frozen cauliflower soup recipes. Cauliflower Soup - The Best Recipes

Vegetables for most people are products that "should" be eaten, not "wanted". This is especially true for cabbage, although professionals are sure that this is only from ignorance of how to cook it in an interesting way. On the basis of cauliflower, the first hot dishes are excellent, national recipe which can be found in almost every country.

How to cook

The creation of such a dish does not involve any particular difficulties, since its main component is absolutely problem-free. No need to clean, soak too.Cauliflower soupscook almost instantly if they are on vegetable base or already prepared broth. When adding meat, the time increases until it is ready. Vegetables are always introduced last. According to its components, cabbage first courses can be anything - with poultry, mushrooms, legumes, seafood, fish. The only classification adopted 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 a photo - from French creamy to classic Russian cabbage soup. You will find great options For baby food, vegetarian and diet meals, you will 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.
• Servings: 5 persons.
• Calorie content of the dish: 542 kcal.
• Destination: for lunch.
• Cuisine: European.

Bean cauliflower soupeasy to prepare, but has a few important nuances. First, it is important to achieve a perfectly delicate texture. For this purpose, boiled products are crushed with a mixer / blender. Secondly, you need to equally cut all the components, excluding legumes. For cooking, it is advisable to use a pot with thick walls so that the cooking is carried out evenly, 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;
• garlic clove.

Cooking method:

1. Pour cabbage inflorescences with water, boil after boiling for 10 minutes. The fire is medium.
2. Make an incision on the tomatoes, scald them, remove the skin. Grate the pulp.
3. Cut the pepper into small pieces, mix with the beans (drain the liquid).
4. Add all vegetable components to the soup, cook for another 8 minutes.
5. Introduce grated garlic, chop everything with a blender.
6. Salt, add dry herbs, turn off the stove.

cream soup

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

The key difference between such a dish and puree soup is the use of cream, and for the traditional french cuisine A full béchamel sauce is a must. There can not be many vegetable components - traditionalcream of cauliflower soupmay have a little more onion in its composition, but even carrots are no longer introduced here. Before serving, it is advisable to sprinkle the hot dish with crackers, and do not cook it for the future - such food is not reheated.

Ingredients :

• cauliflower - 790 g;
• salad shrimp - 150 g;
• egg;
• cream - 230 ml;
• flour - 40 g;
• butter - 30 g;
• ground white pepper.

Cooking method:

1. Pour cabbage inflorescences with water (1.5 l), salt. Boil until soft.
2. Grind with a mixer, then pass through a sieve.
3. Let the dish boil again.
4. Heat flour with butter, add cream. After 4 minutes, add the beaten yolk.
5. Immediately pour this mass in a thin stream into the soup, not forgetting to stir it.
6. Pepper, you can enter a couple of grams of nutmeg.
7. Take the soup off the stove. Add the shrimp before serving - the serving option is shown in the photo.

With Chiken

• Cooking time: 1 hour 10 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1106 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

Soup with cauliflower and chickenmight look boring if not for dumplings - a simple detail that takes a couple of minutes to instantly transform familiar dish. Carrots can be grated and fried before being added to the broth, but this will increase the calorie content of the dish. For those who adhere diet food, it is advisable not to use soup set from a bird, but a clean fillet, cut into pieces.

Ingredients :

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

Cooking method:

1. Pour water over the chicken, after boiling, cook for 40 minutes, not forgetting to remove the foam that appears on the surface.
2. Cut the potatoes into cubes, toss to the chicken. Immediately add carrot slices.
3. Boil 22 minutes. The fire is strong, the lid is off.
4. Mix semolina with egg. Form dumplings with a spoon, throw into boiling soup.
5. Introduce cabbage inflorescences, salt there.
6. After 4 minutes, turn off the stove, add greens. Serve.

from broccoli

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

This broccoli and cauliflower soupa lot of advantages: it is low-calorie, nutritious, incredibly useful in terms of a set of vitamins, and cooks very quickly. Mistresses call him "lazy", which is fully true - this recipe even photos are not needed to understand the principle of action. Be sure to try to cook such a 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:

1. Boil water in a large (3.5-4 l) saucepan.
2. quit bouillon cubes, wait a couple of minutes.
3. Send peeled and finely chopped potatoes to the same place. Boil 8 minutes.
4. Add cabbage florets.
5. From a new boil, count 15 minutes, fill the soup with butter.
6. Turn off the burner, season. Grated cheese should be added when serving, when the broth has cooled slightly.

With potato

• Servings: 2 persons.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

Lactic soup with cauliflower and potatoes- it is tasty, fast, simple and very useful, especially for a child. If you are worried about calories, you can remove the potatoes before serving. It plays mainly the role of a thickener, and the released starch is enough to achieve desired consistency. Spinach is an optional product, it can be 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:

1. Potato sticks and cabbage inflorescences pour water.
2. After boiling, cook them for 12 minutes.
3. Pour the browned chopped onion into the broth.
4. Add chopped spinach, again wait for a boil.
5. Cook soup for about 10 minutes, add milk, butter.
6. Mix, remove from stove. Serve with greens.

