Light vegetable soup with cauliflower. Soup with cauliflower and potatoes

Delicious and very effective cauliflower soup is obtained. The main ingredient of this dish has a high nutritional value. Cauliflower is digested much easier than white cabbage, and useful substances contains nothing less. Therefore, this vegetable is also included in the children's menu.

You can cook soup from fresh or freshly frozen cauliflower. If a fresh head of cabbage is used, it must be cleaned of green leaves and placed in a deep container with salted water for half an hour. cold water. This processing will remove small pests that may be inside the cabbage. Next, you will need to rinse the head of cabbage and disassemble it into small inflorescences.

If a fresh-frozen product is used, then additional processing is usually not required. However, cabbage can be frozen with too large inflorescences, so they will be divided into smaller buds before cooking the soup.

Cauliflower buds are boiled for 10-15 minutes, this must be taken into account when determining the order of laying vegetables.

You can cook soup with cauliflower in water or in meat or chicken broth. Cabbage goes well with various vegetables, as well as sour cream, cream and cheese. Puree soups are very tasty from this vegetable; such a dish can be included in the diet of even very young children.

Interesting facts: white cauliflower is most often sold in stores. Meanwhile, there are varieties of cream, purple, green, orange color. Children like this colorful cabbage very much, so it becomes easier to feed them with healthy food.

Cauliflower soup for kids

Cauliflower is great for the first feeding, as the product does not cause allergies and is easily digestible. Puree soup is being prepared for children without salt, sugar and other additional ingredients, it contains only cauliflower and purified water.

Preparing puree soup is as simple as possible. We disassemble the head of cabbage into inflorescences, wash. Pour cold water so that the vegetables are barely covered. And cook for 7-15 minutes, depending on the size of the inflorescences. The cabbage should become soft, but not boiled.

We remove the cabbage from the broth and grind it in a blender. Then we additionally grind the puree through a sieve so that the consistency is soft and uniform. Dilute the puree with vegetable broth to the desired density.

Advice! After the child gets used to the cauliflower puree soup, it can be boiled with additives. For example, with zucchini or potatoes.

Soup puree with cauliflower and cheese

You can cook puree soup not only for kids, this dish is perfect for adults too. Here is one of the options, which is prepared with the addition of mustard, hard cheese and crackers.

• 400 gr. cauliflower;
• 200 gr. potatoes;
• 50 gr. butter;
• 100 gr. hard cheese;
• 1 onion;
• 2 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 1 tablespoon Dijon mustard;
• 3 tablespoons of sour cream;
• salt pepper, Bay leaf taste;
• white crackers for serving.

Finely chop the onion and garlic, fry them in a saucepan with a thick bottom in a mixture of vegetable and butter. You need to fry until the onion slices become translucent, avoiding browning, otherwise the taste of the soup will be spoiled.

Read also: Okroshka - 6 cooking recipes

We disassemble the cabbage into inflorescences and boil in salted water for 7-9 minutes. Add peeled and diced potatoes to the onion, mix. We put the boiled cabbage and pour the broth in which the inflorescences were boiled. There should not be much liquid, it should barely reach the top layer of vegetables. Cook until soft, adding bay leaf.

Drain the broth into a separate container, remove the bay leaf and discard. Grind vegetables into puree. We dilute the broth to the desired density. Add sour cream and mustard, stir. Taste and add salt and pepper if needed. Heat up the soup without letting it boil. Pour into bowls, sprinkle with grated hard cheese. Serve crackers separately.

Cream soup with cream

Connoisseurs delicate taste and velvety structure can be prepared from cauliflower cream soup with cream.

• 500 gr. cauliflower;
• 150 gr. potatoes;
• 1 onion;
• 30 gr. butter;
• 100 ml cream;
• salt, white pepper to taste.

Finely chop the onion, fry it in butter until transparent, without browning. We peel the potatoes and cut them into small cubes, so the root crop will cook faster. Put the potatoes in a bowl with fried onions.

Rinse and cut into small pieces cauliflower. Add them to potatoes and onions. Pour boiling water so that it barely covers the vegetables. Cook at a very low boil for 20 minutes, so that the vegetables become soft.

