How to make cauliflower soup. Cauliflower soups

Puree soup is a thick cream made from blended vegetables, meat, fish or cereals.

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

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

The reason is not only the exquisite taste, but also increased nutritional value with a minimum of calories. A variety of ingredients, such as: croutons, mushrooms, herbs, bacon, etc. – can be an excellent addition to cauliflower puree soup, decorating not only the appearance, but also the taste.

Creamy Cauliflower Soup: Basic Principles

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

Cooking method:

1. Peel the onions and potatoes. Wash the cabbage and separate the bunches from each other. Choose a pan with the thickest bottom possible.

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

3. Add other vegetables, add water - enough to cover them - and cook for up to half an hour.

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

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

Delicate cauliflower soup

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

Ingredients:

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

Forks of cauliflower;

A handful of flour;

Melted butter;

Chicken egg yolks;

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

Cooking method:

1. Clean the inflorescences. Cook until soft and broth appears. Do not pour out the resulting broth completely - it will be needed to regulate the thickness of the future soup. Grind the cabbage in a blender. If you have meat broth, add it.

2. Mix the butter melted in a frying pan with flour. Heat, avoiding boiling. Add water or broth and mix thoroughly. Pour in the yolks, making sure that no white gets in, as well as seasonings.

3. Mix all ingredients and place on the stove. Once the soup is hot, it is ready. You can eat it this way, or you can add rye croutons.

Cheese and creamy cauliflower soup

Soft cheese is added to this soup. “Philadelphia” is best suited, however, you can also find more budget-friendly analogues. In principle, any curd cheese will do, as well as feta cheese. From the quantity of ingredients indicated in the recipe, four medium servings of finished soup are obtained.

Ingredients:

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

Three medium potatoes;

Bulb;

A little flour;

100 or 200 grams of Philadelphia;

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

A mixture of peppers, nutmeg, bay leaf, salt - depending on taste;

Cooking method:

1. Fry the onion until it becomes transparent.

2. Cut the potatoes into pieces and fry with onions. Finally, sprinkle the mixture with flour.

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

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

5. Heat on fire, but do not boil. The dish can be placed on plates.

Cauliflower soup with bacon slices, chicken and green peas

Another name for this soup is “veloute”. In classical French cuisine, veloute is a sauce. In our country, it received a rebirth and became a separate hot dish. Together with cauliflower, broccoli is sometimes used here, however, its specific taste must be taken into account. In the standard version - with cauliflower - the cream soup comes out tender and very aromatic.

Ingredients:

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

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

Pickled peas - a third of a jar;

Vegetable (preferably olive) oil;

Salt and other spices

Cooking method:

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

2. Boil the cauliflower inflorescences, do not discard the broth.

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

4. Fry the bacon, adding garlic. Finally, add the peas.

5. Divide the puree soup into portions. Place the peas and bacon bits separately directly onto the plates.

Cauliflower soup with chicken, cooked in a slow cooker

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

Ingredients:

Chicken - half a kilogram;

The same amount of cabbage;

Two carrots;

Greens, pepper, various, salt - not for everyone.

Cooking method:

1. Grind the carrots and chop the onion.

2. Fry the meat.

3. Place meat and all vegetables in a slow cooker. Pour in water with seasonings. It should completely cover the mixture.

4. Cook in the “Stew” mode. If the time is not determined automatically, set it to 40-50 minutes.

5. Drain the broth, grind the vegetables and fresh herbs to a puree. Adjust the thickness with decoction or water. Creamy cauliflower soup is cooked. To complete the taste, you can add crackers.

Creamy cauliflower and blue whiting soup

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

Ingredients:

Cauliflower - medium size forks;

Carrot;

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

Fish broth;

Small onion;

Vegetable and butter;

A few spoons of flour;

Seasonings and spices.

Cooking method:

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

2. Chop the onions and carrots. Fry half separately, simmer half together with the fish. Put all the spices there.

3. Boil the cauliflower. It should become soft. At the end, add the carrot and onion mixture.

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

5. Add flour and achieve the desired consistency using fish broth. Boil.

Children's cauliflower soup with meatballs

You can cook this soup for babies almost from the first days of complementary feeding. There are no spices in it at all; if you wish, you don’t even need to add salt. At the same time, it is also suitable for adults - after all, it contains meat. By default, minced veal is used, but cutlets can be made from any meat and even chicken.

