Cauliflower soup

Everyone wants to prepare a delicious soup with fresh vegetables as a first course. good housewives. Today, various recipes allow you to combine the most unexpected ingredients. For example, cheese soup with cauliflower is very popular and easy to make. By the way, this vegetable is found in many recipes as a basis for the first course.

A simple and satisfying option

The basis of the first vegetable dish is most often potatoes and cauliflower. The soup is prepared very quickly, but it has some tricks. For example, additional sourness can be added with tomatoes. You need to take:

300 g cauliflower;
4 medium potatoes;
onion, carrot and tomato (one each);
dried basil;
2 cloves of garlic;
3 liters of broth.

Depending on your preferences, the soup can be prepared either on the basis of a rich broth (meat or chicken) or on the basis of vegetables.

Cooking process:

Place the chopped potatoes into the boiling broth for 10 minutes.
Then it is added grated carrots and cabbage inflorescences, after 7 minutes add small cubes of tomato, onion and garlic.
After 10 minutes, our vegetable soup is ready, all that remains is to season it with basil.

For post

Lenten soup should be as light and healthy as possible. Any housewife can master a simple recipe for a first course of vegetables. You should take:

500 g cauliflower;
one carrot and one onion;
a bunch of green onions and parsley;
green peas in a jar;
dry herbs, salt and pepper.

Cooking process:

Preparing lean soup begins with chopping carrots, onions and all the greens.
Cook onions and carrots in boiling water for 15 minutes, then add cabbage and peas.
At the end of using the recipe, lightly add salt and pepper to the lean soup and add a mixture of herbs.

To keep your menu varied during Lent, you should also try making vegetable broth with lentils and cabbage. You can even make a Lenten puree soup with soy milk and saffron.

With added cheese

You can make soup with melted cheese and vegetables very quickly. You will need:

4-5 potatoes;
1 carrot;
1 bell pepper;
1 onion;
4 packages of processed cheese;
medium sized head of cauliflower;
2 liters of broth;
oil and herbs for frying.

Cooking process:

Place chopped potatoes in the broth and fry onion cubes with grated carrots and pepper. Divide the cheese into thin slices and disassemble the cabbage into inflorescences.
Add all the ingredients to the potatoes and cook for another 5-10 minutes until the cabbage softens.
Add salt to taste and sprinkle with herbs before serving.

Cheese soup with cauliflower is ready. If you are more interested in preparing soup with hard cheese, then add it directly to the broth until completely dissolved, and then add potatoes, onions, carrots and cabbage to the pan. This potato soup will acquire new flavors.

Recipe with chicken meat

Vegetable soup goes well with chicken. Tender poultry fillet makes this first dish more satisfying. For chicken soup have to take:

300 g chicken fillet;
3 potatoes;
2 small carrots;
small head of cauliflower:
medium onion;
parsley, dill, pepper and salt to taste.

Cooking process:

Chicken soup is usually prepared starting with meat. It needs to be cut into pieces, poured with water and put on fire until it boils.
Then you need to reduce the heat and cook under the lid for about 15 more minutes. At this time, you should disassemble the cabbage into inflorescences, cut the onions and potatoes into cubes, and cut the carrots into slices.
Place potatoes and carrots into the boiling broth and cook for five minutes. Then add onions and cabbage and bring the dish to readiness.
To make the chicken soup with vegetables complete, add salt and pepper and sprinkle with herbs.
By the way, to make the dish thicker and more nutritious, you can add rice to it.

Mushroom soup

The recipe for the first course with mushrooms is unusual in that the vegetable soup is more like a puree. In addition, the use of mushrooms in the composition allows you to avoid making meat broth in advance. Ingredients:

300 g of fresh mushrooms (champignons or honey mushrooms);
4 potatoes;
onion head;
a head of cauliflower;
a tablespoon of heavy cream;
Provencal herbs;
frying oil, salt and dill.