In meat broth

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 541 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

So fragrant cauliflower soup with meat brothcan be done in a slow cooker - this will greatly save your time and effort. A rich set of vegetables makes this dish a delicious reminder of 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;
• Bulgarian peppers - 240 g;
• cauliflower - 370 g;
• frozen corn (grains) - 130 g;
• celery stalks - 2 pcs.;
• carrots - 200 g;
• pepper, salt.

Cooking method:

1. Take care of the broth: put the meat in a slow cooker, fill it with water (3 l), set the “stewing” mode. After 1.5 hours, drain the liquid and rinse the bowl to remove the foam.
2. Remove the meat, pour the broth back into the slow cooker. Add cabbage florets, grated carrots, pepper cubes, corn kernels, chopped celery. Pepper and salt should be here.
3. Cook on the "soup" for 25 minutes. Let it brew without opening the lid.

Vegetable

• Cooking time: 35 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 196 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

This light and gentlevegetable soup from cauliflowerideal for feeding a baby over a year old. It will fit perfectly into dietary ration, and if you serve it with a little boiled chicken / turkey meat, you get a very satisfying, but not high-calorie lunch for an adult. If the dish is aimed at a small child, it is recommended to cook it by analogy with mashed soups, i.e. with grinding products at the last stage.

Ingredients :

• frozen green peas - 60 g;
• carrots - 110 g;
• cauliflower - 210 g;
• onion - 55 g;
• a bunch of dill;
• butter - 8 g.

Cooking method:

1. Boil 1.5 cups of water. Put there a peeled small onion and carrots. Cutting is not necessary.
2. Boil vegetables for a quarter of an hour after a new boil at low burner power. Don't forget to put a lid on top.
3. Pour peas, cabbage inflorescences.
4. After 6 minutes, add chopped greens.
5. When the soup boils again, remove the pot from the stove.
6. Wait for cooling (up to 65-70 degrees), grind the components of the soup with a blender. Fill with oil, serve.

cheesy

• Cooking time: 1 hour 30 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1506 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

Delicate, incredibly creamy, very nutritious, this deliciouscauliflower soup with cheeseEven men will appreciate it. If you want to lighten the dish, remove the beef - vegetable broth It will sound no worse, but the calorie content will drop significantly. Processed cheese is best purchased in a bath, like butter or curd mass, but sandwich plates can also be used.

Ingredients :

• cauliflower - 380 g;
• beef - 140 g;
• potatoes - 190 g;
• butter - 35 g;
• processed cheese- 270 g;
• bunch of parsley;
• bulb red;
• salt, black pepper.

Cooking method:

1. Cut the beef into medium-sized pieces. Pour in water, cook for about an hour along with the onion (do not chop). The approximate amount of water is 3.5 liters, but vary according to the desired volume of broth.
2. Add potato cubes, cook the soup for a quarter of an hour.
3. Rinse the cabbage head, disassemble the inflorescences, chop. Fry with butter. Send to soup.
4. Next, add cheese there, you can first cut it to facilitate melting.
5. Salt. Season with pepper.
6. Remove from heat, serve immediately, sprinkled with parsley.

cabbage soup

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

Taste cabbage soupmore interesting than the classic ones, since they are characterized by a more pronounced sweetness, which makes them attractive to the child. If you cook them on a chicken, they will turn out great. diet option, and on mushrooms - lean. The traditional one is recommended to cook on beef broth. Do not forget the 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:

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

With mushrooms

• Servings: 3 persons.
• Calorie content of the dish: 521 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

How to cook dinner quickly, but tasty and effortlessly? Try to make it so appetizingsoup with mushrooms and cauliflower. Professionals advise using fresh Forest mushrooms just remember to wash them thoroughly. To save time, you can take frozen ones, but the taste will not be as rich as with self-assembled ones. Refuel this 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:

1. Make a simple broth by filling potato cubes with water (3 liters) and waiting a quarter of an hour after boiling. Do not salt.
2. If the mushrooms are frozen, let them lie in the kitchen for about an hour - only after that they can be chopped into strips and poured into the soup.
3. Add there cabbage inflorescences, onion-carrot frying. Cook 20 minutes.
4. Enter spices, salt, herbs, beaten egg, pouring it in a thin stream. Remove from stove and serve immediately.

with peas

• Cooking time: 3 hours 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 1327 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

Spicy soup with cauliflower and peas, supplemented with pickled cucumbers and smoked sausage(replacement with bacon is possible), professionals advise cooking on low-fat broth - chicken is well suited. You can use vegetable - the calorie content of the dish will decrease. 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:

1. Rinse peas, cover with water.
2. After 2.5-3 hours, rinse, pour into the main pan.
3. Add the broth, wait until it boils, cook for about half an hour until the peas become soft - they should be easily pierced with a knife.
4. Add cabbage inflorescences, cubes of cucumbers. Cook for another 10-12 minutes, medium heat.
5. Add the diced sausage as well. Switch off the stove.
6. Pepper and sprinkle with dill just before serving.