Drain the broth, collecting it in a separate bowl. Puree vegetables in a blender. Then gradually add the broth to get the soup of the desired density. Add cream to the prepared puree, stir and heat on the stove, preventing the soup from boiling. Serve in deep cups, garnished with herbs.

Soup puree with meatballs and zucchini

Another version of puree soup is more satisfying, as it is cooked with minced meat meatballs. Prepare a dish with the addition of zucchini.

• 400 gr. good bone-in beef;
• 400 gr. cauliflower;
• 200 gr. zucchini;
• 1 onion;
• 100 ml cream (20%);
• salt and seasonings to taste.

Separate the pulp from the bone. Pour the bone with cold water and cook the broth, not forgetting to remove the foam. We turn the separated pulp into minced meat. Fry in a small amount of oil very finely chopped onion, transfer the onion to chopped meat, outweigh, adding salt and spices to taste. With wet hands, make small balls out of minced meat.

We spread the meatballs in a pan with heated vegetable oil and fry on both sides until a crust appears.

We divide the zucchini into small pieces, disassemble the cabbage into inflorescences. We filter the broth, put vegetables in it and cook them until soft for about 10 minutes. Remove the prepared vegetables, chop in a blender. Mix puree with cream and dilute with broth. Dip the fried meatballs into the soup and cook for another five minutes after boiling, decorate with herbs.

Read also: Classic Pumpkin Puree Soup - 11 Flavorful Recipes

Chicken soup with cauliflower

From cauliflower, not only mashed soups are delicious. Let's make vegetable soup with chicken. It turns out thick, rich, but easy on the stomach and non-greasy.

• half a medium chicken;
• 400 gr. cauliflower;
• 2 potatoes;
• 1 carrot;
• 1 onion;
• 1 egg;
• 6 peas of allspice;
• 3 pcs. cloves;
• ginger, curry, salt, parsley to taste.

First you need to prepare chicken bouillon by cooking half the chicken.

Advice! To make the broth less greasy, it is recommended to remove the skin from the chicken.

We sort the cabbage into small pieces, chop the carrots and onions very finely, cut the potatoes into small cubes.

We extract the boiled chicken meat from the broth, filter the broth. We put prepared vegetables in the broth, add peppercorns and cloves. Due to the fact that the soup is prepared without frying vegetables, it turns out to be dietary.

Cool the chicken meat slightly, remove from the bones and cut into small slices. We return the chicken to the soup. Add a pinch of dry ginger and a little curry. We beat one a raw egg and pour it into the soup in a thin stream, stirring constantly. Sprinkle with finely chopped parsley and bring to a boil. We insist the soup under the lid for about 10 minutes. It is recommended to serve fresh bread or lightly toasted toasts with the soup.

Cauliflower soup with melted cheese

Very quickly you can cook cauliflower soup with melted cheese and chicken meatballs.

• 400 gr. cauliflower, cut into small pieces;
• 2 potatoes;
• 1 carrot;
• 1 onion;
• 1 bell pepper;
• vegetable oil for frying;
• 2 processed cheeses, 50 grams each;
• 200 gr. minced chicken;
• salt and spices to taste.

We clean vegetables. Fry the finely chopped onion until translucent, add the grated carrot, simmer until the vegetables are cooked over low heat.

We put two liters of water to boil. minced chicken season with spices and salt, knead and sculpt small balls from it - meatballs.

Dip the diced potatoes into the boiled water. After five minutes, put the cabbage inflorescences. After another five minutes, lower the meatballs and vegetable dressing. Salt and add your favorite spices, cook for 15 minutes. Processed cheese rub or finely cut, dip into the soup and stir until the cheese dissolves. Sprinkle the soup with fresh herbs and bring to a boil again.

Soup with cauliflower, broccoli and couscous

Here is another version of the "quick" soup, which is prepared with cauliflower, broccoli and couscous. In the absence of couscous, you can use ordinary wheat groats or millet.

