How to prepare dietary vegetable cauliflower soup? Classic recipe and its variations. Cauliflower soup

Cauliflower is a vegetable that does not require much time and effort to prepare. It's easy to clean, cooks quickly, and what a taste! The simplest and at the same time the most gourmet soup Cauliflower is a pureed cauliflower soup. And the variety of cauliflower dishes is amazing. For making puree soup modern housewives They use a blender, and it’s clear, it’s fast and convenient. But if you want a really smooth and velvety puree of soup, puree boiled vegetables through a sieve - it will take a little longer, but believe me, you will be pleased with the result.

However, regular cauliflower soups, be it a clear vegetarian soup or a soup more suitable for cold winter, will not take up much of your time. The main thing is to choose the right one cauliflower. The cabbage head should be firm, white or light cream in color, without spots or inclusions. To avoid misunderstandings with insects that suddenly decide to live in the cabbage you have chosen, before cooking, disassemble the head of cabbage into inflorescences and immerse them in salted water for 15-20 minutes. Then rinse under running water.

We bring to your attention interesting soups from cauliflower - from classic cream soup from cauliflower to seafood soup.

Ingredients:
100 g butter,
½ onion,
1 carrot,
1 stalk of celery,
1-2 heads of cauliflower,
2 tbsp. parsley,
2 liters of chicken broth,
6 tbsp. flour,
2 stacks milk,
½ cup low-fat cream,
salt, sour cream.

Preparation:
Melt 4 tbsp in a heavy-bottomed saucepan. butter, add chopped onion and simmer until golden color. Then add the diced carrots and celery. Stir and simmer for 2-3 minutes. Divide the cauliflower into small florets, place in a saucepan and add parsley. Simmer covered for 15 minutes, then pour in chicken bouillon and bring to a boil. Reduce heat to low and leave to simmer. Melt the remaining butter in a frying pan. Combine flour and milk and stir with a whisk to avoid lumps. Slowly pour the milk mixture into the boiling oil, stirring. When the mixture has brewed, remove from heat, pour in the cream and stir until smooth. Pour into boiling soup white sauce, simmer under the lid for another 15-20 minutes and remove from heat. Salt and pepper. Serve with sour cream.

Ingredients:
1 head of cauliflower,
3 tbsp. butter,
1 onion,
2 cloves of garlic,
2 cups of broth,
¼ tsp. ground white pepper,
1/8 tsp ground nutmeg,
2 stacks milk,
2 tbsp. milk,
salt.

Preparation:
Melt 1 tbsp in a saucepan. butter, add chopped onion and salt and simmer until transparent. Finely chop the garlic and add to the onion. Cook for 1 minute until fragrant, add chopped cabbage, stir, cover and simmer for 3 minutes. Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes until soft. Using a blender, puree the soup until homogeneous mass, add pepper and nutmeg, pour in the milk and bring almost to a boil. Separately, melt the butter, add chopped parsley, heat until fragrant and add to each plate.

Ingredients:
1 head of cauliflower,
800 g white boiled beans(or canned)
1 onion,
1 clove of garlic,
1 liter of vegetable broth,
salt, pepper, spices - to taste.

Preparation:
Separate the head of cauliflower into florets and rinse them under running water. Boiled or canned beans also rinse. Chop the onion and garlic. On vegetable oil fry the onion and garlic until translucent and fragrant, add cauliflower, half the beans and pour hot broth over everything. Bring to a boil, reduce heat and simmer for 10 minutes until the cabbage is soft. Remove from heat, puree in a blender, then pour the soup back into the pan and add the remaining beans. Place on the fire and heat until hot, stirring. Serve sprinkled with herbs and toasted white bread, grated with garlic.

Ingredients:
1 medium head of cauliflower,
300-400 g green beans,
1 small zucchini,
1 tbsp. olive oil,
½ tsp. paprika,
1 sprig of rosemary,
2-3 sprigs of thyme,
1 liter of broth,
2 sprigs basil and parsley, red Bell pepper- For decoration.

Preparation:
Cut the peeled zucchini into cubes, cut the beans into slices, and disassemble the cabbage into inflorescences. Place all the vegetables in a saucepan with boiling broth, add salt, paprika, rosemary and thyme, stir and cover. Cook at a vigorous boil for 8-10 minutes. When the vegetables become soft, puree them using a blender and add vegetable oil. When serving, garnish with sprigs of herbs and thin rings of sweet pepper.

Ingredients:
3 liters of chicken broth,
300 g cauliflower,
1 carrot,
1 onion,
1 stack green peas,
5 potatoes,
1 cup cream,
salt, herbs, Bay leaf.

Preparation:
To prepare this soup, you can use frozen vegetables (cauliflower and green peas). Add chopped potatoes, onions and carrots to the boiling broth, bring to a boil and cook over medium heat for 15 minutes. Put the cauliflower, disassembled into inflorescences, boil, add green peas, salt and spices and cook after boiling for 7 minutes. For meat lovers, add a piece of meat from the broth to each plate.