Ingredients:

Ground veal for meatballs;

Small carrot or half a regular one;

Cauliflower – 300 g;

Loaf or white bread;

Potatoes – one large or two small;

Optionally, salt and various types of herbs.

Cooking method:

1. Soak the bread, mix with chopped onions and knead with minced meat. Add salt if desired. Make meatballs.

2. Prepare carrot and potato cubes.

3. Boil water, lower the meatballs for a couple of minutes and remove. They will cook.

4. Change the water, boil again and add vegetables and meatballs. Then take them out and grind the vegetables to puree.

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

Cauliflower mushroom soup with rice and potatoes

This soup has increased nutritional value due to the presence of a large number of additional ingredients. The soup has a mushroom and potato flavor, although the central component is still cabbage.

Ingredients:

Half a kilogram of cabbage;

Three or four potatoes;

Pre-boiled rice - half a glass;

The same amount of fresh mushrooms;

Milk – one cup;

Egg;

Butter, garlic, salt;

Broth from cooking vegetables.

Cooking method:

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

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

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

4. Separate the yolk from the white, beat with milk and season the finished puree soup with this mixture. Heat until boiling.

Cauliflower soup with white wine and cheese

An exquisite recipe for a delicate cauliflower puree soup with a distinct milky-cheese flavor. Its peculiarity is that the cabbage here is not pureed, but remains in the form of small pieces drenched in hot sauce. The dish can be supplemented with crackers.

Ingredients:

Small fork of cauliflower;

Broccoli – 300 g;

Two glasses of cream;

Small celery root – 50 g;

Leeks;

1 small potato;

Cheese cheese, lightly salted or not salted at all – 200 grams;

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

Pepper, nutmeg, salt – not for everyone.

Cooking method:

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

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

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

4. Separately cook cauliflower and broccoli. Slice.

5. Divide the cheese and cabbage among plates. Top with creamy vegetable sauce.

Cauliflower soup: tricks and useful tips

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

2. To ensure a creamy soup, it is better to remove the outer peel, otherwise it will give the finished dish a green color.

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

4. Cabbage can be stored for no more than 10 days at a temperature of plus 1-3 degrees.

5. Cauliflower soup is best eaten immediately after it is ready. If this is not possible, a water bath will help maintain the initial temperature. It is better not to reheat the soup the second time, as this will ruin the taste and beneficial properties of the dish.

6. In addition to crackers, small pies with all kinds of fillings, as well as fresh herbs, can be an excellent addition.

7. You can increase the nutritional value of the soup using egg dressing. It’s simple to prepare: pour raw yolks into hot milk and add to the soup. Instead of milk, you can use cream.

8. The real taste of cauliflower will be preserved throughout the entire preparation if you cook it in sweet, or better yet, mineral water.

All vegetables benefit the human body, however, among them there are those that are undesirable to eat for various diseases. But everyone is allowed to eat cauliflower vegetable soup.

Benefits of cauliflower

Doctors advise including it in the diet of children, people with pathologies of the digestive system, and those who are overweight. Pediatricians even advise starting to introduce complementary foods to babies with this product.

Inflorescences of this type of cabbage:

easily absorbed in the body;
improve the functioning of the digestive system;
strengthen the walls of blood vessels;
help prevent the development of cancer cells;
contain folic acid and vitamins B1, B6, which has a positive effect on fetal development when carrying a child;
rich in acids - malic, citric, tartronic, pectin, vitamins C, A, PP, proteins, calcium, potassium, phosphorus, magnesium, iron.

Despite all these positive properties, not everyone prefers to include such a vegetable in their diet. Probably due to the fact that you need to know how to cook it correctly. If you simply boil cabbage, it will not seem particularly tasty, but soups prepared from it according to special recipes will show its excellent taste.

