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Broccoli soup: recipes. Chicken soup with broccoli Chicken soup with broccoli and cauliflower

Many housewives prepare broccoli soup for their family's daily diet. The dish is loved by adults and children; it is nutritious, contains many vitamins and minerals, and is also suitable for weight loss. There are many variations of its preparation - in broth, in the form of puree or cream, in cream or milk.

How to make broccoli soup

Any cook will need this skillmake broccoli soup, because it healthy dish will become a table decoration. You should start cooking it by choosing the right vegetable and preparing it. Broccoli is a small green bush; when fresh, it is dense and elastic, with a bright color. You should not choose pale-colored cabbage; it is poor in vitamins. If the vegetable is overripe, small buds are visible on the surface. It’s also better not to buy this one. You can freeze broccoli for future use and add it to soup straight from the freezer.

Fresh stems have a purple tint. Skip the blackened and spoiled ones so as not to give the soup an unpleasant aftertaste. For cooking, use any cookware except aluminum. You can supplement the soup with meat or chicken broth, vegetables, spices and cheese. Mushrooms, cream, vermicelli or cereals will add sophistication to the dish.

The cooking technology is simple: vegetables are boiled in broth, seasoned with spices and grains. The whole process takes half an hour to an hour, increases when using meat components. If you want to get a puree soup or cream soup, then beat the finished contents of the pan with a blender until the mass becomes uniform in color and consistency. You can season a delicious puree dish with cream or milk, thicken it with toasted butter wheat flour. The soup is served with fried baguette croutons, garnished with vegetables, herbs, and grated cheese.

For a child

Particularly usefulBroccoli soup for children.It can be introduced into the diet if the baby is already one year old. This complementary food is rich in vitamins and beneficial elements, satiates the child quickly and for a long time. For young children, it is better to cook pureed soups by blending them with a blender or punching them in a food processor. An older child can eat whole broths with pieces of vegetables and meat, fish pieces. When preparing soups for children, it is better to avoid frying vegetables, and take dietary meat - chicken, turkey, rabbit. You should try to put spices in children's dishes in minimal quantities.

Broccoli soup - recipe

It will be useful for every cookbroccoli soup recipewith a photo, because it will explain step by step the entire manufacturing process healthy treats. It's better to start with simple ones lean soups in a broth of vegetables with the addition of cereals, complicating them with the inclusion of meat or mushrooms. Professionals will love the recipe for broccoli puree soup, which takes a little longer to make but has a delicate consistency.

Cream soup

Calorie content of the dish: 44 kcal.
Purpose: for lunch.
Kitchen: author's.

For daily menu housewives are invited to cookbroccoli soupwhich will be appreciated by all family members. The dish is distinguished by a thick consistency, rich in the bright taste of spices. Of the additives used, it is recommended to pay attention to seasonings - thyme and nutmeg. The resulting broccoli puree soup will pleasantly warm and satiate the body.

Ingredients:

broccoli – head of cabbage;
butter – 20 g;
onion – 1 pc.;
chicken bouillon– 1000 ml;
salt – 5 g;
black pepper – 2 g;
dry thyme – 2 g;
ground nutmeg - a small pinch;
cream or fat sour cream – 130 ml.

Cooking method:

Cut off the stems of the cabbage, chop finely, and divide the head of cabbage into inflorescences. Melt the butter in a saucepan, chop the onion and sauté for five minutes.
Add cabbage, pour in broth, season with spices. Let it float out, cook for 20 minutes, remove the contents.
Using an immersion blender or mixer, chop the vegetables and send them back to the broth.
Pour in the cream, bring to a boil, and pour into serving bowls.
Garnish with croutons, parsley, grated cheese.

With Chiken

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 100 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

It will work with original tastebroccoli and chicken souppureed. The rich meat taste will be complemented by the creaminess of the added processed cheese, and the brightness will be added by the traditional frying of white onions and carrots for many broths. It is better to take fattier meat for cooking, chicken ham is ideal, but for a dietary treat you should take fillet.

Ingredients:

carrots – 1 pc.;
water – 2000 ml;
onion – 1 pc.;
chicken leg – 1 pc.;
broccoli – half a kilo;
processed cheese approx – 275 g.

