Probably not all people prefer to eat cauliflower, most likely this is due to the fact that you just need to be able to cook it well. Of course, in simple terms boiled The taste does not differ in anything special.
In fact, from this vegetable you can prepare something very tasty that you will want to try again - this is cauliflower puree soup. A few words about how it affects human body.
The effect of cauliflower on our body
Nutritionists have long appreciated this vegetable for its beneficial features. It can be eaten by everyone, as it is easily digestible. Cauliflower contains a large number of protein, thanks to which this product can successfully replace meat if a person is on a diet.
Puree soups can be very tasty, various options Their preparations will allow you to find exactly the recipe that only you will like; I will consider them in more detail:
Traditional cauliflower soup
This dish will truly surprise you rich taste and its satiety. You will need the following ingredients:
500 grams of cauliflower;
two carrots;
a pair of onions;
four potatoes;
Bay leaf;
a little salt and pepper.
Vegetables should be peeled and cut into cubes. After which, everything except the cauliflower needs to be fried in vegetable oil, add about one and a half liters of water, bay leaf and pepper, and cook everything until tender.
The cauliflower must be carefully disassembled into small inflorescences and boiled in a separate saucepan for fifteen minutes. After which you need to pour the broth into some container, grind the vegetables using a blender, then mix them with the broth to the required consistency, add a little salt, bring everything back to a boil and you can eat.
Czech cauliflower soup with dumplings
This soup is prepared without any special financial costs, the set of components to create this dish is small, you will need the following ingredients:
Forks of cauliflower;
one and a half liters of chicken broth;
40 grams of butter;
two tablespoons of flour;
two eggs chicken yolks;
whipped cream 300 milliliters;
grated nutmeg;
fresh parsley;
toast.
First you need to prepare the dumplings. Beat one egg, add a teaspoon of butter, a little milk, lightly add salt to the mixture, and add about 80 grams of white bread crumbs. Roll the resulting dough into small balls.
Boil the cauliflower in the broth until it is thoroughly softened, this will take about twenty minutes. After this, drain the liquid into another container. Now you need to prepare the sauce, for this you need to melt the butter in a frying pan and add flour to it, stir this mixture for about two minutes.
Then you need to pour in 150 milliliters ready broth and mix everything thoroughly. Remove from heat and cool. Using a blender, prepare cauliflower puree and add egg yolk and grated nutmeg. Transfer the resulting mixture to the prepared sauce. Add the remaining broth to the pan and heat the soup.
Boil the dumplings in the broth for five minutes, then add whipped cream and herbs. Serve with croutons. Such cream soup– you will definitely like the puree, rest assured.
Milk soup- cauliflower puree with saffron
Try making cauliflower soup with a spice like saffron. You will be pleasantly surprised unusual taste this dish. To prepare it, you will need several ingredients:
Head of cauliflower;
three hundred milliliters of milk;
a third of a liter of vegetable broth;
a small pinch of saffron;
fresh herbs;
salt and hot peppers.
Mix milk with vegetable broth, add cauliflower, disassembled into small florets, and add a pinch of saffron. After this, all ingredients must be boiled until full readiness about 15 minutes.
Just before it’s ready, you need to add salt to the dish and then grind it in a blender. This soup is very filling, despite the fact that it is low in calories. If it seems to you that it turned out not as thick as you wanted, then you can add a small amount of various boiled vegetables.
Cauliflower soup with cheese
Another creamy soup recipe that every gourmet will definitely like. To prepare it you need the following ingredients:
One head of cauliflower;
three hundred grams of chicken fillet;
one onion;
carrot;
three briquettes processed cheese.
Meat fillet, chopped carrots and onions should be cooked until tender in water, which can be slightly salted. After everything boils, you need to add the cabbage; you must first disassemble it into inflorescences.
After it is cooked, grind the vegetables using a blender. Chicken fillet needs to be disassembled into small pieces or fiber, and add to the soup, also add cheeses there, and wait until they melt. Cheesy delicious creamy soup ready! You can lightly sprinkle it with herbs and serve with croutons.
Conclusion
These dietary soups are very healthy. They are quite tasty, and also low in calories. So, energy value One hundred grams of finished puree soup is somewhere around 33 kcal.
Step-by-step photo recipe for making cauliflower soup.
cauliflower - 700 gr.,
potatoes - 300 gr.,
cream (10%-20%) - 200 ml.,
onions – 1-2 pcs.,
butter – 1-2 tbsp. spoons,
garlic - 1 clove (optional)
salt, pepper - to taste.
Currently, many dishes are prepared from cauliflower: salads, hot and cold appetizers and vegetable stew. And cauliflower reveals its taste especially well in pureed soups. Today we will tell and show you how to make cauliflower soup.
