Traditional recipes

Pork soup with broccoli and cauliflower

Pork soup with broccoli and cauliflower

I dedicate this Byei soup that is a great lover of cauliflower and broccoli: D

  • 1 pork bone with meat on it
  • 2 carrots
  • 1 gogosar
  • 4 cloves garlic
  • 1 small broccoli caper
  • 1 small cauliflower foreman
  • 1 small bunch of parsley
  • 200 ml sour cream
  • 2 tablespoons apple cider vinegar
  • salt
  • pepper

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Pork soup with broccoli and cauliflower:

The pork bone is washed and boiled in 3-4 l of salted water.

Peel a squash, grate it and slice it. The donut is cleaned, washed and cut into cubes. Peel and chop the garlic.

Add the carrot, the donut and the garlic to the boiling pot.

After 30 minutes, test if the meat on the bone and the carrot are almost cooked.

Wash the cauliflower and broccoli, open the bouquets and bring to the boil. Get ready.

The soup is served with sour cream, soured with a little apple cider vinegar and green parsley.

Tips sites


Do not throw away the broccoli and cauliflower stalks. If the caps are small, they are raw enough. Chop and put in the soup.

Recipe of the day: Cauliflower pie with mushrooms

Cauliflower pie with mushrooms from: butter, flour, eggs, cheddar, dijon, salt, pepper, cauliflower, tomatoes, oil, onion, mushrooms, greens.

Cauliflower pie with mushrooms


  • 115gr butter
  • 150gr flour
  • 4 eggs
  • 115gr cheddar cheese, chopped
  • 1 teaspoon mustard dijon
  • salt and pepper

Filling ingredient:

  • 1 cauliflower
  • 200gr canned tomatoes
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 chopped onion
  • 115gr mushrooms, sliced
  • greenery, for serving

Method of preparation:

Preheat the oven to 200C. Grease a round tray. In a saucepan add 300ml of water, melt the butter in a bain-marie. Take the pan off the heat and add the flour. Beat well until smooth, then allow to cool.
Then incorporate the eggs, one by one and mix well. Add cheese and mustard and season with salt and pepper.
Transfer to the prepared tray.

Break the cauliflower into bunches. Put the tomatoes in a blender and add enough water to get 300ml of liquid.
In a pan, heat the oil together with the butter and brown the onion for 3-4 minutes. Add the mushrooms and cook for another 2-3 minutes. Stir in the cauliflower and cook for another minute.
Add the liquid and season. Cook for 5 minutes.

Transfer the filling to the pan in the middle of the dough. Bake for 40 minutes.
Serve the pie immediately, sprinkled with greens.

If I think about it, I think the main culprit for the lack of appetite of many new teeth (especially children) over broccoli is an urban legend that I think has its origins in cinema. I remember seeing a movie myself, without being able to call it the title, in which the screenwriter lacked the inspiration to write a line in which the main hero expresses his disgust at this innocent and full of nutrients vegetable. Well, we all know that movies drive trends, and that's how our innocent broccoli came to be rejected by many people. This must be, because, in fact, broccoli is in my humble opinion absolutely delicious.

My recipe for today, a cream soup as tasty as possible, is a (partially successful) attempt to make my husband friends with broccoli. To sweeten the pill, I combined equal amounts of cauliflower and broccoli, which are a kind of & # 8222 verisoere & # 8221 of different colors, similar both in terms of taste and appearance. My attempt is partially successful, because the man ate his whole bowl of soup, but he did not ask for a supplement and I did not hear any praise from him when he finished eating. For a first step, however, it's good, and you could consider my recipe today as one eligible for inclusion in the permanent plan to make our children / family eat more vegetables, including broccoli.