Cauliflower puree soup has the most delicate consistency and pleasant taste. The secret is that potatoes are often put in it, and they, in combination with cabbage, give a very delicate and original taste. There are several best recipes for this dish. The housewife can use all of them depending on which cooking method she likes best and what products she has in her kitchen.

classic cauliflower puree soup

This recipe will appeal to lovers of sour cream and mustard.

Ingredients:

potatoes – 2 pcs.;
cauliflower inflorescences – 0.5 kg;
1 onion;
2 cloves of garlic;
frying oil;
salt;
cilantro;
Bay leaf;
greenery;
mustard beans;
sour cream;
hard cheese;
toast.

Place the inflorescences in boiling water for 10 minutes. At the end of cooking, add a little salt. Chop the peeled onion and garlic cloves, take a deep saucepan with a thick bottom, pour oil into it and fry the ingredients until transparent.

Add bay leaf and potatoes to them, pour in 100 ml of water (take from the container where the cabbage was boiling), simmer for about 10 minutes. Place the cooked inflorescences with all the other vegetables and cook for another 10 minutes. Remove the bay leaf, pour the soup into a blender, and grind until creamy.

After this, place the dish back into the pan, add a tablespoon of mustard, 50 g of sour cream. If the puree is too thick, you can add a small amount of vegetable broth. Mix the dish thoroughly, add salt and heat, remove from the stove before it boils. When serving, sprinkle the soup with finely chopped cilantro, grated cheese and croutons.

pureed cauliflower soup with mushrooms

Cauliflower and mushrooms will add a rich aroma to the soup. This food is very nutritious, gives a feeling of satiety, but at the same time it is dietary and low-calorie.

Ingredients:

potatoes – 1 pc.;
half an onion;
2 zucchini;
half a medium-sized head of cauliflower;
dried mushrooms – 150 g;
1 tbsp. l. olive oil;
white pepper;
nutmeg;
salt.

Soak the mushrooms in warm water for 10-15 minutes until they soften and swell slightly. Fry the chopped onion in a saucepan, add the potatoes after 2 minutes, and cook for 5 minutes, stirring occasionally. Cut the zucchini into cubes and add to the rest of the ingredients in the pan.

It is recommended to first cut off the peel from the vegetable so that the soup turns out to be a delicate cream color, without a green tint. Chop the cabbage into small pieces and place in a saucepan. Send the mushrooms along with the water in which they were lying there.

Add salt, cover and simmer the vegetables for about 15 minutes. Season the cauliflower soup with grated nutmeg and ground white pepper, and leave to simmer over low heat for another 5 minutes. Beat the prepared mass with a blender.

lean cauliflower puree soup

For those observing fasting, a recipe for Lenten cauliflower soup will be a great find. Everyone else can eat it as a light dinner.

Ingredients:

2.5 liters of drinking water;
4 small potatoes;
medium head of cauliflower;
1 onion and 1 carrot;
3 tomatoes;
a tablespoon of flour;
vegetable oil;
black pepper;
salt;
greenery.

Peel and cut the potatoes into cubes and place in a pan of boiling water. Cook covered for up to 20 minutes. Pour boiling water over the tomatoes, hold for 1 minute, then cool and remove the skins. Grind using a grater. Divide the cabbage into florets, wash and chop the onion, grate the carrots.

In a frying pan, fry onions and carrots in oil for three minutes. Then add tomatoes and flour, mix well, and simmer for a couple of minutes. Place the roast and the main ingredient in a saucepan. Cook vegetables covered for 10 minutes. Grind the vegetable soup with cauliflower in a blender. Serve with chopped fresh herbs.

pureed cauliflower soup with shrimp

Almost all national cuisines of the world have recipes for first courses with shrimp. They will perfectly complement creamy cauliflower soup.

Components:

2 cloves of garlic;
cauliflower (weighing about 1 kg);
1 onion;
1.5 – 2 liters of water;
parsley and dill;
150 g shrimp;
salt;
pepper.

Prepare the main vegetable, separate it into inflorescences and cut into cubes. Chop the garlic and onion and quickly fry them in oil. Place pieces of cabbage on them, add water, cover with a lid and, after boiling, simmer for 10 minutes. Pour cream into the container.

