When to add cauliflower to soup. Nutritious salad with spicy chicken and grapes

Please your seven lungs, fragrant, and most importantly, healthy soup with cauliflower. Vegetable soup with cauliflower it cooks quite quickly, there is little hassle with it, but as a result you will get a beautiful and very delicious first a dish that may become your favorite. Even children are unlikely to be able to refuse a soup with white cabbage flowers, bright greens and golden vegetable broth.

Taste Info Hot soups / Vegetable soup

Ingredients

Potatoes – 500 g;
Cauliflower – 300 g;
Carrots – 100 g;
Onion – 100 g;
Sweet pepper (preferably red or yellow) – 1 pc.;
Garlic – 1-2 cloves;
Parsley, dill – 2-3 sprigs each;
Basil - to taste;
Vegetable oil – 50 ml;
Spices – black pepper, coriander;
Salt.

How to make vegetable soup with cauliflower

You can increase or decrease the amount of any vegetables according to your taste preferences. You can prepare the soup with meat broth; it is best to use chicken broth. Combination white meat and vegetables will be very harmonious.
So, let's begin…
Wash all the vegetables and don't forget to peel them. Pour 3.5 liters of water into a saucepan and put on fire. Until it boils, take care of the vegetables. Cut the potatoes into cubes or cubes (as you like), and separate the cabbage into small inflorescences.

When the water boils, salt it (about 0.5 tablespoons). Next, place the potatoes in the pan and turn the heat to medium. Leave it to cook, but don’t forget to stir and make sure it doesn’t run away.
Cut the carrots, peppers and onions into strips like this.

Lightly fry them in a frying pan with vegetable oil. Just don't overcook! The vegetables should become slightly golden.

When the potatoes are almost ready, you can add the cabbage florets. Boil them for a few minutes.

Chop the herbs and garlic, and then add them, spices and roasting to the soup.

Taste the soup for salt, because everyone has their own taste. Boil the soup for another five minutes. You can turn off the stove and set the table.

Adviсe:
For rich color You can add 1/3 teaspoon of turmeric to vegetable soup;
To prevent the inflorescences from turning into mush, cook them for no more than ten minutes.
Any dish must be prepared with good mood, then everyone will definitely like it and bring maximum benefit.

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;
Bell 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. To those who adhere dietary nutrition, it is advisable not to use soup set from poultry, but clean fillet, cut into pieces.

Ingredients :

chicken soup set – 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. Housewives call it “lazy,” which is completely true - this recipe doesn’t even need photos to understand the principle of action. 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 with meat brothcan 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 cauliflower soupIdeal 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 the 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, because they are characterized by a more pronounced sweetness, which makes them attractive to the child. If you cook them on chicken, it 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 wild mushrooms for this, 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 on 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:

Cauliflower is considered to be a tasteless product for baby food and diet food. Undoubtedly, the vegetable is very useful for children and adults. However, cauliflower dishes can also be incredibly tasty, aromatic and beautiful. You just have to pick it up necessary ingredients who will “make friends”.

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

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

One of these unique dishes is cauliflower soup. By diversifying the fresh “grass”, you can prepare soups for children’s and diet food, light soups for every day, “elegant” dishes for festive table, cream soup to maintain a “wasp” waist, or a dish made with fatty, rich broth that can satisfy all the needs of a full-fledged men’s lunch.

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

Cauliflower soup with mushrooms and cream

A very tender and tasty vegetable soup. It is prepared without meat or chicken broth, so it is not too high in calories. If you are on a diet or want to eat the dish in the evening, take cream with the lowest fat content, but not low-fat. also in this recipe Any mushrooms will be appropriate. You can replace peas with corn. Canned legumes are also suitable; add them at the very end of cooking, as they are already ready.

Ingredients:

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

Important! You can use any mushrooms for this soup. It is not necessary to pre-boil champignons, oyster mushrooms, and chanterelles. Forest mushrooms, such as: white mushrooms, honey mushrooms, boletus and the like should be boiled for at least half an hour, drained of water and only then used to prepare soup. If the mushrooms are collected and frozen yourself and you are confident in the quality and purity, you don’t have to defrost them.

Preparation:

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

2. Pour cold water over the vegetables in a saucepan and immediately add salt. Place on the stove over medium heat to prevent the broth from boiling over. Thanks to the mushrooms, boiling over is very likely.