From zucchini

• Cooking time: 45 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 747 kcal.
• Destination: for lunch.
• Kitchen: home.
• 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 crackers. It is perfect even for the diet of a losing weight person and for baby food. Zucchini is better to take fresh, 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:

1. Preheat the pan, sauté the chopped onion until a characteristic sweet aroma appears.
2. Add zucchini cubes (it is advisable to defrost them a little in advance). Roast until moisture is gone.
3. Sprinkle chopped cabbage inflorescences, continue frying until blush on them.
4. Move this vegetable mix in a saucepan, pour cold water(3 l).
5. When it boils, make a low fire and cook the soup for 25 minutes.
6. Cut the loaf into small cubes, dry to a blush in the oven.
7. Remove the vegetables from the soup, chop with a blender. Pour a couple of glasses of broth, mix.
8. Season with spices, you can throw peppercorns (a couple of pieces per cup), add croutons. Serve.

With meatballs

• Cooking time: 35 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 931 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

In case of a shortage of free time, it is worth having proven hot recipes 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, the next visit to the stove will be even shorter -soup with meatballs and cauliflowercan be cooked 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:

1. Scroll the fillet through a meat grinder or chop with a food processor. Choose your own degree.
2. Salt, add dried herbs, grated garlic.
3. Roll into small balls - about half as much walnut. If they do not hold their shape well, add a spoonful of semolina.
4. Pour the cabbage inflorescences with water (2.5 l), after boiling, throw raw meatballs into them.
5. Boil for a quarter of an hour, lightly salting the broth.
6. Sprinkle vermicelli, chopped tomatoes (pre-blanch, remove the skin). Cook for 6 more minutes.

With meat

• Cooking time: 1 hour 50 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 979 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

The cauliflower meat soup recipeshould be kept by all housewives - such nutritious dish you need to know how to cook. Cereals, animal protein and a large serving of vegetables create the perfect hearty combination that even men will enjoy. You can take any cereal: they sound as harmonious as possible Brown rice and barley. For meat, too, there are no restrictions - from light chicken breast before pork neck: All is allowed.

Ingredients :

• meat - 240 g;
• cauliflower - 320 g;
• rice - 80 g;
• water - 3 l;
• Bulgarian pepper - 140 g;
• bulb;
• carrots - 200 g;
• spices.

Cooking method:

1. Pour the cut meat into pieces with water, season with spices after boiling. Cook the broth for an hour and a half (depending on the type of meat - the chicken will cook faster).
2. Rinse the rice, pour into a colander to drain the water.
3. Grate onions with carrots, fry with butter. Add rice to them. While stirring, let it absorb the flavor of vegetables for about a minute.
4. Transfer the contents of the pan to the soup.
5. At the same time, add cabbage florets and chopped peppers.
6. Cook vegetables until soft.

With cream

• Cooking time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 1164 kcal.
• Destination: for lunch.
• Cuisine: French.
• Difficulty of preparation: medium.

This gentle cauliflower soup with creamwas born in France, where it is called Creme du barre. It is customary to cook it on chicken broth, which, according to the recipe, is cooked in advance, so only the volume of the already existing product is indicated here. Professionals advise to spend an hour of free time once and freeze a few liters in portions, so that after that you can make quick delicious soups.

Ingredients :

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

Cooking method:

1. Combine butter with olive oil, heat through. Put chopped onions on them, fry for 8 minutes. The fire is weak.
2. Add potato cubes, chopped cabbage. Pour in the broth.
3. Sprinkle parsley, salt, garlic. Cook soup after boiling for 19 minutes, but exact time depends on the condition of the potatoes.
4. Puree all the ingredients with a blender, add cream to them.
5. Serve sprinkled with chopped parsley.

Video:

It is difficult to overestimate the importance of vegetables in the daily human diet. Cauliflower soup filled with healing properties and you can cook it all year round.

Cauliflower soup

It is prepared not only from fresh, but from frozen cabbage. A simple nutritious dish that can bring pleasure to all household members.

To survive beautiful colour vegetables, add a little sugar to the water. The stew will become even tastier if instead of plain water use mineral.

Ingredients:

• onion - 1 pc.;
• cauliflower - 550 g;
• white pepper;
• vegetable broth - 1 liter;
• cream - 110 ml;
• salt;
• potatoes - 2 pcs.;
• oil;
• olive oil - 1 tbsp. spoon;
• pink pepper - 3 g.

Cooking:

1. Chop the onion. Cut potatoes into cubes. Place in a frying pan. Pour in oil. Fry.
2. Disassemble the vegetable into inflorescences. Place in a saucepan. Pour in broth. Pour in the cream. Sprinkle with spices.
3. Boil for half an hour. Salt. Add roast. Soak for five minutes.
4. Turn on the blender. Whip up the soup. Sprinkle with pink pepper.

With added broccoli

Broccoli and cauliflower soup turns out tender, fragrant, healthy.

Ingredients:

• cream - 210 ml;
• spices;
• cauliflower - 1 fork;
• greenery;
• broccoli - 1 fork;
• water - 900 ml;
• onion - 1 pc.;
• olive oil - 35 ml.

