Cauliflower puree soup: dietary and tender. The best recipes for cauliflower soup with cheese, meat, fish

One of the most popular today is cauliflower soup. This vegetable is rich in vitamins and minerals. In addition, its undoubted advantage is its 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. A 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 undergoes shock freezing, that is, in production it is frozen instantly at very low temperatures. So the vegetable does not lose its beneficial properties and qualities.

Various cauliflower soup recipes

With potatoes and cream

Velvety cauliflower soup is my favorite fall dish. 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 diet foods make the perfect duo.

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. Fresh broccoli should 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. Use a blender to mash the vegetables so that a fairly thick puree without lumps is obtained. Add vegetable broth to it and put everything on fire again, 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 with 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

A simple and satisfying recipe that is accessible 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 a slow fire and add the 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. Cook the rice in a separate pot.
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 introduce the cream at the final stage of preparation.

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 best solution would be to cook cabbage exclusively in an enameled pan.

Unlike regular soup, cauliflower soup will allow nutrients to be absorbed faster. In addition, there are no fried vegetables in the puree soup, which makes it more healthy. It is also important that cream soup (as this dish is also called) can be prepared quickly and without much effort, and it will still turn out very tasty.

Benefits and possible harm

Cauliflower puree soup can be used in dietary and baby food. Cauliflower has many useful properties and contains a large amount of vitamins. Also, this dish can be recommended for the elderly, as the convenient consistency of mashed potatoes will allow nutrients to be absorbed faster in the body.

If you follow a diet, cooking vegetable puree soup will diversify your diet. However, then you need to carefully monitor the additives. If vegetable soup does not contradict the principles of proper nutrition, then when cream is added, it will become more nutritious.

However, when choosing cauliflower as the main vegetable for making puree soup, it is necessary to take into account the individual intolerance of this product. For example, in diseases of the stomach, you should be careful about the use of this product.

Recipes with photos

Classic cooking method

Important! Before cooking cauliflower in any way, it is necessary to hold it in salted water for 15-20 minutes. This will get rid of insects that are hiding in the head of cabbage.

To prepare the puree soup, you will need the following ingredients:

• Head of cauliflower 1 kg (when divided into inflorescences, approximately 800 g will remain).
• Cream 10-20% 200 ml.
• Onion 1 pc.
• Carrot 1 pc.
• Butter 1 tbsp. spoon.
• Garlic 1 clove optional.
• Salt and pepper to taste.

To cook vegetables, you can take ordinary water, or you can use pre-cooked meat or vegetable broth.

Step-by-step instruction:

1. Clean vegetables. Finely chop the onion and carrot. Divide the cabbage into inflorescences.
2. Melt the butter in a heavy bottomed saucepan. Add chopped onion and sauté until soft (about 3-4 minutes). It is important that the onion does not burn. It should just become soft and transparent.
3. Add carrots and cabbage to onions. Pour in water or broth so that all vegetables are covered. Add salt and pepper.
4. Boil vegetables for 20-25 minutes. They should become soft.
5. Select vegetables with a slotted spoon and transfer to a blender. The broth does not need to be drained yet.
6. Add a glass of broth and chopped garlic (if desired) to the blender to the vegetables. Beat everything until smooth.
7. Transfer the soup back to the pot, add the cream and mix well. Heat the soup, but do not boil. If the finished soup seems too thick, you can add another glass of vegetable broth to it and mix well.

Watch the video recipe for vegetable cauliflower soup:

For more details on creamy cauliflower soup recipes, see here.

How can you diversify the "classics"?

