Broccoli and cauliflower soup - the original useful first! Unusual and traditional recipes for broccoli and cauliflower soups

Broccoli and cauliflower soup - the original useful first! Unusual and traditional recipes for broccoli and cauliflower soups

Soups and borscht are very popular, they are cooked in different ways, but mostly with white cabbage. Few people know that you can cook equally tasty soups if you use cauliflower or broccoli. Maybe take them together?

Broccoli and cauliflower soup - general cooking principles

Both types of cabbage before laying in the soup must be disassembled into florets. For first courses, the pieces should not be large. If necessary, use a knife. Sometimes cabbage needs to be pre-fry, and only after that it is added to the pan to other ingredients.

With what cabbage soups are boiled:

• mushrooms;

• vegetables;

• meat, poultry;

• cheese, cream.

Often dishes of broccoli and cauliflower have a creamy consistency. Soups can be prepared on water, broth, tomato juice. For refueling use pepper, greens, garlic. Many soups are perfectly combined with cream, sour cream, cheese, which can be added to the pan or in the plates when serving.

Broccoli and cauliflower cream soup

Recipe for a delicate broccoli cream soup with cauliflower. For the dish you will need one small head of each type.


• 1 broccoli;

• 1 cauliflower;

• 1 onion;

• 30 ml of olive oil;

• 200 ml of cream;

• greens, spices.


1. Disassemble the cabbage into small inflorescences, transfer it to a baking sheet, sprinkle with olive oil, put in the oven. Bake at 200 degrees until light golden. We take out, we shift to the pan.

2. Fry the onion in the remaining oil. Also shifted to the cabbage.

3. Add 800-900 ml of hot water, put the future soup on the stove, cook vegetables until soft, you can boil it.

4. Remove from heat with a blender.

5. Add salt to the soup, pepper it, throw other spices at its discretion.

6. Chop the garlic finely and also add to the soup.

7. Fill the dish with cream, stir. If the consistency is thick, then you can add more cream or boiled water. 8. We put on the stove, warm up the soup on low heat until boiling.

9. Add greens, turn off. Serve at the table immediately after cooking. You can sprinkle the soup with grated cheese.

Broccoli and Cauliflower Soup with Chicken

The recipe is useful and simple in cooking soup. In addition to the main ingredients, you will need turmeric and ginger, which will make the dish bright and fragrant.


• 400 g chicken;

• 300 g of cauliflower;

• 400 g broccoli;

• 1 onion;

• 10 g fresh ginger;

• 0.5 tsp. turmeric;

• 2 cloves of garlic;

• 1 potato.


1. Boil the chicken until fully cooked. We catch from broth, which should be about 1.5 liters.

2. Add diced potatoes to the pan, cook for five minutes.

3. Cut the onion and throw in the potatoes. Cook a couple more minutes. Soup salt.

4. Disassemble the cabbage into inflorescences, lay in the pan. Cooking vegetables until soft.

5. Ginger and garlic rub, add.

6. Cut the chilled chicken into pieces, remove the bones. Or simply disassemble the pulp with your hands. We return the bird to the soup.

7. Fill the dish with turmeric, pepper. We taste it, you can still dosolit. Give boil.

8. Turn off the fire, pour the bright dish into a plate, decorate with greens and serve to the table.

Mushroom soup made from broccoli and cauliflower

For this dish you will need some dry white mushrooms. With them, the soup will turn out unusually fragrant and tasty.


• 50 g dry white mushrooms;

• 400 g broccoli;

• 400 g of cauliflower;

• 1 carrot;

• greens, spices;

• 1 onion;

• 30 ml of oil.


1. Soak dry mushrooms in cold water for at least three hours. Periodically, the fluid needs to be changed. Rinse well, pour water and boil for three minutes after boiling. Now we change the water again so that the broth is good and light, boil the mushrooms until ready. Remove from broth.

2. In the broth lay cauliflower, disassembled into inflorescences. After boiling we throw broccoli, salt and boil on a small fire.

3. Cut the onion, fry in a pan. 4. Add one grated carrot, fry together.

5. Mushrooms are chopped finely and also thrown to the vegetables.

6. As soon as the cabbage is ready, shift the vegetables from the griddle to it.

7. Add pepper, add salt and boil for a couple of minutes.

8. Cut fresh greens or use dry, throw in the pan, turn off. Cover, insist half an hour.

Broccoli and Cauliflower Cheese Soup

Variant of rich, fragrant soup with melted curds, broccoli and cauliflower. Similarly, you can use any hard cheese. The dish is cooked very quickly, quite half an hour.


• 2 cheese;

• 300 g broccoli;

• 300 g of cauliflower;

• 1 glass of green peas;

• onions, carrots;

• 1.5 liters of water;

• spices, oil.