Cooking:

1. Divide vegetables into florets. Spread out on a baking sheet. Spray with oil. Send to the oven. Bake in the oven (200 degrees). The vegetable should brown. Send to the pan.
2. Chop the onion. Pour oil into the pan. Fry. Place onion cubes. Roast. Send to cabbage.
3. To fill with water. Boil.
4. Grind using a blender.
5. Salt. Sprinkle with pepper. Throw in the spices. Mix.
6. Chop garlic cloves. Send in a soup. Pour in the cream. Mix.
7. Warm up. Sprinkle with chopped herbs.

Cream soup with cream

Reminds me of food from my childhood. Creamy cauliflower soup with cream turns out tender, and the cheese gives a special taste and aroma.

Ingredients:

• salt;
• carrot - 1 pc.;
• butter - 1 tbsp. spoon;
• cheese - 120 g;
• cauliflower - head of cabbage;
• onion - 1 pc.;
• water - 1450 ml;
• pepper;
• potatoes - 2 pcs.;
• cream - 120 ml.

Cauliflower soup with meat broth is the perfect first course for summer. After all, it is in this soup that lightness and satiety are combined.

There are a lot of fans of vegetable soups, and cauliflower is the best way to cook them. Not only is it full of various the most useful elements, but it is also able to be easily absorbed in the body, transferring all the “usefulness” to it.

The uniqueness of this product is in compatibility with any meat broths. Cabbage seems to “lighten” them, saturating the usual taste with its shade.

Cauliflower soup cooked in meat broth will complement the diet of children, adults on a diet, the sick and the elderly.

And one more advantage of cauliflower soups is that it can be used at any time of the year. Even from frozen inflorescences, you will get the same soup as from the freshest ones.

When choosing a cauliflower, opt for the one in which the leaves are visible through the inflorescences - they are the ones that do not allow the inflorescences to dry out and leave them juicy

How to cook cauliflower soup with meat broth - 15 varieties

This recipe is perfect for children's lunch and watching their diet. beef broth will give the soup sufficient satiety and saturation.

Ingredients:

• Cauliflower - 1 head.
• Beef - 0.5 kg
• Dill - 2 tablespoons
• Water - 2l
• Carrot - 1 pc.
• Lava leaf, salt, pepper
• Onion - 1 pc.
• Potato - 5 pcs.

Cooking:

Boil the beef broth.

IN ready broth add chopped onion and grated carrot.

Gently divide the cabbage into inflorescences, send it to the broth along with the chopped potatoes. cook until fully prepared vegetables - 15 min., salt.

Add parsley, pepper and dill.

If you want to cook soup "more vegetable", then to basic recipe add the use of your favorite vegetables - green beans, tomatoes, broccoli

The classic solution is a combination of chicken, vegetables and vermicelli. This simple recipe help you out at any moment.

Ingredients:

• Chicken - 600g
• Cauliflower - 250g
• Eggs - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Water - 2l
• Vermicelli - 100g
• Salt, herbs
• Potato - 3 pcs.

Cooking:

From chicken meat boil the broth. After boiling, put the peeled onion head into the water.

Boil eggs until hard.

Send the chopped potatoes to the finished chicken broth.

Cut the carrots into small pieces, add to the potatoes in the broth. There also lay disassembled into inflorescences cauliflower.

After 5 min. add vermicelli.

Pour finely chopped greens into the finished soup. Let it brew for 10 min.

Serve with chopped boiled eggs.

This recipe is presented in the Book of Tasty and healthy food”, which in itself indicates all its merits.

Ingredients:

• Cauliflower - 1 quality
• Bouillon
• Beef meat - 500g
• Rice - 2 tablespoons
• Carrot - 1 pc.
• Celery - 1 pc.
• Salt, parsley

Cooking:

boil meat broth.

Pour into the soup 2 tbsp. rice.

Divide the cauliflower into small florets.

Cut the carrots and put them into the broth together with the cabbage inflorescences. Add celery and salt, simmer for 30 minutes.

For 3min. before the end of cooking, remove the celery, add meat to the broth and pour chopped parsley.

Vegetable soups are hearty lunch, and charging with vitamins for almost the whole day.

Ingredients:

• Pork meat - 500g
• Cauliflower - 500g
• Parsley root - 1 pc.
• Tomatoes - 4 pcs.
• Sour cream - 100g
• Potato - 4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Butter - 2 tbsp.

Cooking:

Make broth from meat.

Grind, and then lightly fry the roots with onions in oil. Send them to a boiling broth, add chopped potatoes, as well as cabbage divided into inflorescences, and boil for 25 minutes.

For 5min. until cooked, lower the chopped tomatoes into the pan, add salt.

When serving, add sour cream.

Even a novice cook can make this simple soup. It is prepared without frying vegetables and cooking takes a minimum of time.

Ingredients:

• Chicken - 500g
• Cauliflower - 300g
• Salt, herbs
• Potato - 3 pcs.
• Buckwheat - 5 tablespoons
• Onion - 1 pc.
• Carrot - 1 pc.

Cooking:

Boil the broth until the chicken meat is ready.

take out cooked chicken, add chopped potatoes and onions, as well as buckwheat, to the broth. Salt and bring to a boil.

