Cauliflower soup: dietary and tender. The best recipes for cauliflower soup with cheese, meat, fish. Cauliflower soup

The recipe for zucchini and cauliflower soup, in addition to the main ingredients, also includes other vegetables: potatoes and carrots are added for thickness and color, onions and garlic for flavor. Butter, milk and hard cheese make the taste of the soup tender and creamy, and the consistency thicker and silkier. The dish should definitely be served with white croutons. Fried in a frying pan with mustard and grated cheese, they will give the soup a more expressive taste and special piquancy.

Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: 2 liters

Ingredients

cauliflower(peeled inflorescences) – 300 g
large potatoes – 1 pc.
young zucchini – 150 g
small carrots – 1 pc.
broth or water - approximately 1 liter
milk – 200 ml
grated cheese – 80 g
butter– 30 g
vegetable oil – 2 tbsp. l.
onions – 1 pc.
garlic – 1 tooth.
salt - to taste

for croutons

butter – 20 g
vegetable oil – 1 tbsp. l.
white loaf with sesame seeds or baguette – 100 g
grated hard cheese – 20 g
ground black pepper - 2 chips.
French or Russian mustard - 1 tbsp. l.

Cauliflower soup recipe

We clean and cut the vegetables: onions, carrots and potatoes - into cubes, garlic - finely chop with a knife. The finer the cut, the faster the soup will cook. Heat the mixture of butter and vegetable oil, fry everything together, stirring, until the onion is soft.

Add cabbage inflorescences and diced zucchini.

Fill with water or broth (I used chicken). The liquid should completely cover the contents of the saucepan. Cook for 30 minutes until the vegetables are ready. In the process, adjust the amount of salt to taste.

Meanwhile, fry the crackers for the soup. Cut the baguette or loaf into cubes. Heat a mixture of oils in a frying pan, add the bread there and dry it. When it browns, add mustard and grated cheese, stir quickly and remove from heat.

Puree the vegetables using a blender. If there is a lot of liquid, then you need to pour it into a cup so that you can then adjust the thickness of the soup.

Add grated cheese to the resulting puree (preferably fragrant and spicy).

Then add milk little by little, continuing to work with the blender. The resulting consistency should be thick soup. If necessary, you can add more milk or some of the broth that remains in the cup. The result was an almost full 2-liter saucepan, 5-6 servings.

Thick and tasty soup- puree Pour the cauliflower into plates and sprinkle with croutons on top. You can drizzle with a little olive oil and add more cheese if you wish. Bon appetit!

The puree soup is thick cream, made from blender-ground vegetables, meat, fish or cereals.

Thanks to its composition and consistency, it is easily digestible and does not leave a feeling of heaviness, therefore it is perfect for dietary or baby food.

Cauliflower is used much more often as a base than its classic white cabbage cousin.

The reason is not only exquisite taste, but also increased nutritional value with a minimum of calories. A variety of ingredients, such as: croutons, mushrooms, herbs, bacon, etc. – can be an excellent addition to cauliflower soup, decorating not only appearance, but also taste.

Creamy Cauliflower Soup: Basic Principles

The basic principle of preparing cauliflower soup is as follows: vegetables and meat (if called for in the recipe) are boiled or stewed, put together and ground. The ingredients may vary, but the base is usually the same. This is cauliflower combined with a lot of other vegetables: potatoes, carrots, onions, various seasonings, as well as butter, full fat milk or cream.

Cooking method:

1. Peel the onions and potatoes. Wash the cabbage and separate the bunches from each other. Choose a pan with the thickest bottom possible.

2. Chop the onion and cook it in a saucepan, simmering in butter until soft.

3. Add other vegetables, add water - enough to cover them - and cook for up to half an hour.

4. Pour the broth into a glass. Grind the vegetables in a blender and dilute with the broth. Next, add the prepared spices, garlic, parsley or dill.

5. Return the mixture to the pan and heat together with the cream. Do not boil. Then you can add whatever your heart desires to the soup. Typically this is rye crackers.