Vegetable soup “Moskovskiy”

Take vegetables in any quantity, to taste. Cut the potatoes into cubes, chop the onion, cut the parsley and celery root into thin strips, thinly chop the white cabbage, disassemble the cauliflower into inflorescences. Place potatoes, onions, roots in a saucepan and fill with water. Place on the fire and cook until almost done. Add white cabbage and cauliflower. Bring to a boil and cook for about 10 minutes until the cabbage is soft. Finally add 1 can of green peas. Serve sprinkled with herbs and add a little crushed garlic.

Ingredients:
250 g cauliflower,
1 carrot,
2 potatoes,
100 g leeks,
1 tbsp. vegetable oil,
2 boiled eggs,
100 g sour cream,
1.5 liters of broth,

Preparation:
Separate the cauliflower into florets. Sauté the grated carrots along with the chopped leeks in vegetable oil until golden brown. Grate the potatoes on a coarse grater. Place cabbage, potatoes and roast into the boiling broth, add salt and pepper. Grind the sour cream with the yolks. Place a circle on a plate boiled protein, pour in the soup, add sour cream and yolks and sprinkle with herbs.

Cauliflower Rice Soup

Ingredients:
1 chicken leg or ½ chicken carcasses,
½ cup rice
½ head of cauliflower,
1 onion,
1 carrot,
salt, herbs, bay leaf.

Preparation:
Make broth from chicken, add meat and strain. Place washed rice in it and cook for 10 minutes. Grate the carrots on a coarse grater, separate the cauliflower into inflorescences, cut the onion into small cubes and place all the vegetables in the pan. If you like your soup fried, saute the carrots and onions in vegetable oil until golden brown. Boil the soup until tender, add bay leaf, salt and pepper to taste. When serving, add herbs and pieces of meat.

Ingredients:
1 head of cauliflower,
2 potatoes,
1 carrot,
1 onion,
1 sweet red pepper,
1 tomato
1 chicken breast,
salt, spices - to taste.

Preparation:
Dice the carrots, onions, peppers and tomatoes, place everything in the multicooker bowl and turn on the “Baking” program. After 3-5 minutes, add diced potatoes, cauliflower, disassembled into florets, chicken meat and pour water to the top mark. Turn on the “Extinguishing” program for 1-1.5 hours.

Cauliflower soup “Weight Loss” (in a slow cooker)

Ingredients:
250 g cauliflower,
2 stalks of celery,
1 carrot,
2 tomatoes
1 sweet red pepper,
60 g green beans,
½ leek (white part)
2 cloves of garlic,
2 tbsp. olive oil,
chili pepper, salt, herbs.

Preparation:
Cut the carrots, tomatoes and sweet peppers into cubes, disassemble the cabbage into inflorescences, cut the leeks into half rings, celery into pieces, chop the garlic. Turn on the multicooker to the “Baking” mode for 25 minutes, pour into the bowl olive oil and add carrots. Cook for 10 minutes, add leeks, fry for 5 minutes, add the remaining vegetables (except tomatoes) and cook for another 10 minutes, stirring. Place tomatoes in a bowl, pour water to the ¼ L mark, add salt to taste and turn on the “Stew” mode for 1 hour. Serve with greens.

Air fryer cauliflower soup

Ingredients:
100 g cauliflower,
1 tbsp. semolina,
200 ml milk,
10 g butter,
salt.

Preparation:
Separate the cauliflower into florets and place in a pot. Add salt, pour boiling water and cook in a convection oven for 15 minutes at a temperature of 260ºC and maximum fan speed. Place the cooked cabbage on a plate and cook in the remaining broth semolina within 15 minutes. Then pour in the heated milk, add the cabbage and cook for another 2-3 minutes. When serving, place a little butter and white bread croutons on a plate.

Ingredients:
1 liter of broth,
100 g cauliflower,
1 tomato
1 carrot,
1 celery root,
1 onion,
1 potato,
50 g green peas,
1 tbsp. butter,
salt, black ground pepper, greens - to taste.

Preparation:
Set power mode microwave oven at 600 W. Place the butter and sliced onion into a microwave-safe bowl and heat for 1-2 minutes until the onion is soft. Cut the potatoes, carrots and celery root into cubes, place in a bowl, pour in the chicken broth, salt and pepper, cover and cook for 12-15 minutes until the vegetables are soft. Add green peas and diced tomatoes, cook for another 2-3 minutes. Lastly, add the cabbage florets and cook the soup for another 2-3 minutes. When serving, sprinkle the soup with parsley.

Ingredients:
1.5 liters of water,
300 g cauliflower,
150 g champignons,
1 carrot,
2 processed cheeses,
salt, pepper, herbs - to taste.

Preparation:
Cut the mushrooms into slices, divide the cauliflower into inflorescences, grate the carrots. Boil water, add salt and place the prepared foods in it. Cook over medium heat until done. Meanwhile, freeze the cheese in the freezer and grate it onto fine grater. Add cheese to the pan with cabbage and mushrooms, stir, add a little butter and let simmer for 2-3 minutes. When serving, garnish with herbs.

