right.
