Yields1 ServingPrep 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:
1Boil chicken / vegetable broth in advance (it can be used later for other dishes. Shelf life - up to 1 week);
2We put broccoli inflorescences in a saucepan and pour chicken broth so as to cover cabbage;
3Bring to a boil and cook over medium heat for another
15 Minutes, if the cabbage was fresh, and 10 Minutes if frozen;
4While the cabbage is boiling, grease the pan with olive oil using a pastry brush or a cotton pad;
5In a heated frying pan greased with oil, pass the onions until golden brown;
6Make less heat and add flour and a few tablespoons of cream to the onion. Stir until thickened, while not letting the cream curl;
7Remove the cabbage from the fire, pour the liquid into the dishes;
8To cooked cabbage add onion and cream mass and 4 tbsp. l broth. Puree in a blender until smooth;
9In hot cream soup, add salt, pepper and lemon juice to taste and sprinkle with almonds pre-fried without oil.
Salad:
10Cut vegetables into small squares;
11Finely chop the feta / cut to taste and sprinkle with dry herbs;
12Add olive oil, salt and pepper to the chopped vegetables;
13Sprinkle 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:
1Boil chicken / vegetable broth in advance (it can be used later for other dishes. Shelf life - up to 1 week);
2We put broccoli inflorescences in a saucepan and pour chicken broth so as to cover cabbage;
3Bring to a boil and cook over medium heat for another
15 Minutes, if the cabbage was fresh, and 10 Minutes if frozen;
4While the cabbage is boiling, grease the pan with olive oil using a pastry brush or a cotton pad;
5In a heated frying pan greased with oil, pass the onions until golden brown;
6Make less heat and add flour and a few tablespoons of cream to the onion. Stir until thickened, while not letting the cream curl;
7Remove the cabbage from the fire, pour the liquid into the dishes;
8To cooked cabbage add onion and cream mass and 4 tbsp. l broth. Puree in a blender until smooth;
9In hot cream soup, add salt, pepper and lemon juice to taste and sprinkle with almonds pre-fried without oil.
Salad:
10Cut vegetables into small squares;
11Finely chop the feta / cut to taste and sprinkle with dry herbs;
12Add olive oil, salt and pepper to the chopped vegetables;
13Sprinkle feta cheese on top.
BROCCOLI PUREE SOUP (150 G) WITH GREEK SALAD (200 G) AND CEREAL BREAD (2 PCS)