The classic recipe described above can be made more interesting or diversified according to your taste preferences. The most common variations of the cauliflower soup recipe are:

• With broccoli. You can add it to broccoli soup along with cauliflower or replace it completely. This diversifies the taste of the soup and gives a delicate shade.
• With potatoes. You can add 200 g of potatoes to the recipe described above. When cooking, it must be stewed along with the rest of the vegetables. You can also change the proportions, and 500 gr. cauliflower add 500 gr. potatoes. This will make the dish more satisfying.
• With zucchini. Instead of potatoes, you can put seeded zucchini in the soup. This soup can be consumed by those who follow the calorie content of food.
• With pumpkin. It is also possible to add pumpkin to the soup. It will give a special delicate taste and aroma to the finished dish. It is best to add as much pumpkin as there will be cauliflower.
• With celery. Celery root is a spicy root vegetable and is able to decorate any dish. If you want to add it to the puree soup, you need to finely chop it and pass it along with the rest of the vegetables. One medium-sized root crop will be enough.
• With mushrooms, for example, champignons: to prepare such a cream soup, add chopped mushrooms to vegetables and stew them, and then cook according to the classic recipe. It is also a good option for those who adhere to the principles of proper nutrition and at the same time want to diversify their diet.
• With milk. If for some reason the addition of cream to the puree soup is unacceptable, you can refuse them in favor of low-fat milk. Just at the stage of grinding vegetables in a blender, instead of cream and broth, you can adjust the thickness of the soup by adding milk. Or you can completely abandon dairy products when cooking and just add a spoonful of sour cream to a ready-made portion of soup.

On a note. These additives can also be used together. For example, you can combine in cauliflower, pumpkin and potatoes.

Diet cream soup

For adherents of proper nutrition or diet, a recipe for puree soup with tomato paste may be useful.

Ingredients:

• Cauliflower 300 g
• Onion 100 g
• Greens (can be different, to taste) 1 bunch.
• Tomato paste 2 tbsp. spoons or 3 tomatoes.
• Milk (skimmed) 200 ml.
• Vegetable oil 1 tbsp. spoon.
• Spices to taste.

If fresh tomatoes are added to the soup instead of tomato paste, they must be peeled. This is easy to do - first, the tomatoes are scalded with boiling water, and then poured over with cold water. After that, the peel can be easily removed.

The sequence of actions in the preparation of diet puree soup:

1. Finely chopped onion, along with tomato paste (or chopped tomatoes), stew in a pan.
2. Simultaneously, in a separate saucepan, boil the cauliflower in a small amount of water. After boiling, cook for 15 minutes.
3. Combine cabbage and onion. Blend everything in a blender until puree. Top up with water if necessary, but keep in mind that milk will be added later.
4. Bring to a boil and add milk. Add greens.
5. Let stand 10-15 minutes.

You can find out more about the classic recipe and its variations for dietary vegetable cauliflower soup.

Lean soup

Separately, you can select a recipe for lean cauliflower puree soup. To prepare lean soup-puree you need:

• Vegetable oil 1 tbsp. spoon.
• Wheat flour 2 teaspoons.
• Cauliflower 1 head.
• Onion 1-2 pcs.
• Water 1-1.5 l. (depending on how thick the soup needs to be).
• Spices to taste.

Sequencing:

1. Wash and finely chop all vegetables.
2. Pour vegetable oil into a heavy bottomed saucepan and heat it up. Pour flour into the oil and fry it for 2 minutes until golden brown.
3. Pour water into a saucepan and bring to a boil.
4. Add onion and cabbage florets to the water. Bring back to a boil and reduce heat. Cook like this for 20 minutes. A few minutes before the readiness to add spices.
5. Turn off the pot, move it to a heat-resistant surface (such as a cutting board) and chop the vegetables with a hand blender.
6. Let it brew for about 10 minutes.

Important! The soup must be chopped while it is hot.

Therefore, you need to work with a blender carefully, starting at the lowest speed and increasing it as you chop vegetables.

Serving options

Puree soup is served in bowls or soup bowls. Often croutons or crackers are served with the soup. This type of presentation can rightly be considered a classic. Croutons cooked with garlic or spices will give the dish a piquant taste.

Also in the finished soup puree, you can put a sprig of boiled cauliflower or decorate the plate with herbs. Another popular serving option is to put half a hard-boiled egg in the finished serving.