Cooking method:

With cauliflower

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Broccoli and cauliflower soupIt turns out doubly useful because it combines two types of cabbage, full of vitamins and mineral elements. Hearty dish has a pleasant traditional taste, includes potatoes and a lot of greens. Cream gives it a delicate aroma: it is better to use thicker cream to balance the dish.

Ingredients:

chicken broth – 1500 ml;
cauliflower– half a kilo;
broccoli – half a kilo;
onion – 1 pc.;
potatoes – 1 pc.;
carrots – 2 pcs.;
cream - a glass;
basil, parsley – 25 g.

Cooking method:

Boil chicken broth, add inflorescences of both types of cabbage, carrot slices, onion pieces, add salt and pepper.
Boil until soft, pour in the cream, blend with a blender until pureed.
Heat, but do not bring to a boil, garnish with chopped herbs.

Cream soup from Yulia Vysotskaya

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 43 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Known to be popular among home cooksBroccoli soup from Yulia Vysotskayawho always cooks gourmet dishes, distinguished by their originality. This broccoli cabbage soup turns out to be unusual due to the spicy combination of spices - garlic cloves, ginger chips, soy sauce and red onion. It is recommended to pour high quality soy milk or low-fat cow's milk.

Ingredients:

vegetable broth- cup;
broccoli - half a head of cabbage;
garlic – clove;
fresh ginger root – 20 g;
soy milk - a glass;
soy sauce– 10 ml;
red onion – 1 pc.

Cooking method:

Boil the broth, add chopped cabbage, crushed garlic and grated ginger.
Cook vegetables for six minutes, cool. Beat with a food processor, put back into the pan, pour in the milk and soy sauce.
Heat over low heat, avoiding boiling.
Serve sprinkled with chopped onion.

With cheese

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 56 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

This broccoli cheese soup recipethose who love will like it creamy taste in broth. You need to season the finished dish with hard cheese, grated on a fine grater. Adds thickness to the puree soup Wheat flour, and piquancy - frying in melted butter in combination with spices. It is optimal to use nutmeg and black pepper, but if desired, you can dilute them with turmeric or coriander.

Ingredients:

melted butter– 0.1 kg;
onion – 1 pc.;
carrots – 1 pc.;
wheat flour – 1/4 cup;
vegetable broth – 0.4 l;
broccoli – head of cabbage;
nutmeg – 1 g;
cheese – 220 g;
cream - a glass.

Cooking method:

Grate the cheese, dry the broccoli after washing, and divide it into inflorescences.
Pour boiling salted water over the cabbage, cook for three minutes, cool in a bowl with ice.
Cut the carrots into pieces, chop the onion, fry in oil until golden brown.
Melt the rest of the butter, add flour, stir for four minutes, pour in milk and cream, broth. Season with spices, cook for 20 minutes, toss in the roast and cabbage.
Cook for half an hour, mash the vegetables with a masher, sprinkle with half the cheese. Stir until it melts.
Serve the soup in bowls and top with the remaining cheese.

Vegetable

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 48 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Vegetable soup with broccoliwould be a great idea for an easy summer dinner that is suitable for the whole family. The dish is good to use as quick snack or the main diet for weight loss. If you cook soup in broth with chicken or meat, the calorie content will increase, which will give the delicacy increased satiety. A crushed garlic clove will add a little heat, and dry or fresh parsley will add a spicy aroma.

Ingredients:

vegetable broth - liter;
rice - a third of a glass;
bay leaf – 2 pcs.;
black pepper – 2 peas;
onion - half a head;
potatoes – 2 pcs.;
carrots – 1 pc.;
broccoli – 0.25 kg;
garlic – clove;
dried parsley – 20 g.

Cooking method:

Boil the broth, send the rice to cook, add salt.
Add bay leaf, pepper, slices of garlic, unchopped onion, which must first be peeled.
Throw in cubes of carrots, potatoes, cabbage inflorescences.
Cook for 20 minutes until the vegetables are soft, remove the onion.
Serve garnished with parsley.