Cover with a lid and 20 min. cook on low heat.

Add cabbage inflorescences, continue to cook under the lid for 10 minutes.

Serve with fresh herbs.

When you add greens during cooking, then you need to lay it for 10 minutes. before the end of cooking, if you plan to cook the soup for several days

This very light soup in every sense will be a wonderful lunch option for the family.

Ingredients:

• Water - 2l
• Chicken - 500g
• Cauliflower - 200g
• Green pea- 200g
• Onion - 1 pc.
• Carrot - 1 pc.
• Potato - 4 pcs.
• Salt, pepper, garlic, dill

Cooking:

Pour the chicken with cold water, salt. After cooking, remove from the broth and separate the meat from the bones.

Cut potatoes, as well as onions with carrots. Sauté onions and carrots in oil.

Divide the cauliflower into florets.

Dip the potatoes into the boiling broth. Salt and boil for 7 minutes.

Send passerovka and cabbage inflorescences there, cook for another 7 minutes.

After that, lower the chicken meat and peas into the broth. Add chopped garlic and dill.

Let it boil, turn off the heat and let it brew for 15 minutes.

Rabbit meat and cauliflower are perfectly combined. The soup is obtained with an unusual taste and is very useful.

Ingredients:

• Rabbit meat - 450g
• Cauliflower - 200g
• Salt pepper, green onion
• Potato - 2 pcs.
• Carrot - 1 pc.
• bell pepper- 1 PC.

Cooking:

cut rabbit meat portioned pieces and cook for 45 min.

Add chopped potatoes with carrots to the boiling ready broth and cook for 15 minutes.

Attach cabbage inflorescences and chopped peppers to them, boil over low heat for 10 minutes.

Sprinkle the finished soup in bowls with green onions.

If you are an amateur unusual flavors, try replacing the meat broth with fish or seafood broth

This is very interesting option making cauliflower soup. You can use the broth from any meat - the result will always be excellent.

Ingredients:

• Meat broth - 1.5l
• Cauliflower - 500g
• Egg - 1 pc.
• Butter - 20g
• Salt, parsley
• Onion - 1 pc.
• Milk - 0.5 stack.

Cooking:

Disassemble the cabbage into small inflorescences, stew in oil with onions, while adding a little water or broth.

Set aside some of the stewed inflorescences, rub the rest through a strainer.

Add milk to mashed vegetables egg yolk. Mix thoroughly.

Pour the prepared dressing into the meat broth, bring to a boil. Salt, add parsley.

At the end of cooking, place the remaining cabbage in the pan.

This hearty, easy-to-make and quite economical soup should definitely take its place of honor among your signature recipes.

Ingredients:

• Beef brisket - 800g
• Cauliflower - 500g
• Boiled beans - 1 tbsp.
• Salt, pepper, spices
• Onions - 2 pcs.
• Celery - 1 pc.
• Carrot - 2 pcs.

Cooking:

Boil the broth from the brisket. Add coriander, bay leaf, peas, chili peppers to it.

Remove the meat, cut into portions.

Cut onions into half rings.

Cut the celery, cut the carrots into cubes.

Fry the onion in vegetable oil, stirring. When it becomes transparent, add black pepper, add carrots and celery. Fry over medium heat.

Cut up the cauliflower. Cut the stems and send to the fryer. Fry everything together for 5 minutes.

Send cabbage inflorescences, pre-cooked beans, pieces of meat and frying to the broth. Salt and add parsley. Cover with lid and 5 min. keep on low heat.

Great option family dinner. Useful and delicious soup you will succeed if you decide to repeat this recipe.

Ingredients:

• Chicken broth - 3l
• Cauliflower - 300g
• Vegetable oil - 2 tbsp.
• Salt, pepper, herbs
• Potato - 4 pcs.
• Carrot - 1 pc.
• Flour - 1 tbsp.
• Onion - 1 pc.
• Egg - 1 pc.
• Minced chicken - 300g
• Rice - 4 tablespoons

Cooking:

Place the diced potatoes into the boiling chicken broth.

After re-boiling omit the chopped onion and half of the grated carrot.

Fry the second part of the carrot in oil for 4 minutes.

Add rice and stewed carrots to the broth.

Add flour, salt, pepper and egg to minced chicken, mix thoroughly.

Boil water in a separate bowl. Salt boiling water and put meatballs made of minced meat into it and cook for 10 minutes. after re-boiling.

Transfer meatballs to the main broth, send cabbage inflorescences there. Boil soup for 10 minutes.

Pamper yourself at home soft creamy soup. It is absolutely not difficult to cook, and as a result - you have a wonderful dinner on your table.

Ingredients:

• Chicken broth - 3 tbsp.
• Cauliflower - 1kg
• Salt, pepper, spices
• Cheese - 200g
• Milk - 2 cups
• Leek - 1 pc.
• Butter - 2 tbsp.
• Potato - 2 pcs.

Cooking:

Chop the leek and then fry it in butter, putting it in a saucepan, where the soup will be prepared later.