For lovers of a spicy taste, serving puree soup along with smoked meats may be relevant.

Puree soup is a delicious and nutritious dish. Its preparation is easier than it might seem at first glance. Especially if you have a stationary or immersion blender at hand. Various recipe options will allow you to diversify your diet with a tasty and healthy dish.

Step by step photo recipe for making cauliflower soup.

cauliflower - 700 gr.,

potatoes - 300 gr.,

cream (10% -20%) - 200 ml.,

onion - 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 stews. And cauliflower is especially good at revealing its taste in mashed soups. Today we will tell and show you how to make cauliflower soup.

- a simple and very tasty first course. The recipe is quite simple. Delicate soup-puree with a creamy structure based on cauliflower with the addition of cream will take its rightful place in your menu.

Be sure to cook this dish using our step by step photo recipe for making cauliflower soup.

Preparation of cauliflower soup.

To make soup puree First you need to prepare the ingredients.

Peel the onion, rinse and chop finely.

Wash potatoes, peel and cut into small cubes.

Cauliflower must be divided into inflorescences and washed under running water.

In a saucepan, preferably with a thick bottom, melt the butter.

Then put the chopped onion into the pan. Onions need to be fried for 3-4 minutes until soft. While the onions are frying, turn on the kettle, as we will need boiling water in the future.

Then add the potatoes to the pot with the onions.

Then add cauliflower.

Now pour boiling water over the vegetables from the kettle so that the water completely covers them.

Next, add some 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 both a stationary blender and an immersion blender. In our case, we used an immersion blender.

Pour a glass of broth into the pan, if desired, add the garlic squeezed through the garlic press, and beat the vegetables into a homogeneous creamy structure.

Cauliflower soup- this is a tender, literally melting in your mouth dish that will decorate your home-cooked dinner. And if ordinary children eat without much desire, then a delicate creamy soup, complemented by crispy crackers, they will gobble up with pleasure.

Cauliflower soup

It is no coincidence that cauliflower is so popular among cooks, because this vegetable has no contraindications for consumption. It must be included in the diet of children and adults, and it is especially useful for those suffering from excess weight and gastrointestinal diseases. Cabbage inflorescences are rich in fiber, so cabbage dishes are quickly digested. Another advantage is their great taste, so be sure to cook baby cauliflower soup.

According to legend, when it first appeared cauliflower soup recipe were invented in the middle of the eighteenth century in France during the reign of Louis XV. The idea of ​​this tasty and healthy dish belongs to the favorite of the king - Madame Dubarry, and this recipe is popular in France to this day. Maybe that's why French women are famous for their elegance and harmony. Now we will also know this diet recipe, which, in addition to all other useful properties, has an amazing taste.

• Colored inflorescences - half of a medium head
• Potato - 1 pc.
• Fresh cilantro - a few sprigs
• Onion head - 1 pc.
• Mustard beans - tablespoon
• Lavrushka - 1 pc.
• Butter - 10 grams
• Olive oil - 2 tablespoons
• Sour cream - 3 spoons
• Hard cheese - 100 grams
• Garlic - a couple of cloves
• A pinch of salt

As you can see, we need an immodest list of ingredients to get a delicious cauliflower soup recipe we did not consider the simplest ones. We decided to focus on gourmet options so that you end up with a real culinary masterpiece worthy of the best French restaurants.

Let's start with onion and garlic: these ingredients must be peeled and chopped into small cubes. A head of cabbage must be disassembled into small inflorescences.

Bring the water to a boil in a saucepan and send the inflorescences into it, boil them for eight minutes, and only at the end of cooking add a pinch of salt to the water.

We will need another thick-bottomed pan, which must be put on a slow fire and put a piece of butter, melt it. Pour olive oil here, and fry chopped onion and garlic in hot oil. After you fry the onion for a couple of minutes, you also need to send the diced potatoes here, put the parsley and pour in four tablespoons of cabbage broth. Simmer the ingredients on low heat for 10 minutes, stirring regularly.