Delicate cauliflower soup

This is a classic and quickest soup recipe. It does not contain any additional ingredients, except those that form the basis of the dish. This cauliflower puree soup can perfectly complement the menu of those who are worried about their weight.

Ingredients:

Meat-based broth or just water - one and a half to two liters;

Forks of cauliflower;

A handful of flour;

Melted butter;

Chicken egg yolks;

Salt, a mixture of dry peppers with the addition of nutmeg - optional.

Cooking method:

1. Clean the inflorescences. Cook until soft and broth appears. Do not pour out the resulting broth completely - it will be needed to regulate the thickness of the future soup. Grind the cabbage in a blender. If you have meat broth, add it.

2. Mix the butter melted in a frying pan with flour. Heat, avoiding boiling. Add water or broth and mix thoroughly. Pour in the yolks, making sure that no white gets in, as well as seasonings.

3. Mix all ingredients and place on the stove. Once the soup is hot, it is ready. You can eat like this, or you can add rye croutons.

Cheese and creamy cauliflower soup

Add to this soup soft cheese. “Philadelphia” is best suited, however, you can also find more budget-friendly analogues. In principle, any will do cottage cheese, as well as feta cheese. From the quantity of ingredients indicated in the recipe, four medium servings of finished soup are obtained.

Ingredients:

A small forkful of cabbage. This is about 500 g;

Three medium potatoes;

Bulb;

A little flour;

100 or 200 grams of Philadelphia;

A glass of cream. You can take full fat milk;

Pepper mixture, nutmeg, bay leaf, salt - not for everyone;

Cooking method:

1. Fry the onion until it becomes transparent.

2. Cut the potatoes into pieces and fry with onions. Finally, sprinkle the mixture with flour.

3. Pour the prepared vegetables into the freshly boiled broth. Place cheese there and boil again. Place the cauliflower, first dividing it into small bunches. Add spices and cook until vegetables are ready.

4. Take out the bay leaf, grind everything else, gradually adding cream.

5. Heat on fire, but do not boil. The dish can be placed on plates.

Cauliflower soup with bacon slices, chicken and green peas

Another name for this soup is “veloute”. The French have classic cuisine Veloute is a sauce. In our country, it received a rebirth and became a separate hot dish. Together with cauliflower, broccoli is sometimes used here, however, its specific taste must be taken into account. In the standard version - with cauliflower - the cream soup comes out tender and very aromatic.

Ingredients:

Cabbage – a small head of cabbage. Weight – no more than a kilogram;

Chicken breast or hams - 1-2 pcs. Minced meat can be a substitute for chicken;

Pickled peas - a third of a jar;

Vegetable (preferably olive) oil;

Salt and other spices

Cooking method:

1. Cook the chicken meat and divide it into pieces together with the bacon. small pieces;

2. Boil the cauliflower inflorescences, do not discard the broth.

3. Grind all this in a blender, adding cream.

4. Fry the bacon, adding garlic. Finally, add the peas.

5. Divide the puree soup into portions. Place the peas and bacon bits separately directly onto the plates.

Cauliflower soup with chicken, cooked in a slow cooker

According to this recipe, similar to the previous one, broccoli can replace cauliflower. In this case, potatoes are added to the slow cooker. Also, broccoli and cauliflower get along well together, especially if you take them in equal proportions. Any poultry meat is suitable for this soup: both legs and sirloin.

Ingredients:

Chicken - half a kilogram;

The same amount of cabbage;

Two carrots;

Greens, pepper, various, salt - not for everyone.

Cooking method:

1. Grind the carrots and chop the onion.

2. Fry the meat.

3. Place meat and all vegetables in a slow cooker. Pour in water with seasonings. It should completely cover the mixture.

4. Cook in the “Stew” mode. If the time is not determined automatically, set it to 40-50 minutes.

5. Drain the broth, grind the vegetables and fresh herbs to a puree. Adjust the thickness with decoction or water. Creamy cauliflower soup is cooked. To complete the taste, you can add crackers.

