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Cauliflower soup: recipes. Recipes for cauliflower puree soups: nuances and subtleties of preparation

Cream soup: recipes

Do you want to make a delicious cauliflower soup that you and your family will surely love? The best step-by-step recipe with photos and videos!

20 minutes

40 kcal

5/5 (1)

My family has never had any problems with cauliflower. My child (not to mention adults) loves and eats cauliflower in any form: in a salad or fried with an egg.

We especially hold creamy cabbage soup in high esteem. This makes me very happy because cauliflower is very healthy. It contains many times more proteins and vitamin C than in white cabbage. It has a very rich biochemical composition and many beneficial properties. In the diet of a healthy person, cauliflower is simply necessary.

Therefore, I want to tell you in detail how to prepare an appetizing, flavorful and healthy creamy cauliflower soup. Once you make it, you will love it forever.

Kitchenware:

1 liter saucepan;
stewpan;
whisk;

cutting board;
frying pan.

Ingredients

for soup:

for submission:

20 grams of green cilantro;
several pieces of rye (or white) bread;
a little vegetable oil for frying.

When choosing cauliflower, pay attention that there are no dark or brown spots on the inflorescences. spots. This indicates that the process has begun rotting, or the presence of nitrates.

There should also be no mechanical damage. The head of cabbage should be elastic and strong, the inflorescences should be juicy and tightly adjacent to each other, the leaves should be green and fresh.

Step by step soup recipe

Wash cabbage, celery, carrots.
Peel the onion. Separate the stem and divide the cabbage into small florets.
Place the cabbage florets in a saucepan, cover with cold water and cook until the cabbage is ready (7 minutes after boiling).
Place the frying pan on the fire, pour a little vegetable oil.
Cut the garlic into thin slices.
Finely chop the onion and celery, grate the carrots on a coarse grater.
Place garlic in hot oil.
Saute it for a few seconds until the garlic begins to change color.
Then add the onion and sauté until transparent.
Add celery, fry it a little with onions.
Add the carrots and simmer all the vegetables for a few minutes.
Pour vegetable oil and butter into a saucepan.
When the butter melts, add flour. Fry it stirring continuously until golden brown.
Then, little by little, stirring, add the milk (stir with a broom all the time so that there are no lumps).
Salt, pepper, add nutmeg, stir.
When the mass starts thicken, turn off the fire.
Drain half the water from the saucepan in which the cabbage was cooked.
Add the fried vegetables and sauce that you just prepared.
Puree the vegetables using a blender.
Put the soup back on the fire and boil for a few minutes.
Your wonderful, delicious vitamin soup is ready. Let it sit for 15-20 minutes.

This soup becomes even more appetizing when served with croutons.

To prepare them, cut several pieces of rye or white bread cubes and fry for a couple of minutes in vegetable oil. Chop or tear the greens with your hands. Serve the soup with cilantro and croutons.

This vegetable is known for its beneficial dietary properties and richness in vitamins and minerals. It does not cause negative reactions in the human body and is indicated even for problems with the digestive system.

This type of cabbage can be prepared in a variety of ways - baked, boiled, stewed, fried, stuffed a whole head of cabbage, etc. But soups with these inflorescences are the easiest to prepare and the most popular. They can be used chopped in vegetable soups, or ground in pureed soups.

There are a lot of recipes, for the reason that cauliflower harmonizes wonderfully with different products, so housewives choose ingredients depending on their desire and taste or the contents of the refrigerator.

Simple creamy soup recipe

This recipe is good for its simplicity - you can do without using any expensive ingredients. Only vegetables and spices.

Vegetables must be washed and peeled. Cut potatoes, cabbage, onions into pieces, chop carrots into strips.

To begin, fry the carrots and onions in sunflower oil. Then add potatoes, cabbage and add water so that the surface of the vegetables is covered. Cook over medium heat.

In the meantime, you can prepare the croutons. To do this, cut the bread into cubes, sprinkle a little vegetable oil and fry in the oven or in a frying pan.

After 25 minutes the vegetables should be cooked. Drain the broth and grind the vegetables with a blender. Bring the resulting puree to the required consistency by gradually pouring in the broth. Add pepper and salt to the soup pot. Serve hot with crackers.

Creamy cauliflower soup with cream

Cream gives the dish specialness and tenderness, emphasizing the unique taste of cauliflower. For this option you will need the following components:

500 gr. cabbage inflorescences;
3 potatoes;
1 carrot;
2 onions;
2 processed milk cheeses;
basil, parsley;
200 gr. cream 20%;
ground black pepper;
salt.