Now put the pre-boiled inflorescences here and cook the vegetables together until the potatoes are soft. This may take up to 10 minutes. If necessary, a small amount of water can be added to the pan, but the vegetables should not “float” in the liquid, its amount should be enough to boil the vegetables.

While the vegetables are cooking, you can do the cheese and grate it on a coarse grater. Separate the cilantro greens from the twigs, finely chop. We will leave these ingredients for last, we will decorate the finished dish with them. You can replace the cilantro with dill or other herbs of your choice.

Let's go back to the pot where our vegetables are cooked. Before chopping vegetables in a blender, remove the bay leaf from the pan. In a blender, the ingredients must be crushed until a homogeneous pbre-like state, then add sour cream and mustard seeds. If necessary, you can pour in a small amount of cabbage broth or cream if the mass is too thick.

After grinding, the mass must be put back on fire and heated, but not brought to a boil. You can immediately serve the dish to the table, sprinkled with herbs and grated cheese.

It won't take you long making cauliflower soup, but the result will amaze you with its taste. You can, of course, do without additional ingredients, such as cheese and garlic, and limit yourself to only cabbage, onions and potatoes.

But it is advisable to supplement the crushed mass with cream or sour cream, because creamy cauliflower soup it turns out more tender, saturated. And crispy croutons are always served with tender cream soup.

Cauliflower Soup: Recipes

If we talk about diet recipes, then adding potatoes is not acceptable, so we decided to cook zucchini and cauliflower soup. It turns out to be both satisfying and low-calorie at the same time, and this is such a rarity for diet food. And another vegetable addition to this diet recipe will be useful for women at any age vegetable - broccoli.

Even if you don’t have a blender, be sure to cook for your family for lunch, for this you need to divide the head of cabbage into miniature inflorescences, cut the potatoes into small cubes, and make carrot and onion fry.

• medium squash
• 400 grams of cauliflower
• a couple handfuls of frozen broccoli florets
• one bulb
• black peppercorns to taste
• lavrushka
• salt to taste
• parsley, dill

It is worth noting that broccoli and cauliflower soup It's very easy to prepare and you don't have to be a cooking guru to master this simple recipe. We need to thoroughly rinse all the vegetables, cut the zucchini into cubes, disassemble the head of cabbage into inflorescences, and broccoli can be put in a pan frozen. Onions can be chopped coarsely, because then all the ingredients will be pureed in a blender. Vegetables should be boiled in salted water with the addition of spices for 20 minutes, after which you can send frozen broccoli to the pan. After 10 minutes, the vegetables will be ready and can be pureed in a blender.

Don't be afraid to experiment with flavor combinations when you're cooking to make the dish tasty and healthy, a real decoration of your dining table.

Cauliflower is a vegetable familiar to Russians that has many vitamins and minerals, which makes it useful for all family members, including children. According to the recipes described below, you can learn how to cook a delicious, hearty soup that will be a great dinner, part of a festive table, diet food.

How to make cauliflower soup

To prepare soup puree, you must first prepare all the main components. They came up with such a dish in France, so there is a spicy note in the classic composition. Depending on the specifics of the dish, its composition changes: cauliflower puree soup can be prepared light - with the addition of mushrooms and other vegetables, vegetarian, children's or meat. How to cook cabbage cream soup with cream, chicken and celery so that it turns out well?

Cauliflower puree soup - cooking recipes

The classic cauliflower soup recipe can be supplemented with vegetables, fruits, milk, cream, cheese. For example, if you cook such a soup in meat broth, then it will be rich, and if you add potatoes, chicken meat, garlic, sour cream in addition to cabbage, you will get a satisfying first. Cream or milk in recipes will result in a milder flavor, and adding meatballs is another way to add more calories to a puree soup.

