How to cook cauliflower soup. Spicy vegetable soup

One of the most popular today is cauliflower soup. This vegetable is rich in vitamins and beneficial trace elements. In addition, her undoubted advantage is availability – cabbage is offered all year round(if not always fresh, then frozen), but it is inexpensive.

How to choose fresh cauliflower

To make the soup tasty and healthy, you need to choose the right main ingredient - cauliflower. Quality product must have several characteristics. So, you should carefully examine the color of the head. It can be white, have a greenish or grayish tint, give off a yellow or purple tone. Its color depends on the content of certain substances contained in cabbage, as well as on the conditions and region of ripening - cabbage bloomed in the shade or in the sun.

Do not take forks with dark spots - this indicates that the product is spoiled. However, if such spots appear on a carefully selected and purchased head of cabbage, you should not throw it away right away, all the spots must be carefully cut out.

The fact that the cabbage is fresh will be indicated by green leaves on the head. All inflorescences should fit snugly against each other. A quality fork will be heavy and strong.

It should be understood that fresh cauliflower is freely available only in season. But all other times it is available frozen. From this you can also prepare delicious soups-puree. cabbage pass shock freezing, that is, in production it is frozen instantly at very low temperatures. So the vegetable does not lose its useful properties and qualities.

Various cauliflower soup recipes

With potatoes and cream

Velvety cauliflower soup is mine favorite dish during the autumn period. The dish can be seasoned with cheese, you can season it with garlic for piquancy, or you can, as today, with cream.

Recipe Information

• Type of dish: first
• Cooking method: on the stove
• Servings:3
• 30 min

Ingredients:

• cauliflower - 300 g
• potatoes - 2-3 pcs.
• heavy cream - 200 g
• salt, pepper to taste
• greens (parsley) for serving.

Cooking process

We clean the potatoes, disassemble the cabbage into inflorescences.


We send the cabbage to boil for 3 minutes in a liter of water with a spoonful of salt and vinegar. Cut potatoes into cubes.

Fill with water, salt and send the potatoes to boil. Cook until soft.


We combine the finished potatoes with cabbage.


Salt and pepper to taste.


Add cream.


Using an immersion blender, blend all ingredients until smooth.

To obtain a more silky and delicate structure, it is recommended to rub the vegetables through a sieve.

It turns out a velvety mass. With the help of cream, bring the thickness of the soup to the desired.


Pour into bowls, decorate with herbs.

Two dietary product make the perfect duet.

Such a soup will saturate the body and at the same time improve it.

Ingredients

• broccoli - 200 g
• cauliflower - 150 g
• potatoes - 3 pcs. (you need to choose medium tubers)
• carrots - 1 pc. (small in size)
• onion - half an onion
• cream 15% fat - 100 ml
• water (you can use chicken broth) - 1 l
• butter– 25 g
• salt and herbs - to taste
• crackers - for serving

How to cook

1. First you need to boil water or ready-made broth. At this time, chop and sauté vegetables in a small amount of oil (except for two types of cabbage). How to cut vegetables, it does not matter - they will still be mashed. Pour the entire contents of the pan into the broth. Everything will have to cook for 10 minutes.
2. Cauliflower should be divided into inflorescences and boiled for a couple of minutes. After cooking, it must be thrown into a colander. Such a measure will save the vegetable from the characteristic taste and smell. If frozen cabbage is taken, this procedure is not necessary, because. before freezing it has already been processed in this way.
3. Broccoli in fresh must also be boiled. If it is frozen, it must be poured with boiling water and left for 5 minutes.
4. Put the inflorescences of both types of cabbage in a saucepan with vegetables and broth. You can salt a little. Cook vegetables for 5 minutes.
5. Then drain the decoction. Blend the vegetables in a blender until just enough. thick puree without lumps. Add to it vegetable broth and again put everything on the fire, bring to a boil.
6. Pour in the cream and stir. Turn off the fire.
7. It remains to pour the soup into bowls, sprinkle with chopped herbs, add in advance.

With zucchini

This soup is called tender and velvety.

You can add not zucchini, but zucchini.