Cooking process:

Separate the cabbage and place it in water on the stove until it boils. ‘
Cut the peeled mushrooms into quarters and fry in oil, adding salt and spices.
It is best to add the released mushroom juice to vegetables.
The potatoes are cut into slices and sent for cooking along with the cut onions.
Then the cabbage, potatoes and onions are chopped in a blender with ⅔ mushrooms.
Mix the puree with vegetable broth, decorate the soup with herbs, cream and the rest of the mushrooms.

Vegetable puree soup with mushroom flavor is ready. If you don’t want to chop the soup ingredients, then boil the cabbage and potatoes, and then add fried mushrooms and onions to the broth and simmer for another 10 minutes.

Bean

If potatoes are not enough for the nutritional value and thickness of cauliflower soup, you can add beans to the recipe. You need to take:

300 g cabbage;
4 potatoes;
1 carrot;
2 onions;
butter;
a can of beans in tomato sauce;
celery root;
salt pepper;
sour cream.

Cooking process:

Place chopped potatoes, sautéed celery, onions and carrots into boiling water.
After 10 minutes, you can add the cauliflower florets.
Keep the soup on low heat for another 15 minutes, and 5 minutes before it’s ready, add the beans in the sauce, salt and pepper. The dish is served hot with sour cream.

Secrets

Cauliflower is absorbed by our body faster than other types. The fact is that this cabbage has much less fiber.
The benefit of adding cauliflower to any soup is its richness. The vegetable contains useful microelements, a large number of vitamins, pectins and easily digestible proteins. Thanks to vitamin C, the plant helps maintain immunity, and vitamin H helps keep hair and skin beautiful.
If you are making pureed cauliflower soup, the easiest way is to use a blender. However, this dish becomes more velvety and smooth if you strain the boiled vegetables using a sieve.
You need to know how to choose cauliflower correctly. Usually the head is dense and does not have any spots. To get rid of possible insects, you should dip the inflorescences in salted water for 15 minutes and then rinse.
Cauliflower goes well not only with meat, but also with seafood. Feel free to add both shrimp and squid to your soup to add a Mediterranean touch to the dish.

Cauliflower soup is not only incredibly healthy, but can also be quite tasty. It is very difficult to feed children vegetables, including soups. And not all adults will eat such dishes. That's why cauliflower can be disguised in soup, leaving all the necessary useful material using it to prepare a delicious cauliflower soup.

There are many recipes. Learn to use all possible products to make your soup tasty, healthy and colorful. Many people know. You can prepare puree soups, which are very tender and simply melt in your mouth, and soups with pieces of vegetables that are familiar in every sense of the word.

Cauliflower soup recipes

1. Cauliflower soup

The ingredients are simple.

Yolk, cream (glass), 300 grams of cabbage, meat broth (or vegetable, if you want) take 1200 milliliters and butter 80 grams.

Divide the cruciferous vegetable family member cauliflower into 2 equal piles. Rinse one bunch well, blanch, and then boil them in already salted water. Mix the other part thoroughly with the yolk, which you pass through a sieve.

Place the mixture and the yolk in a saucepan, add cream and cook. Then strain the resulting soup. Rub the cruciferous vegetable thoroughly through a sieve (or use a blender). Connect both parts together. Dilute the resulting mixture with the prepared broth. Add butter, add salt. Mix everything well. Serve the croutons as an addition to the soup.

2. Soup-puree of zucchini and pumpkin with the addition of cauliflower inflorescences

Choose either pumpkin or squash.

800 grams each. If you want to take both vegetables, then take 400 grams each. The same amount of cauliflower. Butter is also necessary. Take 40 grams of it. Flour in the amount of 4 tablespoons and 6 tablespoons of sour cream. One and a half liters of vegetable broth. Salt and herbs to taste.

Start by peeling your pumpkin or squash. Remove both skin and seeds. It is better to take zucchini young. Cut into small cubes. This way they will boil better, faster. Simmer lightly, add the washed cabbage, and boil the cabbage divided into inflorescences in lightly salted water in advance.