• 7 cups broth (any - meat, chicken, vegetable);
• 1 cup couscous;
• 200 gr. cauliflower;
• 200 gr. broccoli;
• 100 gr. cheese;
• salt, hot red pepper, herbs - to taste.

Bring the broth to a boil. We lower the inflorescences of broccoli and cauliflower into it and cook for 7-8 minutes. Season with spices to taste. Pour couscous, mix and turn off the heat. Let stand covered for 10 minutes. The soup is ready, it will be served sprinkled with fresh herbs and cheese cut into small cubes.

It is difficult to overestimate the importance of vegetables in the daily human diet. Cauliflower soup filled with healing properties and you can cook it all year round.

Cauliflower soup

It is prepared not only from fresh, but from frozen cabbage. A simple nutritious dish that can bring pleasure to all household members.

To survive beautiful colour vegetables, add a little sugar to the water. The stew will become even tastier if mineral water is used instead of ordinary water.

Ingredients:

• onion - 1 pc.;
• cauliflower - 550 g;
• white pepper;
• vegetable broth - 1 liter;
• cream - 110 ml;
• salt;
• potatoes - 2 pcs.;
• butter;
• olive oil - 1 tbsp. the spoon;
• pink pepper - 3 g.

Cooking:

1. Chop the onion. Cut potatoes into cubes. Place in a frying pan. Pour in oil. Fry.
2. Disassemble the vegetable into inflorescences. Place in a saucepan. Pour in broth. Pour in the cream. Sprinkle with spices.
3. Boil for half an hour. Salt. Add roast. Soak for five minutes.
4. Turn on the blender. Whip up the soup. Sprinkle with pink pepper.

With added broccoli

Broccoli and cauliflower soup turns out tender, fragrant, healthy.

Ingredients:

• cream - 210 ml;
• spices;
• cauliflower - 1 fork;
• greenery;
• broccoli - 1 fork;
• water - 900 ml;
• onion - 1 pc.;
• olive oil - 35 ml.

Cooking:

1. Divide vegetables into florets. Spread out on a baking sheet. Spray with oil. Send to the oven. Bake in the oven (200 degrees). The vegetable should brown. Send to the pan.
2. Chop the onion. Pour oil into the pan. Fry. Place onion cubes. Roast. Send to cabbage.
3. To fill with water. Boil.
4. Grind using a blender.
5. Salt. Sprinkle with pepper. Throw in the spices. Mix.
6. Chop garlic cloves. Send in a soup. Pour in the cream. Mix.
7. Warm up. Sprinkle with chopped herbs.

Cream soup with cream

Reminds me of food from my childhood. Creamy cauliflower soup with cream turns out tender, and the cheese gives a special taste and aroma.

Ingredients:

• salt;
• carrot - 1 pc.;
• butter - 1 tbsp. the spoon;
• cheese - 120 g;
• cauliflower - head of cabbage;
• onion - 1 pc.;
• water - 1450 ml;
• pepper;
• potatoes - 2 pcs.;
• cream - 120 ml.

Cauliflower is considered to be a tasteless product for children and diet food. Undoubtedly, the vegetable is very useful for children and adults. However, cauliflower dishes can also be incredibly tasty, fragrant and beautiful. One has only to choose the right ingredients that "make friends".

Cauliflower contains vitamins of groups B, PP, K, the daily intake of vitamin C in 100 g, vitamin U, which is involved in the formation of enzymes; potassium, calcium, selenium, copper, manganese, fluorine, phosphorus, iron; a large number of antioxidants that prevent the formation cancer cells. Due to this, regular intake in any form is indicated for better work intestines and gastrointestinal tract, in the treatment of antibiotics, the presence of problems with the liver.

At the same time, the calorie content is only 30 kcal per 100 g.

One such unique dish is cauliflower soup. By diversifying fresh "grass", you can cook soups for children and diet food, light soups for every day, "smart" dishes for holiday table, cream soup to maintain a "aspen" waist or a dish on a fatty rich broth that can satisfy all the needs of a full-fledged men's dinner.

Let the cauliflower soup not seem boring to you, but I will try to tell as many interesting recipes as possible.