Cauliflower soup with squid

Ingredients:
2 squid (carcasses),
500 g cauliflower,
1 carrot,
1 onion,
100 ml 20 cream,
salt, pepper - to taste.

Preparation:
Cut the cleaned squid into thin rings. Chop the onions and carrots quite coarsely, divide the cabbage into inflorescences, place the vegetables in a saucepan and fill with water so that it covers them. Once boiling, reduce heat to medium and simmer for 30-35 minutes. Drain the broth into a separate bowl, boiled vegetables puree using a blender or mince and rub through a sieve. Add heated cream to the puree and dilute with the broth to the required thickness. Pour the soup back into the pan, add the squid rings and place on the heat. Bring to a boil and cook for no longer than 2 minutes (otherwise the squid will become rubbery). Serve with white bread croutons and herbs.

Ingredients:
500 g cauliflower,
500 g shrimp,
1 carrot,
1 parsley root,
1 onion,
100 g butter,
broth, salt, spices, herbs - to taste.

Preparation:
Peel the boiled shrimp from their shells and disassemble them into fibers. Sauté carrots and onions in butter until golden brown. Boil the broth, put the sauté mixture in it, after 10 minutes add the cabbage inflorescences and cook until tender. Add shrimp, boil and remove from heat. Let stand covered for 15-20 minutes and serve sprinkled with herbs.

As you can see, cauliflower soups can be delicious and varied. And be sure to check out our recipes with photos for new ones. culinary ideas. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Cauliflower is delicious in various forms, including soups and borscht. A striking example of this is with vegetables. To prepare the soup, you can use either fresh or frozen for the winter, which allows you to cook the soup all year round.

The mousse can be based on meat broth from different types meat, but the most delicious and tender soup is made from chicken. During fasting or during a diet, you can cook a simple cauliflower soup in vegetable broth. In addition to chicken, potatoes, onions and carrots, the soup may also contain other ingredients. Such ingredients for cauliflower soups can include spinach, cheese, bell pepper, zucchini, cream, White cabbage, sour cream, broccoli, peas, vermicelli, processed cheese, mushrooms.

Today I invite you to cook cauliflower soup with chicken and vegetables.

Ingredients:

Chicken - 300 gr.,
Celery root - 30-40 gr.,
Carrots - 1 pc.,
Onion - 1 pc.,
Cauliflower - 100 gr.,
Potatoes - 4-5 pcs.,
Salt - to taste
Black pepper - a pinch
Bay leaf - 1-2 pcs.,

Chicken Cauliflower Soup – Recipe

To make the cauliflower soup, prepare the chicken. By chicken we mean chicken legs, thighs, wings. Peel the onion, carrot and celery root. Cut carrots and celery into thin strips1. Cut the onion into cubes. Pour into the pan cold water. Add chicken, onions, carrots, celery. Add salt, black pepper and onion to this set of meat and vegetables.

Peel the potato tubers. Cut into small slices.

Wash and divide into small inflorescences.

After boiling, cook the broth for another 15 minutes. While cooking the chicken broth, skim off any foam that forms during the boil. Add potatoes to soup.

After 10 minutes, add the cauliflower. Since cauliflower is much softer in consistency than potatoes, it is added last.

After adding cabbage to the soup, simmer for another 5 minutes. Ready soup remove cauliflower and chicken from heat. Cover with a lid and let it sit for another 5 minutes. Divide among plates. Cauliflower soup can be served like this, or you can sprinkle it with fresh herbs. In addition to the soup, you can serve cream or sour cream. Both components will complement the taste of the soup very well. Enjoy your meal. I will be glad if this chicken cauliflower soup recipe you will like it and will find it useful in the future.

Chicken cauliflower soup. Photo

Cauliflower soup with chicken and vegetables is no less tasty.

Ingredients:

Chicken breast - 1 pc.,
Carrots - 1 pc.,
Onion - 1 pc.,
Bouillon cube - 1 pc.,
Bay leaf - a couple of leaves,
Potatoes - 4-5 pcs.,
Cauliflower - 100 gr.,
Broccoli -100 gr.,
Cream - 100 ml.,
Salt and hblack pepper - to taste.

Cauliflower soup with chicken and vegetables - recipe

Fill the pan with two liters of water. Let it boil. Prepare vegetables and chicken breast. Cut the chicken breast into small cubes. Also chop the carrots, potatoes and onions into cubes. Place chicken breast, onions and carrots, potatoes in boiling water. Add bouillon cube. Pepper the soup. Divide the broccoli and cauliflower into florets.

Add to the pan 15 minutes after cooking the vegetables. Boil the soup for another 10 minutes. Take an immersion blender and puree the vegetables and chicken. Season the resulting cauliflower soup with chicken and vegetables with cream. Stir. After adding the olives, bring the soup to a boil. Serve creamy cauliflower soup with fried croutons. As an alternative, you can prepare and.

Try making cauliflower soup with cheese as well.