Creamy cauliflower and blue whiting soup

The combination of cabbage and fish varieties may seem very dubious to many. However, this is not the case. Thanks to its delicate and largely neutral (unlike broccoli or cabbage) taste, cauliflower complements fish well. The finished dish has virtually no odor.

Ingredients:

Cauliflower - medium size forks;

Carrot;

Half a kilo of blue whiting. Can be replaced with other white meat fish;

Fish broth;

Small onion;

Vegetable and butter;

A few spoons of flour;

Seasonings and spices.

Cooking method:

1. Clean the fish, cut it and simmer for about 20 minutes in a frying pan with the lid closed.

2. Chop the onions and carrots. Fry half separately, simmer half together with the fish. Put all the spices there.

3. Boil the cauliflower. It should become soft. At the end, add the carrot and onion mixture.

4. Place all ingredients in one container and grind using a blender. Place on the fire and cook for a few more minutes.

5. Add flour, achieve the desired consistency using fish broth. Boil.

Children's cauliflower soup with meatballs

You can cook this soup for babies almost from the first days of complementary feeding. There are no spices in it at all; if you wish, you don’t even need to add salt. At the same time, it is also suitable for adults - after all, it contains meat. By default, minced veal is used, but cutlets can be made from any meat and even chicken.

Ingredients:

Ground veal for meatballs;

Small carrot or half a regular one;

Cauliflower – 300 g;

loaf or White bread;

Potatoes – one large or two small;

Optionally, salt and different types greenery

Cooking method:

1. Soak the bread, mix with chopped onions and knead with minced meat. Add salt if desired. Make meatballs.

2. Prepare carrot and potato cubes.

3. Boil water, lower the meatballs for a couple of minutes and remove. They will cook.

4. Change the water, boil again and add vegetables and meatballs. Then take them out and grind the vegetables to puree.

5. Mix everything together. Spices and herbs will help achieve the fullness of taste.

Cauliflower mushroom soup with rice and potatoes

This soup has increased nutritional value due to the presence of a large number of additional ingredients. The soup has a mushroom and potato flavor, although the central component is still cabbage.

Ingredients:

Half a kilogram of cabbage;

Three or four potatoes;

Pre-boiled rice - half a glass;

As many fresh mushrooms;

Milk - one cup;

Egg;

Butter, garlic, salt;

Broth from cooking vegetables.

Cooking method:

1. Fry the mushrooms with the addition of pieces of garlic.

2. Cut the vegetables and boil either in a saucepan or in a slow cooker. Pour in milk.

3. Boiled vegetables, add rice and mushrooms together and beat until creamy.

4. Separate the yolk from the white, beat with milk and season the finished puree soup with this mixture. Heat until boiling.

Cauliflower soup with white wine and cheese

Exquisite Recipe tender creamy soup made from cauliflower, which has a pronounced milky-cheese taste. Its peculiarity is that the cabbage here is not pureed, but remains in the form small pieces, drenched in hot sauce. The dish can be supplemented with crackers.

Ingredients:

Small fork of cauliflower;

Broccoli – 300 g;

Two glasses of cream;

Small celery root – 50 g;

Leeks;

1 small potato;

Cheese cheese, lightly salted or not salted at all – 200 grams;

A third of a glass of white wine (preferably dry);

Pepper, nutmeg, salt – not for everybody.

Cooking method:

1. Separate the cabbage into small bunches. Cut the rest into pieces, the onion into rings. Grate or chop the garlic too.

2. Add wine to water and pour it into a saucepan or saucepan. Add potatoes, celery root, leek. Cook for a quarter of an hour.

3. Prepare puree. Add milk (or cream) and spices to it.

4. Separately cook cauliflower and broccoli. Slice.

5. Divide the cheese and cabbage among plates. Top with creamy vegetable sauce.

Cauliflower soup: tricks and useful tips

1. Cauliflower is an extremely important product for the diet. It is full of vitamins C, PP, group B, as well as phosphorus, potassium, iodine, calcium, etc. However, some microelements disintegrate during heat treatment. Therefore, in order to preserve the maximum of important qualities, cabbage is boiled in a small amount of water and covered. Boil for no more than 5 minutes. If we are talking about a double boiler, you can take a little longer.

