Search results for: broccoli

Here are the search results for your query. Please use our advanced search page for more specific results.

Potato cream soup with broccoli chunks

Potato Cream Soup With Broccoli Chunks

This one is as creamy as a soup can get! It has buttery and smokey potatoes cooked in milk and vegetable stock, it has broccoli and gooey Cheddar. Make it creamier and you get … mashed potatoes.

Potato Cream Soup With Broccoli Chunks Read More »

Ingredients Needed for Potato Cream Soup With Broccoli Chunks

2 ounces butter
1 onion, minced
salt
3-4 potatoes, cubed
3-4 cups vegetable stock
1 cup milk
6 ounces broccoli florets
pepper
2 ounces Cheddar, grated
1-2 teaspoons flour

How to Make Potato Cream Soup With Broccoli Chunks

  1. Melt the butter in a pot over low heat.
  2. Add the onion and cook it until tender, then season with salt.
  3. Add the potatoes, cover with stock, and boil for 25 minutes.
  4. Mash them using a hand blender.
  5. Stir in the milk.
  6. Add the broccoli, season with pepper, and boil for 6-8 more minutes.
  7. Add the Cheddar and flour to a bowl and mix them.
  8. Add this mixture to the simmering pot and mix until the cheese melts (2-3 minutes).
Broccoli and Cauliflower Cream Soup

Broccoli and Cauliflower Cream Soup

Or smoothness in a soup bowl, if you want. And on top of the broccoli and cauliflower, we brought into the mixture one potato and some celery boiled everything in vegetable stock and didn’t forget to spice the whole thing. It’s vegan, it’s smooth, and it’s for you.

Broccoli and Cauliflower Cream Soup Read More »

Ingredients Needed for Broccoli and Cauliflower Cream Soup

2 tablespoons vegetable oil
2 shallots, quartered
3-4 garlic cloves, smashed
1 teaspoon ginger, grated
2 jalapenos, minced
1 broccoli head, broken into florets
1/2 cauliflower, broken into florets
2 celery stalks, chopped
4-6 cups vegetable stock
1 teaspoon lime zest
1 large potato, cubed
4 ounces baby spinach
salt
1/2 cup heavy cream
almonds, crushed (for serving)
chili flakes (for serving)
lime zest (for serving)

How to Make Broccoli and Cauliflower Cream Soup

  1. Heat the oil in a pot over low-medium heat and add the shallots and the garlic cloves. Cook and stir until tender.
  2. Stir in the ginger and 1 jalapeno.
  3. Add the broccoli, cauliflower, and celery. Stir them in and pour the stock over them. You want all the veggies to be submerged. Also, now you can add the remaining minced jalapeno.
  4. Finally, add the lime zest and potato, cover with the lid and boil for 20 minutes.
  5. Add the baby spinach and cook for 1 more minute.
  6. Mash everything using a vertical blender.
  7. Season with salt, pour the whipping cream, and stir in.
Smoked Sausages with Red Cabbage, Mushrooms, and Broccoli

Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

Let’s put this scrumptious and hearty dish on your plate, in no time. You need to score the sausages first so that when you slide them into the oven with the sauteed veggies, they start to drip some of their juices over the vegetable bed. As for the bed, make it from cubed mushrooms, broccoli florets, and shredded red cabbage. Ho, ho!

Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli Read More »

Ingredients Needed for Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

1 tablespoon vegetable oil
3-4 ounces mushrooms, cubed
1 teaspoon paprika
1 teaspoon garlic powder
½ red cabbage, shredded
1 broccoli, broken into florets
6-7 ounces smoked sausages (2 pieces), scored

How to Make Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

  1. Heat the oil in a pan over medium heat and add the mushrooms.
  2. Cook and stir until tender. Also, season them with paprika and garlic powder.
  3. Add the cabbage and stir it in. Do the same with the broccoli and remove from heat.
  4. Transfer the cooked veggies to an oven-proof pan and place the sausages on top.
  5. Bake for 10 minutes at 190ºC/380ºF.
Broccoli Pasta

Broccoli Pasta

It’s hard to say if pasta upgrades the broccoli here, or the other way around. Bear in mind that if you use rennet-free parmesan you’ll have a vegetarian dish on your plate. Skip the parmesan altogether, use egg-free pasta and you’ll end up with vegan pasta. Your choice.