I used frozen vegetables for this cream soup and for the garnish with small cauliflower florets and tempura broccoli. Why? Because Edenia frozen products are obtained from vegetables harvested at the optimum period of maturity and keep after freezing all the natural food principles (vitamins, minerals) that they contain in their fresh state. How is that possible? First of all due to the short time, of a few hours, which goes from harvesting to freezing. Then due to the rapid freezing process, in which food (vegetables) go from ambient temperature to -40 degrees Celsius in a very short time. What we can get in the freezer at home is very different from the results provided by the technology we have described.
Preparation time: 00:15 hours
Cooking time: 00:15 hours
Total Time: 00:30 hours
Number of servings: 6
Degree of difficulty: low

Ingredient Soup Cream Of Cauliflower And Broccoli

  • 450 grams of frozen broccoli Edenia
  • 450 grams of frozen cauliflower Edenia
  • 1 medium-sized potato
  • 1 medium-sized onion
  • 20 grams of butter
  • 1 clove of garlic
  • 2 stalks of celery celery
  • 100 grams of liquid cream
  • 1 tablespoon flour
  • frying oil and pepper

Prepare Cream Broccoli and Cauliflower Soup

1. I stopped separately 100 grams of cauliflower and 100 grams of broccoli for the tempura vegetable garnish, which I resorted to because I got a little bored of cream soups with croutons.

2. Finely chop the onion, as well as the celery celery, crush the garlic clove. In a pot with a volume of at least 2 liters, melt the butter over medium to low heat. Add the vegetables, a pinch of salt and cook for 2-3 minutes, until they start to soften.

3. As soon as the vegetables have softened, add the peeled, well-washed and diced potatoes. Add 500 ml. of hot water and boil the potato for 5-6 minutes, then add the cauliflower and frozen broccoli (except for the amount kept for the garnish) and cover everything with hot water (I got 1 liter of water in total). Boil the vegetables over medium heat for 8 minutes.

4. As soon as both the cauliflower and the broccoli and the potato are well cooked, pass the soup with the hand blender (or with a static blender). If you want a very fine texture, pass the soup through a thick sieve. Add sour cream, salt and pepper to taste and it's ready!

5. For the tempura vegetable garnish, boil the frozen vegetables kept aside in boiling salted water for 3 minutes, then drain the water through a strainer. In a bowl, mix the flour with a pinch of salt then, stirring constantly, add very cold water, as needed to form a dough the consistency of pancakes. Heat a frying oil in a frying pan, put the broccoli and cauliflower bunches in the dough, then fry them in hot oil for 2-3 minutes, until they become slightly golden.

6. Remove the crispy wrapped vegetables from the pan with a whisk, draining well, then allow them to drain well of the oil on a layer of absorbent kitchen paper.

7. Divide the broccoli cream and cauliflower soup into bowls or deep plates and add the crunchy bouquets on top at the time of serving, so as not to soften. Good appetite!

I hope you like my idea today and that you manage to bring, at least in part, on the right path of eating vegetables, your little (and big) capricious.

Good ideas don't stop there, though, so I'm launching a challenge for my fellow bloggers to cook some delicious, healthy food with Edenia products:

1. Claudia from will share with us the recipe for a delicious breakfast

2. Ionela from will cook us a soup, a cream, something good and warm for the winter days that this time really came

3. Andreea from will make a delicious recipe with fish

4. Toast from will cook a recipe of the main kind good to lick your fingers

5. Alexandra from will cook a tasty and appetizing dessert

I am waiting for you to surprise me, my dear ones, with superb dishes and the best recipes!

Pan with cauliflower and broccoli

If you want to find a more inspired name for today's recipe, I have no objection. However, it is not the name that matters, but the fact that you can quickly and without much investment make a tasty, even delicious vegetarian dish. For four servings you need 700 grams of cauliflower (it should be firm, compact and robust) and 700 grams of broccoli. Then it would help to have a small onion on hand, 50 grams of hazelnuts, 100 grams of goat cheese, 30 grams of butter, a few strands of onion, a teaspoon of fenugreek seeds, as much Arabian cumin, as much turmeric, as much ground ginger, as much coriander berries. Spices ground in a mortar and mixed well are the spice for this dish. Use it to taste. You should also stay for a fried chicken.

Start by chopping the hazelnuts with a knife.

Wash the broccoli and cauliflower and cut them into one-centimeter-thick slices.

Finely chop the onion and put it in a pan with a little oil, over low heat.

In 6-7 minutes it will soften. Add the hazelnuts. Mix well and keep on the fire for another 5 minutes. It's enough to brown and, along with the onion, turn it into a fragrant sauce.

Put the cauliflower in the pan. After 4-5 minutes, add the broccoli slices. Mix well.