Put the chopped potatoes and the cabbage disassembled into inflorescences in a saucepan.

Pour the broth along with milk, boil, and then cook over low heat for 25 minutes.

Puree cooked vegetables with a blender.

Add to puree grated cheese, mix and another 2 min. cook.

Can be served with crackers.

Another way to make creamy cauliflower soup. Cream soup lovers will surely appreciate this recipe - everything is quite simple and undoubtedly very tasty.

Ingredients:

• Bouillon - 1l
• Cauliflower - 200g
• Potato - 1 pc.
• Onion - 1 pc.
• Garlic - 1 tooth
• Milk - 1l
• Pepper, salt, spices
• Sour cream - 2 tablespoons
• Mustard - 1 tsp

Cooking:

Cut potatoes finely. Chop the garlic clove.

Cut the onion into half rings.

Dip onions and potatoes in oil and sauté. Add cauliflower to them. Then covered with a lid and 10 min. simmer on a small fire.

Pour broth and milk over vegetables. Salt, pepper, add oregano. Bring to a boil and cook over low heat until the vegetables are fully cooked.

After cooking, add a mixture of sour cream with mustard. Stir into soup.

Beat the resulting soup with a blender until creamy. Boil.

This delicious non-caloric, but hearty soup Suitable for those who monitor weight, but do not want to starve. And he can’t help but like the kids - he’s very beautiful and bright.

Ingredients:

• Broth - 2.5l
• Cauliflower - 150g
• Minced meat - 300g
• Carrot - 1 pc.
• Pumpkin - 200g
• Salt, dill
• Potato - 1 pc.
• Cereal mix - 70g
• Zucchini - 0.5 pcs.
• Dry mushrooms - 1 handful.
• Olive oil - 20ml

Cooking:

Fry chopped carrots and onions in olive oil.

Chop the vegetables, disassemble the cabbage into small inflorescences. Put it all in a saucepan and pour over your favorite broth.

Place a mixture of cereals there, which will make the soup even more useful.

Soak dry mushrooms, and then send them along with water to vegetables. Salt and cook the soup for 12 minutes.

Make small meatballs out of minced meat and dip into soup. Cook with meatballs for another 5 minutes.

Pour dill into the pan and insist under the lid for 10 minutes. without fire.

A wonderful soup for lunch, with a "zest", more precisely - with mushrooms and dumplings.

Ingredients:

• Beef brisket - 500g
• Cauliflower - 200g
• Onion - 1 pc.
• Water - 3l
• Fresh mushrooms - 200g
• Salt, herbs
• Egg - 1 pc.
• Potato - 3 pcs.
• Vegetable oil - 30g
• Carrot - 1 pc.
• Semolina - 5 tablespoons

Cooking:

Boil beef brisket broth.

When the meat is ready, remove it from the pan, and put the chopped potatoes into the broth. Salt and cook for 15 minutes. under the lid.

Saute chopped onions and carrots in oil. Add chopped mushrooms to them. Fry together 3 min.

In a container, mix the egg with semolina and salt, knead the dough for dumplings.

Send frying to the broth.

Using a spoon, form dumplings and put them in a boiling broth.

Add cabbage florets to the soup.

Cook until dumplings are tender, 10 minutes.

Add chopped greens to the soup and let it brew.

Cauliflower allows the use of many spices - suneli hops, cumin, sweet paprika

A light and very tasty soup made from cauliflower with a creamy taste will surely fit into the menu of your family.

Ingredients:

• Onion - 1 pc.
• Garlic - 4 tooth.
• Potato - 2 pcs.
• Carrot - 1 pc.
• Cauliflower - 1 fork
• Salt, pepper, herbs
• Cheese - 100g
• Chicken - 0.5 pcs.

Cooking:

Cut the chicken into pieces, and then put in boiling salted water, pepper, cook for 40 minutes.

Finely chop the onion, garlic, grate the carrots, and cut the potatoes into cubes.

Fry the onion in oil, then garlic and carrots in the same place. Fry 5 min.

When the broth is ready, send the potatoes there.

Disassemble the cabbage into florets.

Transfer the frying to the broth, add the cabbage. After boiling, salt and pepper, and cook until the vegetables are soft. For 3min. until cooked, add grated cheese and lavrushka to the pan.

Stir, let it boil, and then turn off the fire.

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

The main ingredient and protein carrier in this meat-free soup is cauliflower, the presence of which in it is 1.5 - 2 times more than in white cabbage. It is believed that for the first time, cauliflower was cultivated and used for food, back in the first millennium of our era, in Syria, which is why it used to be called Syrian cabbage. Only in the XII century, cauliflower from Syria came to Cyprus, and at about 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 widely distributed throughout Europe, in Arab countries, North and South America, in China, Japan and other Asian countries, and in terms of cultivation, it is in second place after white cabbage. But in Russia it has not yet received such a scale, although this gap is quickly being eliminated.