You will prepare the dish in 40 minutes, the calorie content will be 37 kcal per 100 grams. soup.

Vegetables must be washed, peeled, chopped, immersed in boiling water and cooked until the ingredients become soft.

In the meantime, grate the cheese; for convenience, it can be pre-frozen or moistened with water.

As soon as the vegetables are cooked, add grated cheese and let it boil.

Let it sit for a while. Garnish portions with herbs.

Diet puree soup

Cauliflower is a dietary vegetable in itself. If the diet should be low-calorie, then you can add more useful ingredients to the dietary cauliflower puree soup.

You need:

50–60 gr. celery root;
1 carrot;
2 onions;
1 tsp. lemon juice;
ground black pepper;
salt.

Cooking will take 50 minutes, per 100 g. product – 27 kcal.

Vegetable ingredients must be washed and peeled. Cut into small pieces. Immerse the onions and carrots in water and place on the stove. As soon as they boil, add the celery and cook until soft (20-30 minutes). Then add the cabbage, salt and pepper, add lemon juice and cook (another 10-15 minutes). Grind everything with a blender and boil again. Let the soup sit.

Lenten tender, creamy soup

If you need or want to prepare a dish for Lent, then lean cauliflower puree soup is perfect for this. And mushrooms will help give it some zest. So, the components:

0.5 kg cauliflower;
1–2 carrots;
1–2 onions;
0.5 kg champignons;
vegetable oil;
pepper, salt.

Cooking time – 40–45 minutes, per 100 g. dishes – 40–50 kcal.

Wash onions, mushrooms, cabbage, carrots thoroughly, peel and cut. Place the cabbage florets in enough boiling water to cover them and simmer for 15 minutes. You can fry carrots and onions in vegetable oil with mushrooms, but it is better to cook them separately.

Mix boiled cabbage with onions, carrots, mushrooms and beat everything with a blender. Season with spices and cauliflower broth, bring the puree to the required thickness - boil. Let it brew.

Tip: you can not grind a certain amount of fried mushrooms with a blender, but add them in pieces to the soup. Whole mushrooms add flavor.

Cauliflower soup with chicken

Chicken broth and fillet will not violate the dietary properties of vegetables, but will add satiety and richness. To implement this method you need:

0.5 kg cauliflower;
0.5 kg chicken fillet;
3–4 tbsp. l. butter;
1 carrot;
200 gr. 20% cream;
1 onion;
onion greens, parsley, basil;
salt pepper.

Preparation will take 1 hour, calorie content – 40–50 kcal per 100 g. soup.

Place chicken fillet in 500 ml of boiling water. Cook for about 30 minutes. Meanwhile, rinse, peel, cut the vegetables and fry a little in butter.

Remove chicken from broth. Pour over the vegetables until they are covered with liquid and simmer until tender (approximately 15 minutes).

Next, grind the stewed vegetables into a puree in a blender (in this case, the chicken pieces can also be chopped, or left whole, at your discretion). Dilute with broth to desired thickness. Pour in the cream, salt and pepper, let it boil and remove from the burner. Insist a little. Garnish portions with herbs.

Recipe for a child's meal

Cauliflower is not a heavy fiber and can be introduced into the diet of children from 6 months. It is soft and therefore does not cause any extraneous processes in the tummy even in children and does not make it difficult to stool.

First, prepare a regular puree from this type of cabbage, boiled in milk, meat broth or water. To do this, pour 100–200 g. cabbage inflorescences with water or meat broth, cook for 15 minutes. After 10 minutes, you can add milk to the water and boil for another 5 minutes. Then grind everything with a blender and the baby’s puree is ready.

After a year, children can cook real creamy puree soups. For example, take these components:

500–600 gr. cauliflower;
4 potatoes;
2 tbsp. l. butter;
3 tbsp. l. rice;
100 gr. 20% cream (or 2.5 tbsp sour cream);
salt.

The soup will be ready in 40 minutes, the calorie content of the dish is 40–50 kcal per 100 grams. soup.

How to make cauliflower soup for a child? Vegetables need to be washed, peeled, cut and placed in a pan of water. Cook for approximately 25 minutes.

Separately, you need to cook the rice by immersing it in a small amount of boiling water (for 3 tablespoons of rice, take 5 tablespoons of water) and cook for 15 minutes over medium heat.