When all the vegetables are ready, rub them through a sieve or use a food processor or blender until smooth. Mix with the broth, add flour. Make sure that there is not a single lump. Salt, spices to taste. Boil everything. Add oil and herbs to the prepared soup. You will need to put sour cream in plates. Delicious cauliflower soup is ready, and croutons will be a good addition to it.

3. Creamy cauliflower soup (more precisely, creamy soup)

Head of cauliflower
2 onions
2 tablespoons each of butter and flour
1.5 liters of water or broth (as you like)
300 grams of champignons
a glass of cream.

Start with the onion. Peel and cut. Do the same with mushrooms. Heat the frying pan thoroughly. Add butter and fry the vegetables and mushrooms. The flame should be small. There shouldn't be a crust. Everything must be stewed. You can add a little water or broth to simmer.

Pour a liter of water/broth into a saucepan and remove the roast from the frying pan. Let it boil. While everything is cooking, take care of the cabbage. Disassemble it into inflorescences, rinse everything thoroughly. Add to the saucepan with the mushrooms and onions. Add some salt. Do not increase the heat. It should be small. Determine the readiness of the soup by the condition of the cabbage. It should be soft. Fry the flour in a frying pan with butter, then carefully pour in the cream, stirring constantly. Add salt and pepper to your taste. Grind the soup in a saucepan with a blender or mixer, then pour in the contents of the pan. Let the soup simmer a little longer, but don't let it boil, for a truly delicious cauliflower soup.

Simple Cauliflower Soup Recipes

1. Soup with meatballs and cabbage

3 liters of broth (if you want chicken, or vegetable).
Minced chicken (300 grams), take the same amount of cabbage and potatoes.
One onion and one carrot.
Egg, a spoonful of flour and butter.
4 tablespoons of rice, and herbs and spices to taste.

Wash the potatoes, peel them, cut them into cubes or cubes. Boil the broth (chicken broth is tastier, but vegetable broth will be leaner). As soon as the broth starts to boil, add the potatoes. Chop the onion and carrots for frying. If you want a dietary soup, do not fry it, but add raw vegetables. Oil is extra calories and fat.

The cereals need to be washed, pebbles, sticks and other debris removed. Heat the frying pan, add carrots and onions. Fry for 3-4 minutes, remembering to stir so that the vegetables do not burn. Place the rice in the soup and then add the steamed vegetables.

Get busy with the meatballs. They cook quickly, just make small balls. For meatballs you will need minced meat, spices, and an egg. Mix everything and roll identical small balls and add them to the broth. You need to drop them with a teaspoon and cook for 10 minutes.

Rinse the cruciferous vegetable and add it to the soup. You can fish out the meatballs to prevent them from overcooking. The vegetable will cook for about 10 minutes. A couple of minutes before readiness, add the greens.

2. Delicious soup with noodles and cauliflower.

2 liters of water or broth, half a kilo of cabbage.
2 onions and carrots
vermicelli half a glass.
A clove of garlic, bay leaf, spices, herbs and salt to your taste.

Boil water, add vermicelli and cabbage (which you have previously washed and chopped) and fry. Cook everything for 10 minutes. Add spices and garlic after removing from the flame, covering with a lid.

In the summer you always want to eat something so tasty, light and healthy for lunch or dinner. Vegetable soup with cauliflower is just that. easy first a dish that is useful for almost all people. Cauliflower itself is also called curly cabbage. 50 g of such cabbage can provide a person daily norm vitamin C. In addition, it contains significant amounts of B vitamins, calcium, potassium, and phosphorus. In addition, if you cook it correctly, it turns out very tasty. Some people love it when it crunches in their teeth. And for this it is very important not to overcook it.