Ingredients:

Chicken breast (can be a leg or any other part of the chicken) - 200 gr.,
Cauliflower - 200 gr.,
Onion - 1 pc.,
Bay leaf - 2 pcs.,
Carrots - 1 pc.,
Vermicelli - 50 gr.,
Processed cheese “Yantar” - 2 tbsp. spoons,
Salt and sspices - to taste.

Cauliflower soup with cheese - recipe

Wash the chicken breast. Peel the onion. Cut it into cubes. Cut the carrots into strips. Place the chicken with onions, carrots, salt, black pepper and bay leaves in a pan of boiling water. Cook the broth for at least 15 minutes.

While it cooks, peel the potatoes. divide into inflorescences. Add chopped potatoes and cauliflower florets to the soup. Add vermicelli as well. Stirring occasionally, simmer the soup over low heat until the noodles and potatoes are soft.

5 minutes before the end of cooking, add to the soup. processed cheese OK"Friendship". Stir. It should be completely melted and evenly distributed in the soup. That's all, cauliflower soup ready with melted cheese.

Cauliflower is the leader among vegetables in the number of vitamins and proteins. It is indicated when cardiovascular diseases and is easily absorbed by the body.

Young cabbage fruits are consumed in fresh, they are used to prepare side dishes, soups, fried in batter, canned and frozen with vegetables. Cauliflower is combined in first and second courses with cereals and pasta - the soups turn out rich and nutritious.

The pulp is tender, so the vegetable should not be boiled or stewed for a long time. To prevent the inflorescences from darkening, add 1-2 tsp to the pan with the broth. Sahara.

Cauliflower soup with mushrooms

Choose mushrooms with a pronounced aroma and use spice sets for mushroom dishes. In winter, frozen cauliflower and mushrooms are suitable for this dish.

Ingredients:

cauliflower – 400-500 g;
mushrooms – 250 gr;
potatoes – 5 pcs;
onions – 1-2 pcs;
carrots – 1 piece;
celery root – 100 g;
butter – 70 g;
spices for mushrooms – 1-2 tsp;
bay leaf – 1 piece;
salt – 2-3 tsp;
dill and green onions - 2-3 sprigs each;
purified water – 3 l.

Preparation:

Peel the potatoes, cut into cubes, add water, boil, add a quarter of the peeled and chopped onion and half of the celery root to the broth for flavor. Cook for 20 minutes.
Butter Melt in a frying pan and saute the onion, cut into half rings. Add grated carrots and half the celery root.
Wash the mushrooms, cut into slices and fry with onions, carrots and celery. Sprinkle 1 tsp. spices for mushrooms and add a little salt.
When the potatoes in the broth are ready, add the cauliflower, washed and divided into small florets, and boil for 5 minutes. Season the soup with fried mushrooms, add the remaining spices, bay leaf, and let simmer for 3 minutes.
Serve the dish on the table, sprinkled with chopped herbs. Place olive halves, a slice of lemon and a spoonful of sour cream on top.

Creamy cauliflower soup

For first courses with a creamy consistency, all vegetables are simmered in a small amount of oil, then simmered with the addition of water or broth and crushed with a blender or rubbed through a sieve.

Ingredients:

zucchini – 1 piece;
cauliflower – 300-400 g;
sweet onion - 1 head;
cream – 300 ml;
butter – 50-75 g;
wheat flour – 1-2 tbsp;
ground black pepper – 0.5 tsp;
salt and herbs - to taste.

Preparation:

Melt 2 tbsp in a deep saucepan. butter and fry the diced zucchini, add the cauliflower disassembled into small florets. Sauté, add water to cover the vegetables, and simmer over low heat for 10-15 minutes.
Heat the oil in a dry frying pan and fry the flour until light cream in color and, stirring, gradually pour in the cream. Let them boil. Add finely chopped onion to the sauce, sprinkle with pepper and simmer, stirring, for 10 minutes until thickened.
Pour into the saucepan with the vegetables. creamy dressing, stir and simmer for 5 minutes, add water and salt if necessary.
Remove the soup from the heat, cool and puree in the same bowl with an immersion blender. For a delicate consistency, rub the mixture through a sieve.
Bring the cream soup to a boil again, let it brew and serve.

Cauliflower soup with chicken broth

For people with weakened immune systems, soups are prepared using light chicken broth. In combination with tender cauliflower, such a soup will be gentle on the stomach, strengthen the immune system and tone the body.

Offal products that are suitable for making chicken broth include navels and hearts.

For most people, vegetables are foods that “need” to be eaten, not “want”. This is especially true for cabbage, although professionals are sure that this is only due to ignorance of how to cook it in an interesting way. Cauliflower makes excellent first hot dishes, national recipe which can be found in almost every country.

How to cook

The work of creating such a dish does not involve any particular difficulties, since its main component is absolutely problem-free. No need to clean, no need to soak.Cauliflower soupscook almost instantly if they are on vegetable based or already ready broth. When adding meat, the time increases until it is ready. Vegetables are always introduced last. In terms of their components, cabbage first courses can be anything - with poultry, mushrooms, legumes, seafood, fish. The only classification accepted by professionals is by structure:

cream;
puree;
thick;
light liquid.