It's good if they are fat. Beat the resulting mass with a blender until the consistency of puree. Bring to a boil again and keep on low heat for 3 - 5 minutes. Salt and pepper to taste.

In a separate pan, cook the shrimp, lightly salt them, then peel. When serving, sprinkle the soup with grated cheese. Place shrimp on top and sprinkle with fresh herbs.

pureed cauliflower soup with cheese

Chicken soup cooked with cauliflower and cheese will be appetizing and satisfying - these products go well together and give the dish a unique taste.

Ingredients:

1 chicken breast;
cauliflower – 1 pc. medium size;
onions and carrots 1 pc.;
3 cloves of garlic;
celery stalk – 1 pc.;
soft processed cheese 400 g;
black peppercorns;
a bunch of parsley;
salt.

Wash the chicken and let it cook for half an hour. Prepare vegetables. Place whole onion and garlic cloves, coarsely chopped carrots and celery, and parsley sticks into the broth. While the water is boiling, remove the foam, add salt and 5 peppercorns. When the breast is cooked, remove it from the pan, cut it or hand separate it into pieces.

Strain the broth through a strainer, discard everything except the carrots. Place the cabbage, disassembled into florets, into the broth and cook for about 20 minutes. Remove the soup from the heat, grind in a blender, and then return to simmer until it boils. Add processed cheese (if it is hard, you need to grate it first).

Text: Zhenya Osina

Cauliflower is a healthy and tasty vegetable that is also affordable and easy to prepare. But if in its ordinary, boiled form it inspires few people, then, for example, cauliflower soup is simply an ideal dish for a hot summer, quick to prepare, satisfying and easily digestible.

Benefits of cauliflower

Light and nutritious creamy cauliflower soup incredibly healthy thanks to its main ingredient. Cauliflower is very healthy - it contains a lot of vitamin C, vitamins PP, B1 and B2, it is also a rich source of potassium, phosphorus, magnesium, calcium, iodine, essential amino acids, enzymes that remove toxins from the body. Cauliflower protein is easily digestible, making it an ideal dietary product. In order to preserve all the valuable qualities of cauliflower, cook it in a small amount of liquid, covering the dish with a lid, for 5 minutes after the water boils, or cook it in a double boiler for a little longer.

You can also add vegetables such as potatoes, carrots, tomatoes, spinach and celery and other ingredients as you wish to the cauliflower puree soup. You can season the cauliflower puree soup with cream or milk, butter - but then you need to take into account that then its calorie content will increase.

Cauliflower Soup Recipes

Cauliflower soup with potatoes.

Ingredients: 500g cauliflower, 100ml heavy cream, 1 potato, 1 tbsp. olive oil, 1 onion, pink pepper, white pepper, salt.

Preparation: dice the onion, potatoes, place the vegetables in a pan with heated oil, fry for a minute, add cauliflower and hot vegetable broth, cook for 20 minutes. Beat the vegetables with a blender, add spices, bring to a boil and turn off the soup. Ladle the soup into bowls and sprinkle with pink pepper.

Cauliflower and broccoli soup with cheese.

Ingredients: 300g cauliflower, 300g broccoli, 1 clove garlic, 2 cups cream, 30g celery root, 1 white leek, 1 potato, 200g unsalted cheese, 100ml dry white wine, 2 cups cream, nutmeg, salt, pepper .

Preparation: disassemble the cabbage into inflorescences, cut the potatoes and celery into cubes, leeks into wide rings, chop the garlic. Pour 2 glasses of water and wine into a saucepan, add potatoes, leeks, celery, bring to a boil and cook for 15 minutes over medium heat. Remove the vegetables from the liquid, blend with a blender until pureed, add the puree back to the pan, bring to a boil, then pour in the cream, add spices, remove from heat. Boil broccoli and cauliflower separately, cut the cheese into cubes. Place the cabbage on plates, pour the soup over it, and sprinkle cheese cubes on top.

Cauliflower soup with dumplings.

