Find great, reliable broccoli puree recipes on the Culinary Development website. Prepare variations of the dish using broth, milk or cream. Vary the basic version with various aromatic seasonings, bacon, green peas, mushrooms and cheese. Combine ingredients and get a new dish in each case!

Broccoli is an ideal option for those who are determined to lose weight. 100 g contains only 20-30 kcal, but at the same time contains an amazing amount of vitamins. Cabbage with the ideal content of nutrients should be a rich dark green color. If the heads are light or yellowed, then such a vegetable will not bring any good. In the first version it was not ripe, in the second it was overripe. The petioles of fresh cabbage are hard, and the inflorescences are dense. Despite the fact that broccoli is sold all year round, it is considered most appetizing from autumn until the very beginning of spring.

The five most commonly used ingredients in broccoli puree recipes are:

Interesting recipe:
1. Divide the broccoli into individual florets and soak in water for 20 minutes. Rinse thoroughly.
2. Boil the cabbage in slightly salted water until soft (no more than eight minutes).
3. Place on a plate to cool.
4. Boil or, if desired, fry the mushrooms.
5. Grate the cheese.
6. Mix all ingredients, puree with a blender, adding no a large number of cream and aromatic spices.
7. Before serving, sprinkle with cheese shavings.

Five of the fastest broccoli puree recipes:

Helpful Tips:
. You can steam broccoli for puree.
. The taste of broccoli puree will be perfectly complemented by dill, parsley or green basil.
. The puree can be turned into a delicious, tender soup by adding any broth or more cream (milk).
. To increase the nutritional value, it is recommended to beat the egg yolk into the puree.

It is known that broccoli has microelements and vitamins beneficial for human health. Italy is recognized as the birthplace of this type of cabbage. She happens to be dietary vegetable(34 kcal), strengthens immunity, prevents the development of cancer cells, low-calorie and easy to prepare.

Broccoli is rightly nicknamed royal cabbage. Thousands of nutritionists and cosmetologists around the world recommend their patients to use this subspecies of cabbage more often in their diet, because it helps people lose weight, maintain health, and health, in turn, is the key to beauty.

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The composition of the vitamin complex in this cabbage is off the charts: C, PP, B, E, K, U. And it also contains a record content of beta-carotene in comparison with all existing vegetables. From minerals: potassium, calcium, sodium, iron, selenium, magnesium and zinc.

Broccoli puree soup is perfectly absorbed by the body, satisfies hunger and gives a pleasant aftertaste. It is very tasty and has a pleasant creamy consistency, unusual in appearance and suitable for everyone.

If you want to diversify your daily diet with something truly tasty and healthy, then this option will suit you perfectly (broccoli puree soup and or from, as well as from). You will learn how to cook broccoli soup from the recipes below.

1. Both frozen and thawed broccoli can be used for pureed soup.
2. The less you cook broccoli, the more nutrients it retains. For puree soup, cook optimally for 10-15 minutes, for salad - from 5 to 7 minutes.
3. Instead of boiling broccoli, you can steam it separately to retain more vitamins.
4. If you cannot achieve the required thickness, you can add a little sifted flour. Pour it in slowly, stirring constantly to avoid lumps. You can also add other vegetables, including cauliflower.

See how many calories are in broccoli puree soup below.

Energy value per 100 g:

How to make broccoli puree soup? Read detailed instructions.

Ingredients:

• potatoes - 250 gr;
• onions - 1/2 pcs.;
• broccoli - 400 gr;
• cream (20%) - 100 ml;
• vegetable broth – 600 ml;
• basil – 3 gr.

Cooking method:

1. Chop the potatoes and cook in salted broth that has been previously brought to a boil for 20 minutes.
2. We cut the onion and prepare the onion fry. Add to the broth.
3. Divide the broccoli into florets using a knife, add to the potatoes and add to the broth. Cook everything together for another 3 minutes.
4. Transfer the soup to a blender and blend thoroughly until smooth.
5. Place on low heat. If the consistency is liquid, then you can add sifted flour (guaranteed to help achieve thickness). Stirring constantly, pour in the cream, cook for about 3 more minutes and turn off.
6. Sprinkle with basil and serve with garlic croutons.

Read recipes for making puree soups with cream on.

How to make broccoli puree soup, watch the video:

Varieties

Now let's look at other options for broccoli puree soup that will appeal not only to adults, but also to children.

This dish is very suitable for a child and contains all the necessary vitamins.

Ingredients:

• potatoes - 100 g;
• onions - 1/2 pcs.;
• water – 700 ml;
• cream (20%) - 100 ml;
• mixture of Provencal herbs – 2 g;
• broccoli - 500 gr;
• green peas - 200 gr.