- simple and very delicious first dish. The recipe is quite simple. Delicate puree soup with a creamy structure based on cauliflower with the addition of cream, it will take its rightful place in your menu.
Be sure to prepare this dish using our step by step photos Cauliflower soup recipe.
Making cauliflower soup.
To prepare puree soup First you need to prepare the ingredients.
Peel the onions, rinse and finely chop.
Wash the potatoes, peel and cut into small cubes.
Cauliflower must be divided into inflorescences and washed under running water.
Melt the butter in a saucepan, preferably with a thick bottom.
Then place the chopped onion into the pan. Fry the onion for 3-4 minutes until soft. While the onions are frying, turn on the kettle, as we will need boiling water later.
Then add the potatoes to the pan with the onions.
Next add cauliflower.
Now pour boiling water from the kettle over the vegetables so that the water completely covers them.
Next you need to add a little salt and pepper. Cook vegetables for 20-25 minutes until potatoes and cabbage are soft.
When the vegetables are ready, drain all the liquid from the vegetables.
Be sure to save two glasses of broth.
Now you need to beat the vegetables into a homogeneous mass. To do this, you can use either a stationary blender or an immersion blender. In our case, we used an immersion blender.
Pour a glass of broth into the pan, add garlic, squeezed through a garlic press, if desired, and beat the vegetables into a homogeneous creamy structure.
Of course, not everyone likes cauliflower; many people think that it doesn’t stand out at all. taste properties. Our task is to show in this recipe how tasty and easy it is to prepare cauliflower puree soup so that the whole family is satisfied! Read our recipe and cook with us. It's easy with us!
Ingredients:
- Cauliflower – 400 gr
- Butter - 30 gr.
- Vegetable oil - 1/3 cup
- Onion - 1 pc.
- Flour - 1 tbsp. spoon
- Milk - 3 cups
- Crackers
- Greenery
How to make pureed cauliflower soup
Now we will tell you in detail and show you how to prepare cauliflower puree soup.
Step 1
Separate small and large cauliflower florets. Set the small ones aside.
Step 2
Place the cabbage in a saucepan and add half a cup of water and half a cup of milk. Once the cabbage begins to boil, reduce the heat to low and cover with a lid. Cook until the cabbage is soft (about 8 minutes)
Step 3
Use a blender to puree
Step 4
Melt the butter in a frying pan and add finely chopped onion. Fry it until soft (just enough not to overcook it). Fry for about 5 minutes.
Step 5
Then add flour and mix vigorously. Stir until you get a homogeneous mass.
Step 6
Bring the milk to a boil and add the cabbage puree, mix well and bring to a boil again. Season with salt and pepper. Now you can remove it from the heat.
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 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 add chicken broth 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 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. Fry the onion and garlic in vegetable oil until transparent 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 pea). 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, white cabbage finely chop, 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 on a 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 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 and broccoli soup
Good afternoon, dear readers! Cauliflower can be used to make very delicious cream soup. And if you enrich the cauliflower with other products, then such a soup can be very satisfying with chicken, and low-calorie dietary with vegetables, and mushroom.
Both adults and children will definitely like these soups. I have selected the best ones for you delicious recipes, and you choose yours. Let's cook!
Cauliflower and broccoli soup
This soup is perfect for both lunch and dinner. Vegetables for soup are suitable both fresh and frozen. Therefore, this soup recipe can be prepared at any time of the year.
You will need:
- 0.5 kg each. – cabbage and
- 2-3 pcs. –
- 1 PC. –
- 1 PC. - onion
- Fresh herbs (, ...), salt, pepper, seasonings - to your taste
How to cook:
1. Wash the cabbage, divide into inflorescences and cook for 20-30 minutes.
2. Wash, peel, cut into cubes and boil the potatoes.
3. Peel and chop the onion and carrots, fry in a frying pan until golden brown. Add salt and spices.
4. Combine all the prepared vegetables and grind with a blender to a smooth, soft consistency. If you find the soup thick, you can add a little water or vegetable broth.
5. Cream soup is ready! Serve in portions, decorating each plate with fresh herbs.
Calorie content of cauliflower and broccoli puree soup per 100 g. – 27 kcal
Bon appetit!
Video recipe: Broccoli and cauliflower soup
Cream soup with cheese Creamy cauliflower soup
Cream soup with cheese is a gourmet treat. Delicious! You can take any cheese durum varieties, processed or even sausage.
Moreover, it will be even tastier if you serve the ready-made soup with grated hard cheese, and use processed cheese for cooking. Let's get started!