Ingredients: 1 head of cauliflower, 1.5 liters of chicken broth, 40g butter, 40g flour, 2 yolks, 300ml whipped cream, nutmeg, parsley, croutons; for dumplings - 75g white bread crumb, 10g butter, 1 egg, milk, salt, pepper.

Preparation: Boil the cauliflower, set aside a few florets for decoration. Melt the butter in a saucepan, add flour, after a couple of minutes pour in 150 ml of broth and stir, remove the sauce from the heat and cool. Beat the cauliflower in a blender, adding the yolk and nutmeg, transfer the puree to a saucepan, add the remaining broth and heat the soup. Combine the dumpling ingredients - bread crumbs, softened butter, beaten egg, milk, salt and pepper. Roll them into small balls, boil them in the soup for 5 minutes, add cream and herbs, set aside to decorate the cabbage inflorescences. Serve with croutons.

Cauliflower puree soup can be served with croutons, crackers, crispbread or breadsticks, and when serving, garnish with grated cheese or feta cheese, grated cheese, and herb leaves.

Calories: Not specified
Cooking time: Not indicated

In the fall, 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 thick head of cabbage and cook something out of cabbage. Just what? What can you come up with that is not too high in calories, but tasty and satisfying, and so that everyone eats and praises it? Let's make cauliflower soup with vegetables and cream! Light, aromatic, with a pleasant creamy taste, very healthy in all respects. Cauliflower alone will bring great benefits to the body, but it will be accompanied by carrots, herbs, and onions, and we will complement all this vegetable abundance with cream and spices. You can even take low fat cream - 15% for example. Instead of bread for the puree soup, we’ll make croutons or dry croutons - and you’ve got a hot dish ready for a family dinner. Although you can bake it.
To make the puree soup light or dietary, it is better to cook it in water or vegetable broth. But you can, of course, 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 (350-400 grams);
- carrots – 1 large;
- onion – 2 pcs;
- potatoes – 2-3 pcs;
- butter – 30-40 g;
- cream 15% fat – 1 glass;
- salt - to taste;
- ground black pepper – 1-2 pinches for serving;
- fresh herbs;
- crackers – for serving the finished dish.

Recipe with photos step by step:

What base you choose for the cauliflower puree soup is up to you. If you decide to cook with meat, chicken or vegetable broth, first cook the broth and then start chopping the vegetables. If you choose the easier option - using water (as in the recipe), then put a pan 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, cutting vegetables for this soup is not at all important; they will still be crushed into puree. But in order for everything to be ready at the same time, it is still better to cut either large or small.

Cut the carrots into thin slices or slices.

Place potatoes into boiling water or broth. Salt to taste, bring to a boil. Cook over low heat for 10 minutes until the potatoes are ready.

At this time, melt the butter in a frying pan. Add the onions and carrots and 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. At the same time as the frying pan, put another pan of water on the stove to cook the cauliflower. The water needs to be brought to a boil.

While the onions and carrots are simmering in oil, separate the cauliflower into inflorescences. Rinse under cold water and immerse in cold water for a few minutes (so that midges or small debris that may be between the inflorescences float up).

Transfer the cabbage to boiling water and cook until soft (about 5-6 minutes). Drain the water and place the cabbage in a colander. Thanks to this simple procedure, the specific cabbage smell will disappear, the cauliflower will become tender and will not overpower 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).

Transfer the stewed vegetables to the pan with the potatoes. Bring to a boil, cook the soup for 10 minutes until the vegetables are fully cooked.

Drain the broth from the soup (we will need it later), transfer the vegetables to a blender and grind into a homogeneous puree.

Return the vegetable puree to the pan. Pour in a little broth and let it boil again. Season with salt and, if necessary, season with ground pepper or any spices. Add cream, heat through and remove soup from heat.

Serve cauliflower puree soup hot, with croutons, croutons and fresh herbs. Bon appetit!

On a note. If you don’t like completely homogeneous pureed soups, you can leave some of the vegetables whole and then add them to the vegetable puree. Mix everything, dilute with broth, add cream and heat.

