photo: Broccoli and Corn Soup

Broccoli and Corn Soup

Let’s prepare for lunch a delicious diet soup with broccoli and canned corn on chicken broth. Boiled meat can be added to portion plates before serving or used to make salads and snacks. For a lenten table, the soup can be prepared on vegetable broth or water. Soup with vegetables and corn is very fragrant and has a piquant saturated taste. Thanks to rice and potatoes it saturates well, despite its ease and rather low calorie content.
60 min
8 servings


  • Water
    2 l
  • Chicken legs
    1 pcs
  • Broccoli
    150 g
  • Potato
    3 pcs
  • Carrot
    1 pcs
  • Onion
    1 pcs
  • Canned corn
    4 tbsp
  • Long-grain rice
    2 tbsp
  • Vegetable oil
    50 ml
  • Provencel herbs
    0.5 tsp
  • Bay leaf
    1 pcs
  • Allspice
    4 pcs
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Dill
    - to taste
  • Parsley
    - to taste


  • 1. Wash the chicken legs, transfer to a pan and fill with two liters of cold water. Put the pan on the medium fire. When the broth starts boiling, gently remove the rising foam with skimming-dish. After reducing the fire, continue to cook chicken broth for 30 minutes, after which get meat from the pan.
  • 2. Meanwhile, wash and peel the potatoes. Cut tubers with medium-sized cubes.
  • 3. Let's put the cut potatoes into the ready chicken broth.
  • 4. Wash carefully long-grain rice and add to soup after potatoes.
  • 5. Wash broccoli and sort it into curds, if necessary cut them into several parts.
  • 6. When potatoes and rice reach semi-readiness, let’s add broccoli to the soup.
  • 7. Wash carrots, peel and cut into quarter rings. Peel onion and cut with small cubes.
  • 8. Put the ground vegetables in a pan with pre-heated vegetable oil. Stirring, let’s brown onions with carrots on low fire until soft.
  • 9. Add browned vegetables to the soup, mix.
  • 10. Then let’s put canned corn, filtered from the marinade, into the soup.
  • 11. A few minutes before the soup is ready, add small chopped dill and parsley, salt, seasonings, bay leaf and black allspice to the pan.
  • 12. Bring the dish to taste, let the soup boil for a few more minutes, after which turn off the fire. Ready soup with broccoli and corn pour into portion plates and serve with rye croutons or fresh baguette.
  • 13. Bon Appetite!
Add recipe