Cauliflower soup with mushrooms and cream

Very tender and tasty vegetable soup. Prepared without meat or chicken broth, so not too high in calories. If you are on a diet or want to eat a dish in the evening, take cream with the lowest fat content, but not fat-free. Also in this recipe any mushrooms will be appropriate. Peas can be replaced with corn. Canned legumes are also good, add them at the very end of cooking, as they are already cooked.

Ingredients:

• cauliflower - 300 gr;
• mushrooms (champignons) - 250 gr;
• green pea(fresh or frozen) - 200 gr;
• carrots - 100 gr;
• green onion - 50 gr;
• greens, salt;
• water - 2-2.5 l;
• cream - 500 ml.

Important! You can use any mushroom for this soup. Mushrooms, oyster mushrooms, chanterelles do not need to be pre-boiled. Forest mushrooms, such as porcini, mushrooms, boletus and the like, should be boiled for at least half an hour, drained and only then used to make soup. If the mushrooms are collected and frozen by yourself and you are sure of the quality and purity, you can not defrost.

Cooking:

1. Disassemble the cauliflower into inflorescences, cut the mushrooms, grate the carrots on a coarse grater. Naturally, all vegetables must be washed before this, and carrots must be peeled.

2. Pour vegetables with cold water in a saucepan and salt immediately. Put on the stove over medium heat so that the broth does not boil away. Thanks to mushrooms, boil-off is very likely.

3. Cook the future soup for about 20-30 minutes until the carrots are soft.

4. Pour in fresh or frozen green peas and leave to cook for another 10 minutes. If the peas are canned, then you only need to cook for 2-3 minutes.

5. Chop finely green onion, pour into a saucepan and turn off the heat.

6. The soup should brew a little under the lid, completely saturated with the aromas of all the ingredients.

7. Pour in the cream and, if desired, blend with a blender until acceptable. But you can leave it as it is and eat vegetables with mushrooms in pieces.

Pour the finished soup into a tureen or serving plates. Garnish with chopped herbs and season with black pepper.

How to make Carrot Cauliflower Soup

Cauliflower is one of those vegetables that purées well when cooked. Creamy cauliflower soup turns out so tender and homogeneous in texture that it can be a real competition. In this recipe, cream is used at the discretion of the hostesses. You can use sour cream or mayonnaise. You can not add anything, the taste will not be "lost". To give a "smart" color, use a lot of greenery. Provencal herbs will be appropriate here.

Ingredients:

• cauliflower - 350 gr;
• greens - 200 gr;
• dried herbs de Provence - 10 gr;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• potatoes - 3 pcs.;
• water - 1 l;
• salt, white pepper.

Cooking:

1. Cut the onion, grate the carrots and sauté in vegetable oil. You can add minced garlic to the hot oil for a spicy twist.

2. Wash, peel and grate the potatoes on a coarse grater, disassemble the cabbage into inflorescences.

3. Pour grated potatoes and cauliflower with cold water, salt.

4. After boiling, transfer the fried vegetables to the pan.

5. Boil for 30-35 minutes, as all ingredients should be well boiled.

6. 5 minutes before readiness, add chopped greens and Provence herbs.

7. Allow the soup to cool slightly, add white pepper and puree with a blender.

Pour the finished dish into bowls, add sour cream / cream / mayonnaise, garnish with fresh herbs and ground pepper.

This is perfect recipe cauliflower soup for the diet. If for some reason you do not eat zucchini, you can replace it with potatoes (however, it will increase the calorie content), pumpkin or turnips. Lighter and healthier dishes Dinner is hard to come by.

Important! Young zucchini or zucchini will give more juice (liquid), while "adult" ones will give a more viscous and tangible texture and will be less susceptible to overcooking.

Ingredients:

• cauliflower - 300 gr;
• zucchini - 250 gr;
• bell pepper - 2 pcs.;
• rice - 2 tablespoons;
• water - 2.5 l;
• salt, spices - to taste;
• adjika - 1 tbsp.