Any consistency can turn out - from liquid to thick, it all depends on the ingredients and the wishes of the cook. To adjust the density of the dish, use more or less water (milk, cream). Broccoli can also be used as the main ingredient - this soup is practical for lunch at work, you can take it with you in a small thermos, eat it both hot and at room temperature.

With cream

• Number of servings: 6 persons.
• Calorie content of the dish: 550 kcal.
• Purpose: main dish.
• Cuisine: French, Russian.

Creamy cauliflower puree soup is more fragrant, tender and tastier due to the use of a dairy product - this way you will feel less vegetable taste. Creamy puree soup is perfect as a first course for children and adults, you can cook it in a slow cooker, adding bacon or other meat ingredients. Serve first with toasted croutons, as the original recipe calls for, for a richer taste.

Ingredients:

• cabbage or broccoli - 1.3 kg;
• liquid cream - 300 g;
• onion - 1 head;
• carrots - 2 pcs;
• salt, seasonings - to taste;
• dill - to taste.

Cooking method:

1. Boil the chosen type of cabbage for 10 minutes.
2. Fry the onion and carrot in a pan until crispy.
3. Mix all this in one container and beat with a blender until smooth.
4. Pour the cream into the resulting mass, bring the density to the desired one with the help of water.
5. The dish is ready. Sprinkle with herbs before serving, decorate with croutons.

with broccoli

• Number of servings: 6 persons.
• Calorie content of the dish: 300 kcal.
• Cuisine: French, Russian.
• Difficulty of preparation: easy.

This soup with broccoli and cauliflower is prepared without cream, but boiled egg yolk and greens are added to it. Broccoli contains a wide range of nutrients, including vitamins that are beneficial to the body, giving the soup a greenish tint. To prepare the soup, first grind all the cooked ingredients to a homogeneous mass and add garlic croutons to the plate - this will add piquancy. The dish can be used as a main dish for lunch or dinner.

Ingredients:

• broccoli, cauliflower - 0.5 kg each;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• salt, pepper - to taste;
• greens (for decoration) - a pinch (if dried).

Cooking method:

1. Cabbage and potatoes are cut into cubes and boiled in a saucepan for about twenty minutes.
2. Carrots with onions and spices at this time should be fried in a pan until a golden hue is formed.
3. Combine all this in a container, let cool, beat with a blender to a whole mass and garnish with herbs. Serve with croutons.

cheesy

• Number of servings: 6 persons.
• Calorie content of the dish: 1150 kcal.
• Purpose: for lunch, dinner.
• Cuisine: French, Russian.
• Difficulty of preparation: easy.

Classic cauliflower soup with cheese is prepared in a similar way, with the exception of one ingredient - cheese. If you are using processed cheese instead of hard cheese, then it is better to grate it first. Add a good creamy grated cheese to the boiling soup gradually, at the end of cooking, and only then beat the mass. For the final touch of taste, grate hard cheese on top: if you then heat the dish in the microwave, it will melt.

Ingredients:

• cabbage - 1 head (large);
• onions and carrots - 1 pc.;
• grated hard cheese - 200 g;
• processed cheese - 2 packs;
• greens - for decoration at will;
• salt and pepper - to your taste.

Cooking method:

1. Cut cabbage and carrots into cubes.
2. Cook in a frying pan frying in oil with onions and carrots.
3. Boil cabbage for about 10 minutes. It is important not to overcook, otherwise it will lose its firmness and taste.
4. Add the melted grated cheese to the boiling water to the cabbage, salt, pepper and sprinkle with herbs.
5. Whisk. Pour into bowls, sprinkle with grated hard cheese, put in the microwave on the grill mode for 1 minute to create a crust.
6. Serve sprinkled with finely chopped herbs.

Zucchini puree soup

• Cooking time: 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 320 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Choosing a puree soup with cauliflower and zucchini, the hostess can move away from classic recipes. Properly cooked zucchini cannot be spoiled, and its pulp will add density to the first course. The practicality of the recipe lies in the fact that zucchini is inexpensive, it is on the shelves of markets and shops all summer, and in winter you can use frozen circles as the basis for soup.

