Lean broccoli cabbage soup with zucchini (spiralizer)

Category: First meal
Lean broccoli cabbage soup with zucchini (spiralizer)

Ingredients

Broccoli 500 grams
Zucchini (zucchini) 500 grams
Onion 150 grams
Vegetable oil (for frying) 1.5 tbsp. spoons
Carrot * (optional) 100 grams * (optional)
Salt 1 tbsp. spoons
Lemon acid 1/2 tsp
Turmeric (optional) 2 tbsp. spoons

Cooking method

  • This broccoli + zucchini set is designed for a 2.5 liter pot.
  • So…
  • 1. Chop the onion as for frying.
  • Put a saucepan with a thick bottom on the stove to warm up with vegetable oil.
  • Add chopped onions (for overcooking).
  • 2. While the onion is being cooked and sauteed, which needs to be stirred periodically, prepare the zucchini (this time it was a zucchini 27 cm long), cutting it lengthwise, which is then cut on a spiralizer on a 3 mm blade (so that you end up with "spaghetti" ").
  • Before putting the coiled zucchini / zucchini into the pan, place the onion again, and put the zucchini "spaghetti" - "brackets" on top, pour half a glass of water into the pan and close the lid (required) to get the effect of steaming the zucchini spirals (so that they "settle" under the influence of steam).
  • 3. While the zucchini spirals are "steamed", prepare the broccoli by disassembling and cutting it into "inflorescences", and cut the stump into small cubes.
  • After the broccoli is prepared, mix the zucchini and onion, and put the broccoli on top and pour over the water, bring to a boil, then cook for 15 minutes.
  • 5 minutes before the end of cooking, add salt (to taste), 1/2 citric acid and turmeric (which I also sprinkled with cabbage soup before serving (they say that turmeric is useful)).
  • * As for carrots, as well as, for example, bell peppers, I also use them (although not always), and in this case I put the grated carrot (chopped bell pepper) before putting the coiled zucchini.
  • Broccoli gives cabbage aroma and taste (ie, cabbage soup) to this vegetable soup, and zucchini very well replace potatoes and, being coiled, does not feel as if they were simply cut into pieces (and then they would probably dominate with their “tastelessness”).

Time for preparing:

45 minutes (30 minutes + 15 minutes)

Note

With zucchini, I also made cabbage soup not only from broccoli, but also from kohlrabi, which I also steamed.

Marika33
Natasha, a beautiful and healthy soup. Thanks for the recipe!
bangs
Quote: marika33
beautiful and healthy soup. Thanks for the recipe!
MarinaThanks for reading, I hope I want to try it.
I did it several times already and now I decided to share it.
It prepares quickly and, as it seems to me, it is easy to prepare and for the body (to unload).
Probably, it is possible with ordinary cabbage, but I am trying to figure out how to introduce into the diet what is considered useful, but is not recognized as tasty (or vice versa: it is recognized as useful, but not considered tasty): zucchini / zucchini, broccoli, kohlrabi, etc. . (the same beets)).
Marika33
Natasha, I agree, in the summer it is necessary to gain vitamins. I also try now to add all these vegetables to the diet. Kohlrabi and colored ones are often "hidden" in cream soups.
bangs
Quote: marika33
I also try now to add all these vegetables to the diet. Kohlrabi and colored ones are often "hidden" in cream soups.

...
And I thought and thought: how to combine the zucchini / zucchini that I love (thanks to the spiralizer) and in what variations with other vegetables similar in usefulness / harmlessness (and without potatoes (which I also like, but ...)).
Rituslya
Natasha, a very wonderful soup!
Directly from the photo you can feel that it is very intense! Beautiful!
I will definitely cook it.
Thank you, Natasha, for the recipe!
bangs
Quote: Rituslya
very wonderful soup!
Directly from the photo you can feel that it is very intense! Beautiful!
I will definitely cook it.

Rita-Ritulya, thanks for stopping by, for your attention,
and I hope I want to try it.

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