Drain the liquid from the vegetables into a glass (use this a little later). Pour the rice into the vegetables and turn everything into a homogeneous mass using a blender. It is necessary to add salt to the dish, add cream and butter to it. The mixture will take on a light milky color. Adjust the thickness of the soup to the required level using the drained vegetable broth.

It is better to serve puree soup to kids as usual. Older children will find it more interesting to eat it with crackers.

Puree soup with fish

This combination may seem suspicious to many, but you just need to try it once to dispel your doubts. Components:

medium head of cauliflower;
0.5 kg white fish fillet;
1 carrot;
300–400 gr. fish broth;
1 onion;
vegetable oil;
spices.

The puree soup will be ready in 45 minutes, calorie content 100 g. dish will be 36 kcal.

Chop vegetables and fish fillets. Fry some of the carrots and onions separately in vegetable oil. Add the other half to the pan with the fish and simmer with spices for 20 minutes under the lid. Cook the cabbage for 10 minutes, until the boiling water covers it. At the end, add fried carrots, onions and fish. Grind everything with a blender. Place on the stove and let it boil, adjusting the consistency with fish broth.

Worth paying attention!

Be sure to choose fresh cabbage so that its leaves are green and not limp. Store the vegetable in the refrigerator for no more than 10 days.
In order for cabbage inflorescences to retain maximum of their valuable properties, it must be subjected to minimal temperature treatment.
Pureeing soup does not necessarily mean completely chopping all the ingredients. If you wish, you can leave a certain amount of pieces of potatoes, mushrooms, chicken, etc. in it.
When boiling chicken, it is better to first put it in boiling water and let it cook for 3 minutes. Then drain the broth and fill it with fresh water and put it back on the burner for 30 minutes. This way, you avoid the appearance of foam, and all the negative things come out of the chicken into the drained water.
If you decide to bake the croutons for the soup yourself, then you need to sprinkle them with a little vegetable oil to get a golden brown crust. Simply fry in a frying pan. The oven must be preheated to 200 degrees. Then place a baking sheet with cubes of bread (white or rye) in it and fry for 5 minutes. Then turn off the oven and let the breadcrumbs sit for a while.
Garlic adds a piquant taste to the puree soup, but it’s not for everyone. If you have nothing against this spice, then be sure to include it in the soup ingredients.
Broccoli, leeks, green peas, bacon, meatballs, various types of cheeses (including salted Philadelphia and feta cheese) and even fish also go well with cauliflower.

If you have a fresh idea for a version of cauliflower puree soup, don’t be afraid to experiment and create new dishes experimentally, because all the recipes that are known today were invented by us!

Text: Zhenya Osina

Cauliflower is a healthy and tasty vegetable that is also affordable and easy to prepare. But if in its ordinary, boiled form it inspires few people, then, for example, cauliflower soup is simply an ideal dish for a hot summer, quick to prepare, satisfying and easily digestible.

Benefits of cauliflower

Light and nutritious pureed cauliflower soup incredibly healthy thanks to its main ingredient. Cauliflower is very healthy - it contains a lot of vitamin C, vitamins PP, B1 and B2, it is also a rich source of potassium, phosphorus, magnesium, calcium, iodine, essential amino acids, enzymes that remove toxins from the body. Cauliflower protein is easily digestible, making it an ideal dietary product. In order to preserve all the valuable qualities of cauliflower, cook it in a small amount of liquid, covering the dish with a lid, for 5 minutes after the water boils, or cook it in a double boiler for a little longer.

You can also add vegetables such as potatoes, carrots, tomatoes, spinach and celery and other ingredients as you wish to the cauliflower puree soup. You can season the cauliflower puree soup with cream or milk, butter - but then you need to take into account that then its calorie content will increase.

Cauliflower Soup Recipes

Cauliflower soup with potatoes.

Ingredients: 500g cauliflower, 100ml heavy cream, 1 potato, 1 tbsp. olive oil, 1 onion, pink pepper, white pepper, salt.

Preparation: dice the onion, potatoes, place the vegetables in a pan with heated oil, fry for a minute, add cauliflower and hot vegetable broth, cook for 20 minutes. Beat the vegetables with a blender, add spices, bring to a boil and turn off the soup. Ladle the soup into bowls and sprinkle with pink pepper.

Cauliflower and broccoli soup with cheese.