Ingredients

• zucchini - 500 g
• cauliflower - 500 g
• carrots - 150 g
• onion - 150 g
• vegetable oil
• salt, pepper - to taste

Suitable as an additive and decoration:

• boiled eggs (can be quail)
• crackers

Cooking method

1. Finely chop the onion. Grate carrots on a medium grater. Zucchini should be cut into cubes, and the cabbage should be disassembled into separate inflorescences.
2. Immediately heat the oil in a saucepan and lightly fry the onion in it, add the carrots here and continue sautéing. Put cabbage and zucchini here too. Lightly salt everything and mix.
3. Pour all the vegetables hot water- it should be enough so that the vegetables are completely covered. Cook everything until cooked through - about 20 minutes.
4. Mash the prepared vegetables with a blender, adding a little vegetable broth to them.

   If there is no blender, vegetables can be rubbed through a sieve or crushed with a crush.

5. Grate eggs and cheese. Pour the soup into bowls, add cheese and eggs, garnish with herbs, add croutons.
6. I also offer a collection.

With Chiken

simple and hearty recipe which is available to everyone.

Ingredients

• chicken breast - 1 pc.
• carrots - 1 pc.
• celery - 1 stalk
• onion - 1 pc.
• garlic - 3 cloves
• cauliflower - 1 medium fork
• processed cheese - 400 g
• greenery
• salt, pepper - to taste

How to cook

1. Wash the chicken, clean and chop the vegetables. The breast must be put to boil.
2. To the chicken it is necessary to place a whole peeled, but not chopped onion, chopped carrots, celery and garlic, as well as greens.
3. After boiling the broth, remove the foam, salt and simmer until the meat is ready.
4. Disassemble the cabbage into inflorescences.
5. Strain the broth, discard all vegetables except carrots.
6. Add cauliflower to it and cook for 20 minutes until it becomes soft.
7. The chicken meat must be disassembled and set aside until serving. After the cabbage is ready, turn the soup into a puree, put the pan on slow fire and add melted cheese. Mix everything so that there are no lumps.
8. Serve with chicken meat, sprinkled with chopped herbs and with crackers or slices of dried baguette.

with cheese

This soup is tender and hearty.

However, it does not take much time to prepare.

Ingredients

• potatoes - 2-3 pcs.
• cauliflower - 200 g
• onion - 1 pc.
• butter - 50 g
• cheese is not hard or melted - 100 g
• cream 10% - 100 ml
• flour - 1 tbsp.
• water - 1 l
• salt - to taste

Cooking method

1. Potatoes cut into cubes and cabbage sorted into inflorescences should be sent to boiling water. Cook for 20 minutes.
2. Chop the onion coarsely. It needs to be fried in a frying pan with a little oil. Add the onion 10 minutes before the end of cooking to the broth.
3. In a frying pan, fry the flour until browned, pour in the cream and stir well so that there are no lumps.
4. Send this dressing to the soup. Mix everything well with a blender.
5. Grate the cheese and gently add to the soup, stirring until the cheese is completely dissolved. The soup needs to be slightly salted.
6. Serve with crackers. You can decorate with greenery.

Mushroom with champignons

This soup is quite light - a portion of 350 g has only 108 kcal.

Ingredients

• fresh champignons - 250 g
• cauliflower - 300 g
• potatoes - 200 g
• onion - 1 pc.
• cream 15% - 100 ml
• salt and spices - to taste.

Cooking method

1. Cut the onion and potatoes into cubes, cut the mushrooms arbitrarily.
2. Boil 1 liter of water in a saucepan, add salt, put the onion and cook for a couple of minutes. Then send the potatoes here and cook for another 4 minutes, then add the cabbage and cook for 5 minutes.
3. It remains to put the mushrooms and cook the soup for another 5 minutes.
4. Part of the broth must be drained into a separate container. It can still be useful to us. Bring everything that is left in the pan to a puree state.
5. It is necessary to introduce cream into it and beat everything again with a blender. If the soup is too thick, dilute it with drained broth.

With frozen cauliflower milk

This soup is available at any time of the year.

After all, frozen cauliflower is offered in any store.

By the way, in the recipes above, you can also use frozen vegetables.

What is convenient - the cabbage has already been disassembled into inflorescences. You can immediately start cooking without even defrosting.