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

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

5. Chop finely green onions, pour into the pan and turn off the heat.

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

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

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

How to make cauliflower soup with carrots

Cauliflower is one of those vegetables that makes a great puree when cooked. The creamy cauliflower soup turns out to be so tender and uniform in consistency that it can be a real competitor. In this recipe, cream is used at the discretion of the housewives. You can use sour cream or mayonnaise. You don’t have to add anything, the taste won’t be “lost.” To add a “dressy” color, use a lot of greenery. Provençal herbs would be appropriate here.

Ingredients:

cauliflower – 350 g;
greens – 200 gr;
dried Provencal herbs – 10 g;
onions – 2 pcs.;
carrots – 2 pcs.;
potatoes – 3 pcs.;
water – 1 l;
salt, white pepper.

Preparation:

1. Chop the onion, grate the carrots and sauté in vegetable oil. To add some piquancy, you can add chopped garlic to the heated oil.

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

3. Grated potatoes and cauliflower fill with cold water and add salt.

4. After boiling, place the fried vegetables into the pan.

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

6. 5 minutes before readiness, add chopped herbs and Provençal herbs.

7. Let the soup cool slightly, add white pepper and blend with a blender until pureed.

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

This perfect recipe cauliflower soup for diet. If for some reason you don’t eat zucchini, you can replace it with potatoes (however, they will increase the calorie content), pumpkin or turnips. Easier and healthier dishes It's hard to think of something for lunch.

Important! Young zucchini or zucchini will give more juice (liquid), while “adult” ones will give a more viscous and noticeable texture and will be less susceptible to boiling.

Ingredients:

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

Preparation:

1. Pour cold water over the cabbage, chopped into inflorescences, chopped zucchini and pepper, add salt and put on fire.

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

3. Add washed rice and adjika.

4. Cook until full readiness rice

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

Lentil soup with cauliflower and tomatoes - video recipe

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

Broccoli and cauliflower soup with tomatoes

This soup can be compared with the famous spicy gazpacho, however hot peppers easy to replace sweet paprika. Hot, spicy and without meat and potatoes. A very dietary and tasty soup for vegetable lovers.

Important! Tomatoes must be highest quality and very ripe.

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

Ingredients:

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

Preparation

1. Boil cauliflower and broccoli in salted water (you don’t have to separate them into florets).

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

3. Chop the celery in large pieces and blanch for about 5 minutes.

4. Place celery, tomatoes, herbs, garlic in a blender bowl and bring to a paste.

5. Do the same with boiled cabbage.

6. Combine all the vegetables and herbs, add pepper, ginger, vegetable broth (in which the cabbage was cooked) and puree in a blender.

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

Hearty cauliflower soup with chicken and buckwheat

When you need to cook a hearty and Tasty dinner, then a variety of meat soups immediately come to mind. Cauliflower soup with chicken broth is very suitable option. Some people prefer to use drumsticks for broth, others prefer to use wings or breast. This recipe uses exactly this, but you choose based on your personal preferences. The same applies to cereals.

Ingredients:

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

Preparation:

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

2. Separate the cauliflower into florets and blanch.

3. After the broth has simmered for 30-40 minutes, remove the chicken, onion and bay leaves.

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

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

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

A simple recipe for cauliflower soup with meat and beans

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

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

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

Ingredients:

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

Preparation:

1. Wash the meat and fill it with cold water. Immediately add salt and cook for at least 1 hour.

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

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

4. Chop the white cabbage and separate the cauliflower into inflorescences.

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

6. The meat can be used for main courses or cut into soup.

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

Cream of Cheese Cauliflower Soup - video recipe

The soft and airy consistency of this soup resembles cream, and the most main taste Cheese adds to the dish. This cauliflower soup can rightfully be called cheese soup. Croutons are simply a must for this treat and they are not at all difficult to make.

Cauliflower soup in a slow cooker with quenelles

They turn out to be the most tender chicken dumplings. To make the minced meat more elegant, you can add dill, basil, and bell pepper.

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

Ingredients:

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

Preparation:

1. Cover the onion, carrot, parsley, bay leaf, and peppercorns with water and cook while other preparations are in progress.

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

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

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

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

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

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

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

As you can see, cauliflower is not just a healthy, fresh “grass.” You can prepare many soups based on this vegetable. various variations. And this is only a small part of cauliflower dishes, where you can enjoy the taste, aroma, texture along with all the “healthiness”. Choose your favorite cauliflower soup, cook and enjoy every meal.

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.
Melt the butter in a frying pan and sauté 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;
onion sweet variety - 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.