Recipes

The versatility of this representative of the cruciferous family is beyond doubt among professionals. See for yourself by trying the recipes below. cabbage soups with photos - from French creamy to classic Russian cabbage soup. You will find great options For baby food, vegetarian and dietary dishes, learn how to cook in a slow cooker and whether it is possible to make a healthy and nutritious lunch in half an hour.

Cooking time: 25 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 542 kcal.
Purpose: for lunch.
Cuisine: European.

Bean pureed cauliflower soupIt's easy to prepare, but has several important nuances. Firstly, it is important to achieve a perfectly tender consistency. For this purpose, boiled products are crushed with a mixer/blender. Secondly, you need to cut all the components equally, excluding legumes. For cooking, it is advisable to use a pan with thick walls so that cooking is carried out evenly and the heat is retained longer and better.

Ingredients :

water – 2 l;
canned red beans – 360 g;
sweet pepper – 120 g;
cauliflower – 650 g;
tomatoes – 300 g;
dry herbs – 14 g;
salt;
clove of garlic.

Cooking method:

Pour water over the cabbage inflorescences and boil for 10 minutes after boiling. Fire is medium.
Make a cut on the tomatoes, scald them, remove the skin. Grate the pulp.
Chop the pepper into small pieces and mix with the beans (drain off the liquid).
Add all vegetable ingredients to the soup and cook for another 8 minutes.
Add grated garlic and chop everything with a blender.
Add salt, add dry herbs, turn off the stove.

Cream soup

Calorie content of the dish: 1144 kcal.
Purpose: for lunch.
Cuisine: French.

The key difference between this dish and puree soup is the use of cream, while for traditional French cuisine A full bechamel sauce is a must. You can’t have too many vegetable components – traditionalcreamy cauliflower soupIt may also contain a little onion, but even carrots are no longer included here. Before serving, it is advisable to sprinkle the hot dish with crackers, and do not cook it for future use - such food should not be reheated.

Ingredients :

cauliflower – 790 g;
salad shrimps – 150 g;
egg;
cream – 230 ml;
flour – 40 g;
butter – 30 g;
ground white pepper.

Cooking method:

Fill the cabbage inflorescences with water (1.5 l), add salt. Cook until soft.
Grind with a mixer, then pass through a sieve.
Let the dish boil again.
Heat flour with butter, add cream. After 4 minutes, add the beaten yolk.
Immediately pour this mixture in a thin stream into the soup, remembering to stir it.
Pepper, you can add a couple of grams of nutmeg.
Remove the soup from the stove. Add shrimp before serving - serving option is shown in the photo.

With Chiken

Cooking time: 1 hour 10 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1106 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

Cauliflower and Chicken Soupcould look boring if it weren't for the dumplings - a simple detail that takes a couple of minutes to instantly transform familiar dish. Carrots can be grated and fried before adding to the broth, but this will increase the calorie content of the dish. For those who adhere to a dietary diet, it is advisable to use not a poultry soup set, but clean fillet, cut into pieces.

Ingredients :

chicken set soup – 300 g;
water – 3 l;
cauliflower – 240 g;
carrots – 130 g;
potatoes – 200 g;
semolina – 70 g;
egg;
salt;
greenery.

Cooking method:

Pour water over the chicken, and after boiling, cook for 40 minutes, remembering to remove any foam that appears on the surface.
Cut the potatoes into cubes and add them to the chicken. Immediately add carrot slices.
Cook for 22 minutes. The fire is strong, the lid is removed.
Mix semolina with egg. Form dumplings with a spoon and throw into boiling soup.
Add cabbage inflorescences and salt.
After 4 minutes, turn off the stove and add herbs. Serve.

From broccoli

Cooking time: 30 minutes.
Calorie content of the dish: 484 kcal.
Purpose: for lunch.
Cuisine: vegetarian.
Difficulty of preparation: easy.

This one has broccoli and cauliflower soupThere are a lot of advantages: it is low-calorie, nutritious, incredibly healthy in terms of vitamins, and is very quick to prepare. The housewives call him “lazy”, which is completely true - this recipe Even photos are not needed to understand the principle of operation. Be sure to try making this soup for yourself and your child.

Ingredients :

cabbage inflorescences (broccoli and cauliflower) – 240 g each;
butter – 25 g;
potatoes – 100 g;
spices;
bouillon cubes – 2 pcs.;
hard cheese– 45 g.

Cooking method:

Boil water in a large (3.5-4 L) saucepan.
Quit bouillon cubes, wait a couple of minutes.
Send the peeled and finely chopped potatoes there too. Cook for 8 minutes.
Add cabbage florets.
From the new boil, count 15 minutes, season the soup with butter.
Turn off the burner and season. Grated cheese should be added when serving, when the broth has cooled slightly.