Ingredients

• cauliflower - 500 g
• milk - 600 ml
• butter - 25 g
• onion - 1 pc.
• cream 15% - 50 ml
• salt, pepper - to taste

Cooking method

1. Put the cabbage in a saucepan and pour 300 ml of milk over it - it should completely cover the vegetables. If not enough, add some water.
2. Put on fire and cook until the cabbage is soft. Puree all contents with a blender.
3. Melt butter in another saucepan, add finely chopped onion and fry until golden brown.
4. Add the remaining milk, mix everything. Add mashed cabbage and cook a little more.
5. It is recommended to serve with cream.

Diet, for a child

This soup is suitable for both losing weight and for the baby's menu.

Ingredients

• cauliflower - 20-25 inflorescences
• potatoes - 4 pcs.
• rice 3-4 tbsp
• cream -100 ml
• salt - to taste.

Cooking method

1. Cabbage must be disassembled into inflorescences, clean and cut the rest of the vegetables. Put the vegetables in a saucepan and cook until tender - about 20 minutes.
2. IN separate saucepan you have to cook rice.
3. Drain a glass of broth from a saucepan with vegetables. Combine vegetables and rice and mash. Add butter and cream to them. If the soup is intended for babies, you can remove the oil.

Cream soup with cream

Even gourmets will appreciate this option - it is tender and tasty.

Ingredients

• cauliflower - 500 g
• potatoes - 150 g
• onion - 1 pc.
• butter - 30 g
• cream - 100 ml
• salt and pepper - to taste

Cooking method

1. Cut the onion into small cubes and lightly fry in oil. Cut the potatoes into small cubes as well. Then it must be laid out on the bow.
2. Divide the cauliflower into inflorescences, put on potatoes and onions, pour hot water to cover the vegetables. Add salt and spices there.
3. After boiling water, cook the soup for 25 minutes.
4. Vegetables must be mashed.
5. Pour cream into it and heat it on fire.

Beautiful presentation

Puree soup can be very beautifully prepared for serving. To do this, it is enough to correctly enter the cream on final stage cooking.

Whip the cream and gently fold it into the soup. It is not necessary to stir the soup at the same time - they should be on the surface.

Alternatively, you can put a small part of the cream with a spoon in the form of droplets.


Then, gently with a spoon or toothpick, make any pattern on the surface. You can sprinkle with herbs or spices on top to complete the picture.

Note to the owner

Before cooking cabbage, thick veins must be removed. Boil cabbage in a small amount of water so that it does not lose its beneficial properties.

During the cooking process, it is important not to overcook the product. It is considered ready if it is easily pierced with a fork. The optimal solution cabbage will be cooked exclusively in an enameled pan.

Soup puree is thick cream, made from vegetables, meat, fish or cereals ground by a blender.

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

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

The reason is not only exquisite taste, but also high nutritional value with a minimum of calories. A variety of ingredients, such as crackers, mushrooms, herbs, bacon, etc. - can be a great addition to cauliflower soup, decorating not only appearance but also taste.

Cauliflower Soup: Basic Principles

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

Cooking method:

1. Peel onion heads and potatoes. Rinse the cabbage, separate the bunches from each other. Choose a saucepan with the thickest bottom possible.

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

3. Add other vegetables, pour in water - enough to cover them with the top - and cook for up to half an hour.

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

5. Return the mixture to the pan, heat together with the cream. Do not boil. Then you can add whatever your heart desires to the soup. As a rule, this rye croutons.

Delicate cauliflower soup

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

Ingredients:

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

Forks of cauliflower;

A handful of flour;

melted butter;

Yolks of chicken eggs;

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

Cooking method:

1. Clean the inflorescences. Cook until soft and broth appears. Do not pour out the resulting broth completely - it will be required to regulate the density of the future soup. Grind the cabbage with a blender. If there is meat broth, add it.

2. Mix the melted butter in a pan with flour. Heat up avoiding boiling. Add water or broth and mix well. Pour in the yolks, making sure that the protein does not get in, as well as seasonings.

3. Mix all the ingredients and put on the stove. Once the soup is hot, it's ready. You can have it, or you can add rye croutons.

Cheesy Creamy Cauliflower Soup

Add to this soup soft cheese. Philadelphia is best suited, however, you can find more budget analogues. Basically, any will do cottage cheese, as well as cheese. From the amount of products indicated in the recipe, four medium servings are obtained. ready soup.