Ingredients: 300g cauliflower, 300g broccoli, 1 clove garlic, 2 cups cream, 30g celery root, 1 white leek, 1 potato, 200g unsalted cheese, 100ml dry white wine, 2 cups cream, nutmeg, salt, pepper .

Preparation: disassemble the cabbage into inflorescences, cut the potatoes and celery into cubes, leeks into wide rings, chop the garlic. Pour 2 glasses of water and wine into a saucepan, add potatoes, leeks, celery, bring to a boil and cook for 15 minutes over medium heat. Remove the vegetables from the liquid, blend with a blender until pureed, add the puree back to the pan, bring to a boil, then pour in the cream, add spices, remove from heat. Boil broccoli and cauliflower separately, cut the cheese into cubes. Place the cabbage on plates, pour the soup over it, and sprinkle cheese cubes on top.

Cauliflower soup with dumplings.

Ingredients: 1 head of cauliflower, 1.5 liters of chicken broth, 40g butter, 40g flour, 2 yolks, 300ml whipped cream, nutmeg, parsley, croutons; for dumplings - 75g white bread crumb, 10g butter, 1 egg, milk, salt, pepper.

Preparation: Boil the cauliflower, set aside a few florets for decoration. Melt the butter in a saucepan, add flour, after a couple of minutes pour in 150 ml of broth and stir, remove the sauce from the heat and cool. Beat the cauliflower in a blender, adding the yolk and nutmeg, transfer the puree to a saucepan, add the remaining broth and heat the soup. Combine the dumpling ingredients - bread crumbs, softened butter, beaten egg, milk, salt and pepper. Roll them into small balls, boil them in the soup for 5 minutes, add cream and herbs, set aside to decorate the cabbage inflorescences. Serve with croutons.

Cauliflower puree soup can be served with croutons, crackers, crispbread or breadsticks, and when serving, garnish with grated cheese or feta cheese, grated cheese, and herb leaves.

We have collected for you the most interesting recipes for making cauliflower puree soup, it turns out very tasty and healthy. Try cooking!

Delicate and aromatic vegetable soup made from cauliflower and potatoes. This healthy soup is great for children's diets. To make the soup richer, use meat or vegetable broth instead of water. Sprinkle with Parmesan before serving.

Cauliflower – 400 g
Leek – 60 g
Potatoes – 350 g
Olive oil – 1 tbsp.
Butter – 15 g
Garlic – 1 clove
Water – 600 ml
Salt - to taste

Cut the potatoes into cubes.

Cut the leek into slices.

Divide the cauliflower into florets.

Heat the butter and olive oil in a frying pan, add the pressed garlic and cook for a few minutes.

Add leeks, potatoes and cauliflower.

Pour in 600 ml of water and cook for 10 minutes over medium heat. Then cover with a lid and cook for 20 minutes over low heat.

Remove from heat and puree with an immersion blender until smooth.

Cauliflower and potato soup is ready. Bon appetit!

Recipe 2: Broccoli and Cauliflower Soup

A very light, healthy, but at the same time tasty soup, the preparation of which will not take much time, and your family will definitely appreciate the result and ask for more!

broccoli, 300 grams
cauliflower, 300 grams
vegetable oil, 3 tbsp. l.
milk, 200 grams
onion, 1 piece
garlic, 2 cloves
flour, 1 tbsp. l.
cheese, 75 grams

We wash the cabbage and separate it into inflorescences.

Peel the onion and garlic and chop finely.

Grate the cheese on a coarse grater.

Place the cabbage in a saucepan, add water and cook for 10 minutes.

Fry onion and garlic in vegetable oil.

When the onions and garlic are fried until golden brown, add flour and stir.

Drain the water from the cabbage into a separate container.

Add 300 grams of broth, a glass of hot milk, and fry to the cabbage.

Place on low heat for 10-15 minutes.

After turning off, add salt and beat with a blender. Add cheese and stir until it dissolves.

You can decorate with herbs and add crackers. Bon appetit.

Recipe 3: Creamy Vegetable Cauliflower Soup

water or vegetable (meat, chicken) broth – 1.5 liters;
cauliflower – a small head (350-400 grams);
carrots – 1 large;
onion – 2 pcs;
potatoes – 2-3 pcs;
butter – 30-40 g;
cream 15% fat – 1 glass;
salt - to taste;
ground black pepper – 1-2 pinches for serving;
fresh herbs;
croutons - for serving the finished dish.