The author of the recipe for cauliflower soup is Elena Litvinenko (Sangina)
We also recommend preparing

Cauliflower and broccoli soup

Good afternoon, dear readers! You can make a very tasty creamy soup from cauliflower. And if you enrich the cauliflower with other products, then such a soup can be very satisfying with chicken, and low-calorie dietary with vegetables, and mushroom.

Both adults and children will definitely like these soups. I have selected the most delicious recipes for you, and you choose yours. Let's cook!

Cauliflower and broccoli soup

This soup is perfect for both lunch and dinner. Vegetables for soup are suitable both fresh and frozen. Therefore, this soup recipe can be prepared at any time of the year.

You will need:

0.5 kg each. – cabbage and
2-3 pcs. –
1 PC. –
1 PC. – onion
Fresh herbs (, ...), salt, pepper, seasonings - to your taste

How to cook:

1. Wash the cabbage, divide into inflorescences and cook for 20-30 minutes.

2. Wash, peel, cut into cubes and boil the potatoes.

3. Peel and chop the onion and carrots, fry in a frying pan until golden brown. Add salt and spices.

4. Combine all the prepared vegetables and grind with a blender to a smooth, soft consistency. If you find the soup thick, you can add a little water or vegetable broth.

5. Cream soup is ready! Serve in portions, decorating each plate with fresh herbs.

Calorie content of cauliflower and broccoli puree soup per 100 g. – 27 kcal

Bon appetit!

Video recipe: Broccoli and cauliflower soup

Cream soup with cheese

Creamy cauliflower soup

Cream soup with cheese is a gourmet treat. Delicious! You can take any hard cheese, processed cheese or even sausage.

Moreover, it will be even tastier if you serve the ready-made soup with grated hard cheese, and use processed cheese for cooking. Let's get started!

You will need:

0.5 kg. – cauliflower (fresh or frozen)
1 PC. – small carrot
2 pcs. – processed cheese
100 gr. – hard cheese can be “Parmesan”
Fresh herbs, spices, salt - to your taste

How to cook:

1. Wash the cabbage and cut into pieces or florets. Cook for 10-15 minutes. Add just a little water to just cover the cabbage, this will help preserve all the beneficial substances.

2. We prepare frying of onions and carrots on a vegetable basis, as in the first recipe.

3. Grate processed cheese or cut into small cubes. Add to the cabbage and cook for 5 minutes, the cheeses should completely dissolve. Add salt and spices as desired. Turn off the pan and let the soup cool slightly.

4. Add carrots and onions to the cabbage with cheese. Grind everything with a blender until smooth and creamy.

5. Grate hard cheese on a fine grater. Pour the cream soup into portioned plates, sprinkle with grated cheese and garnish with greens.

On a note! Plates of soup (without fresh herbs) can be placed in the microwave in the “Grill” mode for 1 minute. This will create a cheesy golden crust.

Calorie content of cauliflower soup with cheese 100 g. – 41 kcal

Bon appetit!

Cream soup with chicken

Creamy cauliflower soup with chicken fillet

Puree soup prepared according to this recipe turns out to be very satisfying. Suitable for a full lunch or even dinner. In this case, your figure will not suffer.

You will need:

200 gr. – chicken fillet
0.5 kg. – cauliflower (or one head of cabbage) can be fresh or frozen
3 pcs. – small potatoes
Salt, seasoning, pepper, herbs - to your taste

How to cook:

1. Boil a piece of chicken fillet in lightly salted water. We will need not only meat, but also chicken broth.

2. Peel cauliflower and potatoes, cut into pieces and boil in prepared chicken broth. First, add the potatoes, cook for 10 minutes, then the cabbage and another 10 minutes.

3. Peel the onions and carrots, cut them and fry until golden brown in vegetable oil (preferably olive oil).

4. Combine all ingredients and grind in a blender. Add salt and pepper to taste.

On a note! Chicken fillet can be cut into small pieces and served in portions with the finished soup, rather than grinding in a blender. It's up to you.

5. The soup is ready! Can be served garnished with fresh herbs. White bread croutons are ideal for this soup.

Calorie content of cauliflower cream soup with chicken (without croutons) per 100 g. – 18 kcal

Bon appetit!