100 grams of cauliflower has about 30 kilocalories. Of those 100 grams, protein accounts for 2.5 grams, fat for 0.3 grams, and carbohydrates for 4.2 grams. Cauliflower contains a large set of vitamins. First of all, it is vitamin C, responsible for immune defense body, stabilization of the psyche, for harmony and beauty. By the presence of vitamin C in cauliflower, it is almost twice as high as citrus fruits. It also contains vitamins of group B, vitamins PP, E, K, A, choline, beta-carotene and others. Macroelements are present: 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 reduced secretory function of the stomach, actively removes toxins from the body. Prevents deformation and damage to cells, prevents and slows down the development of oncology. Cauliflower is useful as baby food, dietary food, and also medical nutrition in diseases endocrine system, respiratory and urinary tract while still being a tasty food.

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

Cauliflower vegetable soup recipe

The recipe for lean vegetable soup with cauliflower is very simple. All vegetables are available and inexpensive, it takes a little time to cook, and the benefits of the cooked 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;

Bulgarian sweet pepper - 2 pieces of medium size;

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 soup from cauliflower, you need to boil water in a saucepan, wash and peel all vegetables. Divide cauliflower into inflorescences, cut potatoes, carrots, onions and peppers. Fry onions and carrots. Dip all prepared ingredients into boiling water and cook until tender.

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

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

I wash and peel potatoes, cut them into small cubes and wash under running water from excess starch.

Then I peel the carrots and onion and also rinse with water.

I cut the onion finely.

Carrots, like potatoes, cut into cubes, only smaller.

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

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

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

I fry them for about five minutes, stirring occasionally so that the onions and carrots do not burn.

I remove the pan with browned onions and carrots from the heat and set aside.

I disassemble the cauliflower with a knife into small inflorescences, wash and dip into the pan to the boiled potatoes. I also add a teaspoon of sugar. I add sugar so that the cauliflower does not change color during cooking and remains white. Boil potatoes with cabbage for another 5 minutes.

Delicious and very effective cauliflower soup is obtained. The main ingredient of this dish is high nutritional value. Cauliflower is digested much easier than white cabbage, and useful substances contains nothing less. Therefore, this vegetable is also included in the children's menu.

You can cook soup from fresh or freshly frozen cauliflower. If used fresh head of cabbage, it must be cleaned of green leaves and placed in a deep container with salted cold water for half an hour. This treatment will remove small pests that may be inside the cabbage. Next, you will need to rinse the head of cabbage and disassemble it into small inflorescences.

If fresh frozen product is used, then additional processing is usually not required. However, cabbage can be frozen with too large inflorescences, so they will be divided into smaller buds before cooking the soup.

Cauliflower buds are boiled for 10-15 minutes, this must be taken into account when determining the order of laying vegetables.

You can cook soup with cauliflower in water or in meat or chicken broth. Cabbage goes well with various vegetables, as well as sour cream, cream and cheese. Puree soups are very tasty from this vegetable; such a dish can be included in the diet of even very young children.

Interesting facts: white cauliflower is most often sold in stores. Meanwhile, there are varieties of cream, purple, green, orange color. Such colorful cabbage children like it very much, so it becomes easier to feed them with healthy food.

Cauliflower soup for kids

Cauliflower is great for the first feeding, as the product does not cause allergies and is easily digested. Puree soup is being prepared for children without salt, sugar and others additional ingredients, containing only cauliflower and purified water.

Preparing puree soup is as simple as possible. We disassemble the head of cabbage into inflorescences, wash. Pour cold water so that the vegetables are barely covered. And cook for 7-15 minutes, depending on the size of the inflorescences. The cabbage should become soft, but not boiled.

We remove the cabbage from the broth and grind it in a blender. Then we additionally grind the puree through a sieve so that the consistency is soft and uniform. We dilute the puree vegetable broth to the desired density.

Advice! After the child gets used to the cauliflower puree soup, it can be boiled with additives. For example, with zucchini or potatoes.

Soup puree with cauliflower and cheese

You can cook puree soup not only for kids, this dish is perfect for adults too. Here is one of the options that is prepared with the addition of mustard, hard cheese and crackers.

• 400 gr. cauliflower;
• 200 gr. potatoes;
• 50 gr. butter;
• 100 gr. hard cheese;
• 1 onion;
• 2 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 1 tablespoon Dijon mustard;
• 3 tablespoons of sour cream;
• salt, pepper, bay leaf to taste;
• white crackers for serving.

Finely chop the onion and garlic, fry them in a saucepan with a thick bottom in a mixture of vegetable and butter. You need to fry until the onion slices become translucent, avoiding browning, otherwise the taste of the soup will be spoiled.

Read also: Soup dressing for the winter - 11 simple recipes

We disassemble the cabbage into inflorescences and boil in salted water for 7-9 minutes. Add peeled and diced potatoes to the onion, mix. We put the boiled cabbage and pour the broth in which the inflorescences were boiled. There should not be much liquid, it should barely reach the top layer of vegetables. Cook until soft, adding bay leaf.

Drain the broth into a separate container, remove the bay leaf and discard. Grind vegetables into puree. We dilute the broth to the desired density. Add sour cream and mustard, stir. Taste and add salt and pepper if needed. Heat up the soup without letting it boil. Pour into bowls, sprinkle with grated hard cheese. Serve crackers separately.