1. Immediately put the saucepan on the stove, bring to a boil.

2. Run the washed cabbage blossoms, throw a pinch of salt.

3. On the other burner, put the pan, pour the oil.

4. Peel the onion, cut, send to roast.

5. Add carrots to it in a couple of minutes. Fry vegetables until cooked.

6. As soon as the cabbage is almost ready, add a glass of green peas. Cook on low heat for another five minutes.

7. Rub cheese or just grind with a knife. Throw in a saucepan, cook until dissolved.

8. Add vegetables from the pan. Re-salt the dish, this time bring to the desired taste. Tomim soup on the smallest fire for about five minutes.

9. Fill the dish with greenery, turn off. Serve on the table!

Broccoli and cauliflower soup with rice

Recipe for rice soup with two kinds of cabbage. The dish can be cooked in meat broth or in water. Spices for soup, you can use any.


• 1.5 liters of broth;

• 400 g of cabbage of two types;

• 100 grams of rice;

• onion;

• 5 spoons of butter;

• one carrot;

• 1 clove garlic, greens.

• spices.


1. Boil the base for the soup. Immediately add a little salt.

2. Wash the rice, pour it into the pot. Boil no more than eight minutes.

3. Pour oil into the pan, put it on the burner, turn it on. 4. Peel the onions and carrots. Grind, lay out and begin to fry.

5. Disassemble the cabbage into small florets, spread to the vegetables, fry together until half cooked.

6. We shift the vegetables to rice, cook the soup for another five minutes.

7. Pierce cauliflower. If it is ready, then add a clove of garlic, greens, bay leaf, pepper and turn it off. Give the dish to stand for about five minutes.

Tomato soup made from broccoli and cauliflower with beef

For this nourishing and rich meat soup will need beef pulp. You can take and pork, any other meat at its discretion. Cooking such soup is best in a cauldron, but you can use a thick-walled pot.


• 500 g of beef;

• 400 g broccoli;

• 2 onions;

• 1 carrot;

• 500 g of cauliflower;

• 60 ml of tomato paste;

• 1 fresh tomato;

• laurel, herbs, spices;

• 40 g of oil.


1. Wash the beef, cut into cubes. Pour butter into the cauldron, set the meat, fry for 5 minutes, cover and simmer in your juice for about half an hour. If necessary, you can add a little boiling water to the meat.

2. Shred the bulbs with straws, tossed over to the meat.

3. We also cut carrots, send them to the cauldron. Fry beef with vegetables on low heat.

4. Soak the cabbage, cut into pieces. We spread the inflorescences on the pan, fry the pieces on both sides.

5. Add 100 ml of water to tomato paste, stir and pour into the cauldron. Fry a tomato with vegetables for a couple of minutes.

6. We spread roasted inflorescences in a cauldron. Fill the cabbage with boiling water. The thickness of the soup at its discretion. Dish salt.

7. Cut a fresh tomato into cubes, add to the cauldron.

8. Cover with a lid, cook the soup until vegetables are ready. Fill with greens, spices and turn off.

Mushroom broccoli and cauliflower soup

Another option is mushroom soup with cauliflower and broccoli. Ordinary champignons are used, it is best to take fresh mushrooms.


• 300 g of champignons;

• 1 onion;

• 400 g broccoli;

• 400 g of cauliflower;

• 150 grams of cheese;

• 200 ml syvok; • 50 g plums. oils;

• 30 gm. oils


1. Cut the mushrooms into slices, spread them in a frying pan with vegetable oil, fry until ruddy color, then add onions. Cook together.

2. Put butter into another pan, but not all at once. Melt. Spread cauliflower inflorescences, fry on both sides. Sent to the pan.

3. Add the rest of the oil and fry broccoli in the same way. Also we shift to the pan.

4. Add fried mushrooms with onions.

5. Fill the products with water so that the liquid only covers them. You can use boiling water immediately.

6. Put on the stove, cook for twenty minutes.

7. Remove the soup from the heat, mash the blender.

8. Add salt, pour cream. We put on the stove, heated. If the dish is thick, it can be further diluted with water or milk.

9. We rub cheese, we spread half into the soup, as soon as all the particles are dissolved, stir it well again and turn it off.

10. Spill the soup in the plates. Sprinkle with cheese, decorate with fresh herbs.

Broccoli & Cauliflower Soup - Tips and Tricks

• The soup will be much tastier and more aromatic if you fry the cabbage before cooking. Those who are afraid of extra calories can do it in the oven.

• Puree soup will look spectacular if you decorate it not only with greens, but also with cabbage buds. To do this, postpone a few pieces before chopping dishes.

• To get all the bugs out of the cabbage, you should soak the cabbages for half an hour in salt water.

• All the ingredients of the soup are laid only in boiling water and alternately. Otherwise, the dish will boil for a long time, which will affect the taste, appearance, amount of vitamins.

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