2. In order for the soup to have a creamy hue, it is better to remove the outer peel, otherwise it will give ready-made dish green color.

3. It is important to choose the right head of cabbage. Freshness, and therefore quality, can be determined by the leaves. They should be fresh, not limp. The fork itself comes in different colors Ivory, almost white or with a purple tint - its uniformity is important. If spots are observed on the cabbage, this is a sign that rotting processes have begun. Small spots can be cut out. In other cases, it is better not to take such cabbage.

4. Cabbage can be stored for no more than 10 days at a temperature of plus 1-3 degrees.

5. Cauliflower soup is best eaten immediately after it is ready. If this is not possible, a water bath will help maintain the initial temperature. It is better not to reheat the soup the second time, this will disturb the taste and beneficial features dishes.

6. A great addition In addition to crackers, there can be small pies with all kinds of fillings, as well as fresh herbs.

7. You can increase the nutritional value of the soup using egg dressing. It's easy to prepare: raw yolks pour into hot milk and add to soup. Instead of milk, you can use cream.

8. Real taste Cauliflower will be preserved throughout cooking if you cook it in sweet, or better yet, mineral water.

All vegetables are beneficial to the human body however, among them there are those that are undesirable to eat when various diseases. And here vegetable soup Everyone is allowed to eat cauliflower.

Benefits of cauliflower

Doctors advise including it in the diet of children, people with pathologies of the digestive system, excess weight. Pediatricians even advise starting to introduce complementary foods to babies with this product.

Inflorescences of this type of cabbage:

easily absorbed in the body;
improve the functioning of the digestive system;
strengthen the walls of blood vessels;
help prevent the development of cancer cells;
contain folic acid and vitamins B1, B6, which has a positive effect on fetal development when carrying a child;
rich in acids - malic, citric, tartronic, pectin, vitamins C, A, PP, proteins, calcium, potassium, phosphorus, magnesium, iron.

Despite all these positive properties, not everyone prefers to include such a vegetable in their diet. Probably because you need to know how to cook it correctly. If you simply boil cabbage, it will not seem particularly tasty, but soups made from it are special recipes will show her excellent taste.

Cauliflower puree soup has the most delicate consistency and pleasant taste. The secret is that potatoes are often put in it, and in combination with cabbage they give a very tender and original taste. There are several best recipes for this dish. The housewife can use all of them depending on which cooking method she likes best and what products she has in her kitchen.

classic pureed cauliflower soup

This recipe will appeal to lovers of sour cream and mustard.

Ingredients:

potatoes – 2 pcs.;
cauliflower inflorescences – 0.5 kg;
1 onion;
2 cloves of garlic;
frying oil;
salt;
cilantro;
Bay leaf;
greenery;
mustard beans;
sour cream;
hard cheese;
toast.

Place the inflorescences in boiling water for 10 minutes. At the end of cooking, add a little salt. Chop the peeled onion and garlic cloves, take a deep saucepan with a thick bottom, pour oil into it and fry the ingredients until transparent.

Add bay leaf and potatoes to them, pour in 100 ml of water (take from the container where the cabbage was boiling), simmer for about 10 minutes. Place the cooked inflorescences with all the other vegetables and cook for another 10 minutes. Bay leaf remove, pour the soup into a blender, grind until creamy.

After this, place the dish back into the pan, add a tablespoon of mustard, 50 g of sour cream. If the puree is very thick, you can add more a large number of vegetable broth. Mix the dish thoroughly, add salt and heat, remove from the stove before it boils. When serving, sprinkle the soup with finely chopped cilantro, grated cheese and croutons.

pureed cauliflower soup with mushrooms

Cauliflower and mushrooms will add a rich aroma to the soup. This food is very nutritious, gives a feeling of satiety, but at the same time it is dietary and low-calorie.

Ingredients:

potatoes – 1 pc.;
half an onion;
2 zucchini;
half a medium-sized head of cauliflower;
dried mushrooms – 150 g;
1 tbsp. l. olive oil;
white pepper;
nutmeg;
salt.