Ingredients

- cauliflower 400 g
- onions 1 pc.
- 1 carrot
- celery stalk 1 pc.
- small potatoes 2 pcs.
- salt
- ground black pepper
- vegetable oil 30 g
- dill 1 bunch

Preparation

Vegetable soup with cauliflower, the recipe for preparing it is not so complicated and takes about 40 minutes. To prepare soup with cauliflower and potatoes, you must first peel the potatoes, cut them into cubes or cubes, rinse them, put them in a small saucepan with water and put them on the fire. Separate the cauliflower into florets, cut the celery stalk into cubes, and finely chop the dill. To prepare frying for cauliflower soup, you need to finely chop the onion, grate the carrots on a medium grater and fry in salted oil until golden. If you are preparing soup from only vegetables, then you can prepare it this way diet soup from cauliflower, which is shown in various diets for weight loss. 5 minutes before the potatoes are ready, add cauliflower florets and celery to the pan.

At the end of cooking, add fried onions and carrots, chopped dill, salt and black ground pepper taste. You can make delicious cauliflower soup by adding a little cheese to it. Moreover, it can be either hard cheese or any processed cheese. Cauliflower soup with melted cheese is more satisfying. To prepare it, you need to take 200 g of processed cheese, dilute it in a glass of boiling water and pour it into the pan at the end of cooking. Bring the cauliflower cheese soup to a boil and then let it sit, covered, for about 5 minutes. If you want to make a more beautiful soup, then add broccoli florets to the pan with the boiling potatoes along with the cauliflower. Broccoli, like cauliflower, has the same structure, but differs in its taste and color. Your Broccoli and Cauliflower Soup will appeal to both guests and everyone at home for its bright, beautiful appearance and usefulness.

To prepare creamy cauliflower soup, you must first simmer all the vegetables over low heat. So first you need to start frying the chopped onions and carrots on sunflower oil in a saucepan with high sides. After 5 minutes, add the diced potatoes and continue frying. Then add cauliflower, disassembled into inflorescences and simmer all together for 10 minutes. You can also add broccoli florets and 1 clove of garlic for flavor. Ready-made broccoli and cauliflower puree soup will only be healthier and tastier. When all the vegetables are stewed, you need to add a little broth to the saucepan and continue to simmer the vegetables until cooked. You can use vegetable broth or meat broth. Cauliflower soup with meat broth will taste more piquant.

Then you need to add cream to the saucepan, since this product is an essential component of any cauliflower puree soup, the recipe of which has been traditional for many years. When the soup with cream boils, you need to add salt and pepper to taste, and then puree the cauliflower soup with cream in a blender. Serve the finished creamy cauliflower soup with cream in a deep plate, garnishing it with croutons, cut into cubes and fried on butter. The creamy cauliflower soup recipe can be supplemented with other vegetables: celery stalks, bell peppers, leeks, herbs. When serving, creamy broccoli and cauliflower soup can be garnished with small green broccoli florets, previously boiled in salted water.

Cauliflower soup with chicken

A tasty and satisfying chicken soup with cauliflower recipe consists of vegetables and already boiled chicken meat. Chicken fillet is best suited for chicken cauliflower soup, as it is a lower-calorie meat. To prepare this soup, you need to separately fry the onion, boil the cauliflower and potatoes until tender. Separately, boil the chicken breast and strain the broth. Place fried onions, boiled potatoes, cauliflower, and boiled chicken fillet cut into small pieces into a small saucepan. Add chicken broth, salt and pepper and let it boil. Add a little chopped dill, cover with a lid and let steep for about 5 minutes. If desired, this soup can be pureed in a blender and you will get an equally tasty, but more delicate in consistency, cauliflower puree soup with chicken.

The essence dietary dishes is that they contain a maximum of 150 kcal per 100 g of finished dish. Diet food not only reduces weight, but also strengthens the body, preventing various diseases.

Such vegetarian recipes are the basis of proper nutrition, and as a consequence, and the right image life. They improve our well-being, restore all body systems, prolonging youth and solving many health problems.

There are several principles of dietary nutrition.