Cooking:

1. Disassembled into inflorescences cabbage, chopped zucchini and pepper, pour cold water, salt and put on fire.

2. Simmer for 15 minutes after boiling to preserve the integrity of vegetables and about 30 minutes for puree soup.

3. Add washed rice and adjika.

4. Cook until the rice is fully cooked.

Pour the finished soup into a tureen, season with pepper, garnish with your favorite herbs. Serve with dried Borodino bread and adjika.

Lentil soup with cauliflower and tomatoes - video recipe

An excellent soup that combines the taste and benefits of vegetables and legumes. Among legumes, lentils are the richest in iron and folic acid, cooks faster and has a very pleasant nutty flavor. A particularly widespread brown variety of lentils. It is easy to buy in any store. If you want to eat healthy food, then do not forget to add lentil dishes to your diet, for example, in the form of cauliflower soup.

Broccoli and cauliflower soup with tomatoes

This soup can be compared with the famous spicy gazpacho, however spicy pepper easily replaced with sweet paprika. Spicy, spicy and without meat and potatoes. Very dietary and tasty soup for vegetable lovers.

Important! Tomatoes must be of the highest quality and very ripe.

The soup is perfectly refreshing in the heat, besides, it helps to lose weight due to celery and hot spices in the composition.

Ingredients:

• cauliflower - 350 gr;
• broccoli - 350 gr;
• tomatoes - 350 gr;
• celery (stalks) - 150 gr;
• water - 1.5 l;
• cilantro, dill, basil, parsley - in a "good" bunch;
• salt, spices, garlic - to taste;
• hot red pepper - 1 tsp with a slide;
• grated ginger - 0.5 tsp;
• lemon juice - 2 tbsp.

Cooking

1. Boil cauliflower and broccoli in salted water (you can not disassemble the inflorescences).

2. Make a cross-shaped incision on the tomatoes, pour over with boiling water, cold water and remove the skin.

3. Cut the celery into large pieces and blanch for about 5 minutes.

4. Put celery, tomatoes, herbs, garlic into a blender bowl and bring to a slurry.

5. Do the same with boiled cabbage.

6. Combine all vegetables and herbs, add pepper, ginger, vegetable broth (in which cabbage was boiled) and bring in a blender to a puree state.

Season the finished soup "a la gazpacho" with lemon juice, garnish with herbs and serve with sour cream.

Hearty cauliflower soup with chicken and buckwheat

When you need to cook a hearty and tasty lunch, a variety of meat soups immediately come to mind. Cauliflower soup with chicken broth is very suitable option. Someone prefers to use a drumstick for broth, someone wings or a breast. In this recipe, it is she who is used, but you choose based on personal preferences. The same applies to cereals.

Ingredients:

• chicken - 0.5 kg;
• water - 2 l;
• onion - 1 pc.;
• bay leaf - 2 pcs.;
• cauliflower - 250 gr;
• buckwheat - 1 tbsp

Cooking:

1. Pour the breast, peeled whole onion and bay leaf with cold water, salt and put on fire.

2. Separate the cauliflower into florets and blanch.

3. After the broth has boiled for 30-40 minutes, remove the chicken, onion and parsley.

4. Cut the breast into cubes or cubes and fry in vegetable oil along with blanched cabbage.

5. Add roast and buckwheat to the broth and cook for another 15-20 minutes.

Garnish the finished soup with dill and serve with croutons in a tureen or in portions.

A simple recipe for cauliflower soup with meat and beans

Tasty soup cauliflower can also be cooked with meat, such as beef or pork. Rich broth and vegetables will go well with beans. But if you are not a big fan of legumes, then replace it with potatoes.

Important! To get the perfect broth, the meat must be on the bone.

Beans can be either fresh or canned. Fresh must be soaked overnight in cold water.

Ingredients:

• beef - 1 kg (with bone);
• water - 2.5 l;
• cauliflower - 350 gr;
• white cabbage - 250 gr;
• carrots - 150 gr;
• beans - 150 gr;
• tomato sauce- 2 tbsp.