Soak the mushrooms in warm water for 10-15 minutes until they soften and swell slightly. Fry the chopped onion in a saucepan, add the potatoes after 2 minutes, and cook for 5 minutes, stirring occasionally. Cut the zucchini into cubes and add to the rest of the ingredients in the pan.

It is recommended to first cut off the peel from the vegetable so that the soup turns out to be a delicate cream color, without a green tint. Chop the cabbage into small pieces and place in a saucepan. Send the mushrooms along with the water in which they were lying there.

Add salt, cover and simmer the vegetables for about 15 minutes. Season the cauliflower soup with grated nutmeg and ground white pepper, and leave to simmer over low heat for another 5 minutes. Beat the prepared mass with a blender.

lean cauliflower puree soup

For those observing fasting, this recipe will be a great find. lean soup from cauliflower. Everyone else can eat it as a light dinner.

Ingredients:

2.5 l drinking water;
4 small potatoes;
medium head of cauliflower;
1 onion and 1 carrot;
3 tomatoes;
a tablespoon of flour;
vegetable oil;
black pepper;
salt;
greenery.

Peel and cut the potatoes into cubes and place in a pan of boiling water. Cook covered for up to 20 minutes. Pour boiling water over the tomatoes, hold for 1 minute, then cool and remove the skins. Grind using a grater. Divide the cabbage into florets, wash and chop the onion, grate the carrots.

In a frying pan for three minutes fry onions and carrots in oil. Then add tomatoes and flour, mix well, and simmer for a couple of minutes. Roasting and main ingredient place in a saucepan. Cook vegetables covered for 10 minutes. Grind the vegetable soup with cauliflower in a blender. Serve with chopped fresh herbs.

pureed cauliflower soup with shrimp

Almost all national cuisines there are recipes for the first ones in the world. They will perfectly complement creamy cauliflower soup.

Components:

2 cloves of garlic;
cauliflower (weighing about 1 kg);
1 onion;
1.5 – 2 liters of water;
parsley and dill;
150 g shrimp;
salt;
pepper.

Prepare the main vegetable, separate it into inflorescences and cut into cubes. Chop the garlic and onion and quickly fry them in oil. Place pieces of cabbage on them, add water, cover with a lid and, after boiling, simmer for 10 minutes. Pour cream into the container.

It's good if they are fat. Beat the resulting mass with a blender until the consistency of puree. Bring to a boil again and keep on low heat for 3 - 5 minutes. Salt and pepper to taste.

In a separate pan, cook the shrimp, lightly salt them, then peel. When serving, sprinkle the soup with grated cheese. Place shrimp on top and sprinkle with fresh herbs.

pureed cauliflower soup with cheese

Chicken soup cooked with cauliflower and cheese will be appetizing and satisfying - these products go well together and give the dish a unique taste.

Ingredients:

1 chicken breast;
cauliflower – 1 pc. medium size;
onions and carrots 1 pc.;
3 cloves of garlic;
celery stalk – 1 pc.;
soft processed cheese 400 g;
black peppercorns;
a bunch of parsley;
salt.

Wash the chicken and let it cook for half an hour. Prepare vegetables. Place whole onion and garlic cloves, coarsely chopped carrots and celery, and parsley sticks into the broth. While the water is boiling, remove the foam, add salt and 5 peppercorns. When the breast is cooked, remove it from the pan, cut it or hand separate it into pieces.

Strain the broth through a strainer, discard everything except the carrots. Place the cabbage, disassembled into florets, into the broth and cook for about 20 minutes. Remove the soup from the heat, grind in a blender, and then return to simmer until it boils. Add processed cheese (if it is hard, you need to grate it first).

Cauliflower soup is not only incredibly tasty, but also very healthy. This cabbage is known to many and is a frequent visitor to dining table. In addition, it is completely non-allergenic and is suitable even for baby food.

The recipes for cauliflower puree soups presented below will perfectly diversify your daily diet.