Dietary

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 40 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Diet broccoli soupSuitable for people losing weight or monitoring their health. The dish has a pleasant taste, but a minimal calorie content, which makes it universal. The resulting traditional broth can be turned into a light creamy broccoli soup by taking a food processor and whizzing the contents of the pan until smooth.

Ingredients:

broccoli – 50 g;
parsnip – 1 pc.;
celery – 0.2 kg;
onion – 1 pc.;
bell pepper- 1 PC.;
tomatoes – 2 pcs.;
water - liter;
lemon – ½ piece;
mint – 20 g.

Cooking method:

Cut all the vegetables into rings, disassemble the cabbage into pieces. There is no need to clean it.
Fill with water, cook until soft, season with mint leaves and lemon juice.
You can’t put salt, just like bouillon cubes. Fresh tomatoes are easy to replace tomato paste without granulated sugar in the composition.
If desired, mint can be replaced with oregano, parsley or dill, or spinach.

With mushrooms

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 41 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Described below broccoli and mushroom soupalso turns out suitable for diet, but due to the addition of champignons it differs rich taste. In addition to mushrooms, the composition includes potatoes, but tubers can be excluded or replaced with a lower-calorie vegetable. Champignons can easily be changed to white, chanterelle or honey mushrooms - according to the taste and desire of the cook. An excellent dressing for the dish would be low-fat yogurt and dill, boiled grated eggs.

Ingredients:

potatoes – 2 pcs.;
water - liter;
champignons – 250 g;
broccoli – 0.25 kg;
onion – 1 pc.;
carrots – 1 pc.

Cooking method:

Cut the vegetables into strips, divide the cabbage inflorescences in half, chop the champignons into slices, cover with water.
Cook over medium heat until soft.
Serve with toasted rye bread or cornbread.

With meat

Number of servings: 3 persons.
Calorie content of the dish: 87 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Traditional issoup with broccoli and meat, which is prepared by many housewives for the whole family every day. Additive to it healthy cabbage will balance the taste and add a hint of piquancy, as will cumin, which will reveal the aroma of all the ingredients used in the dish. It’s good to add low-fat sour cream, garlic cloves and dried pieces of bread.

Ingredients:

water - liter;
beef brisket – 0.2 kg;
broccoli – 0.2 kg;
potatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
parsley root – 1 pc.;
butter – 40 grams;
cumin – 10 g.

Cooking method:

Rinse the brisket, cut into pieces, add water along with whole peeled parsley root. Boil and cook for an hour, skimming off the foam.
Chop the onion, grate the carrots, sauté until golden brown.
When the meat is ready, add large cubes of potatoes, cabbage inflorescences, roast, and cumin.
Add salt and pepper, cook for 15 minutes.
If desired, you can add boiled or fried shrimp on top.

With melted cheese

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 79 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

A common delicacy on American restaurant menus isbroccoli soup with melted cheese, which is distinguished by its delicate consistency and bright green color. To maintain a pleasant color, it is recommended to cook the cabbage for no longer than 10 minutes. Processed cheese with a rich taste gives the soup a creaminess, but it can be easily replaced with the classic hard one, which is good to put in pre-chopped.

Ingredients:

beef – 0.2 kg;
water – 1500 ml;
potatoes – 0.8 kg;
broccoli – 0.2 kg;
onion – 1 pc.;
cheese – 80 g;
olive oil– a tablespoon.

Cooking method:

Pour water over the meat, cook the broth, and after an hour, remove the pieces.
Separately, simmer the chopped onion, add potato cubes when ready, pour in the broth.
Add cabbage inflorescences, cook for 15 minutes.
Add chopped meat, cheese cubes, spices.
Stirring, let the cheese dissolve, beat with a blender.
Garnish with parsley.

Video

Broccoli is suitable for the diet. It is extremely low in calories, so the calorie content of this cabbage soup is less than 200 kcal per 100 grams of dish. Moreover, such dishes are nutritious, despite their lightness.

These soups have a good protein content and a small amount of carbohydrates, which also allows them to be included in a variety of diets.

Broccoli is rich in vitamins:

C, which takes care of skin health, giving it elasticity and radiance.
E, protecting the skin from harmful external influences and smoothing out wrinkles.
B6, supporting the functioning of the circulatory and nervous systems.