Broccoli Pasta Read More »

Ingredients Needed for Broccoli Pasta

3 bunches of broccoli, florets
warm water
4 garlic cloves, minced
1 tablespoon olive oil
1 cup vegetable stock
1 teaspoon dill, chopped
salt
pepper
1 teaspoon chili flakes
6 ounces cooked pasta
6 tablespoons parmesan, grated

How to Make Broccoli Pasta

  1. Add the broccoli florets to a pan over low heat and pour 1 cup of warm water over them.
  2. Cook for 12-14 minutes.
  3. Add the garlic and olive oil. Cook and stir for 1 minute.
  4. Pour the vegetable stock, season with dill, salt, pepper, and chili flakes. Add the cooked pasta and stir for 2-3 minutes.
  5. Serve the pasta with grated parmesan on top.
Chicken Breast, Sweet Potato, and Broccoli Spread

Chicken Breast, Sweet Potato, and Broccoli Spread

Spread the joy in the morning and start your meals with this chicken breast spread. It’s all about cooking and mashing together sweet potato, broccoli, zucchini, and chicken meat. Psst, we don’t use any kind of oil, this time.

Chicken Breast, Sweet Potato, and Broccoli Spread Read More »

Ingredients Needed for Chicken Breast, Sweet Potato, and Broccoli Spread

1 sweet potato, cubed
½ cup water
10 ounces chicken breast, cubed
1 zucchini, diced
4-5 broccoli florets

How to Make Chicken Breast, Sweet Potato, and Broccoli Spread

  1. Add the sweet potato and water to a pan over low heat.
  2. Cover with the lid and cook for 15 minutes.
  3. Add the chicken breast, zucchini, and broccoli, stir in, cover with the lid, and cook for 10 minutes more.
  4. Transfer to a blender and mash.
Baked Zucchini and Broccoli Fritters

Baked Zucchini and Broccoli Fritters

Whether you’re OK with naming these oven-baked goodies “fritters”, it’s not important. What is important is that they’re scrumptious and nutritious and they’re perfect for breakfast or as a starter. Thanks to their broccoli, zucchini, eggs, and Cheddar content.

Baked Zucchini and Broccoli Fritters Read More »

Ingredients Needed for Baked Zucchini and Broccoli Fritters

1 tablespoon vegetable oil
1 zucchini, shredded
6 ounces broccoli, minced
3 eggs
2 tablespoons Cheddar, grated
1 tablespoon flour
1 teaspoon oregano

How to Make Baked Zucchini and Broccoli Fritters

  1. Heat the oil in a pan over low heat, then add the zucchini and broccoli.
  2. Cook and stir for 2-3 minutes. Set aside.
  3. Add the eggs to a bowl and whisk them using the hand mixer.
  4. Keep adding the Cheddar, flour, and oregano. Mix more.
  5. Add the zucchini and broccoli mixture. Mix until even.
  6. Line a roomy baking dish with parchment paper and pour the mixture into it.
  7. Bake for 20 minutes at 400ºF/200ºC.
  8. Serve sliced, garnished with more grated Cheddar and fresh chopped parsley.
Salmon, Broccoli, and Pea Salad

Salmon, Broccoli, and Pea Salad

Let’s bring together the salmon and the green goodies. Salmon gets fried in a pan, broccoli and peas get boiled for just a few minutes and then they all get tossed together in a bowl. Oh, and serve this one warm! (duh)

Salmon, Broccoli, and Pea Salad Read More »

Ingredients Needed for Salmon, Broccoli, and Pea Salad

2 teaspoons olive oil
7 ounces salmon fillet
salt
pepper
4 ounces of frozen peas
3 ounces broccoli

How to Make Salmon, Broccoli, and Pea Salad

  1. Heat the olive oil in a pan over medium heat, add the salmon and season it with salt and pepper.
  2. Cook for 6-8 minutes on all/both sides.
  3. Fill a medium pot with water and bring to a boil.
  4. Add the peas and broccoli and cook for 5 minutes.
  5. Transfer the cooked veggies to a bowl.
  6. Pull apart the salmon meat ad add it to the bowl. Season with salt and pepper, mix and serve.
Broccoli and Sweet Potato Puree

Broccoli and Sweet Potato Puree

These smooth and extra-velvety purees have ‘for the kids’ written all over them. But there is no ‘only’ written there! So you should start eating them, too, if you’re not doing it already, that is. This time, we have mixed baked sweet potatoes, pear, and broccoli!