Ingredients:

• zucchini - 400 g;
• cauliflower or broccoli - 300 g;
• onion - 1 pc;
• carrots - 1 pc.;
• spices and salt - to taste;
• cream (optional)

Cooking method:

1. To make the zucchini more fragrant, fry them together with onions until a crust forms.
2. Boil chopped carrots and cabbage.
3. Mix vegetable broth with fried onions, zucchini and boiled vegetables, and then beat with a blender.
4. Add cream and herbs for garnish.

With Chiken

• Cooking time: 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 620 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

By adding dietary meat, creamy cauliflower soup with chicken becomes satisfying. The traditional recipe involves boiling the meat, then the chicken broth is mixed with vegetables, the frying is added and all this is ground in a blender until smooth. In some cases, chicken fillet pieces can be cooked separately and added to the pan with an already prepared dish.

Ingredients:

• chicken - three fillets;
• broccoli - 700 g;
• onions and carrots - 1 pc;
• potatoes - 3 pcs;
• salt, pepper and spices - to taste.

Cooking method:

1. To make the dish richer, you should first boil the meat (so that the broth comes out), and then cook the vegetables.
2. Fry the onion in oil, then add the carrots.
3. Allow the ingredients to cool, then mix them in a food processor.
4. Decorate with croutons or greens.

with pumpkin

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 450 kcal.
• Cuisine: Russian, French.
• Difficulty of preparation: easy.

This pumpkin and cauliflower puree soup contains a very nutritious and healthy component - it gives the finished dish not only a pleasant orange tint, but also a sweetish aroma that children and adults really like. It is important not to overdo it with the addition of salt, because it can ruin the dish. For decoration, use fresh or frozen parsley, pumpkin seeds, pine nuts.

Ingredients:

• beans - 100 g;
• broccoli - 0.5 kg;
• onions, carrots - 1 pc.;
• dried herbs (dill) - 50 g;
• mushrooms (champignons) - 200 g;
• pumpkin - 600 g.

Cooking method:

1. Soak beans in water for 2 hours first.
2. Prepare a frying pan for frying onions, carrots and mushrooms. The last component is cooked in a pan for more than half an hour - keep this in mind while cooking.
3. Boil water for vegetables (including beans and pumpkin). Boil the beans for about 35 minutes, then add the pumpkin, cabbage, boil everything together for another 15 minutes.
4. Dip the roast with mushrooms in water, boil for 10 minutes, let cool.
5. Beat with a blender, add greens for decoration.

Make other recipes as well.

For a child

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 350 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian, French.
• Difficulty of preparation: easy.

Cauliflower puree soup for children differs from the traditional recipe in that its components must be better boiled (better heat treatment). In the composition, you can not use spices and hot seasonings, some greens (which the child has not eaten before). As meat, you can choose chicken, minced turkey, veal, lean pork.

Ingredients:

• chicken fillet - 200 g;
• peeled cabbage - 1 head;
• carrot - 100 g;
• sunflower oil - 1 tablespoon;
• green peas (or celery) - 100 g.

Cooking method:

1. Bring the prepared drinking water to a boil (it is better to take no more than 400 milliliters of water).
2. Cut vegetables and add to it.
3. You do not need to fry anything - all vegetables will be cooked for about fifteen minutes.
4. Add a little salt, oil, and then beat until a homogeneous mass is formed.

Vegetable

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 450 kcal.
• Cuisine: Russian, French.
• Difficulty of preparation: easy.

A feature of this recipe is the presence of additional vegetables in it, due to this vegetable puree soup with cauliflower turns out to be more saturated with vitamins and minerals. Soup with mushroom broth will become more nutritious, but the mushrooms themselves should be chosen with care, giving preference to well-known varieties: for example, store-bought champignons or oyster mushrooms will do. A spicy taste can be achieved through dried or fresh herbs, which can be chopped at the end. If you pre-fry the vegetables with onions, then the taste will be more complete.