Soups made from such cabbage help improve digestion due to their high fiber content. Potassium and a small percentage of fat in dishes help cope with heart problems.

We invite you to watch a video about the benefits of broccoli:

How to cook first courses: list of recipes with photos

With Chiken

Cream soup with cream:

Chicken 400g.
Broccoli 400g.
Carrots: two pieces.
Potatoes: three pieces.
Onions: one piece.
Cream 200 ml.
Croutons, cheese to taste.

Place the chicken in a saucepan with water, let it boil and leave on low heat for another 40 minutes.
Chop the onion and carrots, fry, add salt and pepper.
Remove the chicken, add fried carrots and onions, cabbage and potato cubes to the broth.
Cook for 15 minutes, season with salt and pepper.
Cut the chicken into small pieces. Place everything in a blender and puree.
Then transfer the mixture to a saucepan, pour in the cream and cook for about 7 minutes over low heat.
Serve with croutons and grated cheese if desired.

Vegetable soup with chicken:

Chicken 300 grams.
Broccoli 400 grams.
Onions: one piece.
Bell pepper: one piece.
Potatoes: two pieces.
Tomatoes: three pieces.
Hard cheese about 100 grams.
One tbsp. flour.

Boil the chicken, cut into pieces.
Fry, stirring, chopped onions and tomatoes with the addition of flour.
Place potatoes cut into cubes into boiling water, after 5 minutes - cabbage and peppers, and a little later - onions and tomatoes.
Place the chicken pieces and shredded cheese into the pan and melt it completely.
Season with salt and pepper as desired.

With rice

Soup with rice and vegetables:

Half a glass of rice.
Broccoli 200 grams.
Carrots: two pieces.
Onion: one piece.
Bell pepper: two pieces.
Tomato: one piece.
Herbes de Provence seasoning, herbs, salt, pepper to taste.
Olive oil and sunflower oil.

Cook the rice and leave in the pan. Fry chopped onion in a mixture of oils, sprinkle with salt and pepper.
Add chopped carrots and fry for about 5 minutes.
Add pepper, keep covered for a few minutes, lastly add tomato cubes into the pan and simmer all the vegetables together for some more time.
Transfer the resulting frying to the pan with the rice.
Next, send the cabbage and seasonings.
Bring to a boil and cook a little more over low heat.
Then let the soup sit for a while.
Sprinkle with herbs to taste and serve.

Cream soup with rice:

One liter of meat broth.
Carrots: one piece.
Onions: one piece.
Two glasses of rice.
Broccoli.
Salt, spices to taste.
Any vegetable oil.

Fry the carrots and onions with hot broth in a saucepan.
Pour the prepared rice into it, add salt and cook for about a quarter of an hour.
Place broccoli and spices in a saucepan, cook for about ten minutes (read about how long you need to cook broccoli to make it tasty and healthy).
Using a blender, puree the mixture, then boil and cook briefly.
You can serve with crackers or croutons if desired.

Cream soup

Recipe from Chef Martha Stewart:

Butter.
White onion: one piece.
Whole grain flour.
About a liter of chicken broth.
Broccoli 500 grams.
Low fat cream.
Salt and pepper.

Heat the oil in a saucepan, add the chopped onion and fry for about 8 minutes.
Add flour and continue frying, stirring.
Pour in the broth little by little, whisking the mixture.
Add a glass of water, cook for another 10 minutes until thickened, stir.
Add cabbage, then cook for another third of an hour.

The resulting soup should be pureed in a blender, mixed with cream, added spices to taste and served.

We invite you to watch a video on how to prepare broccoli soup with cream:

With champignons

Soup with broccoli and champignons:

Broccoli 800 grams.
Champignons 200 grams.
Onion: one piece.
Garlic clove: one piece.
Cream 200 ml.

Fry the chopped onion, then add the mushrooms and chopped garlic to the pan and fry for about 7 minutes.
Place the cabbage in a liter of boiling water, cook for 15-20 minutes, then grind the boiled cabbage in a blender.
Pour the cream and add the finished frying to the resulting puree, stir, heat and serve.

