Quick and Nutritious Cauliflower-Broccoli Soup

Nutritious, healthy, quick and easy — you canʼt imagine anything better! Cauliflower and broccoli puree soup can be prepared in just half an hour. It contains many 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.
cook time: 30 min
Ruby Colston
Quick and Nutritious Cauliflower-Broccoli Soup

Nutrition Facts (per serving)

18
Calories
1g
Fat
3g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic 4 clove
Salt to taste
Ground black pepper to taste
Water 1.5 l
Potato 1 pc
Sour cream (or cream 100 ml) 50 ml
Broccoli 200 g
Cauliflower 200 g
Carrot 1 pc

Recipe instructions

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 higher the calorie content of the finished dish. Peel the potatoes and carrots, wash them and cut them into cubes.

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. An article on saucepans will help you choose the ideal pan, link at the end of the recipe.

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.

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.

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.

Step 6

Step 6
Puree the vegetables with an immersion blender to the desired consistency. Add salt to the soup if necessary.

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!

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