Choosing the Right Cauliflower

First of all, you need to prepare the products that will form the basis of the dish. When making pureed cauliflower soup, the main ingredient is cauliflower. The vegetable is not rare, you can buy it in any store.

Don’t rush to take the first cabbage you come across, look closely for any flaws. After all, a clean and even head of cabbage will ensure that you use it all without cutting off the damaged parts.

So, good choice there will be the following head of cabbage from the inflorescences:

smooth, without dents or cuts;
clean: it should be free of dirt, dust, dark deposits and any stains;
dense: all inflorescences should fit closely;
the head of cabbage should not be soft to the touch;
be sure to weigh the cauliflower: if it looks large, it should weigh accordingly; If large vegetable will weigh little, this indicates that it was grown artificially at an accelerated pace;
if there are broken branches on the inflorescences, then put this cabbage aside, it was probably stored incorrectly, and it began to deteriorate, and all the imperfections were removed;
the color of the entire head of cabbage should be uniform, without transitions, light and dark spots;
A good cauliflower is considered to be one with leaves sprouting between its tightly adjacent inflorescences; this is good because the whole vegetable will be very juicy.

If the cauliflower does not meet the listed qualities, then put this head of cabbage aside and do not take it.

Of course, the use of frozen vegetables sold by weight is also not prohibited. When choosing this option, make sure that the cabbage is not too frozen, and also has an even color, without inclusions or spots.

Cream soup for every taste

Cauliflower soup first appeared on French tables. In its classic version, it has a pleasant piquant note. Besides this universal dish, which, depending on the added products, can be hearty meat, dietary vegetable or mushroom, and is also suitable for baby food.

Several options for preparing such a dish will be presented below.

Recipe No. 1: Broccoli and Cauliflower Soup

So, a delicious cauliflower soup with the addition of broccoli will become great dish for lunch or dinner. The calorie content of one serving will be 75 kcal, so if you are watching your figure, then do not refuse this soup even in the evening.

Cauliflower and broccoli can be taken either fresh or frozen.

To prepare this version of the soup you will need to stock up the following products:

sprigs of broccoli and cauliflower - 500 grams each;
potatoes - 3 medium-sized pieces;
carrots - 1 medium;
onion - 1 piece;
a couple of sprigs of parsley;
salt and pepper - use taste as a guide.

Cooking process:

Both types of cabbage are thoroughly washed and boiled for 20-30 minutes, after dividing them into inflorescences. Prepared vegetables cut either into cubes or torn into small inflorescences.
The potatoes are peeled, cut into cubes or cubes and also boiled until full readiness.
Fry chopped onions and carrots in a frying pan until golden color, salt and spices are added to them.
Give all the ingredients a little time to cool, and then combine them together and beat with a blender until a creamy consistency is obtained. If you want the soup to be thinner, you can add water or vegetable broth.
When serving, add a small sprig of parsley to each plate. Cauliflower and broccoli soup is ready.

Recipe No. 2: Cheese soup

Cauliflower soup with cheese is a real delicacy that will not leave you indifferent. The additional component - cheese - can be anything: processed, durum varieties and even sausage. It will be very tasty if you add cheese not only during the cooking process, but also at the end - grated on a plate.

For cooking cream cheese soup required:

head of cauliflower - 1 piece, or 500 grams frozen;
fresh onions, carrots - 1 piece each;
processed cheese for soup - 2 packages;
hard cheese - 100-200 grams;
salt and pepper - depending on taste preferences;
parsley - a few sprigs for decoration.

Step-by-step preparation:

First, the usual frying of chopped carrots and onions in oil is done in a frying pan.
Cauliflower is “turned” into cubes or simply torn into inflorescences. Boil for 10-15 minutes - no more, so as not to overcook.
Processed cheese can be grated, can be cut into cubes.
As soon as the cabbage has been boiled for about 10 minutes, the prepared cheese is sent to it. Sprinkle with salt and pepper.
From the moment the cheese melts, turn off the soup and let it cool slightly.
Then add the roast to the cabbage and cheese and blend everything using a blender.
Once the soup is creamy, grate the hard cheese on the coarse side of a grater. Ladle the soup into bowls and sprinkle cheese on top. Place a bowl of soup in the microwave for 1 minute in the "Grill" mode, this way it will turn out appetizing golden crust.
Remove the soup from the microwave and garnish with a sprig of parsley.