Season with salt, dust well with the spice mixture, put the butter, goat cheese and finely chopped onion in the pan. Mix and put the pan in the oven for ten minutes (five with a lid, five without).

After removing the pan from the oven, stir once more. If you feel like it, add some more onions, sprinkle with Sriracha or another hot sauce and eat while hot.

To tell you the truth, this food is not bad either.

If it does not satisfy you as a main course, you can use it as a side dish next to fish or beef.

Both for today. Stay healthy.

How to prepare vegetable soup with broccoli and beef:

Boil with 2-3 tablespoons of oil, carrots, onions, parsnips or parsley and celery. Add the meat, chopped leeks into small rounds. Let it cook for 30-40 minutes, until the meat is half cooked. Then add broccoli and cauliflower, and simmer until the latter is cooked. Add the tomatoes, crushed garlic cloves, sour cream or yogurt and remove the soup from the heat. Bring the borscht to a boil before adding it to the soup. You can boil it and bring it to the table in a small carafe so that everyone can add as much as they want to the soup, given that not everyone loves the taste. For those who do not want borscht, you can bring to the table a few slices of fresh lemon.

Vegetable soup with broccoli and cauliflower

1 onion
1 carrot
1 parsnip
1/2 red bell pepper
1/2 yellow bell pepper
1/2 zucchini
1 gulie
1 large peeled tomato
1 clove of garlic
5-6 bunches of broccoli
5-6 bunches of cauliflower
lemon juice for sour
salt, pepper (optional)
larch and parsley to taste

We wash all the vegetables, then peel them and chop them according to preference.

In a little olive oil mixed with a glass of water, simmer for 5 minutes: onion, garlic, carrot, parsnip, yellow and red pepper and gulia.

Cover with water, 2-3 liters and simmer for about 30 minutes.

We peel the tomato and chop it into cubes, as well as the zucchini. Add them to the pot and leave them on the fire for another 15 minutes.
It's the turn of the broccoli and cauliflower bunches to be boiled.

After 10 minutes at most, sour the soup with lemon juice, adjust the taste of salt and pepper, if you put, and finally parsley and larch leaves.

The real explosion of colors and vitamins, on the word of the gourmet baby mother.

Baked pasta with broccoli and cauliflower

Delicious pasta plus vegetables full of fiber equals healthy and tasty food.

N e c e s a r e:
200g paste
200g broccoli
200g cauliflower
2 tomatoes
2 eggs
200ml milk
sunflower oil.

P r e p a r a r e:
I boiled broccoli and cauliflower and strained them. Because I had them frozen, I didn't have to open them in bouquets.

I placed the pasta, cauliflower, broccoli and diced tomatoes in a heat-resistant bowl, mixed as much as possible. I then beat the eggs and, together with the milk, I poured them into the bowl.

I put a lid on it so that it does not dry on the surface and I put them in the oven over a moderate heat for about half an hour until the composition of the eggs was bound with milk.

The taste of pasta is very good, but the visual impact is maximum because we have green pasta like broccoli, white like cauliflower and red like tomatoes. :))

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Recipe Low Carb

Cauliflower puree is a delicious substitute for those who miss the classic mashed potatoes. Boiled cauliflower has only 4 (4.11 to be exact) carbohydrates per 100 grams so it is perfect for our diet. I prepared this puree just like the mashed potatoes. I mean boiled cauliflower, drained the water (absolutely all the water), mashed, added a cure of butter, a cure of milk, and mashed and that's it. The delicious steak is simpler than I ever thought (that is about 2-3 months ago). I used pork chops, a cure for wine, a cure for olive oil and some spices. But let's detail.

For puree, I used something like this:

& # 8211 a piece of cauliflower about 500 grams

For the delicious steak:

& # 8211 a tablespoon of olive oil

& # 8211 salt, peppercorns and rosemary (of course, other spices are welcome)

& # 8211 3 pieces of garlic (I never understood why they are called garlic cloves)

So you start by cleaning the cauliflower from its protective leaves and at the same time asking me if they could be used for something. I carved the cauliflower nicely and I also used the spine that I cut into smaller pieces because I understood from connoisseurs that it boils harder. We boil everything nicely in about 2 liters of water and a little salt for about 15-20 minutes. The ultimate test is the one with the fork. That is, we take a piece of boiled cauliflower, we ruthlessly push it with a fork and if it comes out easily and victoriously on the other side, it is said to have boiled. We drain the water well & # 8211 the easiest way is to turn everything in a strainer. Then add the tablespoon of butter, milk and mix quickly quickly with the obvious mixer. Add more salt and pepper to taste. And that's about it for cauliflower puree.