With potato

Number of servings: 2 persons.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

Lactic soup with cauliflower and potatoes– it’s tasty, fast, simple and very healthy, especially for a child. If you are worried about the calorie content, you can remove the potatoes before serving. It plays primarily the role of a thickener, and the released starch is enough to achieve the desired consistency. Spinach is an optional product, easily replaced with any greens or green beans.

Ingredients :

cauliflower – 110 g;
potatoes – 130 g;
water – 220 ml;
milk – 235 ml;
spinach – 70 g;
bulb;
butter – 25 g;
greenery.

Cooking method:

Cover the potato wedges and cabbage inflorescences with water.
After boiling, cook them for 12 minutes.
Pour the sautéed chopped onion into the broth.
Add chopped spinach and wait until it boils again.
Cook the soup for about 10 minutes, add milk and butter.
Stir and remove from heat. Serve with greens.

With meat broth

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 541 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

So fragrant cauliflower soup meat broth can be made in a slow cooker - this will greatly save your time and effort. A rich selection of vegetables makes this dish tasty reminder about summer and perfectly compensates for the lack of meat (it is used only for cooking broth). You can additionally add your favorite spices, any fresh herbs, croutons, eggs.

Ingredients :

veal – 400 g;
bell peppers – 240 g;
cauliflower – 370 g;
frozen corn (grains) – 130 g;
celery stalks – 2 pcs.;
carrots – 200 g;
pepper, salt.

Cooking method:

Make the broth: put the meat in the slow cooker, fill it with water (3 l), set the “stew” mode. After 1.5 hours, strain the liquid and rinse the bowl to remove any foam.
Remove the meat and pour the broth back into the slow cooker. Add cabbage inflorescences, grated carrots, diced peppers, corn kernels, chopped celery. You need to pepper and salt here.
Cook in the “soup” for 25 minutes. Let it brew without opening the lid.

Vegetable

Cooking time: 35 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 196 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

This one is light and gentlevegetable soup cauliflowerIdeal for feeding a child over one year old. It will fit perfectly into dietary ration, and if you serve it with some boiled chicken/turkey meat, you will get a very satisfying, but low-calorie lunch for an adult. If the dish is aimed at a small child, it is recommended to prepare it by analogy with pureed soups, i.e. with grinding of products at the last stage.

Ingredients :

frozen green pea– 60 g;
carrots – 110 g;
cauliflower – 210 g;
onion – 55 g;
a bunch of dill;
butter – 8 g.

Cooking method:

Boil 1.5 cups of water. Place the peeled small onion and carrots there. No need to cut.
Cook the vegetables for a quarter of an hour after boiling again at low burner power. Don't forget to put a lid on top.
Add peas and cabbage inflorescences.
After 6 minutes, add chopped herbs.
When the soup returns to a boil, remove the pan from the stove.
Wait for it to cool (up to 65-70 degrees), grind the soup ingredients with a blender. Season with oil and serve.

Cheesy

Cooking time: 1 hour 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1506 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

Tender, incredibly creamy, very nutritious, this one is delicious.cauliflower soup with cheeseEven men will appreciate it. If you want to lighten the dish, remove the beef - vegetable broth It won’t sound any worse, but the calorie content will be greatly reduced. It is better to buy processed cheese in a tub, like butter or curd mass, but you can also use sandwich plates.

Ingredients :

cauliflower – 380 g;
beef – 140 g;
potatoes – 190 g;
butter – 35 g;
processed cheese – 270 g;
a bunch of parsley;
red onion;
salt, black pepper.

Cooking method:

Cut the beef into medium-sized pieces. Pour water, cook for about an hour along with the onion (do not chop). Approximate quantity water - 3.5 liters, but vary according to the desired volume of broth.
Add potato cubes and cook the soup for a quarter of an hour.
Wash the cabbage head, disassemble the inflorescences, and chop. Fry with butter. Add to soup.
Next add cheese, you can cut it first to make it easier to melt.
Add salt. Season with pepper.
Remove from heat and serve immediately, sprinkled with parsley.

Cabbage soup

Cooking time: 1 hour 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 919 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Taste cauliflower cabbage soupmore interesting than the classic ones, since they are characterized by a more pronounced sweetness, which makes them attractive to the child. If you cook them on chicken, they will turn out great. dietary option, and on mushrooms - lean. Traditionally, it is recommended to cook on beef broth. Don't forget about parsley root, spices and sour apple- essential components of good cabbage soup.

Ingredients :

meat – 400 g;
cauliflower – 460 g;
parsley root – 60 g;
bulb;
green apples – 190 g;
greenery;
Bay leaf;
spices.

Cooking method:

Pour water (about 4 liters) over the meat, boil for a couple of minutes, then reduce the heat by half. Throw in the bay leaf.
When the broth is cooked (this will take about an hour), add cabbage inflorescences.
Fry grated parsley root with chopped onion.
Transfer to soup. Cook for another 17-20 minutes.
Lastly, add peeled and cut into thin slices apples, torn herbs, and a pinch of spices. Keep this cauliflower soup on the stove for a couple of minutes and serve.