Compliance with the regime. Meals are always taken at the same time, with breaks of 4 to 6 hours without snacks.
Chewing food thoroughly. It takes time for the feeling of fullness to come, which means that without waiting for this reaction from the body, we eat much more than we actually need.
Don't eat late at night. The last meal should be approximately 5-6 hours before bedtime. If the feeling of hunger prevents you from falling asleep, you can drink a glass of kefir or eat an apple.
Fasting days. On such days, we give our body a rest by consuming only one type of dietary product.
Don't completely remove your favorite foods from your diet. Even if it doesn't quite match proper nutrition. This will help you not to break down.

If you adhere to these rules, your body will definitely thank you with its excellent shape.

The benefits and harms of vegetarian dishes

What are the benefits of meat-free cauliflower soups? The vegetable itself has a low percentage of fiber, which makes it unique. Being completely digested, it does not harm the gastric mucosa at all. Cauliflower gently cleanses the body and is even included in many anti-aging recipes.

However, we should not forget that, like any product, cauliflower has contraindications. If present increased acidity gastric juice, gastritis or peptic ulcer, then the consumption of dishes from this vegetable should be limited.

The first symptom that a cauliflower dish has not gone well is heartburn.

The energy value of cauliflower is 30 kcal per 100 grams. But what is the ratio of proteins, carbohydrates and fats:

proteins – 2.5;
carbohydrates – 4.2;
fats – 0.2.

We can safely conclude that cauliflower is a real dietary product.

It also contains mono- and disaccharides, many trace elements and minerals:

starch;
water;
organic acids;
alimentary fiber;
sodium;
potassium;
phosphorus;
magnesium;
calcium;
copper;
manganese;
fluorine;
selenium;
zinc;
iron.

Step-by-step instructions for preparing a meat-free dish: fast and tasty

Ingredients:

cauliflower – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
1 stalk of celery;
salt and spices to taste;
vegetable oil – 50 gr.

Preparation:

Finely chop the onion and grate the carrots on a coarse grater. Fry the carrots and onions a little.
Divide the cauliflower into florets and wash.
Boil water and cook cauliflower.
Stir in the roast.
Add salt and seasonings.
Let simmer over low heat for 5 minutes.
Then turn off the heat, add the celery and let stand covered for another 10 minutes.

The soup will infuse and delight you with its aroma and amazing taste.. When serving, you can add herbs and low-fat sour cream.

It is best to prepare this soup at the time of harvesting vegetables. They must be grown in natural conditions without adding chemicals.

We suggest preparing vegetable cauliflower soup according to the video recipe:

Cooking variations

They are distinguished by their diversity and wealth of choice. Anyone can choose something to their liking. Let's look at the most popular of them.

Simmer the soup over low heat. This way it will turn out much more aromatic and richer. Vegetable soup should not boil.

Serving options

can be served for both lunch and dinner. The dish will go perfectly with cream or sour cream. For those who like soups with bread, you can add a piece of black bread. Dried rye bread rubbed with garlic is also perfect. You can sprinkle parsley, dill or celery on top if desired.

Summer Cauliflower Soup – best first dish on your table when it's hot sunny day. A light, tender and vitamin-packed soup that will definitely please the whole family. Dietary but nutritious, it will be especially useful for the body in the warm season, when we need light food.

Cauliflower is delicious in various forms, including soups and borscht. A striking example the one with vegetables. To prepare the soup, you can use either fresh or frozen for the winter, which allows you to cook the soup all year round.

The mousse can be based on meat broth from different types meat, but the most delicious and tender soup is made from chicken. During fasting or during a diet, you can cook a simple cauliflower soup in vegetable broth. In addition to chicken, potatoes, onions and carrots, the soup may also contain other ingredients. Such ingredients for cauliflower soups can include spinach, cheese, bell pepper, zucchini, cream, White cabbage, sour cream, broccoli, peas, vermicelli, processed cheese, mushrooms.