What base you choose for the cauliflower puree soup is up to you. If you decide to cook with meat, chicken or vegetable broth, first cook the broth and then start chopping the vegetables.

If you choose the easier option - using water (as in the recipe), then put a pan of water on the stove, and while it boils, prepare the vegetables. Cut the peeled potatoes into small cubes or slices.

Cut the onion into small cubes or half rings. In principle, cutting vegetables for this soup is not at all important; they will still be crushed into puree. But in order for everything to be ready at the same time, it is still better to cut either large or small.

Cut the carrots into thin slices or slices.

Place potatoes into boiling water or broth. Salt to taste, bring to a boil. Cook over low heat for 10 minutes until the potatoes are ready.

At this time, melt the butter in a frying pan. Add the onions and carrots and sauté over low heat for 8-10 minutes until the vegetables are soft. Do not fry, the onion can only be brought to transparency or lightly browned until a light golden hue appears.

At the same time as the frying pan, put another pan of water on the stove to cook the cauliflower. The water needs to be brought to a boil.

While the onions and carrots are simmering in oil, separate the cauliflower into inflorescences. Rinse under cold water and immerse in cold water for a few minutes (so that midges or small debris that may be between the inflorescences float up).

Transfer the cabbage to boiling water and cook until soft (about 5-6 minutes). Drain the water and place the cabbage in a colander. Thanks to this simple procedure, the specific cabbage smell will disappear, the cauliflower will become tender and will not overpower the taste of other vegetables.

Add boiled cauliflower to onions and carrots. Simmer in oil for a few minutes (the cabbage is already ready, it just needs to absorb the oil).

Transfer the stewed vegetables to the pan with the potatoes. Bring to a boil, cook the soup for 10 minutes until the vegetables are fully cooked.

Drain the broth from the soup (we will need it later), transfer the vegetables to a blender and grind into a homogeneous puree.

Return the vegetable puree to the pan. Pour in a little broth and let it boil again. Season with salt and, if necessary, season with ground pepper or any spices. Add cream, heat through and remove soup from heat.

Serve cauliflower puree soup hot, with croutons, croutons and fresh herbs. Bon appetit!

On a note. If you don’t like completely homogeneous pureed soups, you can leave some of the vegetables whole and then add them to the vegetable puree. Mix everything, dilute with broth, add cream and heat.

Recipe 4: Cauliflower and Zucchini Soup

zucchini - 3 pieces
cauliflower – 500 gr
carrots - 2 pcs.
onion - 1 pc.
salt - to taste

Wash all the vegetables well in the sink and then wipe with a dry towel. You can also use a paper towel. Then we take the zucchini. If you have a young fruit, then you should not remove the skin. And if your fruit is already ripe, then simply remove the peel from it and use a special peeler, which we often use to peel vegetables.

Then we put the zucchini on a board and chop it, just make it into small cubes.

Grate the carrots. Then we chop the onion. Now drop some oil into the pan and level it, pour in the onions, and then put in the carrots. Mix everything and fry for some time.

In the meantime, let's separate the cauliflower into inflorescences. Now, when the carrots and onions are fried, first lay out the zucchini, and then the cabbage inflorescences. Now pour out the water and simmer the mixture until cooked.

Once the dish is almost ready, add salt and pepper. As soon as all the vegetables are stewed, you can turn off the stove.

Now put everything in a blender bowl and start grinding. We need to get a homogeneous and thick mixture. Then pour it into a cup.

And here you can use your imagination and use decorations. For example, you can sprinkle with croutons, they can be made aromatic with different Italian herbs. You can also cook boiled quail eggs and cut them into halves.

Recipe 5: delicious puree soup with cauliflower and croutons

700 gr. cauliflower
200 gr. potatoes
100 gr. Luke
100 gr. carrots
White bread
vegetable oil
ground black pepper

Separate the cabbage into smaller florets.

Peel the potatoes and cut into cubes.

Chop the onion finely and the carrots into strips.

Place onions and carrots in a saucepan and lightly fry in vegetable oil.

Add cauliflower, potatoes, add water to cover vegetables. Let it cook until the potatoes are done.

Meanwhile, prepare the croutons : cut the bread into small cubes.

Cover a baking sheet with parchment paper, grease with vegetable oil, lay out croutons, lightly salt and mix. Bake in the oven at 180 degrees for 7-10 minutes until the croutons are browned.

