Broccoli and Cauliflower Soup

Interest in soups is reviving as the weather changes outside. On cold days, one wants to see a full meal on the table, including a bowl of steaming soup. If the fridge has heads of broccoli and cauliflower, there is an opportunity to quickly prepare a light vegetable soup with an unexpectedly rich and intense flavor for the family. Broccoli and cauliflower soup is served even without sour cream; the cabbage vegetable broth does not require a flavor enhancer.

Calories: 35 kcal per 100 grams of the dish.

Cooking time: 60 minutes.

Yield: 8 servings.

Ingredients

• broccoli – ½ head;
• cauliflower – ½ head;
• champignons – 150 g;
• frozen bell pepper – 2 slices;
• carrot – 1 pc;
• onion – 1 pc;
• pasta - 100 g;
• vegetable oil – 50 ml;
• water – 2 l;
• bay leaves – 3 pcs;
• salt – to taste.

Preparation

1. Take small heads of broccoli and cauliflower with small florets. If mushrooms are excluded from the ingredients, a true dietary soup is obtained, which is recommended to make in the presence of various stomach problems.

2. Wash the broccoli, cut the florets into several pieces, each piece should easily fit on a spoon. Pour the cut vegetables into a pot.

3. Add the chopped cauliflower florets.

4. Add the slices of sweet pepper to the soup without defrosting.

5. Add bay leaves and salt. It’s preferable to give the soup minimal saltiness; such a dish is considered the healthiest. Afterwards, everyone can adjust the taste of the hot soup in their bowl by adding grains of sea salt.

6. Pour water into the pot. The soup's tenderness of the cabbage is higher than that of salad. Boil the broccoli and cauliflower for 15 minutes over medium heat, after which add the remaining ingredients and cook everything together for another 5-7 minutes.

7. Slice the champignons, sauté them under a lid for 10 minutes, pouring in half of the specified amount of oil.

8. Chop the onion and carrot, pour in the remaining oil. For a regular soup, fry for 5 minutes over medium heat, for a dietary one – simmer under a lid for 10 minutes over low heat.

9. Before the mushrooms, onion, and carrot get into the soup, it’s necessary to thicken the vegetable broth. Use a ladle to scoop out a couple of florets of broccoli and cauliflower, mash them with a fork into a puree-like state and return to the soup.

10. Pour the mushrooms and vegetable dressing into the pot.

11. Add thin pasta made from durum wheat. Preferably, use one that cooks in 3-5 minutes.

12. To prevent the pasta from sliding off the spoon, break the strands into 3 pieces beforehand.

13. Serve the broccoli and cauliflower soup hot. Since it is a very quick dish, it is prepared in one go to avoid reheating.