Recipe No. 3: Cauliflower + Chicken

This creamy cauliflower soup recipe is made with chicken. It will take a little time to prepare, about half an hour. And you can eat this soup for lunch and dinner, without harming your figure.

Moreover dietary chicken adds richness to the dish.

So, to prepare cream of chicken and cabbage soup you will need the following:

chilled chicken fillet - 3 pieces;
cauliflower - 1 medium-sized head;
potatoes - 3 pieces;
onions and carrots - 1 piece each;
salt and pepper.

Cooking steps:

Rinse the chicken fillets thoroughly and boil. The output should be not only finished meat, but also broth, which will also come in handy.
Fry onions and carrots in oil.
IN ready broth Boil the cauliflower, and then the potatoes.
All ingredients are cooled slightly, combined and ground in a blender. To make the soup a little thinner, add broth to it.
Salt and pepper.
For beautiful presentation use parsley and/or croutons.

Recipe No. 4: diet soup

Diet puree soup from cauliflower eliminates the presence of frying in oil and potatoes, which are harmful to the figure due to the starch content. This is a full-fledged cabbage soup, which will not lose its taste by excluding some components.

You will need the following:

cauliflower - 1 head;
low-fat milk- 100 ml;
salt and spices - according to preference;
onions and carrots.

Preparation is as follows:

The cabbage is washed and cooked for 15 minutes.
TO boiled cabbage send chopped carrots and onions.
Cook for another 10 minutes.
All prepared vegetables are cooled slightly and blended with a blender until pureed. Add 100 ml of warm milk and beat again. Salt, pepper and serve.

Recipe No. 5

Cauliflower and pumpkin puree soup has a pleasant sweetish taste and an orange tint. By adding a new ingredient - pumpkin - the soup becomes very nutritious, so it can be used for breakfast. To enhance the piquancy, you can add some pine nuts.

pumpkin pulp - 0.5 kg;
cauliflower - 1 piece;
carrots and onions - 1 copy each;
fresh herbs;
beans - 100 grams.

The preparation is as follows:

First, soak the beans for 40 minutes before starting cooking. There is no need to change the water.
Peel and chop the carrots and onions. Afterwards, the prepared vegetables are fried in a frying pan heated with oil.
As soon as the beans soften, put them on the fire and cook for 30 minutes.
As soon as the beans are cooked, they are accompanied by diced pumpkin and cabbage. Cook for another 15 minutes.
The vegetables are boiled, and fried carrots and onions are added to them and simmer everything over low heat for about 10 minutes.
After cooling for a short time, beat the soup until pureed.
Serve the soup in portions with the addition of finely chopped herbs.

Recipe No. 6: cream soup with cream

Cauliflower puree soup with cream turns out to be very delicate in taste and consistency. The presence of cream slightly suppresses the taste of vegetables, but does not completely cover it. The prepared dish is excellent for both baby food and hearty lunch, and for a hearty breakfast. This creamy cauliflower soup can be diluted with shrimp, salmon or pieces of ham.

Traditional cream soup with cream is prepared using the following ingredients:

cauliflower - 700 grams;
cream 20% - 300 ml;
onion - 1 piece;
carrot root vegetable - 2 pieces;
salt and pepper - to taste;
finely chopped greens - a handful.

To prepare the cauliflower soup recipe:

Wash the cauliflower, divide it into inflorescences and boil for 10 minutes.
Fry onions and carrots in a frying pan with oil.
The cabbage and roast are mixed and blended with a blender.
Cream is poured into the resulting puree, stirring and adjusting the thickness.
Everything is salted and peppered.
Ready soup- the puree is poured into plates, decorated with chopped herbs and, if desired, croutons.

This soup can also be prepared in a slow cooker.