Ingredients:

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

Three medium potatoes;

Bulb;

A little flour;

100 or 200 grams of "Philadelphia";

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

pepper mix, nutmeg, Bay leaf, salt - for an amateur;

Cooking method:

1. Fry the onion until it becomes transparent.

2. Cut the potatoes into slices and fry with onions. At the end, sprinkle the mixture with flour.

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

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

5. Warm up on fire, but do not boil. The dish can be laid out on plates.

Cauliflower soup with bacon slices, chicken and green peas

Another name for this soup is veloute. The French in classical kitchen velouté is a sauce. In our country, he received a second birth and became a separate hot dish. Instead of cauliflower, a variety of broccoli is sometimes used here, however, one must take into account its specific taste. IN standard version- with cauliflower - cream soup comes out tender and very fragrant.

Ingredients:

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

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

Pickled peas - a third of the can;

Vegetable (preferably olive) oil;

Salt and other spices

Cooking method:

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

2. Boil the cauliflower inflorescences, do not pour out the broth.

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

4. Fry the bacon, adding garlic. At the end, add peas there.

5. Divide the puree soup into portions. Peas and bacon pieces are placed separately directly on the plates.

Cauliflower soup with chicken cooked in a slow cooker

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

Ingredients:

Chicken - half a kilogram;

So much cabbage;

Two carrots;

Greens, pepper, various, salt - for an amateur.

Cooking method:

1. Grind the carrots on a grater, chop the onion.

2. Fry the meat.

3. Put the meat and all the vegetables into the slow cooker. Pour in seasoned water. It should completely cover the mixture.

4. Cook on the "Extinguishing" mode. If the time is not determined automatically, set 40-50 minutes.

5. Drain the broth, chop the vegetables and fresh herbs to a puree state. Adjust the density with decoction or water. Creamy cauliflower soup cooked. To complete the taste, you can add croutons.

Creamy cauliflower and blue whiting soup

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

Ingredients:

Cauliflower - a medium-sized fork;

Carrot;

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

fish broth;

Small bulb;

Vegetable and butter;

A few tablespoons of flour;

Condiments and spices.

Cooking method:

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

2. Cut onions and carrots. Fry half separately, stew half with fish. Put all the spices in there.

3. Boil the cauliflower. It should become soft. At the end, add carrot-onion frying.

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

5. Put flour, achieve desired consistency by using fish broth. Boil.

Children's Cauliflower Soup with Meatballs

You can cook such a soup for babies almost from the first days of complementary foods. It completely lacks spices, if desired, you can not even add salt. However, it is also suitable for adults - because there is meat here. By default, minced veal is taken, but cutlets can be made from any meat and even chicken.

Ingredients:

Veal mince for meatballs;

A small carrot or half a regular one;

Cauliflower - 300 g;

Baton or white bread;

Potatoes - one large or two small;

Optional salt and different types greenery.

Cooking method:

1. Soak the bread, mix with chopped onion and knead with minced meat. Salt if desired. Sculpt meatballs.

2. Prepare carrot-potato cubes.

3. Boil the water, lower the meatballs for a couple of minutes and get it out. They will weld.

4. Change the water, boil it again and put vegetables with meatballs there. Then take them out and chop the vegetables to a puree.

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

Mushroom cauliflower soup with rice and potatoes

This soup is highly nutritious due to the presence of a large number of additional ingredients. The taste of the soup is mushroom and potato, although cabbage is still the central component.

Ingredients:

Half a kilogram of cabbage;

Three or four potatoes;

Pre-boiled rice - half a glass;

As many fresh mushrooms;

Milk - one cup;

Egg;

Butter, garlic, salt;

Broth from cooking vegetables.

Cooking method:

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

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

3. Put boiled vegetables, rice with mushrooms together and beat until creamy.

4. Separate the yolk from the protein, beat with milk and season the finished soup with this mixture. Heat up to a boil.

Cauliflower puree soup with white wine and cheese

Exquisite Recipe soft puree soup from cauliflower, which has a pronounced milk-cheese taste. Its peculiarity is that the cabbage here is not brought to a puree state, but remains in the form of small pieces filled with hot sauce. The dish can be supplemented with crackers.