Cooking method:

1. Peel the peas, cut the potatoes, and let the vegetables boil in water for 20 minutes.
2. Fry the onion until tender, add to the rest of the ingredients.
3. Chop the broccoli and pour it into the pan. Cook for 15 minutes.
4. Puree in a blender, then pour back into the pan, add cream. Sprinkle with Provençal herbs. Bring to a boil over low heat, cook for another 3 minutes.
5. Serve with croutons.

Watch a useful video on making baby broccoli soup:

Lazerson with cheddar

Ingredients:

• onion - 1 pc.;
• potatoes - 150 g;
• water – 400 ml;
• broccoli - 450 gr;
• cream (20%) - 100 ml;
• cheddar cheese - 100 gr;
• vegetable oil- 1 tbsp;
• butter- 20 gr.

Cooking method:

1. At the same time, add chopped broccoli, potatoes, and onions into the pan. Pour vegetable oil and butter into the broth. We set aside one inflorescence separately.
2. Once the potatoes are ready, we determine the readiness of the entire dish. At the very end of cooking the vegetables, add grated cheddar cheese. We wait until it melts.
3. Puree in a blender. If you see that there is a lot of water, then drain the excess right now. Pour in the cream and boil it for another 3-4 minutes.
4. Now put thinly cut slices of inflorescences into a heated frying pan greased with butter. Sprinkle with salt.

Poured into plates creamy soup Decorate the top with fried pieces of inflorescences. Spread evenly. Additionally, cut the cheddar cheese into small triangles and place it on the surface of the dish.

For the principles of preparing Lazerson from broccoli, watch the video:

Ingredients:

• broccoli - 550 gr;
• onions - 2 pcs.;
• chicken broth – 600 ml;
• garlic - 1 clove;
• potatoes - 350 gr.

Cooking method:

• Add potatoes to the boiling broth, sprinkle with salt, cook for 20 minutes.
• Add the chopped cabbage to the broth and cook for an additional 10 minutes. If there is a lot of broth, then pour out the excess so that the soup is not liquid.
• Fry the onion and add to the soup. Grind the garlic with a garlic press. Puree the soup using a blender.

When serving, sprinkle with crackers.

Dietary

Ingredients:

• potatoes - 150 g;
• onion - 1/2 pcs.;
• broth – 400 ml;
• broccoli - 450 gr;
• tomato - 1 pc.;
• bell pepper - 50 g;
• cream - 100 ml.

Method for making Lenten Broccoli Puree Soup:

1. Chop the vegetables and at the same time add them to the boiling broth, cook until fully cooked.
2. Fry the onion in a little oil and add to the soup. Pour into a blender and grind until smooth.
3. Add cream, boil for another 3 minutes.
   Serve with diet bread.

You will find a very healthy recipe for dietary puree soup.

How to do diet soup Broccoli puree (recipe), learn from the video:

With milk

Ingredients:

• broccoli - 500 gr;
• onions - 1/2 pcs;
• broth – 400 ml;
• milk - 700 ml;
• Provençal herbs - 5 gr.

Cooking method:

1. Pour 50 ml of water into the bottom of the pan and heat it up. Pour in milk and bring to a boil. Throw chopped pieces of broccoli into it.
2. Fry the onion and add to the broth.
3. Place the broth in a blender and puree at maximum power. Add Provençal herbs.
   When serving, sprinkle with crackers.

Ingredients:

• potatoes - 150 g;
• onions - 1/2 pcs;
• broth – 400 ml;
• celery - 200 gr;
• broccoli - 500 gr;
• carrots - 100 g;
• cream - 100 ml;
• dill - 10 gr.

Cooking method:

1. Grind the ingredients, chop the celery. Add vegetables to boiling broth and cook for 20 minutes.
2. Add fried onions and carrots to the soup. Puree the soup using a blender, then put on low heat. Gradually add the cream to the soup, stirring it constantly.

A slow cooker is just a wonderful invention that cooks everything you can. Despite the fact that it takes up little space in the kitchen, it replaces half of the equipment and thanks to it, a mountain of dishes does not get dirty during the cooking process. When it comes to making cream and puree soups, it really helps and saves time. How to do this is described below.

Ingredients:

• broccoli - 500 gr;
• potatoes - 150 g;
• onions - 1/2 pcs;
• broth – 400 ml;
• cream - 100 ml;
• spinach - 200 gr;
• basil - 5 gr.