With mushrooms

Number of servings: 3 persons.
Calorie content of the dish: 521 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

How to cook lunch quickly, but tasty without extra effort? Try to make it so delicioussoup with mushrooms and cauliflower. Professionals advise using fresh Forest mushrooms, just remember that they need to be washed thoroughly. To save time, you can take frozen ones, but the taste will not be as rich as with self-assembled ones. Refill this one delicious soup homemade sour cream.

Ingredients :

potatoes – 240 g;
cauliflower – 390 g;
mushrooms – 220 g;
bulb;
small carrots;
a bunch of dill;
egg;
salt, spices.

Cooking method:

Make a simple broth by pouring water (3 liters) over the potato cubes and waiting a quarter of an hour after boiling. Do not add salt.
If the mushrooms are frozen, let them sit in the kitchen for about an hour - only after that they can be chopped into strips and poured into the soup.
Add cabbage inflorescences and fried onion and carrots. Cook for 20 minutes.
Add spices, salt, herbs, and beaten egg, pouring it in a thin stream. Remove from heat and serve immediately.

With peas

Cooking time: 3 hours 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1327 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

Spicy cauliflower and pea soup, supplemented with pickles and smoked sausage(can be replaced with bacon), professionals advise cooking in low-fat broth - chicken broth works well. You can use vegetable - the calorie content of the dish will be reduced. Serve this one pea soup recommended with dried rye bread, grated with garlic cloves.

Ingredients :

split peas – 340 g;
smoked sausage – 170 g;
cauliflower – 420 g;
pickled cucumbers – 120 g;
dill;
ground pepper;
chicken broth – 1.7 l.

Cooking method:

Rinse the peas and add water.
After 2.5-3 hours, rinse and pour into the main pan.
Add the broth, wait until it boils, cook for about half an hour, until the peas are soft - they should be easily pierced with a knife.
Add cabbage inflorescences and cucumber cubes. Cook for another 10-12 minutes, medium heat.
Add the sausage cut into cubes as well. Turn off the stove.
Pepper and sprinkle with dill just before serving.

From zucchini

Cooking time: 45 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 747 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

Another representative of the “tasty and healthy” group is a simple vegetablecauliflower and zucchini soup, the highlight of which is given by homemade hot croutons. It is perfect even for the diet of a person losing weight and for baby food. It is better to take fresh zucchini, because... They are less watery and will cook faster. If you want more nutrition, serve the dish with half a boiled egg.

Ingredients :

cauliflower – 550 g;
frozen zucchini – 470 g;
onion – 140 g;
vegetable oil - for frying;
loaf – 70 g;
spices.

Cooking method:

Heat a frying pan and saute the chopped onion until a characteristic sweet aroma appears.
Add zucchini cubes (it is advisable to defrost them a little in advance). Fry until the moisture disappears.
Add chopped cabbage florets and continue frying until they are golden brown.
Move this vegetable mixture into a saucepan, pour cold water(3 l).
When it boils, turn the heat to low and simmer the soup for 25 minutes.
Cut the loaf into small cubes and dry in the oven until golden brown.
Remove vegetables from the soup and puree in a blender. Pour in a couple of glasses of broth and stir.
Season with spices, you can throw in peppercorns (a couple of pieces per cup), add crackers. Serve.

With meatballs

Cooking time: 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 931 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

In case of a shortage of free time, it is worth having proven recipes for hot dishes that can be cooked in half an hour. When the broth is cooked on meatballs, this is easy to achieve. If you make at least a kilogram of these meat balls in advance and send them to freeze, your next visit to the stove will be even shorter -meatball and cauliflower soupcan be prepared in 25 minutes.

Ingredients :

chicken fillet– 340 g;
cauliflower – 470 g;
small vermicelli – 100 g;
tomatoes – 150 g;
salt, dried herbs;
garlic cloves – 2 pcs.

Cooking method:

Grind the fillet through a meat grinder or chop with a food processor. Choose your degree yourself.
Salt, add dried herbs, grated garlic.
Roll into small balls - about half the size walnut. If they don't hold their shape well, add a spoonful of semolina.
Fill the cabbage inflorescences with water (2.5 l), after boiling, throw in the raw meatballs.
Cook for a quarter of an hour, lightly salting the broth.
Add vermicelli and chopped tomatoes (blanch first, remove skins). Cook for another 6 minutes.

With meat

Cooking time: 1 hour 50 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 979 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

The cauliflower and meat soup recipeworth keeping for all housewives - this nutritious dish you need to be able to cook. Cereals, animal protein and large portion vegetables create an ideal hearty composition that even men will enjoy. You can take any cereal: they sound as harmonious as possible Brown rice and pearl barley. There are also no restrictions for meat - from light chicken breast before pork neck: Anything is allowed.

Ingredients :

meat – 240 g;
cauliflower – 320 g;
rice – 80 g;
water – 3 l;
bell pepper – 140 g;
bulb;
carrots – 200 g;
spices.