With cheese

Soup with melted cheese:

Broccoli.
Two glasses of broth.
Onion: one piece.
Cheese 300 grams.
Two tbsp. l. butter.
Salt pepper.

Fry chopped onion in butter.
Place cabbage in boiling broth, cook for 10 minutes, add onion, salt and pepper, cook for another 10 minutes.
Make a puree from the resulting mixture.
Add processed cheese, divided into cubes, into the puree and cook until it is completely melted.

We invite you to watch a video on how to make broccoli and cheese soup:

With blue cheese:

Broccoli.
Onion: one piece.
Garlic clove: one piece.
Blue cheese 100 gr.
Milk 750 ml.
Cream 200 ml.
Butter.
Salt pepper.

Heat the oil at the bottom of the pan and fry the onions and garlic.
Pour in milk and add broccoli. Simmer for half an hour.
Add cheese and cream, salt and pepper. Cook for another 10 minutes.
Puree the soup in a blender.
Sprinkle cheese on top before serving.

With beef

Beef meatball soup:

Boiled beef).
Broccoli.
Green beans.
Potatoes: two pieces.
Onion: one piece.
Butter.

Roll the boiled beef into meatballs and cook for a short time.
Add chopped potatoes, broccoli and beans to the meat. Cook for 20 minutes.
At the same time, fry the chopped onion and add it to the soup at the end of cooking.

Beef soup:

Broccoli.
Onion: one piece.
A few sprigs of dill and parsley.
Thin pieces of beef.
Half a tsp. basilica

Boil broccoli, onion quarters, herbs and basil for half an hour after the water boils.
At the same time, start frying the beef slices in a frying pan.
Pour the vegetable broth into a separate cup.
Grind the broccoli into a puree and mix with the broth.
Place the fried meat in the puree and serve the finished soup hot.

Vegetables

Broccoli soup with milk:

Vegetable oil.
Red onion: one piece.
Garlic clove: two pieces.
Bell pepper: one piece.
Potatoes: two pieces.
Two tbsp. wheat flour.
Two and a half glasses of milk.
One and a half cups of vegetable broth.
Broccoli.
Canned corn.
Cheddar cheese.
Salt and pepper to taste.

Heat oil in a saucepan, place chopped onions, peppers, garlic and potatoes there, keep on fire for about 3 minutes.
Add flour, mix. Pour in milk and broth.
Add broccoli and corn, bring to a boil and cook for another 20 minutes.
Add grated cheese to the soup, spices to taste, stir.
Sprinkle the finished soup with grated cheese and serve.

Vegetarian diet

Diet broccoli soup:

Head of broccoli: one piece.
Potatoes: two pieces.
Carrots: one piece.
Sweet pepper: one piece.
Green beans.
Green pea.
Salt, bay leaf.

Chop vegetables.
First, place the potatoes and broccoli in boiling water, cook for a little, then add the carrots, and after a few minutes the remaining vegetables.
Add salt and bay leaf. Bring to a boil, cook until all ingredients are ready.

With potatoes

Spicy soup with milk:

Potatoes: three pieces.
Broccoli.
Half a glass of milk.
Butter.
One tsp. ground paprika.
One third tsp. cumin
Black pepper and salt to taste.

Boil the diced potatoes for about 7 minutes, then add the broccoli and cook until tender.
Add milk, butter and spices.
Cook for about 3 minutes more, then serve.

Vegan soup with vegetable oil:

A few florets of broccoli.
Potatoes: one piece.
Two tbsp. unrefined vegetable oil.
Salt pepper.

Cut the potatoes into thin slices, immerse in water, bring to a boil and cook for 5 minutes.
Then add broccoli and cook for the same amount.
Add salt, pepper, oil, mix and serve.

With zucchini

Soup in a steamer with zucchini:

Zucchini: two pieces.
Two glasses of chicken broth.
Head of broccoli: 1 piece.
100 grams of goat cheese.
Five tbsp. olive oil.