Cooking method:

1. Pour vegetable oil into the bottom of a preheated multicooker on the “Fry” mode, add chopped onions and carrots. Fry until golden brown.
2. Pour in the broth for frying, switch to the “Cooking” mode, and bring to a boil. Finely chop all the vegetables and throw them into the slow cooker. Close the lid and fix the steam valve. Turn on the “Instant Pot” mode and cook for 5 minutes. Carefully release the steam by opening the valve.
3. Puree in a blender. Transfer to the slow cooker and, using the “Cooking” mode, stirring constantly, pour in the cream. Pour in the basil.
   Serve with garlic croutons.

Top up your piggy bank useful recipes soups puree from, as well as from.
So, you know the recipes for making broccoli puree soup, which you can prepare and eat at home to your heart’s content, since the calorie content of broccoli puree soup is minimal. Bon appetit!

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Broccoli is a safe dietary hypoallergenic vegetable that is introduced in the first week of complementary feeding along with zucchini. It does not cause stomach upset and has a beneficial effect on digestion, and extremely rarely causes an allergic reaction.

Broccoli is not only harmless for a child, but also very healthy, especially for overweight children. This cabbage performs a number of important functions and contains a large amount of valuable vitamins, minerals and elements. In this article we will look at how to properly prepare broccoli puree for babies.

Beneficial properties of broccoli

• Strengthens the immune system;
• Quickly saturates the body, prevents the appearance excess weight and helps fight obesity;
• Improves digestion and stool function, helps infants with;
• Increases the strength of blood vessels and improves blood composition;
• Strengthens muscles and has a positive effect on heart function;
• Fills the body important minerals, vitamins and beneficial elements;
• Reduces blood sugar levels and prevents diabetes;
• Improves mood, gives vigor and strength, energizes;
• Prevention of cancer;
• Removes toxins and harmful ions, dead cells, thus cleansing the body.

Rules for feeding broccoli

Despite beneficial features cabbage, it has a number of contraindications. So, broccoli should not be consumed if you have pancreatic diseases. In other cases, you can safely start complementary feeding. Vegetable puree from broccoli begins to be given at 6 months after introducing zucchini into the diet. infant from 1⁄2-1 teaspoon and within a week increase the rate to 50 grams. By seven to eight months, the dosage of vegetable puree is 120-150 grams, by one year it reaches 180-200 grams.

Children on artificial feeding puree can already be given at 4-5 months, but complementary foods should not be given to a newborn! If in the first months after giving birth a nursing mother has problems with lactation and there is no breast milk, newborns are fed with special milk formulas. You can’t introduce complementary foods so early!

An allergy to broccoli in an infant is extremely rare, but still, after the first test, observe the baby’s reaction for two days. If you notice, do not give this large product to your baby and contact your pediatrician. If there is no negative reaction, the puree can be given to the child, but in accordance with the dosage. Don't overfeed your baby!

The introduction of broccoli begins with vegetable puree, then puree soup is included, by 10-12 months you can give regular soup with finely chopped vegetables, vegetable salad. Pediatricians do not recommend using the decoction that remains after cooking, since vegetable decoctions can negatively affect the digestive system of young children.

When cooking, it is important to cook and select broccoli correctly. A fresh vegetable should have a bright, rich green color, fresh smell, closed bud and firm dense head without rotten and dark leaves. The product should be free of dark spots and mold.

You can also buy ready-made purees for complementary feeding. But when purchasing, carefully study the expiration dates, composition and integrity of the packaging. However, pediatricians advise preparing complementary foods for your baby yourself. We will find out how to do this further.

How to cook broccoli properly

Broccoli is steamed or boiled. Fried and stewed foods are not recommended, as they put a lot of stress on the stomach, kidneys and liver. In addition, when cooking, you cannot use spices and seasonings, mayonnaise and various sauces. To season the puree, you can use sour cream, breast milk or ready-made mixture, vegetable oil. After 10-12 months, you can add salt and pepper, a little garlic and onions to recipes.

Before cooking, the cabbage is thoroughly washed and left for 1-2 hours in cool water. During this period, water will remove harmful substances and compounds, nitrates and pesticides, as well as small insects that could hide in the inflorescences from the vegetable.

After this, the broccoli is steamed or boiled in lightly salted boiling water until soft, 5-8 minutes. Then the vegetable is cooled and passed through a blender or rubbed through a sieve. It is advisable to prepare new puree each time. The finished dish can be stored in a tightly closed container in the refrigerator for no more than 24 hours. Cooked cabbage is stored in the same conditions for up to three days. We looked at how to cook broccoli, and now we’ll look at several recipes with this vegetable for infants.