Ingredients:

small fork cauliflower;

Broccoli - 300 g;

Two glasses of cream;

A small celery root - 50 g;

Leek;

1 small potato;

Brynza lightly salted or not salted at all - 200 grams;

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

Pepper, nutmeg, salt - for an amateur.

Cooking method:

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

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

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

4. Cook the cauliflower and broccoli separately. Slice.

5. Arrange cheese and cabbage on plates. Top with creamy vegetable sauce.

Cauliflower Puree Soup: Tricks and Helpful Tips

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

2. To make the soup creamy, it is better to remove the outer peel, otherwise it will give ready meal green color.

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

4. You can store cabbage for no more than 10 days at a temperature of plus 1-3 degrees.

5. Cauliflower soup is best eaten immediately after cooking. If this is not possible, a water bath will help maintain the primary temperature. It is better not to reheat the soup the second time, this will violate the taste and useful properties of the dish.

6. The perfect addition, in addition to crackers, small pies with all kinds of fillings, and fresh herbs.

7. You can increase the nutritional value of the soup with egg dressing. It's easy to prepare: raw yolks pour into hot milk and add to soup. Cream can be used instead of milk.

8. Real taste cauliflower will be preserved throughout the entire preparation, if you cook it in sweet, and preferably in mineral water.

The recipe for zucchini and cauliflower soup, in addition to the main ingredients, also includes other vegetables: potatoes and carrots are added for thickness and color, onions and garlic for flavor. Butter, milk and hard cheese make the taste of the soup tender and creamy, and the consistency - thicker and silky. Serve the dish without fail with white crackers. Pan fried with mustard and grated cheese, they will give the soup a more expressive taste and a special piquancy.

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

Ingredients

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

for croutons

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

cauliflower soup recipe

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

Add cabbage inflorescences and zucchini, chopped into cubes.

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

In the meantime, fry the croutons for the soup. Cut the baguette or loaf into cubes. We heat the mixture of oils in a frying pan, send the bread there and dry it. When reddened, add mustard and grated cheese, mix quickly and remove from heat.

Puree vegetables with a blender. If there is a lot of liquid, then it must be drained into a cup so that later you can adjust the density of the soup.

In the resulting puree, add grated cheese (preferably fragrant and spicy).

Then pour milk in parts, continuing to work with a blender. The result should be a consistency thick soup. If necessary, you can add more milk or some of the broth that remains in the cup. The output turned out to be an almost full 2-liter stewpan, 5-6 servings.

Pour thick and tasty cauliflower soup-puree into plates, sprinkle with croutons on top. You can water a little olive oil and add more cheese if you like. Bon appetit!

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 boiled taste is nothing special.

In fact, from this vegetable you can cook a very tasty one that you want to try again - this is a soup - mashed cauliflower. 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 properties. It can be eaten by everyone, as it is easily digested. Present in cauliflower a large number of protein, thanks to which this product will successfully replace meat if a person is on a diet.

Puree soups can be very tasty, variety of 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 his satiety. You will need the following ingredients:

500 grams of cauliflower;
two carrots;
a pair of bulbs;
four potatoes;
Bay leaf;
some salt and pepper.

Vegetables should be peeled and cut into cubes. After that, everything except the cauliflower must be fried for vegetable oil, add about one and a half liters of water, parsley and pepper, and cook everything until tender.

Cauliflower must be carefully disassembled into small inflorescences and boiled in a separate saucepan for fifteen minutes. After that, you need to pour the broth into some container, grind the vegetables with a blender, then mix them with the broth to the desired consistency, add a little salt, bring everything to a boil again and you can eat.

Czech Cauliflower Soup with Dumplings

This soup is prepared without any special financial costs, the set of components for creating this dish is small, you will need the following ingredients:

Forks of cauliflower;
one and a half liters chicken broth;
40 grams of butter;
two tablespoons of flour;
two egg chicken yolks;
whipped cream 300 milliliters;
grated nutmeg;
fresh parsley;
toast.

First you need to prepare dumplings. Beat one egg, add a teaspoon of butter, a little milk, lightly salt the mixture, and add about 80 grams of white bread crumbs. Roll the dough into small balls.