Secondly, the steak is even easier to prepare but longer and longer to wait until your ears are hungry. I seasoned the chops with salt, rosemary and something delicate. I placed them nicely in a hyena tray that I previously greased with a little olive oil. I poured over the red wine like a rooster. It would have been much more delicious if we let the steaks rest for a night and a day directly in wine. Yes, my ears were too long. I put some peppercorns of all colors and tastes. I cut the garlic into thin slices (not chopped) and threw it here and there over the steaks. Because my tray doesn't have a lid, I covered it with aluminum foil. The oven preheated to 200 degrees, threw the tray in the oven for 1 hour & # 8211 1 hour and a half. I do the same supreme test, the one with the fork (it can be replaced with the knife).

I really like cheese. Hence the slices of cheese attached as a bonus for diligence.

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(5 points / total votes: 64)

Maria 6 years ago - 16 October 2014 14:48

Re: Potato and broccoli medallions

Simona-Adina Hotea 6 years ago - 16 October 2014 21:17

Re: Potato and broccoli medallions

Wow! Super-delicious. And I really wanted such a recipe without realizing it. And I think I could bake them into muffin tins if I wanted to do several at once, right?

Ioana 6 years ago - 17 October 2014 08:54

Re: Potato and broccoli medallions

Simona, yes they can be made in those shapes, but to put greased baking paper in them, otherwise you will take them a little hard from the shapes. and they stick to the rings and must be passed with the knife on the edge.
although if I think about it, maybe your shapes are better and they don't stick, try one without paper for the first time and see how it behaves.

Simona-Adina Hotea 6 years ago - October 20, 2014 1:50 PM

Re: Potato and broccoli medallions

Aa-ah, how good they came out! I added a few sprigs of chopped dill, because I couldn't help myself and I still had. I didn't have hard cheese (I forgot when I went shopping), but they still turned out exceptional! I increased the amount of cheese to 100 g and it was ok. And in the tray with large muffin tins, in which I baked them, they behaved excellently. I put baking paper for muffins, which I greased with a little oil and they came off wonderfully easily. In short: TOTAL SUCCESS, for which I thank you. It has become one of our favorites.

Simona-Adina Hotea 6 years ago - October 20, 2014 13:52

Re: Potato and broccoli medallions

I also took the picture, but in the morning I couldn't upload it, I will try again tonight.

Livia 6 years ago - 20 October 2014 18:56

Re: Potato and broccoli medallions

Very good, but the recipe for the Ikea sauce that is served with them can be put? Thank you.

Ioana 6 years ago - 21 October 2014 08:53

Re: Potato and broccoli medallions

simona, I saw that you didn't manage to upload the picture, is there a technical problem?

Ioana 6 years ago - 21 October 2014 08:55

Re: Potato and broccoli medallions

sure livia, I couldn't photograph him last time.

Ioana 6 years ago - 22 October 2014 09:34

Re: Potato and broccoli medallions

simona, you came out very fine and red in the form of muffins. you're welcome!

Cristina Dumitru 6 years ago - November 18, 2014 11:30 p.m.

Re: Potato and broccoli medallions

I also tried the recipe and my EX-CE-LEN-TA came out! I had to change here and there, through the essential parts, because I didn't have everything in the house: instead of broccoli I put cauliflower, instead of leeks I put onions, I gave up cheese and I used a little more cheese, and sour cream. I had the liquid from a goat farm. Plus fresh dill. I used a heat-resistant dish for baking, well greased with butter. From him I also ate the goodness of. I can't call it a locket, but it was a dish that everyone appreciated anyway. So, although I only kept the potatoes and the egg, it turned out very well and I hope to try the "a la carte" version. So thanks for the ideas!

Ioana 6 years ago - 19 November 2014 09:33

Re: Potato and broccoli medallions

angella 6 years ago - 29 December 2014 19:45

Re: Potato and broccoli medallions

how many portions are left in the composition?

