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Broccoli and cauliflower soup
Interest in soups is reviving as the weather changes outside. On cold days, one wants to see a full lunch on the table, including a steaming bowl of soup. If you find broccoli and cauliflower in the fridge, you can very quickly prepare a light vegetable soup with an unexpectedly rich, saturated flavor for the family. Broccoli and cauliflower soup is served even without sour cream; the cabbage vegetable broth does not need a flavor enhancer.
Preparation time: 60 minutes.
Ingredients
Show 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
- Take small heads of broccoli and cauliflower with small florets. If you exclude mushrooms from the ingredients, you will have a true dietary soup that is recommended for various stomach problems.
- Wash the broccoli, cut the florets into several pieces, each piece should easily fit on a spoon. Pour the cut into a pot.
- Add the chopped florets of cauliflower.
- Add the slices of sweet pepper to the soup without defrosting.
- Toss in the bay leaves and salt. It is advisable to give the soup a minimal saltiness; such a dish is considered the healthiest. After that, everyone can adjust the taste of the hot soup in their bowl by adding granules of sea salt.
- Pour water into the pot. The soup's softness of cabbage is higher than that of salad. Boil broccoli and cauliflower for 15 minutes over medium heat, then add the other ingredients and boil all together for another 5-7 minutes.
- Slice the champignons, sauté them under a lid for 10 minutes, pouring in half of the indicated amount of oil.
- 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 – stew under a lid for 10 minutes over minimum heat.
- Before adding the mushrooms, onion, and carrot to the soup, you need to thicken the vegetable broth. Use a ladle to scoop out a couple of florets of broccoli and cauliflower, mash them with a fork until puree-like, and return them to the soup.
- Pour the mushrooms and vegetable sauté into the pot.
- Add thin pasta made from durum wheat. Preference is given to the one that cooks in 3-5 minutes.
- To prevent the pasta from sliding off the spoon, break the straws into 3 parts beforehand.
- Broccoli and cauliflower soup is served hot. Since this is a very quick dish, it's made for one time, so there's no need to reheat.