Broccoli Recipes for Kids

Broccoli puree recipe for babies

For the first feeding you only need 100 grams of broccoli. Prepare the vegetable and place it in boiling water. Cook covered for seven to eight minutes over low heat until soft. Grind the finished product using a blender or sieve. Then dilute the puree with boiled water, ready-made milk mixture or breast milk. For babies older than seven months, you can add two or three drops of vegetable oil or a little sour cream.

The recipe for steamed broccoli puree for babies differs in that the cabbage is boiled in a slow cooker or double boiler using the “Stew” mode for ten minutes. You can also cook broccoli in a water bath by placing the container with the cabbage in a large saucepan of water. After cooking, the cooking recipe remains the same.

Broccoli soup for children

• Broccoli – 150 gr;
• Potatoes – 1 medium piece;
• Carrots – 1 pc.

Wash the vegetables, peel and cut into cubes. Cook over low heat for 25 minutes, then grind in a blender or through a sieve. Add a teaspoon of vegetable oil or low-fat sour cream to the finished dish. The prepared soup is fed to infants older than 7 months only after introducing each ingredient into the baby’s diet separately.

Mashed potatoes with broccoli and potatoes

• Potatoes – 150 gr;
• Broccoli – 150 gr..

Wash and peel the vegetables, cut the potatoes into cubes and place in boiling water. After ten minutes, add the broccoli and cook for about ten more minutes. Chop the prepared vegetables and bring to a boil again. If you add butter or vegetable oil to a dish, it will become an excellent remedy for constipation. Many useful and interesting recipes vegetable purees for feeding a baby, you will find it at the link.

Broccoli puree - general principles preparations

If you care about your figure or want to make your usual diet more healthy, then include broccoli in your diet. This vegetable is not only healthy, but also very tasty if prepared correctly. Broccoli puree will be very tasty. They can successfully replace the usual mashed potatoes without loss in taste.

How is broccoli different from other types of cabbage? This vegetable is considered an unrivaled preventative against ulcers, excess weight and even cancer. Like other green vegetables, broccoli is actively involved in renewing blood and maintaining general tone.

Broccoli is most often mentally associated with baby food, and for good reason! After all, broccoli dishes are beneficial for kids, as they participate in the formation of bone and muscle tissue. You can feed your babies broccoli puree starting from six months.

It is believed that broccoli does not have a very strong taste. This is not the case if you cook it correctly. Seasonings and spices, a little butter - and broccoli can be served as a main dish.

This cabbage is useful not only for children, but also for adults, because it is rich in sodium, potassium, phosphorus, and iron. Cook with broccoli delicious puree and enjoy the delicate taste.

Broccoli puree - preparing food and utensils

To make broccoli puree, you can use either fresh or frozen broccoli. If you are preparing a dish from frozen cabbage, then defrost it first.

The greatest advantage of broccoli puree is that the finished dish retains all its beneficial qualities and nutritional value.

Wash the cabbage and separate it into large inflorescences. After the cabbage is boiled, cool it and puree it using a blender. Add butter, cream, other vegetables and spices to the puree.

Broccoli puree recipes:

Recipe 1: Broccoli Puree

This recipe is simple and easy to make. If you do not add butter, the puree will be dietary and low-calorie. You can add ground pepper, dried thyme or basil to the finished dish.

Required ingredients:

• Broccoli 450 grams
• Garlic 3 cloves
• Seasonings
• Butter

Cooking method:

Place the saucepan on the fire, melt a piece of butter in it.

Peel the garlic and cut each clove into two or three pieces.

Place the garlic in the melted butter for 2-3 minutes and fry. After this, remove the garlic (you won’t need it anymore) and place the broccoli in a saucepan with aromatic oil. Simmer the cabbage for about 8-10 minutes under closed lid. Turn off the heat and cool the broccoli.

Grind the cabbage in a blender into a puree along with the oil in which it was stewed, and serve, seasoned with spices and fresh butter if desired.

Recipe 2: Broccoli Mashed Bacon

This dish can no longer be called dietary, but it is very healthy, nutritious and, of course, tasty! Chicken or other meat can be used instead of bacon. Serve meat puree with broccoli as a main dish for men. The same recipe can be adapted for a “female” version, using pieces instead of bacon chicken fillet or turkey.

Required ingredients:

• Broccoli 450 grams
• Bacon 200 grams
• Butter
• Fresh green basil

Cooking method:

Using your hands, separate the washed broccoli into large florets.

Fill a pan with water, add salt and place the broccoli in it. Boil the cabbage for about 7-9 minutes. Remove broccoli to a plate and cool.