Ioana 6 years ago - 30 December 2014 12:27

Re: Potato and broccoli medallions

4 servings. portions are usually passed immediately after the ingredients.

angella 6 years ago - 30 December 2014 17:37

Re: Potato and broccoli medallions

thank you. I have not noticed. I'm doing it right now ..thank you very much

Adina Pop 5 years ago - 11 July 2015 19:40

Re: Potato and broccoli medallions

I made the recipe in the shape of a tart, with the quantities slightly modified. Our one-year-old was delighted with the healthy dinner. Thanks for the ideas!

Ioana 5 years ago - 12 July 2015 19:55

Re: Potato and broccoli medallions

Ioana 5 years ago - July 13, 2015 09:32

Re: Potato and broccoli medallions

Adina, now I saw the picture you sent, it looks very well made in a large tray. Bravo!

dindelegan anamaria 5 years ago - 13 January 2016 21:01

Re: Potato and broccoli medallions

Now I saw the recipe and I find it very interesting. I have an oven that doesn't bake very well, could I make them? To imagine how it bakes, a pizza is baked in almost 2 hours.

Ioana 5 years ago - 14 January 2016 09:49

Re: Potato and broccoli medallions

Anamaria, I wouldn't bother with this oven anymore. you need to fix it.

vali 4 years ago - 26 April 2016 14:31

Re: Potato and broccoli medallions

Very good. excellent recipe. thank you.

Ioana 4 years ago - April 26, 2016 4:40 PM

Re: Potato and broccoli medallions

Olga 4 years ago - June 17, 2016 11:01 AM

Re: Potato and broccoli medallions

Hi Ioana, I saw above that you responded to a comment asking for the sauce that is put over these slices. Did you manage to post the recipe?

Ioana 4 years ago - 17 June 2016 11:39

Re: Potato and broccoli medallions

I don't think I posted it separately. but it's similar to the dill sauce here: [link] only that mustard is added at the end (you like it to be pleasantly spicy) and a little lemon juice.

Olga 4 years ago - June 17, 2016 11:46 AM

Re: Potato and broccoli medallions

Sounds good, Ioana, thanks for the link. I hope it's not a problem if my cooking cream is fatter? I think he's about 30% fat.
I can't wait to see how these medallions are compared to the ones from Ikea. I just finished a box of frozen medallions from them.

Ioana 4 years ago - June 17, 2016 11:48

Re: Potato and broccoli medallions

Olga, the 30% cooking seems too fat to me. use 400 ml of milk then and at the end you put only 100 ml of your cream and it will be perfect.
I say they'll be a little better

Olga 4 years ago - June 17, 2016 11:50

Re: Potato and broccoli medallions

sandra 4 years ago - March 29, 2017 5:57 PM

Re: Potato and broccoli medallions

Divine, thank you from the bottom of my heart! : *

Tabita 3 years ago - December 9, 2017 10:54

Re: Potato and broccoli medallions

Hi. I would like to make this recipe, my question is what can I replace broccoli with? I would like it to be just potatoes and cheese. Thank you ?

Ioana 3 years ago - 9 December 2017 13:06

Re: Potato and broccoli medallions

Tabita 3 years ago - 9 December 2017 13:44

Re: Potato and broccoli medallions

How quickly did you respond. Thank you ? I appreciate you a lot!

marinela 2 years ago - 5 June 2018 23:14

Re: Potato and broccoli medallions

Good evening! I would like to make this recipe in larger quantities (for 300 people). I don't have that many rings. How can I proceed.

Ioana 2 years ago - June 6, 2018 11:00

Re: Potato and broccoli medallions

you can use larger tart trays. eventually you can make them with crust, so many people will portion them more easily. or you can ask those who cater, of course there are solutions, some super large trays, especially for such a thing. unfortunately I can not advise you more because I have no experience in this regard.

marinela 2 years ago - 9 June 2018 18:16

Re: Potato and broccoli medallions

Tegla 2 years ago - 21 October 2018 16:59

Re: Potato and broccoli medallions

Hello, where do I find those round shapes, if I make them without leeks and broccoli, they will come out tasty and good-looking

Video: Σούπα μπρόκολο. Vegan Broccoli Soup. (January 2022).