Cooking method:

Pour water over the chopped meat and season with spices after boiling. Cook the broth for an hour and a half (depending on the type of meat - chicken will cook faster).
Rinse the rice and place in a colander to drain.
Grate the onion and carrots, fry with butter. Add rice to them. Stirring, let it absorb the aroma of the vegetables for about a minute.
Transfer the contents of the pan to the soup.
At the same time, add cabbage inflorescences and chopped peppers.
Cook until vegetables are soft.

With cream

Cooking time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1164 kcal.
Purpose: for lunch.
Cuisine: French.
Difficulty of preparation: medium.

This gentle one creamy cauliflower soupborn in France, where it is called Creme du barre. It is customary to prepare it using chicken broth, which according to the recipe is cooked in advance, so only the volume of the existing product is indicated here. Professionals advise spending an hour of free time once and freezing several liters in portions, so that later you can make quick, delicious soups.

Ingredients :

cauliflower - head;
potatoes – 120 g;
leeks – 2 pcs.;
olive oil – 20 ml;
butter – 15 g;
chicken broth – 1.5 l;
dry garlic – 7 g;
cream 20% – 130 ml;
parsley – 13 g;
salt.

Cooking method:

Combine butter with olive oil and heat. Place chopped onion on them and fry for 8 minutes. The fire is weak.
Add potato cubes and chopped cabbage. Add broth.
Add parsley, salt, garlic. Cook the soup after boiling for 19 minutes, but exact time depends on the condition of the potatoes.
Puree all ingredients with a blender, add cream.
Serve sprinkled with chopped parsley.

Video:

The essence dietary dishes is that they contain a maximum of 150 kcal per 100 g ready-made dish. Diet food not only reduces weight, but also strengthens the body, preventing various diseases.

Such vegetarian recipes is the basis of proper nutrition, and as a result, a correct lifestyle. They improve our well-being, restore all body systems, prolonging youth and solving many health problems.

There are several principles of dietary nutrition.

Compliance with the regime. Meals are always taken at the same time, with breaks of 4 to 6 hours without snacks.
Chewing food thoroughly. It takes time for the feeling of fullness to come, which means that without waiting for this reaction from the body, we eat much more than we actually need.
Don't eat late at night. The last meal should be approximately 5-6 hours before bedtime. If the feeling of hunger prevents you from falling asleep, you can drink a glass of kefir or eat an apple.
Fasting days. On such days, we give our body a rest by consuming only one type of dietary product.
Don't completely remove your favorite foods from your diet. Even if it doesn't quite match proper nutrition. This will help you not to break down.

If you adhere to these rules, your body will definitely thank you with its excellent shape.

The benefits and harms of vegetarian dishes

What are the benefits of meat-free cauliflower soups? The vegetable itself has a low percentage of fiber, which makes it unique. Being completely digested, it does not harm the gastric mucosa at all. Cauliflower gently cleanses the body and is even included in many anti-aging recipes.

However, we should not forget that, like any product, cauliflower has contraindications. If there is increased acidity of gastric juice, gastritis or peptic ulcer, then the consumption of dishes from this vegetable should be limited.

The first symptom that a cauliflower dish has not gone well is heartburn.

The energy value of cauliflower is 30 kcal per 100 grams. But what is the ratio of proteins, carbohydrates and fats:

proteins – 2.5;
carbohydrates – 4.2;
fats – 0.2.

We can safely conclude that cauliflower is a real dietary product.

It also contains mono- and disaccharides, many trace elements and minerals:

starch;
water;
organic acids;
alimentary fiber;
sodium;
potassium;
phosphorus;
magnesium;
calcium;
copper;
manganese;
fluorine;
selenium;
zinc;
iron.

Step-by-step instructions for preparing a meat-free dish: fast and tasty

Ingredients:

cauliflower – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
1 stalk of celery;
salt and spices to taste;
vegetable oil – 50 gr.

Preparation:

Finely chop the onion and grate the carrots on a coarse grater. Fry the carrots and onions a little.
Divide the cauliflower into florets and wash.
Boil water and cook cauliflower.
Stir in the roast.
Add salt and seasonings.
Let simmer over low heat for 5 minutes.
Then turn off the heat, add the celery and let stand covered for another 10 minutes.

The soup will infuse and delight you with its aroma and amazing taste . When serving, you can add herbs and low-fat sour cream.

Prepare this soup best when picking vegetables. They must be grown in natural conditions without adding chemicals.

We suggest preparing vegetable cauliflower soup according to the video recipe:

Cooking variations

They are distinguished by their diversity and wealth of choice. Anyone can choose something to their liking. Let's look at the most popular of them.

Simmer the soup over low heat. This way it will turn out much more aromatic and richer. Vegetable soup should not boil.

Serving options

can be served for both lunch and dinner. The dish will go perfectly with cream or sour cream. For those who like soups with bread, you can add a piece of black bread. Dried ones are also great rye bread, rubbed with garlic. You can sprinkle parsley, dill or celery on top if desired.

Summer Cauliflower Soup – best first dish on your table on a hot sunny day. A light, tender and vitamin-packed soup that will definitely please the whole family. Dietary but nutritious, it will be especially useful for the body in the warm season, when we need light food.