Cut the bacon into thin strips.

Wash the basil.

Grind the cabbage in a blender, adding butter and basil.

Add bacon to the finished puree and stir.

Recipe 3: Broccoli Puree with Green Peas

If you add canned green peas to broccoli, you will emphasize the taste of the puree and make it more delicious. bright color. Serve this puree with fish or as a separate dish.

Required ingredients:

• Broccoli 450 grams
• Canned peas 200 grams
• Garlic 2 cloves
• White sesame 1 tablespoon
• Sunflower oil for frying
• Butter
• Seasonings

Cooking method:

Wash the broccoli and separate it into large florets with your hands.

Boil the cabbage in a saucepan filled with water for about 7-9 minutes. Remove cooked broccoli to a plate and cool.

Open the can of peas and drain the liquid. You will need half the contents of the jar.

Grind the cabbage and peas in a blender, adding butter and seasonings to the vegetables.

Squeeze the garlic into the puree through a press, stir with a spoon.

Sprinkle the puree with white sesame seeds before serving.

Recipe 4: Broccoli puree with cheese

Cream cheese goes well with broccoli, making the puree more tender and at the same time satisfying. Use grated processed cheese or pasty creamy.

Required ingredients:

• Broccoli 450 grams
• Cream cheese 150 grams
• Carrot 1 piece
• Seasonings
• Butter

Cooking method:

Wash the broccoli and separate it into florets.

Wash the carrots from the soil, cut off the tail.

Boil the carrots and broccoli in a pan filled with water for 8-10 minutes. When the vegetables are cooked, remove them from the water and allow them to cool.

Grate the processed cheese.

Grind the carrots and broccoli in a blender, adding oil, salt, and spices.

Add cheese to the puree, mix and serve.

Recipe 5: Broccoli puree with cream and mushrooms

The dish is very delicate in taste, thanks to the addition of cream. If you add a little more cream, you will get a creamy soup. When you pour the cream into the puree, it should not be cold, but at room temperature.

Required ingredients:

• Broccoli 450 grams
• Cream 15-20% fat 100 ml
• Mushrooms 200 grams
• Hard cheese 150 grams (salted any type)
• Seasonings

Cooking method:

Boil broccoli in salted water until soft, no more than 8 minutes. Remove the cabbage from the water and place on a plate to cool.

In a separate container, boil the mushrooms for 8-10 minutes.

Grate the cheese.

Grind the cooled cabbage in a blender, adding mushrooms, cream and spices.

Sprinkle the finished puree with grated cheese before serving.

Broccoli puree - secrets and useful tips from the best chefs

You don’t need to boil broccoli before pureeing it, but steam it.

Add parsley, dill or green basil to broccoli puree.

Broccoli puree can be used as complementary food for babies from the age of six months. Cook it according to the traditional recipe and do not add butter or milk.

If you add large vegetables to the puree, then add flour fried in a frying pan to the cabbage - this way the vegetables will not settle to the bottom of the puree.

You can add white bread croutons to the finished puree.

To increase nutritional value dishes, add a mixture of egg yolk and 50 grams of heavy cream to the puree.

If the puree has cooled down and you want to serve it hot, then it is best to reheat it in a steam bath.

Broccoli puree can be turned into tasty soup by adding meat broth or cream to it.

What happens when you mix broccoli with mashed potatoes? You'll get broccoli puree!
Broccoli and potatoes are a great combination. Using this recipe, you will prepare a delicious and very suitable side dish for grilled chicken and fried fish dishes. 4 servings.

Ingredients

• 2 large forkfuls of broccoli
• 1 large pink potato
• 60 g butter
• 2 tablespoons chopped fresh thyme
• ¼ cup heavy cream (optional)
• salt, pepper to taste

Preparation

Peel the potatoes, cut them into about 8 pieces of equal size and cook in boiling water (it’s convenient to take 4 liters).

Separate the curly part of the broccoli from the tough stems and roughly chop, including the stems, but separately (the pieces should be about the same size as the potatoes).

Boil the potatoes for about 7 minutes, then add the broccoli to it. Simmer for another 10 minutes or until the potatoes are tender. Important: it should not turn out crumbly, and the broccoli should not be too boiled.

Place the vegetables in a colander to drain, then return them to the pan and add the butter, thyme leaves and cream.

Mash the potatoes and broccoli with a masher. If you want a smooth, creamy texture, use a blender.

Season the puree to taste with salt, other seasonings and add anything you like, such as thinly sliced ​​green pepper. Serve immediately.