Video recipe: Cauliflower soup with chicken

Cauliflower soup with milk

Diet recipe for creamy cauliflower soup

This recipe does not contain traditional frying of vegetables and there are no potatoes, but there is a new ingredient - milk. The soup is prepared very simply and quickly. Suitable for a full breakfast, quick lunch or dinner, both adults and children will enjoy it. Let's cook!

You will need:

0.5 kg. – or a head of cauliflower
100 ml. – low-fat or 1.5%
1 piece each – onions and small carrots
Salt, spices, fresh herbs - to taste

How to cook:

1. Wash the cabbage, peel it, cut it into florets or small pieces, and cook for 10 minutes.

2. While the cabbage is cooking, peel and cut the onions and carrots.

3. Add to the cabbage and cook for another 15 minutes.

4. Grind the prepared vegetables in a blender to a soft puree, add warm milk, salt, spices, mix and serve.

Calorie content of dietary cauliflower soup per 100 g. product – 32 kcal

Bon appetit!

Video recipe: Cauliflower soup with milk

Cream soup with pumpkin

Vegetable soup with cauliflower and pumpkin

This pumpkin and cabbage soup has a very beautiful bright orange color and a slightly sweet pumpkin flavor.

Just a festive dish! This soup is good for breakfast.

You will need:

0.5 g each. – and cauliflower
1 piece each – small carrot and onion
100 gr. – beans
Fresh herbs, salt, spices - everything to your taste

How to cook:

1. Pre-soak the beans for several hours.

2. Let's fry. Onions and carrots are washed, peeled, cut into small pieces and fried in vegetable oil.

3. Cut the pumpkin pulp and cauliflower into small pieces.

4. Place the soft beans on the fire and cook for 30-40 minutes, then add the pumpkin and cabbage and cook for another 15 minutes. Add the roasted vegetables and simmer for 10 minutes.

5. Let the vegetables cool slightly and puree them in a blender.

6. Before serving, pour into portioned plates and garnish with herbs and nuts.

Calorie content of soup with pumpkin and cauliflower per 100 g. product – 18 kcal

Bon appetit!

Cream soup with cream

Creamy cauliflower soup with cream

This traditional soup with cream is very delicate in consistency, good for a full breakfast or lunch and for baby food.

You will need:

500 gr. – cauliflower
About 200 ml. – cream with fat content 20-26%
1 PC. - onion head
2 pcs. – small carrots
Salt, spices, fresh herbs - to your taste

How to cook:

1. Wash the cabbage, divide into florets, cook for 10 minutes.

2. Let's fry. Peel the onions and carrots, cut them and fry in a frying pan with butter until golden brown.

3. Grind all the prepared ingredients in a blender. Salt, pepper, adjust the thickness of the soup with cream.

4. Pour into portioned plates and garnish with fresh herbs. Can be served with croutons.

On a note! This soup is also served with shrimp, lightly salted salmon, and pieces of ham.

Calorie content of cauliflower cream soup with cream per 100 g. product – 32 kcal

Bon appetit!

Cream soup with white wine and cheese

Creamy cauliflower soup with white wine and cheese

Original cheese and milk soup for gourmets.

You will need:

1 PC. – head of cauliflower
200 gr. – broccoli
300 gr. – cream 20% fat
2 pcs. – large cloves
50 gr. – fresh root
1 PC. - small potato
150-200 gr. – lightly salted cheese
70-80 ml. – dry white wine
Salt, spices, nutmeg - everything to your taste

How to cook:

1. Everything as usual. Wash the cabbage, peel and separate into pieces.

2. Peel and chop the garlic cloves in any way convenient for you.

3. Wash the potatoes, onions and celery root, peel and cut into pieces.

4. Place all the ingredients in a saucepan, add water and white wine. The liquid should only slightly cover the vegetables. Cook for 25 minutes.

5. Grind the finished ingredients in a blender to a soft puree. Add salt, spices and cream.

6. Broccoli is also cut into small pieces and boiled for 10 minutes.

7. Cut the cheese into small cubes.

8. Pour the cream soup into portioned bowls and garnish with broccoli and cheese.

Bon appetit!

In contact with