Ingredients:

• cauliflower or broccoli - 600 g;
• champignons or oyster mushrooms - 200 g;
• onion - 1 head;
• peas - 70 g;
• boiled bell pepper - 2 pcs;
• greens - to taste;
• cream - 50 g.

Cooking method:

1. Finely chop the mushrooms, fry them in a hot pan with oil.
2. Throw in the onion, fry until golden brown.
3. Stew chopped cabbage or broccoli, peppers, peas in a saucepan.
4. Use a mixer or blender to beat cooked vegetables and roast right in the pan (choose the amount of water at your discretion).
5. At the end, add greens for decoration, spices.

Dietary

• Cooking time: 35 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 400 kcal.
• Purpose: for breakfast, main course.
• Cuisine: Russian, French.
• Difficulty of preparation: easy.

Such a healthy dietary cauliflower soup does not require preliminary frying of onions or carrots, it does not yet contain potatoes (it contains an increased amount of starch that is harmful to the figure). The process of its preparation is simple - the lean soup contains the same list of vegetables as the signature French recipe. The dish is also suitable for a child who does not like rich broth.

Ingredients:

• peeled cabbage - 1 head;
• allspice - a pinch;
• seasoning - optional (it is better to use dried dill);
• non-fat milk - 100 ml.

Cooking method:

1. In boiling water, put the main vegetable, previously cut into cubes. Before that, there is no need to fry the carrots in oil, because the recipe is dietary.
2. After that, cook for ten minutes.
3. Let cool, add seasoning, milk, pepper, then beat with a blender or in a mixer.
4. Before serving, the soup can be cooled or served already hot - its taste will not be worse from this.

with potatoes

• Cooking time: 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 720 kcal.
• Destination: for lunch.
• Cuisine: Russian, French.
• Difficulty of preparation: easy.

Puree soup with cauliflower and potatoes is designed for those who appreciate not only the usefulness, saturation with vitamins, but also the satiety of the dish. Due to the addition of potatoes, it has a great energy value and is able to satisfy any feeling of hunger. If you add cream or milk there, you get a fragrant lean dish (without frying onions, frying).

Ingredients:

• onion - one head;
• cabbage - one head;
• carrots - one large;
• oil - 70 g;
• flour - 100 g (optional);
• dill - optional;
• salt - one teaspoon.

Cooking method:

1. We prepare the components by peeling potatoes, onions and more. Everything should be cut into cubes (the size does not really matter, everything will go through a blender).
2. We put all this in boiling water and cook for up to fifteen minutes (initially we do not put spices and spices).
3. When ready, beat the soup puree with a kitchen appliance and add what is left (including cream or milk).

Delicious cauliflower soup - cooking secrets

How to cook cabbage puree soup correctly, what are the subtleties of the dish, find out below:

1. Even if there are no spices or spices in the composition, aromatic herbs should be added (use fresh in summer and dried in winter). Rosemary, cardamom, bay leaf and dill are also suitable as seasonings. Good soup with celery.
2. Any puree soup will become more tender and more palatable if cream is added to it (about 50-100 grams). How to cook without them? Use melted cheese.
3. The original recipe for this dish involves the formation of a homogeneous puree from cauliflower and vegetables without lumps. To prevent spices or spices from settling in a saucepan or plate, add a little fried flour there - this will add viscosity.
4. The main kitchen tool for puree soup is a blender or food processor, in which puree is prepared.
5. Crackers, fried garlic croutons or traditional French cheese crispy sticks with greens are considered ideal additions to puree soup. Someone uses chips.
6. In summer, instead of salty mashed soup, you can make a dessert soup by adding some fresh berries to the cabbage. Do not put sugar or salt - the natural rich taste will pleasantly invigorate.
7. Initially, this soup was prepared without long cooking. Make sure that the products are not boiled, otherwise the consistency will not turn out right. The color of the puree soup differs depending on the products used.

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