Cooking:

1. Wash the meat and cover with cold water. Salt immediately and simmer for at least 1 hour.

2. Grate carrots on a coarse grater and sauté in vegetable oil.

3. Add beans, tomato sauce to the pan and simmer for 20 minutes.

4. Chop the white cabbage, disassemble the cauliflower into inflorescences.

5. Pour the prepared meat broth over the vegetables and cook for another 25-30 minutes.

6. Meat can be used for second courses or cut into soup.

Serve the finished soup in a beautiful tureen with croutons and horseradish.

Cheesy cream of cauliflower soup - video recipe

The soft and airy texture of this soup resembles a cream, and the cheese gives the main taste to the dish. This cauliflower soup can rightly be called a cheese soup. Croutons are simply obligatory for such a treat and making them is not at all difficult.

Cauliflower soup in a slow cooker with quenelles

Chicken dumplings are the most tender. To give "elegance" to minced meat, you can add dill, basil, bell pepper.

Important! To obtain the desired consistency, the water must be ice cold.

Ingredients:

• chicken breast - 1 kg;
• water - 2 l;
• ice water - 2 tablespoons;
• vegetable oil- 1 tbsp;
• egg - 2 pcs.;
• herbs - 1 bunch;
• bell pepper - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• lvl sheet - 1 pc.;
• peppercorns - 5 pcs.;
• parsley - a large bunch;
• rice - 2 tablespoons;
• cauliflower - 250 gr;
• pumpkin - 150 gr;
• salt, spices - to taste.

Cooking:

1. Pour onion, carrot, parsley, lavrushka, peppercorns with water and cook while other preparations are in progress.

2. Breast with bell pepper, dill (or any other herb) punch with a blender.

3. Add to minced meat ice water, vegetable oil, 1 egg and beat until tender airy minced meat is formed.

4. Pour 1/3 of the strained broth into the slow cooker (vegetables and everything else that was cooked before in the broth will no longer be needed) and put the quenelles formed with two spoons into it one at a time. Well-whipped quenelles set very quickly and cook for literally 1-3 minutes.

5. When all the quenelles are cooked, add cabbage, rice and grated pumpkin, disassembled into inflorescences, into the slow cooker.

6. Add the remaining broth, close the lid and set the multicooker to the “quenching” mode.

7. Simmer the soup until the end of the program.

The finished soup is good on its own, so it doesn’t even need to be decorated. The highlight is a boiled egg cut in half.

As you can see, cauliflower is not just a useful unleavened "grass". On the basis of a vegetable, you can cook many soups in various variations. And this is only a small part of cauliflower dishes, where you can enjoy the taste, aroma, texture, along with all the "usefulness". Choose your favorite cauliflower soup, simmer and enjoy every meal.

Simple lung prescription vegetable soup, the ingredients of which may vary depending on the season.

The best choice of vegetables different colors and textures: combine red, green, orange - all the colors of vitamin vegetables. Thus, even the simplest vegetable soup will become bright, summery, and besides, healthy and tasty.

Don't be afraid to experiment with spices!

So, we need:

• 1 small head of cauliflower
• 1 medium carrot
• 1 large tomato or tomato paste to taste
• 2-3 garlic cloves
• 1 large onion
• 2 medium sized potatoes
• spices: coriander seeds to taste, 1 bay leaf, fresh or dried herbs
• salt pepper

During the cauliflower season, be sure to try the French cuisine recipe -.

How to make Easy Vegetable Cauliflower Soup:

Separate the cauliflower into florets.

Peel and cut carrots into cubes or half rings.

Cut potatoes into large cubes.

Cut the tomato into slices or a large cube or replace with 1-2 tbsp. spoons of tomato paste.

Cut the onion into small cubes and fry in vegetable oil until golden brown.

Finely chop the garlic.

Pepper cut into small pieces.

Boil water in a saucepan, throw spices, bay leaf. Then add potatoes and boil for 3-4 minutes. Then put cabbage inflorescences, carrots and tomato slices into the soup.

After 5-7 minutes, when the cabbage is completely cooked, add onion, garlic and salt. Turn off the stove, cover the soup with a lid and let it brew for 4-5 minutes.

Bon appetit!