Place the cabbage in one of the steamer containers for 4 minutes.
Peel the zucchini, cut it, put it in a second container, cook with the broccoli for another 5 minutes.
Bring chicken broth to a boil.
Grind the vegetables in a blender, but not to puree.
Mix with broth and bring to a boil again. Add goat cheese pieces before serving.

Soup with zucchini and champignons:

Zucchini: one piece.
Head of broccoli: one piece.
Champignon.
200 ml cream.
Olive oil.
Salt pepper.

Boil the cabbage inflorescences for about 10 minutes, then lightly fry in olive oil.
Cut the champignons into slices and brown in a frying pan.
Fry the zucchini slices until soft.
Grind all the vegetables in a blender, adding cream to make a thick puree.
Boil the resulting mixture in a saucepan, add seasonings.

With olive oil

The easiest broccoli soup recipe from chef Gordon Ramsay:

Broccoli.
Olive oil.
Salt and pepper.

Place the cabbage in boiling water and boil for about five minutes.
Then grind in a blender, add water and spices to taste.
Drizzle with olive oil before serving.

With yogurt

Original soup with yogurt:

Leek.
Celery.
Broccoli.
Seasonings to taste.
Yogurt (or sour cream).

Coarsely chop the celery and leeks, disassemble the cabbage into florets.

Second courses Many people prefer to eat the second course for dinner, but children love to eat it instead of soup in order to quickly get to dessert or their favorite pastries. On the Delicious Food website you will find many variety of recipes second courses from simple ones steam cutlets to exquisite rabbit in white wine. Deliciously fry fish, bake vegetables, cook a variety of vegetables and meat casseroles and favorite mashed potatoes For a side dish, our recipes with step-by-step photos will help. Even beginners will be able to cope with preparing any second course, be it French-style meat or turkey with vegetables, chicken schnitzels or pink salmon in sour cream, if they cook according to our recipes with step-by-step photos. Delicious food site will help you prepare the most delicious dinner for your loved ones. Choose a recipe and cook for health!

Dumplings, dumplings Oh, dumplings, and dumplings with cottage cheese, potatoes and mushrooms, cherries and blueberries. - for every taste! In your kitchen you are free to cook whatever your heart desires! The main thing is to make the right dough for dumplings and dumplings, and we have such a recipe! Prepare and delight your loved ones with the most delicious dumplings and dumplings!

Dessert Desserts - favorite category culinary recipes for the whole family. After all, here is what children and adults adore - sweet and delicate homemade ice cream, mousse, marmalade, casseroles and delicious sweets for tea. All recipes are simple and accessible. Step by step photos They will help even a novice cook prepare any dessert without any problems! Choose a recipe and cook for health!

Canning Homemade winter preparations are always tastier than store-bought ones! And most importantly, you know exactly what vegetables and fruits they are made from and will never add harmful or dangerous substances to winter canned food! In our family we always preserved food for the winter: As a child, I remember my mother always cooked tasty and fragrant jam from berries: strawberries, wild strawberries, blueberries. We prefer to make jellies and compotes from currants, but gooseberries and apples make excellent Home wine! Apples make the most delicate homemade marmalade - incredibly bright and tasty! Homemade juices - no preservatives - 100% natural and healthy. How can you refuse such yummy food? Be sure to make winter twists using our recipes - healthy and affordable for every family!

Pour 2-2.5 liters of water into a pan, put it there chicken breasts and put on fire. When the water begins to boil, skim off any foam that has formed. After boiling, cook for 15-20 minutes.

Remove the chicken from the broth and cut into small pieces.

Cut the carrots into small cubes, onion finely chop.

Fry the chicken with carrots and onions in butter until golden brown.

Peel the potatoes and cut into small cubes.

Put the chicken broth on the fire, put the roast and potatoes in it. Boil.

While our broth is boiling, let's take care of the broccoli. It must be thoroughly washed and divided into small inflorescences.

After the broth boils, put broccoli in it, add one and a half teaspoons of salt, black allspice and other herbal seasonings to taste. Then you need to lightly stir the soup, reduce the heat, cover and cook for another 15 minutes.

Pour the finished chicken soup with broccoli into bowls, garnish with finely chopped dill and serve. The soup is very light and perfect for anyone on a diet.

Bon appetit!

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