Meanwhile, the vegetables are cooked.

Pour the broth completely into a separate container.

Using an immersion blender, blend the vegetables until smooth. Adding vegetable broth, bring the soup to the required consistency, add salt and black pepper to taste. Serve puree soup with croutons.

Recipe 6: Lenten cream soup with cauliflower (with photos step by step)

Cauliflower 200 g
Carrot 1 pc.
Onion 1 pc.
Salt to taste

Cut the carrots into thick half rings. Rinse the cauliflower under running water and divide into inflorescences.

Place prepared cauliflower and carrots in boiling water. Salt the brew to taste. There should be little water for cooking vegetables.

Finely chop the onion and add it to the brew with the vegetables.

As soon as the water boils, you need to boil the vegetables for another 10 minutes. After that, turn off the heat and leave the saucepan with the cooked vegetables to cool.

The vegetables should cool slightly but remain warm. Place them in a blender and grind. The blender can be replaced with a meat grinder, only the vegetables will need to be passed through it several times.

The resulting slurry must be rubbed through a sieve or slotted spoon with a very fine mesh. If the resulting puree soup turns out to be very thick, you can dilute it with broth from cooked vegetables.

Recipe 7: pureed cheese soup with cauliflower (step-by-step photos)

Preparing cauliflower puree soup according to this recipe will not cause any difficulties; you will get a very tender and healthy soup!

mustard beans - 1 tbsp.
potatoes - 1 pc.
bay leaf - 1 pc.
olive oil - 2 tbsp.
sour cream - 3 tbsp.
hard cheese - 100 gr
cauliflower - 0.5 pcs
fresh cilantro - 0.5 bunch
onion - 1 piece
butter - 10 g
salt - 2 pinches
garlic - 2 cloves

Recipe 8, step by step: cauliflower and cream puree soup

Cauliflower 670 gr
Leek 1 stalk
Shallot 2 pcs
Garlic 2 cloves
Cream 200 ml
Millet-rice flakes 1 cup
Butter 60 gr
Smoked cheese 80 gr
Ground paprika 1 tbsp
Ground black pepper 1 tsp
Ground fenugreek 1 tsp
Salt 1 tbsp

Remove the leaves from the head of cabbage, cut out the stalk and chop into small florets.

Melt half the butter in a frying pan and fry the cabbage until golden brown and a nutty flavor appears. Transfer the cabbage to a saucepan.

Finely chop both types of onion and garlic and sauté in butter. And add to the cabbage.

Pour water over cabbage with onion-garlic sauté, add salt and season with black pepper and ground fenugreek. Cook until cabbage is soft.

Puree the vegetables in a blender until smooth.

Return the pan to the stove, pour in the cream and add the millet-rice flakes. Keep on the stove for about 3-5 minutes until the flakes dissolve. Pour the finished soup into bowls and, when serving, garnish with grated smoked cheese and ground paprika.

The recipe for “Cauliflower Soup Puree” is ready, bon appetit!

Recipe 9: Vegetable cream soup with bacon and cauliflower

Cauliflower 500 g
Chicken broth 1.5 l
Onion 1 pc.
Butter 6 tablespoons
Flour 2 tablespoons
Milk 2 Glass
Sour cream 100 g
Grated cheese 100 g
Bacon 100 g
Parsley, chopped 1 tablespoon
Spices to taste

Cut the bacon into small pieces and fry in a frying pan until crusty.

Place the fried bacon on paper, let the fat absorb, then transfer it to a bowl.

Cut the onion into cubes and fry in the same frying pan in the same oil where the bacon was fried for 4 minutes.

Divide the cauliflower into florets. Add the onion to the pan, add salt and spices. Fry until golden brown.

Heat the chicken broth, add cabbage and onions to it. Cook over low heat for 15 minutes, stirring.

Cool the broth with vegetables slightly and puree in a blender until smooth. In a separate pan, melt the butter, add flour.

Stir vigorously until a paste is obtained, then carefully pour in the milk.

Cook over low heat, stirring constantly, until the sauce thickens. Then add grated cheese and sour cream. Cook for 7 minutes. until the cheese is completely dissolved.

Chop the parsley, add to the sauce, stir. Then pour this sauce into the vegetable broth, stir and remove from the heat. Pour into plates, sprinkle with cheese, herbs and bacon pieces. You can serve. Bon appetit!