You will need:
- 0.5 kg. – cauliflower (fresh or frozen)
- 1 PC. – small carrot
- 2 pcs. – processed cheese
- 100 gr. – hard cheese can be “Parmesan”
- Fresh herbs, spices, salt - to your taste
How to cook:
1. Wash the cabbage and cut into pieces or florets. Cook for 10-15 minutes. Add just a little water to just cover the cabbage, this will help preserve all the beneficial substances.
2. We prepare frying of onions and carrots on a vegetable basis, as in the first recipe.
3. Processed cheese grate or cut into small cubes. Add to the cabbage and cook for 5 minutes, the cheeses should completely dissolve. Add salt and spices as desired. Turn off the pan and let the soup cool slightly.
4. Add carrots and onions to the cabbage with cheese. Grind everything with a blender until smooth and creamy.
5. Hard cheese rub on fine grater. Pour the cream soup into portioned plates, sprinkle with grated cheese and garnish with greens.
On a note! Plates of soup (without fresh herbs) can be placed in the microwave in the “Grill” mode for 1 minute. This will create a cheesy golden crust.
Calorie content of cauliflower soup with cheese 100 g. – 41 kcal
Bon appetit!
Cream soup with chicken Creamy cauliflower soup with chicken fillet
Puree soup prepared according to this recipe turns out to be very satisfying. Suitable for a full lunch or even dinner. In this case, your figure will not suffer.
You will need:
- 200 gr. – chicken fillet
- 0.5 kg. – cauliflower (or one head of cabbage) can be fresh or frozen
- 3 pcs. – small potatoes
- Salt, seasoning, pepper, herbs - to your taste
How to cook:
1. Boil a piece of chicken fillet in lightly salted water. We will need not only meat, but also chicken broth.
2. Peel cauliflower and potatoes, cut into pieces and boil until ready chicken broth. First, add the potatoes, cook for 10 minutes, then the cabbage and another 10 minutes.
3. Peel the onions and carrots, cut them and fry until golden brown in vegetable oil (preferably olive oil).
4. Combine all ingredients and grind in a blender. Add salt and pepper to taste.
On a note! Chicken fillet can be cut into small pieces and served in portions with ready-made soup, and do not grind with a blender. It's up to you.
5. The soup is ready! Can be served garnished with fresh herbs. White bread croutons are ideal for this soup.
Calorie content of cauliflower cream soup with chicken (without croutons) per 100 g. – 18 kcal
Bon appetit!
Video recipe: Cauliflower soup with chicken
Cauliflower soup with milk Diet recipe for creamy cauliflower soup
This recipe does not contain traditional frying of vegetables and there are no potatoes, but it appears new ingredient- milk. The soup is prepared very simply and quickly. Suitable for a full breakfast, quick lunch or dinner, will appeal to both adults and children. Let's cook!
You will need:
- 0.5 kg. – or a head of cauliflower
- 100 ml. – low-fat or 1.5%
- 1 piece each – onions and a small carrot
- Salt, spices, fresh herbs - to taste
How to cook:
1. Wash the cabbage, peel it, cut it into florets or small pieces, and cook for 10 minutes.
2. While the cabbage is cooking, peel and cut the onions and carrots.
3. Add to the cabbage and cook for another 15 minutes.
4. Prepared vegetables blend with blender until soft puree, add warm milk, salt, spices, mix and serve.
Calorie content diet soup from cauliflower per 100 gr. product – 32 kcal
Bon appetit!
Video recipe: Cauliflower soup with milk
Cream soup with pumpkin Vegetable soup with cauliflower and pumpkin
This pumpkin and cabbage soup has a very beautiful bright orange color and a slightly sweet pumpkin flavor. Just holiday dish! This soup is good for breakfast.
You will need:
- 0.5 g each. – and cauliflower
- 1 piece each – small carrot and onion
- 100 gr. – beans
- Fresh herbs, salt, spices - everything to your taste
How to cook:
1. Pre-soak the beans for several hours.
2. Let's fry. Onions and carrots are washed, peeled, cut into small pieces and fried in vegetable oil.
3. Cut the pumpkin pulp and cauliflower into small pieces.
4. Place the soft beans on the fire and cook for 30-40 minutes, then add the pumpkin and cabbage and cook for another 15 minutes. Add vegetable roasting and simmer for 10 minutes.
5. Let the vegetables cool slightly and puree them in a blender.
6. Before serving, pour into portioned plates and garnish with herbs and nuts.
Calorie content of soup with pumpkin and cauliflower per 100 g. product – 18 kcal
Bon appetit!
Cream soup with cream Creamy cauliflower soup with cream
Such traditional soup with cream, very delicate in consistency, good for a complete breakfast or lunch and for baby food.
You will need:
- 500 gr. – cauliflower
- About 200 ml. – cream with fat content 20-26%
- 1 PC. - onion head
- 2 pcs. – small carrots
- Salt, spices, fresh herbs - to your taste
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