In this article on my culinary website I will present a simple recipe on how to cook delicious vegetable cauliflower soup. As my many years of experience show, this first course without meat eats deliciously not only during the period of fasting, but also in Everyday life. Moreover, vegetable soup without meat appeals not only to vegetarians, but also to those who happily eat meat, although I cook it exactly how Lenten dish. But if Lenten dishes If you don't like it, you can make one like this vegetable soup in meat broth, for example, chicken broth, it will also be tasty, although, in my experience, especially delicious soup from cauliflower it turns into mineral water, without meat.

The main ingredient and protein carrier in this meatless soup is cauliflower, the presence of which in it is 1.5 - 2 times greater than in white cabbage. It is believed that the first cultivation and use of cauliflower in food, back in the first millennium AD, began in Syria, which is why it was previously called Syrian cabbage. It was only in the 12th century that cauliflower from Syria came to Cyprus, and around the same time the Arabs brought it to Spain. Since then, cauliflower began to gradually spread throughout Europe. It was brought to Russia only in the 18th century under Catherine II. Currently, cauliflower is widespread throughout Europe, in Arab countries, Northern and South America, in China, Japan and other Asian countries, and in terms of the scale of cultivation it is in second place after white cabbage. But in Russia it has not yet reached such a scale, although this gap is being closed quite quickly.

100 grams of cauliflower has approximately 30 kilocalories. Of these 100 grams, protein accounts for 2.5 grams, fats account for 0.3 grams, and carbohydrates account for 4.2 grams. Cauliflower contains a large range of vitamins. First of all, it is vitamin C, responsible for the body’s immune defense, mental stabilization, slimness and beauty. The amount of vitamin C in cauliflower is almost twice that of citrus fruits. It also contains B vitamins, vitamins PP, E, K, A, choline, beta-carotene and others. Macroelements include: potassium, phosphorus, calcium, magnesium, sodium, and microelements: iron, zinc, manganese, copper, fluorine, selenium.

Cauliflower is fairly easy to digest human body, unlike white cabbage, is indicated for people suffering from diseases gastrointestinal tract, recommended for decreased secretory function of the stomach, actively removes toxins from the body. Prevents cell deformation and damage, prevents and slows down the development of cancer. Cauliflower is useful as baby food, dietary food, and also therapeutic nutrition for diseases endocrine system, respiratory and urinary tract, while remaining a fairly tasty food product.

Using cauliflower, you can prepare delicious and healthy lean, vegetarian and dietary dishes, as well as supplement it with meat dishes. I present to your attention the recipe for one of the first dishes based on cauliflower.

Vegetable cauliflower soup recipe

The recipe for making lean vegetable soup with cauliflower is very simple. All vegetables are available and inexpensive, little cooking time is required, and the benefits of the prepared dish are undeniable.

So, to prepare vegetable soup with cauliflower, I used the following products:

Cauliflower – 300 grams;

Large potatoes - 1 piece;

Onion – 1 piece;

Carrots – 1 piece;

Sweet bell pepper – 2 medium-sized pieces;

Bay leaf – 2 leaves;

Sugar – 1 teaspoon;

Seasoning for soups – 2 teaspoons;

Sunflower oil – 3 tablespoons;

How to cook vegetable cauliflower soup, step-by-step recipe with photos

To prepare vegetable cauliflower soup, you need to boil water in a saucepan, wash and peel all the vegetables. Divide the cauliflower into florets, cut the potatoes, carrots, onions and peppers. Fry onions and carrots. Place all prepared ingredients in boiling water and cook until tender.

And now I will tell you and show in the photo the detailed process of preparing this vegetable first dishes.

Initially, I pour about two liters of water into the pan and put it on the fire. While the water is boiling in the pan, I begin to cook the vegetables.

I wash and peel the potatoes, cut them into small cubes and rinse them under running water to remove excess starch.

Next I peel the carrots and onions, and also rinse them with water.

I chop the onion finely.

I cut carrots, like potatoes, into cubes, only smaller ones.

I cut the pepper into two halves, cut out the stalk and remove the seeds. I cut the peeled halves lengthwise into three parts, then crosswise into small strips, about one centimeter thick.

During this time, water boiled in a saucepan, I put chopped potatoes in it to cook.

In order not to waste time while the potatoes are cooking (this is about 15 minutes), I put a frying pan on the fire. Pour three tablespoons into a heated frying pan. sunflower oil and add chopped onions and carrots to fry.

I fry them for about five minutes, stirring occasionally so that the onions and carrots don’t burn.

I remove the frying pan with the sautéed onions and carrots from the heat and set it aside.

I separate the cauliflower into small inflorescences with a knife, wash it and put it in the pan with the boiling potatoes. I also add a teaspoon of sugar there. I add sugar so that the cauliflower does not change color when cooked and remains white. I cook the potatoes and cabbage for another 5 minutes.