Recipe 10: Tender Milk Soup with Cauliflower

Cauliflower - 400 gr
Butter - 30 gr.
Vegetable oil - 1/3 cup
Onion - 1 pc.
Flour - 1 tbsp. spoon
Milk - 3 cups
Crackers
Greenery

Separate small and large cauliflower florets. Set the small ones aside.

Place the cabbage in a saucepan and add half a cup of water and half a cup of milk. Once the cabbage begins to boil, reduce the heat to low and cover with a lid. Cook until the cabbage is soft (about 8 minutes)

Use a blender to puree.

Melt the butter in a frying pan and add finely chopped onion. Fry it until soft (just enough not to overcook it). Fry for about 5 minutes.

Then add flour and mix vigorously. Stir until you get a homogeneous mass.

Bring the milk to a boil and add the cabbage puree, mix well and bring to a boil again. Season with salt and pepper. Now you can remove it from the heat.

ready. Before serving, add croutons.

200 g cream (10 or 20% fat);
700 g cauliflower;
100 g white onion;
1 clove of garlic;
200 g potatoes;
1 tbsp. l. butter;
salt and pepper - added according to taste preferences.

Preparation time: 00:10
Cooking time: 00:30
Number of servings: 3
Complexity: light

Preparation

This recipe contains ingredients that are easy to find in any store. And making this soup is not difficult at all.

Onions and potatoes are peeled, washed and chopped: potatoes - into small squares, and onions - finely. Cauliflower is washed and divided into individual sprigs-inflorescences.
Melt the butter at the bottom of the pan and fry the onion in it until it becomes soft. Place potatoes and cabbage with the onions, pour water boiled in a kettle over the vegetables (the vegetables should be completely covered with it). Add salt and pepper, mix and cook on the stove at medium temperature for 25 minutes.
Using a spoon with holes in the bottom or a colander, separate the vegetables from the broth (reserving two cups of liquid). In a blender, mix vegetables, crushed garlic and one glass of vegetable broth until creamy. Pour cream into the mixture, stir and heat the soup in a saucepan on the stove, without bringing to a boil. If it is necessary to make the soup less thick, its consistency is adjusted using the remaining glass of broth.
If desired, add croutons, herbs or chopped boiled egg to the bowl of soup.

To prepare a tasty and original first course for dinner, you don’t need to have any special cooking skills. Cauliflower soup is very easy to prepare. This dish can be prepared in different ways and each recipe has its own special taste. To diversify your diet, you can use broccoli instead of cauliflower when cooking again.

It is better to cook cabbage over low heat to preserve most of the beneficial elements.
If you use vegetable oil rather than butter for frying, the soup will be less nutritious.
It is more convenient to make puree using a blender, then it will turn out homogeneous without lumps.
Recipes for preparing this dish can be varied by adding different products to the finished puree: boiled chopped chicken or other poultry, bacon, egg, dried mushrooms (they are pre-soaked in water). These additions will not only change the taste of the soup, but also make it more satisfying. Next we will look at several recipes in more detail.
Decorate the soup in a plate with croutons, herbs, and eggs.

Creamy Cauliflower Parmesan Soup

Parmesan gives this soup a spicy, original flavor.

Products:

100 g parmesan;
2 cloves of garlic;
1 tbsp. vegetable (preferably olive) oil;
400 g cauliflower;
1 onion;
a small pinch of nutmeg;
salt (sea salt is healthier) - to taste.

Preparation:

For cooking you will need a saucepan with a thick bottom. In it, finely chopped onions and garlic are fried in oil (until soft) on the stove.
Cauliflower is cooked in a separate bowl. When the liquid boils, keep the cabbage in water for 5–7 minutes. Then the water is drained (a small part of it is added to the pan with the onions), the inflorescences are transferred to the onions and garlic, and mixed.
In a saucepan with a closed lid, simmer the cabbage over low heat until cooked. At the end of cooking, add salt and nutmeg.
Vegetables and broth are mixed using a blender or ground through a sieve. Parmesan is grated on a fine grater and poured in equal portions into each plate.
The cookware must be oven or microwave safe to withstand high temperatures. The oven is heated by turning it on 180 degrees. Place bowls of soup on the grill and let them warm up for 5 minutes.
Low-fat cream, which is added to the finished mass, will help make the soup more liquid and give it a pleasant creamy taste (2 tablespoons of cream will be enough).

