photo: niftyrecipe.com

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.

Ingredients

60 min

8 servings

Ingredients

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

Steps

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.