Today I invite you to cook cauliflower soup with chicken and vegetables.

Ingredients:

Chicken - 300 gr.,
Celery root - 30-40 gr.,
Carrots - 1 pc.,
Onion - 1 pc.,
Cauliflower - 100 gr.,
Potatoes - 4-5 pcs.,
Salt - to taste
Black pepper - a pinch
Bay leaf - 1-2 pcs.,

Chicken Cauliflower Soup – Recipe

To make the cauliflower soup, prepare the chicken. Chicken means chicken legs, thighs, and wings. Peel the onion, carrot and celery root. Cut carrots and celery into thin strips1. Cut the onion into cubes. Pour into the pan cold water. Add chicken, onions, carrots, celery. Add salt, black pepper and onion to this set of meat and vegetables.

Peel the potato tubers. Cut into small slices.

Wash and divide into small inflorescences.

After boiling, cook the broth for another 15 minutes. During cooking chicken broth skim off any foam that forms during boiling. Add potatoes to soup.

After 10 minutes, add the cauliflower. Since cauliflower is much softer in consistency than potatoes, it is added last.

After adding cabbage to the soup, simmer for another 5 minutes. Remove the finished cauliflower soup with chicken from the stove. Cover with a lid and let it sit for another 5 minutes. Divide among plates. Cauliflower soup can be served like this, or you can sprinkle it with fresh herbs. In addition to the soup, you can serve cream or sour cream. Both components will complement the taste of the soup very well. Enjoy your meal. I will be glad if this chicken cauliflower soup recipe you will like it and will find it useful in the future.

Chicken cauliflower soup. Photo

Cauliflower soup with chicken and vegetables is no less tasty.

Ingredients:

Chicken breast - 1 pc.,
Carrots - 1 pc.,
Onion - 1 pc.,
Bouillon cube - 1 pc.,
Bay leaf - a couple of leaves,
Potatoes - 4-5 pcs.,
Cauliflower - 100 gr.,
Broccoli -100 gr.,
Cream - 100 ml.,
Salt and hblack pepper - to taste.

Cauliflower soup with chicken and vegetables - recipe

Fill the pan with two liters of water. Let it boil. Prepare vegetables and chicken breast. Chicken breast cut into small cubes. Also chop the carrots, potatoes and onions into cubes. Place chicken breast, onions and carrots, potatoes in boiling water. Add bouillon cube. Pepper the soup. Divide the broccoli and cauliflower into florets.

Add to the pan 15 minutes after cooking the vegetables. Boil the soup for another 10 minutes. Take an immersion blender and puree the vegetables and chicken. Season the resulting cauliflower soup with chicken and vegetables with cream. Stir. After adding the olives, bring the soup to a boil. Serve creamy cauliflower soup with fried croutons. As an alternative, you can prepare and.

Try making cauliflower soup with cheese as well.

Ingredients:

Chicken breast (can be a leg or any other part of the chicken) - 200 gr.,
Cauliflower - 200 gr.,
Onion - 1 pc.,
Bay leaf - 2 pcs.,
Carrots - 1 pc.,
Vermicelli - 50 gr.,
Processed cheese “Yantar” - 2 tbsp. spoons,
Salt and sspices - to taste.

Cauliflower soup with cheese - recipe

Wash the chicken breast. Peel the onion. Cut it into cubes. Cut the carrots into strips. Place the chicken with onions, carrots, salt, black pepper and bay leaves in a pan of boiling water. Cook the broth for at least 15 minutes.

While it cooks, peel the potatoes. divide into inflorescences. Add chopped potatoes and cauliflower florets to the soup. Add vermicelli as well. Stirring occasionally, simmer the soup over low heat until the noodles and potatoes are soft.

5 minutes before the end of cooking, add processed cheese “Druzhba” to the soup. Stir. It should be completely melted and evenly distributed in the soup. That's all, cauliflower soup ready with melted cheese.