Recipe No. 7: cauliflower and zucchini soup

To prepare this dish you will need:

zucchini - 0.5 kg;
cauliflower - 1 head;
ghee - 1 tbsp. l.;
salt, pepper and curry.

Preparation:

Cut the zucchini and cabbage into cubes and boil for 15 minutes.
Ready vegetables are turned into puree, which is flavored melted butter.
The soup is salted and seasonings are added.

Recipe No. 8: classic

Classic cream soup Cauliflower is prepared with minimum quantity ingredients, but this does not negatively affect the taste.

To prepare you will need:

cauliflower - 1 head;
potatoes - 3 pieces;
carrots and onions - 1 piece each;
milk - 100 ml.

Preparation is not difficult: boil the cabbage, then add potatoes and fried onions and carrots. Everything is whipped in a blender with the addition of milk.

Recipe No. 9: with white wine and feta cheese

Very original and delicious recipe. The taste will be cheese and milk, with a piquant wine note.

To prepare you will need:

cabbage - 1 pc.;
broccoli - 300 grams;
cream - 400 grams;
garlic - 2 cloves;
celery root - 50 grams;
potatoes - 1 piece;
lightly salted cheese - 200 grams;
dry white wine - 80 ml;
nutmeg, salt and pepper.

Preparation:

Wash the cabbage and divide into small florets.
Grate the garlic.
Celery and potatoes are cut into cubes, and onions into rings.
Potatoes, celery and cabbage are placed in a pan and filled with water and wine. Cook for 25 minutes.
After cooking, make puree. Cream and seasonings are added to it.
Broccoli is boiled and finely chopped.
The finished soup is poured into bowls and garnished with broccoli and sliced cheese.

Cream soup for children's menu

Cauliflower puree soup for children differs from other dishes in that the main vegetable undergoes longer cooking. It is also necessary to exclude large amounts of salt, completely remove spices and herbs that the child has not eaten before.

Ingredients:

a head of cauliflower;
chicken fillet - 200 grams;
water for baby food;
carrots - 200 grams;
sunflower oil- 1 tbsp. l.;
green pea- 100g.

Preparation:

Boil 1 liter of drinking water for baby food.
They put the cut stuff in there chicken fillet and boil for 40 minutes.
Cauliflower and carrots, divided into inflorescences, are sent into the boiling broth.
Boil the cabbage for about 20 minutes. Afterwards, cool the contents of the pan a little and beat with a blender.
Add oil to the resulting puree and beat again.
When serving children's cream soup, it is decorated with green peas.

Cauliflower is rich in a variety of elements and vitamins, but most of them break down when heat treatment. But there is a way to help preserve all the beneficial properties of cabbage: boil it in a small amount of water (so that the cabbage is not completely immersed in it) and covered.
If you take cabbage, but don’t have time to cook it, remember that it can only be stored for 10 days at a temperature of 1-3°.
To make the soup a nice soft beige color, raw cabbage It’s worth cutting off the top layer a little.
Toasts and crackers will become great addition for the cauliflower soup.
It is better to prepare the soup in small quantities - for one serving. Since reheating will lose the primary taste qualities.
You can add it to the soup a raw egg and beat with a blender. This will increase the nutritional value of the dish.

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 this dish can be varied by adding ready-made puree different products: 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 onto fine grater and poured in equal portions into each plate.
The cookware must be suitable for the oven or microwave oven 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 ready mass(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 a small amount broth in which they were cooked.
The finished soup is poured into plates. It can be decorated with grated cheese, herbs, and crackers.
Adjust the degree of thickness of the consistency (if more is needed thin soup) using vegetable broth.

Cauliflower and Roasted Bell Pepper Soup

Another original recipe delicious cauliflower soup.

Products:

4 bell peppers Red;
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. Fall asleep required quantity salt, pepper, mix and place the soup in a blender container. There it is ground to a homogeneous creamy mass.

Cauliflower and shrimp soup

Good for creamy cauliflower soup flavor combination will consist of boiled shrimp.

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 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 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, in next time Don’t be afraid to experiment with the taste of your dish by adding your favorite ingredients.
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