Cream soup with cream

Connoisseurs delicate taste and velvety structure can be prepared from cauliflower cream soup with cream.

• 500 gr. cauliflower;
• 150 gr. potatoes;
• 1 onion;
• 30 gr. butter;
• 100 ml cream;
• salt, white pepper to taste.

Finely chop the onion, fry it in butter until transparent, without browning. We peel the potatoes and cut them into small cubes, so the root crop will cook faster. Put the potatoes in a bowl with fried onions.

Wash and cut the cauliflower into small pieces. Add them to potatoes and onions. Pour boiling water so that it barely covers the vegetables. Cook at a very low boil for 20 minutes, so that the vegetables become soft.

Drain the broth, collecting it in a separate bowl. Puree vegetables in a blender. Then gradually add the broth to get the soup of the desired density. Add cream to the prepared puree, stir and heat on the stove, preventing the soup from boiling. Serve in deep cups, garnished with herbs.

Soup puree with meatballs and zucchini

Another version of puree soup is more satisfying, as it is cooked with minced meat meatballs. Prepare a dish with the addition of zucchini.

• 400 gr. good bone-in beef;
• 400 gr. cauliflower;
• 200 gr. zucchini;
• 1 onion;
• 100 ml cream (20%);
• salt and seasonings to taste.

Separate the pulp from the bone. Pour the bone with cold water and cook the broth, not forgetting to remove the foam. We turn the separated pulp into minced meat. Fry on a small amount oil very finely chopped onion, transfer the onion to chopped meat, outweigh, adding salt and spices to taste. With wet hands, make small balls out of minced meat.

We put the meatballs in a pan with heated vegetable oil and fry on both sides until a crust appears.

Zucchini is divided into small pieces, we disassemble the cabbage into inflorescences. We filter the broth, put vegetables in it and cook them until soft for about 10 minutes. Ready vegetables extract, grind in a blender. Mix puree with cream and dilute with broth. Dip the fried meatballs into the soup and cook for another five minutes after boiling, decorate with herbs.

Read also: French onion soup: classic recipe and other options

Chicken soup with cauliflower

From cauliflower, not only mashed soups are delicious. Let's cook vegetable soup with Chiken . It turns out thick, rich, but easy on the stomach and non-greasy.

• half a medium chicken;
• 400 gr. cauliflower;
• 2 potatoes;
• 1 carrot;
• 1 onion;
• 1 egg;
• 6 peas of allspice;
• 3 pcs. cloves;
• ginger, curry, salt, parsley to taste.

First you need to prepare the chicken broth by boiling half the chicken.

Advice! To make the broth less greasy, it is recommended to remove the skin from the chicken.

We sort the cabbage into small pieces, chop the carrots and onions very finely, cut the potatoes into small cubes.

We extract the boiled chicken meat from the broth, filter the broth. We put prepared vegetables in the broth, add peppercorns and cloves. Due to the fact that the soup is prepared without frying vegetables, it turns out to be dietary.

Cool the chicken meat slightly, remove from the bones and cut into small slices. We return the chicken to the soup. Add a pinch of dry ginger and a little curry. We beat one a raw egg and pour it into the soup in a thin stream, stirring constantly. Sprinkle with finely chopped parsley and bring to a boil. We insist the soup under the lid for 10 minutes. It is recommended to serve with the soup fresh bread or lightly toasted toast.

Cauliflower soup with melted cheese

Very quickly you can cook cauliflower soup with melted cheese and chicken meatballs.

• 400 gr. cauliflower, cut into small pieces;
• 2 potatoes;
• 1 carrot;
• 1 onion;
• 1 bell pepper;
• vegetable oil for frying;
• 2 processed cheeses, 50 grams each;
• 200 gr. minced chicken;
• salt and spices to taste.

We clean vegetables. Fry the finely chopped onion until translucent, add the grated carrot, simmer until the vegetables are cooked over low heat.

We put two liters of water to boil. minced chicken season with spices and salt, knead and sculpt small balls from it - meatballs.

Dip the diced potatoes into the boiled water. After five minutes, put the cabbage inflorescences. After another five minutes, lower the meatballs and vegetable dressing. Salt and add your favorite spices, cook for 15 minutes. Processed cheese rub or finely cut, dip into the soup and stir until the cheese dissolves. Sprinkle the soup with fresh herbs and bring to a boil again.

Soup with cauliflower, broccoli and couscous

Here is another version of the "quick" soup, which is prepared with cauliflower, broccoli and couscous. In the absence of couscous, you can use the usual wheat groats or millet.

• 7 cups broth (any - meat, chicken, vegetable);
• 1 cup couscous;
• 200 gr. cauliflower;
• 200 gr. broccoli;
• 100 gr. cheese;
• salt, hot red pepper, herbs - to taste.

Bring the broth to a boil. We lower the inflorescences of broccoli and cauliflower into it and cook for 7-8 minutes. Season with spices to taste. Pour couscous, mix and turn off the heat. Let stand covered for 10 minutes. The soup is ready, it will be served sprinkled with fresh herbs and cheese cut into small cubes.