Delicious Lean Soup With Potatoes And Broccoli. Step-by-step Recipe With Photo

2023 Author: Ava Durham | [email protected]. Last modified: 2023-05-24 11:58

Delicious lean soup with potatoes and broccoli is a hot first course, which I advise you to cook more often on fast days.

Remember the dialogue from the favorite movie "Girls", when the guys in the winter snowy forest during logging have a dry lunch:

- How long can a person live without hot water?

- A year and three months.

- And then?

- Then everything …

In order to keep your body in a working and vigorous state on the days of fasting, so as not to sour with fatigue, I advise you to cook a hot vegetable soup of the day every day! It is important to fill the diet with a variety of foods so that the body deprived of animal food can function normally. Therefore, the more vegetables the better.

If you are looking for lean recipes, then this recipe is for you - a simple, healthy, thick and tasty soup for the first, and for the second or for dinner you can make homemade noodles with mushrooms, for dessert - healthy sweets with nuts and granola.

• Cooking time: 1 hour
• Servings: 6

Ingredients for making lean broccoli and potato soup:

• 500 g potatoes;
• 500 g broccoli;
• 200 g onions;
• 150 g daikon;
• 180 g of Chinese cabbage;
• 150 g tomatoes;
• 50 g sunflower oil;
• 15 g dry vegetable seasoning;
• salt, pepper, dill.

How to prepare delicious lean soup with potatoes and broccoli

Pour sunflower oil into a saucepan with a thick bottom. Peel the onions, cut them into thin half rings, send them to the heated oil.

Now we put the dried soup seasoning, by the way, you can take the mushroom bouillon cube. Pour a pinch of salt, add 2-3 tablespoons of water. We extinguish the onion until translucent. If you cook onions without liquid, only in oil, then they can be very fried or burned.

Peel the daikon, rub it on a coarse vegetable grater, throw it into a saucepan. Daikon will give the soup a sharpness, it can be replaced with a radish (green or black).

Cut Chinese cabbage into thin strips. Add it to the pan to the onion and daikon.

Peel the potatoes. We cut the tubers into four parts.

Next, pour 2.5 liters of cold water. We put the saucepan on the stove, bring the soup to a boil over high heat, reduce the heat.

Add the tomatoes cut into small cubes, close the pan with a lid. Cook over medium heat for about 40 minutes, so that the vegetables are completely cooked.

We disassemble the broccoli into small inflorescences. I cooked from frozen vegetables - put them in water for a couple of minutes, then cut large inflorescences into two parts, leaving small ones whole.

Add broccoli to the pan 10 minutes before the end of cooking, salt all together to your liking.

Remove the finished soup from the stove, let it brew for 20-30 minutes - wrap the saucepan with a towel.

Serve the lean soup with potatoes and broccoli hot. Sprinkle with finely chopped dill and black pepper before serving.

By the way, this lean soup with potatoes and broccoli easily turns into a creamy soup, as the vegetables are very soft and tender. It is enough to place a couple of ladles in a blender bowl and puree the mass until smooth and uniform. Toasted cream-soup can be served with toasted crackers from lean white bread.

This recipe is suitable for a vegetarian menu. Delicious lean soup with potatoes and broccoli is ready. Bon Appetit!