On fasting days, you need to cook healthy hot soups based on vegetables and cereals, this will saturate the body, quickly restore your strength. The benefits of broccoli are legends, and, indeed, in terms of a hundred calories, protein in this vegetable is more than the same amount of beef, and broccoli surpasses all cabbage plants in vitamin A. As for the cabbage romanesco, this is an Italian relative of color cabbage, very cute and with a more delicate flavor. Lean broccoli and romanesco puree soup turns out to be soft green with a pleasant creamy texture, celery gives the soup its pleasant aroma, and rice and potatoes make it nourishing.
Cream soup is gaining popularity among young people, caring mothers, I advise you to sprinkle it in small sudochki and freeze. It is very convenient to warm up a small portion of a nourishing soup, to get a tasty first course with virtually no hassle.
Lean broccoli and romanesco puree soup can be seasoned with soy sour cream, although this will make it more nutritious, but on fast days you need to maintain your fragile strength.
- Cooking time: 40 minutes;
- Servings: 4
Ingredients for lean broccoli and romanesco cream soup
- 300 g broccoli;
- 200 g of romanesco;
- 150 g potatoes;
- 120 g celery;
- 40 grams of rice;
- 70 g onions;
- garlic, black pepper, green chili.
Method of cooking lean broccoli and romanesco puree soup
Romanesco cabbage belongs to the same varietal group as cauliflower, so cook mashed cauliflower soup if you do not find this exotic vegetable.
To make the lean soup tasty, you must fry a mixture of fragrant vegetables at the beginning - celery, garlic and onions, and, on the basis of this zazharki, make vegetable broth. So, chop finely garlic, onions and celery. Heat the vegetable oil, fry the garlic for a few seconds, then add the remaining vegetables.
We shift roasted vegetables into a deep pan, pour 1 liter of boiling water, add rice and chopped potatoes. Cook until rice is cooked.
I was preparing a soup of frozen broccoli and fresh romanesco cabbage, according to nutritionists, frozen broccoli retains more nutrients (if it is not thawed during storage). Romanesco and broccoli are disassembled into buds, add to soup, cook 7-8 minutes. Broccoli and romanesco cannot be digested, as they lose their taste and beneficial properties, besides, the digested broccoli loses its bright green color and becomes brown.
Pure the ready soup to a creamy state; at this stage of cooking, add salt to taste.
You can try not to add salt (or add half the norm) to this delicate and low-fat cream soup. Season it with fresh spicy green chili peppers, as in India they eat dhal - a spicy bean soup. Hindus know a lot about vegetarian cuisine, so they have a lot to learn. A large amount of spices, lemon juice and hot chili pepper successfully replace salt, and the body is only good.
Lean broccoli puree soup and romanesco ready. Enjoy your meal!
