Delicious lean soup with potatoes and broccoli.
Delicious lean soup with potatoes and broccoli is a hot first course, which I advise you to cook more often on fasting days.
Remember the dialogue from your favorite movie “Girls”, when the guys in the winter snowy forest during the logging dine on a dry meal:
- How long can a person live without hot?
- A year and three months.
- And then?
- Then everything ...
In order to maintain your body in working and alert condition during fasting days, so as not to become sour from fatigue, I advise you to cook the hot vegetable soup of the day daily! It is important to fill the diet with a variety of foods so that an organism devoid 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 cook homemade noodles with mushrooms, for dessert - healthy sweets with nuts and granola.
- Cooking time: 1 hour
- Servings Per Container: 6
Ingredients for making lean soup with potatoes and broccoli:
- 500 g of potatoes;
- 500 g broccoli;
- 200 g of onion;
- 150 g daikon;
- 180 g of Beijing cabbage;
- 150 g of tomatoes;
- 50 g of sunflower oil;
- 15 g of dry vegetable seasoning;
- salt, pepper, dill.
A method of preparing a delicious lean soup with potatoes and broccoli
In a pot with a thick bottom, pour the sunflower oil. We clean the onions, cut them into thin half rings, and send them to warmed oil.
Now we put the dried soup seasoning, by the way, you can take the mushroom broth cube. Pour a pinch of salt, add 2-3 tablespoons of water. We extinguish the onion to a translucent state. If you cook onions without liquid, only in oil, then it can be very fried or burnt.
We clean the daikon from the skin, rub it on a large vegetable grater, throw it into the pan. Daikon will give the soup a sharpness, it can be replaced with a radish (green or black).
Peking cabbage is cut into thin strips. Add it to the pan to the onion and daikon.
Peel the potatoes. Cut the tubers into four parts.
Next, pour 2.5 liters of cold water. We put the pan on the stove, over high heat, bring the soup to a boil, reduce the heat.
Add the tomatoes, cut into small cubes, close the pan with a lid. Cook on moderate heat for about 40 minutes, it is necessary that the vegetables are completely cooked.
We sort broccoli into small inflorescences. I cooked from frozen vegetables - for a couple of minutes I put them in water, then cut large inflorescences into two, left small ones intact.
Add broccoli to the pan 10 minutes before the end of cooking, salt together to your liking.
Remove the prepared soup from the stove, let it brew for 20-30 minutes - wrap the saucepan with a towel.
We serve lean soup with potatoes and broccoli to the table hot. Before serving, sprinkle with finely chopped dill and pepper black.
By the way, this lean soup with potatoes and broccoli easily turns into a cream soup, as the vegetables are very soft and tender. It is enough to put a couple of ladles in the blender bowl and mashed the mass until a smooth homogeneous state. Topped with mashed soup, you can serve the toasted breadcrumbs made from lean white bread.
This recipe is suitable for a vegetarian menu. Delicious lean soup with potatoes and broccoli is ready. Enjoy your meal!