BROCCOLI PUREE SOUP (150 G) WITH GREEK SALAD (200 G) AND CEREAL BREAD (2 PCS)

RatingDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 100 g Broccoli inflorescences
 50 g Chicken breast (for broth, can be replaced with vegetable)for broth, can be replaced with vegetable
 ¼ Onion
 0.50 tsp Whole wheat flour
 2 tbsp Cream 10%
 ¼ Lemon
 Ground peppertaste
 Sea salttaste
 2 Cereal Bread Rolls or bread (No Flour)
 ½ Medium tomato
 ½ Small cucumber
 ¼ Sweet pepper
 30 g Feta Cheese(Veg: Tofu)
 1 tsp Olive oil
 0.50 tsp Dried Oreganoor any herbs
 10 g Almonds
Soup:
1

Boil chicken / vegetable broth in advance (it can be used later for other dishes. Shelf life - up to 1 week);

2

We put broccoli inflorescences in a saucepan and pour chicken broth so as to cover cabbage;

3

Bring to a boil and cook over medium heat for another
15 Minutes, if the cabbage was fresh, and 10 Minutes if frozen;

4

While the cabbage is boiling, grease the pan with olive oil using a pastry brush or a cotton pad;

5

In a heated frying pan greased with oil, pass the onions until golden brown;

6

Make less heat and add flour and a few tablespoons of cream to the onion. Stir until thickened, while not letting the cream curl;

7

Remove the cabbage from the fire, pour the liquid into the dishes;

8

To cooked cabbage add onion and cream mass and 4 tbsp. l broth. Puree in a blender until smooth;

9

In hot cream soup, add salt, pepper and lemon juice to taste and sprinkle with almonds pre-fried without oil.

Salad:
10

Cut vegetables into small squares;

11

Finely chop the feta / cut to taste and sprinkle with dry herbs;

12

Add olive oil, salt and pepper to the chopped vegetables;

13

Sprinkle feta cheese on top.

Ingredients

 100 g Broccoli inflorescences
 50 g Chicken breast (for broth, can be replaced with vegetable)for broth, can be replaced with vegetable
 ¼ Onion
 0.50 tsp Whole wheat flour
 2 tbsp Cream 10%
 ¼ Lemon
 Ground peppertaste
 Sea salttaste
 2 Cereal Bread Rolls or bread (No Flour)
 ½ Medium tomato
 ½ Small cucumber
 ¼ Sweet pepper
 30 g Feta Cheese(Veg: Tofu)
 1 tsp Olive oil
 0.50 tsp Dried Oreganoor any herbs
 10 g Almonds

Directions

Soup:
1

Boil chicken / vegetable broth in advance (it can be used later for other dishes. Shelf life - up to 1 week);

2

We put broccoli inflorescences in a saucepan and pour chicken broth so as to cover cabbage;

3

Bring to a boil and cook over medium heat for another
15 Minutes, if the cabbage was fresh, and 10 Minutes if frozen;

4

While the cabbage is boiling, grease the pan with olive oil using a pastry brush or a cotton pad;

5

In a heated frying pan greased with oil, pass the onions until golden brown;

6

Make less heat and add flour and a few tablespoons of cream to the onion. Stir until thickened, while not letting the cream curl;

7

Remove the cabbage from the fire, pour the liquid into the dishes;

8

To cooked cabbage add onion and cream mass and 4 tbsp. l broth. Puree in a blender until smooth;

9

In hot cream soup, add salt, pepper and lemon juice to taste and sprinkle with almonds pre-fried without oil.

Salad:
10

Cut vegetables into small squares;

11

Finely chop the feta / cut to taste and sprinkle with dry herbs;

12

Add olive oil, salt and pepper to the chopped vegetables;

13

Sprinkle feta cheese on top.

BROCCOLI PUREE SOUP (150 G) WITH GREEK SALAD (200 G) AND CEREAL BREAD (2 PCS)

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