Broccoli and Sweet Potato Puree Read More »

Ingredients Needed for Broccoli and Sweet Potato Puree

2 sweet potatoes, thinly sliced
1 tablespoon olive oil
salt
water
1 pear, diced
10 ounces broccoli
2 tablespoons vegetable stock

How to Make Broccoli and Sweet Potato Puree

  1. Lay the sweet potato slices into a baking dish, drizzle them with olive oil and season them with salt.
  2. Bake for 20 minutes at 400ºF/200ºC.
  3. Fill a medium-sized pot halfway with water and bring to a boil.
  4. Add the pear and broccoli, then boil for 15 minutes.
  5. Transfer the boiled veggies to a blender.
  6. Add the baked sweet potato slices and the vegetable stock, then puree them together.
Stir-Fried Beef with Broccoli and Sweet Corn

Stir-Fried Beef With Broccoli and Sweet Corn

This main course is low-carb, quite low on fat and has not too many calories. We’ll marinate the meat first, spiking it up a little with green chili and lemon juice. And let’s flavor with tarragon. Then pair with water-soaked broccoli and cooked sweet corn and it’s all stir-fry from there.

Stir-Fried Beef With Broccoli and Sweet Corn Read More »

Ingredients Needed for Stir-Fried Beef With Broccoli and Sweet Corn

10 ounces of sirloin steak, chopped
1 teaspoon lemon juice
1 green chili, chopped
salt
1 teaspoon sugar
pepper
fresh tarragon
1 fluid ounce white wine
2 broccoli heads
hot water
1 ear of sweet corn, cut into 6 pieces
1 tablespoon soy sauce

How to Make Stir-Fried Beef With Broccoli and Sweet Corn

  1. Add the meat to a bowl together with the lemon juice, green chili, sugar, some tarragon, and white wine. Season with salt and pepper and mix. Marinate for 30 minutes.
  2. Add the broccoli florets to a pot and cover with hot water. Let them soak for 15 minutes.
  3. Heat 2 teaspoons of vegetable oil in a pan over medium-high heat, then add the marinated meat. Cook and stir until browned.
  4. Add the corn and the water-soaked broccoli. Stir them in.
  5. Season with salt, add the soy sauce, stir in and lower the heat. Cook and stir for 20 minutes.
Broccoli Tagliatelle with Chicken and Bacon

Broccoli Tagliatelle With Chicken and Bacon

Is this a hearty complete meal, or what? It surely is, because you pair the tagliatelle pasta with tender chicken breast and even with some bacon. Complete with a creamy buttery broccoli sauce and enjoy.

Broccoli Tagliatelle With Chicken and Bacon Read More »

Ingredients Needed for Broccoli Tagliatelle With Chicken and Bacon

9 ounces of broccoli
1 tablespoon butter
¼ cup heavy cream
2 tablespoons of parmesan, grated
1 garlic clove
1 teaspoon green pepper
salt
2 sun-dried tomatoes
1 ounce bacon, chopped
1 tablespoon olive oil
7 ounces of chicken breast, chopped
¼ cup water
3 cups of cooked tagliatelle

How to Make Broccoli Tagliatelle With Chicken and Bacon

  1. Fill a medium pot halfway with water and heat it. Add the broccoli and boil for 5-6 minutes.
  2. Start melting the butter in a skillet over low heat. Add the boiled broccoli and stir in until the butter melts.
  3. Transfer to a blender. Keep adding the heavy cream, parmesan, garlic, green pepper, and sun-dried tomatoes. Season with salt and blend until smooth.
  4. Heat a pan over medium-high heat and add the bacon, olive oil, and chicken breast. Cook and occasionally stir for 10 minutes.
  5. Add the water and the broccoli mixture and stir in. Add the tagliatelle, stir them in and serve.
Broccoli and Cashew Cream Soup

Broccoli and Cashew Cream Soup

This is vegan stuff, nutritious and warming. You can also serve it cold if you want, so it can also be refreshing and cooling. Cashews will really do their thing, here. Flavor with basil, salt it and pepper it and there you go.

Broccoli and Cashew Cream Soup Read More »

Ingredients Needed for Broccoli and Cashew Cream Soup

⅔ cup cashew
5 cups of vegetable stock
1 onion, chopped
1 carrot, sliced
2 medium potatoes, cubed
12 ounces of broccoli
salt
cayenne pepper
pepper
1 teaspoon dried basil

How to Make Broccoli and Cashew Cream Soup

  1. Add the cashew nuts and 1 cup of vegetable stock to a blender. Blend until smooth and set aside.
  2. Add the onion, carrot, potatoes and the remaining 4 cups of stock to a pot over low heat. Stir and bring to a boil, then cover with the lid and cook for 10 minutes.
  3. Add the broccoli and season with salt, Cayenne pepper, pepper, and basil. Stir them in.
  4. Add the cashew mixture, stir, then cook for 10 more minutes uncovered.
  5. Transfer to a blender and blend until smooth.
Scroll to Top