Cauliflower soup with vegetables and cream
Calories: Not specified
Cooking time: Not indicated
In autumn, when the shelves are full of cauliflower and it is very cheap, it is impossible to pass by it. I just want to buy a dense head of cabbage and cook something from cabbage. Just what? What would you come up with that would not be too high in calories, but tasty and satisfying, and that everyone would eat and praise? And let's cook cauliflower soup with vegetables and cream! Light, fragrant, with a pleasant creamy taste, very useful in all respects. Cauliflower alone will bring great benefits to the body, but in the company with it there will be carrots, and greens, and onions, and we will supplement all this vegetable abundance with cream and spices. You can even take low-fat cream - 15% for example. Instead of bread for mashed soup, we will make crackers or dry croutons - that's a hot dish for a family dinner. Although you can bake.
To make the puree soup light or dietary, it is better to cook it in water or vegetable broth. But of course, you can also use meat or chicken broth and even add pieces of meat to the plates - this is an option for those who cannot imagine soup without meat.
Cauliflower soup recipe.
Ingredients:
- water or vegetable (meat, chicken) broth - 1.5 liters;
- cauliflower - a small head of cabbage (350-400 grams);
- carrots - 1 large;
- bow - 2 pcs;
- potatoes - 2-3 pieces;
- butter - 30-40 gr;
- cream 15% fat - 1 cup;
- salt - to taste;
- ground black pepper - 1-2 pinches for serving;
- fresh herbs;
- crackers - for serving the finished dish.
Recipe with photo step by step:
What will be the basis for the cauliflower soup puree is up to you. If you decide to cook with meat, chicken or vegetable broth, then first boil the broth, and then proceed to cut the vegetables. If a lighter option is chosen - on water (as in the recipe), then put a pot of water on the stove, and while it boils, prepare the vegetables. Cut the peeled potatoes into small cubes or slices. 
Cut the onion into small cubes or half rings. In principle, slicing vegetables for this soup is completely unimportant, they will still be mashed. But in order for everything to be ready at the same time, it is still better to cut it either large or small. 
Cut carrots into thin circles or slices. 
Drop potatoes into boiled water or broth. Salt to taste, bring to a boil. Cook over low heat for 10 minutes until the potatoes are cooked. 
At this time, melt the butter in a frying pan. We spread the onions and carrots, sauté over low heat for 8-10 minutes until the vegetables are soft. Do not fry, the onion can only be brought to transparency or lightly browned until a light golden hue appears. Simultaneously with the pan, put another pot of water on the stove to cook the cauliflower. The water must be brought to a boil. 
While the onions and carrots are languishing in oil, we disassemble the cauliflower into inflorescences. Rinse under cold water and dip in cold water for a few minutes (so that midges or small debris that may be between the inflorescences emerge). 
We shift the cabbage into boiling water, cook until soft (about 5-6 minutes). Drain the water, put the cabbage in a colander. Thanks to this simple procedure, the specific cabbage smell will disappear, the cauliflower will become tender and will not interrupt the taste of other vegetables. 
Add boiled cauliflower to onions and carrots. Simmer in oil for a few minutes (the cabbage is already ready, it just needs to absorb the oil). 
We shift the stewed vegetables into a pan with potatoes. Bring to a boil, cook the soup for 10 minutes until the vegetables are fully cooked. 
We drain the broth from the soup (we still need it), transfer the vegetables to a blender and grind into a homogeneous puree. 
Return the vegetable puree to the saucepan. Pour in a little broth, let it boil again. Season with salt, if necessary - season with ground pepper or any spices. Add cream, heat through and remove soup from heat. 
Serve hot cauliflower soup with croutons, croutons and fresh herbs. Bon appetit! 
On a note. If you do not like completely homogeneous puree soups, some of the vegetables can be left whole, and then added to the vegetable puree. Mix everything, dilute with broth, add cream and warm. 
The author of the cauliflower soup recipe is Elena Litvinenko (Sangina)
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