In the summer you always want to eat something so tasty, light and healthy for lunch or dinner. Vegetable soup with cauliflower is just such an easy first course, which is useful for almost all people. Cauliflower itself is also called curly cabbage. 50 g of such cabbage can provide a person daily rate vitamin C. In addition, it contains a significant amount of B vitamins, calcium, potassium, phosphorus. In addition, if cooked correctly, it turns out to be very tasty. Some people love it when it crunches on their teeth. And for this it is very important for her not to digest.

Ingredients

• - cauliflower 400 g
• - onion 1 PC
• - 1 carrot
• - celery stalk 1 piece
• - 2 small potatoes
• - salt
• - ground black pepper
• - vegetable oil 30 g
• - dill 1 bunch

Cooking

Vegetable soup with cauliflower recipe for its preparation is not so complicated and takes about 40 minutes. To prepare soup with cauliflower and potatoes, you must first peel the potatoes, cut them into cubes or sticks, rinse, put in a small pot of water and put on fire. Disassemble the cauliflower into inflorescences, cut the celery stalk into cubes, finely chop the dill. To prepare a roast for cauliflower soup, you need to finely chop the onion, grate the carrots on a medium grater and fry in salted oil until golden. If you cook soup from vegetables alone, then in this way you can cook diet soup from cauliflower, which is shown in various diets for weight loss. 5 minutes before the potatoes are ready, add the cauliflower florets and celery to the pan.

At the end of cooking, fried onions and carrots, chopped dill, salt and black pepper are added to the pan to taste. Delicious cauliflower soup is obtained by adding a little cheese to it. At what it can be both hard cheese and any processed cheese. Cauliflower soup with melted cheese is more satisfying. To prepare it, you need to take 200 g of processed cheese, dilute it in a glass of boiling water and pour it into the pan at the end of cooking. Bring the cauliflower cheese soup to a boil and then simmer, covered, for about 5 minutes. If you want to cook a more beautiful soup, then along with cauliflower, you need to add broccoli florets to the pot with boiled potatoes. Broccoli, like cauliflower, has the same structure, but differs in its palatability and by color. Your broccoli and cauliflower soup will please both guests and all households for its bright beautiful view and usefulness.

Cauliflower puree soup

To prepare the cream of cauliflower soup, you must first simmer all the vegetables over low heat. So first you need chopped onions and carrots to start frying on sunflower oil in a saucepan with high sides. After 5 minutes, add diced potatoes and continue frying. Then add the cauliflower, disassembled into inflorescences and simmer everything together for 10 minutes. You can also add broccoli florets and 1 garlic clove for flavor. Ready-made broccoli and cauliflower puree soup will only be healthier and tastier. When all the vegetables are stewed, it is necessary to add a little broth to the saucepan and continue to simmer the vegetables until tender. You can use vegetable broth or meat broth. Cauliflower soup with meat broth will be more savory in taste.

Then cream must be added to the saucepan, as this product is mandatory integral part any cauliflower puree soup whose recipe has been traditional for many years. When the soup with cream boils, it must be salted, pepper to taste, and then use a blender to break through the cauliflower puree with cream. Serve ready-made cream of cauliflower soup with cream in a deep bowl, decorating it with croutons cut into cubes and fried in butter. Cream of cauliflower soup recipe can be supplemented with other vegetables: celery stalks, bell peppers, leeks, herbs. Creamy broccoli and cauliflower soup can be garnished with small green broccoli florets boiled in salt water before serving.

Cauliflower soup with chicken

Delicious and hearty chicken soup with cauliflower recipe consists of vegetables and already boiled chicken meat. Best for chicken soup with cauliflower chicken fillet, as it is less high-calorie meat. To prepare such a soup, you need to separately fry the onion, boil the cauliflower and potatoes until tender. Separately, boil the chicken breast and strain the broth. Put the fried onions, boiled potatoes, cauliflower, and boiled chicken fillet cut into small pieces in a small saucepan. Add chicken broth, salt, pepper and bring to a boil. Add a little chopped dill, cover and let it brew for about 5 minutes. If desired, this soup can be pierced with a blender and you will get no less tasty, but more delicate in texture, cauliflower puree soup with chicken.