Vegan & Meat Eater Cheese Broccoli Soup
A product saturated with useful substances - broccoli, is recommended for children, but many do not like its taste, and the greenish tint given by its inflorescences is alarming. Broccoli cheese soup is prepared with different ingredients, only the main one is unchanged.
It pairs well:
- with light meat broth;
- pumpkin;
- carrots;
- rice;
- green peas;
- corn;
- potatoes;
- mushrooms (white and mushrooms);
- green beans;
- cauliflower;
- cheeses;
- cream.
The basic recipe is just a guideline. The process of preparing the first light meal gives you the opportunity to improvise, adding specific steps to improve the taste of the dish.
Meat soup with cheese and broccoli
Based on the preparation of soup in a 6-liter pot, you need to prepare:
- 400-600 g of meat on the bone;
- 3-4 medium-sized potatoes;
- 2 small onions;
- 1 carrot;
- 200-300 g pumpkin;
- 200 g of hard cheese.
Cooking method:
- Wash the meat, send it to a saucepan, add water and cook over high heat. After boiling, reduce the gas and leave to simmer for 30-90 minutes, depending on the type of meat selected.
- Cut the pumpkin into thin slices, send it to a preheated saucepan with a little olive oil (for frying). Crush 2-3 cloves of garlic, add to the toasted pumpkin. After the characteristic garlic aroma is released, the pan is covered with a lid, the gas is turned off.
- Dice the potatoes into cubes, send them to the broth along with the peeled onions and carrots. Add gas, bring broth to a boil. Cook for 5-10 minutes.
- Dividing broccoli into inflorescences, cutting along the largest of them, it remains to send it to boiling broth with potatoes ≈ 10 minutes.
- Using a slotted spoon from a saucepan with broth, potatoes, onions, carrots and part of broccoli are laid out in a separate saucepan. The second part is laid out on a plate of meat. You will need these ingredients to decorate your creamy soup. The inflorescences remain unchanged, the meat is cut into approximately equal cubes.
- Boiled vegetables and toasted pumpkin are minced in a separate saucepan with an immersion blender. The broth is added gradually, at this stage the soup is brought in thickness to the desired consistency.
- The final stage is cutting the cheese into cubes, adding it to the soup, bringing the dish to a boil, adding salt to taste.
Chicken cooks the fastest. The longest heat treatment is required for beef. Cooking turkey and pork takes 40-60 minutes.
If you need to achieve a softer creamy taste, it is better to use 1 processed cheese and 200 ml of heavy cream (22-35%) as a thickener instead of hard and semi-hard cheese.
Lean cheese soup with broccoli
Vegans and faithful fasting people have difficulty choosing foods. Microbial (non-animal) cheeses made from plant rennet are now available in regular stores.
Plant rennet enzymes are produced from edible, dairy, mold, and dairy yeast.
To make a hearty lean broccoli cheese soup, you will need:
- "Hawaiian" vegetable mixture with rice - 400 g;
- fresh broccoli - 0.5 kg;
- potatoes - 3 medium-sized tubers;
- onions - 1 head;
- carrots - 1 pc.;
- vegetable oil - 1 tbsp. l.
- cheese on vegetable abomasum - 150-200 g.
Cooking method:
- Put a pot of water on the gas.
- Heat a skillet, brush with vegetable oil, add Hawaiian mixture and cover. Simmer vegetables with rice over medium heat.
- Peel and cut the potatoes into cubes the same size as the vegetables in the mixture. Put the Hawaiian mixture and prepared potatoes into boiled, salted water.
- Slice broccolidividing the inflorescences along. This piece is moved into the pan along with the diced cheese.
- Grated carrots and chopped onions are sautéed in oil in a hot frying pan. They are added last, giving the soup a beautiful color.
The readiness of a lean cheese soup is determined by the softness of the potatoes and broccoli.
Vegetable rennet cheese may not melt completely, but it will give a whitish hue.
Milk soup with broccoli and mushrooms
You can use a thick-walled saucepan (pressure cooker) or vogue to make broccoli puree soup. The soup will not have to be cooked, but stewed.
For cooking you will need:
- broccoli - 500-600 g;
- champignons - 300 g;
- butter - 50 g;
- milk - 750 ml;
- cream 22% - 150ml;
- onions - 150-200 g;
- garlic 2-3 cloves;
- medium hard cheese.
Milk soup with broccoli is prepared in 3 stages:
- Broccoli inflorescences at the preparatory stage are kept in salted boiling water for 3-5 minutes. The mushrooms are boiled for 10-15 minutes.
- Chopped onions with butter are sent to the pressure cooker first. Boiled mushrooms chopped into slices and soaked broccoli inflorescences are added to it.
- Milk is poured into the ingredients lightly fried in butter in small doses. After stewing for all 20 minutes, it remains to add crushed garlic, cream, salt, diced, cheese.
The meat goes well with milk. Instead of champignons, you can use chicken fillet when making broccoli milk soup.
It can be stewed with vegetables or fried with medallions and added when serving.