Boil the cauliflower in the broth until it softens thoroughly, this will take about twenty minutes. After that, drain the liquid into another container. Now you should prepare the sauce, for this you need to melt the butter in a 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 fire and cool it down. Using a blender, prepare cauliflower puree, add egg yolk and grated nutmeg. Transfer the resulting mixture to the prepared sauce. Pour the remaining broth into the pan, heat the soup.

Boil the dumplings in the broth for five minutes, then add the whipped cream and herbs. Serve with croutons. Such cream soup- puree will definitely suit your taste, be sure.

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 a few ingredients:

Head of cauliflower;
three hundred milliliters of milk;
a third of a liter of vegetable broth;
a small pinch of saffron;
fresh greens;
salt and hot peppers.

Mix milk in a saucepan vegetable broth, add the cauliflower, disassembled into small florets, and put a pinch of saffron. After that, all ingredients must be cooked until fully prepared somewhere 15 minutes.

Just before cooking, you need to salt the dish, and then grind it in a blender. This soup is very satisfying, despite the fact that it is low in calories. If it seems to you that it turned out not as thick as you would like, then you can add to it a small amount of different boiled vegetables.

Cauliflower soup with cheese

Another puree soup recipe that every gourmet will certainly like. The following ingredients are required for its preparation:

One head of cauliflower;
three hundred grams of chicken fillet;
one bulb;
carrot;
three briquettes processed cheese.

Meat fillet, chopped carrots and onions should be boiled until tender in water, which can be slightly salted. After everything boils, you need to add cabbage, you must first disassemble it into inflorescences.

After it is cooked, grind the vegetables with a blender. Chicken fillet must be disassembled into small pieces or fibers, and add to the soup, also add curds there, and wait until they melt. Cheesy delicious cream soup is ready! You can lightly sprinkle it with herbs, and serve with croutons.

Conclusion

Such diet soups very helpful. They are quite tasty, and even low-calorie. So, energy value one hundred grams of ready-made puree soup is somewhere around 33 kcal.

Puree soup: recipes

Wanna cook delicious puree soup from cauliflower that you and your family will surely enjoy? Best step by step recipe with photos and videos!

20 minutes

40 kcal

5/5 (1)

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

Cabbage cream soup is especially respected in our country. This makes me very happy, because cauliflower is very healthy. It has many times more proteins and vitamin C than in the white one. She has a very rich biochemical composition and many useful features. In the diet healthy person cauliflower is a must.

Therefore, I want to tell you in detail how to cook an appetizing, fragrant and healthy cream of cauliflower soup. Once cooked, you will love it forever.

Kitchenware:

• saucepan for 1 liter;
• saucepan;
• whisk;

• cutting board;
• frying pan.

Ingredients

for soup:

for filing:

• 20 grams of green cilantro;
• a few slices of rye (or white) bread;
• a little vegetable oil for frying.

When choosing your cauliflower, make sure that there are no dark or brown spots on the florets. spots. This indicates that the process has started. decay, or the presence of nitrates.

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

Step by step soup recipe

1. Wash cabbage, celery, carrots.
2. Peel the onion. Separate the stem and divide the cabbage into small florets.
   
   
3. Put cabbage florets in a saucepan, pour cold water and put to cook until the cabbage is ready (7 minutes after boiling).
   
4. Put the pan on the fire, pour a little vegetable oil.
5. Cut the garlic into thin slices.
6. Finely chop the onion and celery, grate the carrots on a coarse grater.
   
7. Put the garlic into the hot oil.
8. Saute it for a few seconds until the garlic starts to change color.
9. Then add the onion and sauté until translucent.
10. Add celery, fry it a little with onions.
11. Add carrots and simmer all vegetables for a few minutes.
    
12. Pour vegetable oil and butter into a saucepan.
    
13. When the butter is melted, add the flour. Roast her continuously stirring until golden brown.
14. Then, little by little, stirring, add milk (all the time stir with a whisk so that there are no lumps).
    
15. Salt, pepper, add nutmeg, mix.
16. When the mass starts thicken, turn off the fire.
17. Drain half of the water from the saucepan in which the cabbage was boiled.
    
18. Add the stir-fried vegetables and the sauce you just made.
19. Puree vegetables with a blender.
    
    
    
20. Put the soup back on the fire, boil for a few minutes.
21. Your wonderful, delicious vitamin soup ready. Let it brew for 15-20 minutes.

This soup becomes even more appetizing when served. with croutons.

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