Cream soup with cauliflower and zucchini

Products:

500 g zucchini;
150 g carrots;
salt and pepper;
500 g cauliflower;
150 g white onion;
vegetable oil for frying.

Preparation:

The onion is peeled and finely chopped. Grate carrots (coarsely).
The zucchini is washed and cut, without peeling, into medium-sized cubes. The cabbage is washed and divided into inflorescences.
Onions and carrots are fried in a saucepan with oil over low heat. Zucchini, cabbage, salt and pepper are added to them. The products are mixed and filled with water (so that the liquid covers the vegetables).
Boil the soup for 20-30 minutes until the vegetables are cooked. All ingredients are ground in a blender with a small amount of broth in which they were boiled.
The finished soup is poured into plates. It can be decorated with grated cheese, herbs, and crackers.
Adjust the thickness of the consistency (if you need a thinner soup) using vegetable broth.

Cauliflower and Roasted Bell Pepper Soup

Another original recipe for delicious cauliflower soup.

Products:

4 red bell peppers;
1 head of cauliflower (divided into individual small sprigs);
3 cloves of garlic;
vegetable (preferably olive) oil for frying;
1 onion;
4 tbsp. chicken or turkey broth;
2 tbsp. fresh finely chopped thyme;
1 tsp paprika;
Salt (sea) and pepper.

Cooking method:

Wash the peppers, cut them in half and remove the seeds. Place parchment or foil on a baking tray and place the peppers on it, skin side up. The oven is turned on to maximum temperature and, after heating it, place a baking sheet with peppers there.
When the skins of the peppers are slightly burnt, they are removed from the oven and set aside to cool. Remove the skin from the cooled peppers.
Next, individual sprigs of cabbage are baked in the oven. The oven temperature is set to maximum. After 10 minutes, the inflorescences are turned over and left for another 10-15.
In a saucepan, fry the onion and garlic (finely chopped) in oil until the onion is soft and golden brown.
Pour broth into the onion, add thyme and paprika. Place the pan over medium heat and wait for the liquid to boil. Peeled peppers and cabbage are placed in a saucepan.
Make the fire low, cover the soup with a lid and cook for 10 minutes. Add the required amount of salt and pepper, mix and place the soup in a blender container. There it is ground to a homogeneous creamy mass.

Cauliflower and shrimp soup

Boiled shrimp will make a good flavor combination with creamy cauliflower soup.

Products:

2 cloves of garlic;
1 kg of cauliflower (meaning the weight of a whole head of cabbage);
1 onion;
greens on a plate for decoration;
2 tbsp. l. high fat cream
150 g shrimp (cook separately);
sea salt and pepper (you can use other spices that suit your taste).

Preparation:

The cabbage is divided into sprigs and cut into medium-sized cubes.
Finely chopped garlic and onion are fried in oil until the onion turns light brown.
Add cabbage, salt and pepper, and water to the onion and garlic in a saucepan. Everything is stewed under the lid for 10 minutes.
After this time, add cream and stir the soup.
Beat the products in a blender until smooth. Return them to the pan, place them on a stove set to medium heat and cook until the mixture boils, then keep for another 3-5 minutes.
Shrimp and herbs are poured into the cream soup poured into bowls.

Cream soup with cauliflower and mushrooms

It is recommended to use dried mushrooms purchased from a safe place for this recipe.

Products:

1 potato;
½ small onion;
2 pcs. zucchini;
½ head of cauliflower;
150 g dried mushrooms (any, according to taste preferences);
1 tbsp. l. olive oil;
pepper, nutmeg, salt.

Preparation:

Mushrooms are soaked in warm water for 20-30 minutes. They will increase in volume and soften.
At this time, finely chopped onions are fried in a saucepan. After the onion acquires a golden hue, potato cubes are added to it. It's better to make them small. Zucchini is also cut into small cubes (after cutting off the skin).
Finely chop the cabbage and add to the pan. Immediately add the mushrooms (along with the water in which they were soaked), salt and pepper. With the lid closed on low heat, the extinguishing procedure will take 15 minutes.
When they expire, add nutmeg and simmer the soup on the stove for another 5 minutes. After the specified time has passed, the dish is removed from the stove, allowed to cool and ground in a blender. Before serving, heat the soup on the stove or in the microwave.

By following the recipe directions, you can prepare a delicious soup for lunch. If everything works out, next time you shouldn’t be afraid to experiment with the taste of the dish by adding your favorite ingredients.
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