Home Kashi How to cook diet vegetable cauliflower soup? The classic recipe and its variations. Cauliflower soups

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How to cook diet vegetable cauliflower soup? The classic recipe and its variations. Cauliflower soups

All good housewives want to cook a delicious soup with fresh vegetables as a first course. 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 as the basis for the first course is found in many recipes.

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 using tomatoes. Required to take:

300 g of 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 both on the basis of a hearty broth (meat or chicken), and on the basis of vegetables.

Cooking process:

In a boiling broth, you need to send chopped potatoes for 10 minutes.
Then grated carrots and cabbage inflorescences are added, after 7 minutes small cubes of tomato, onion and garlic are placed.
In 10 minutes our vegetable soup ready, it remains to season it with basil.

For post

Lenten soup should be as light and healthy as possible. A simple recipe for the first dish of vegetables can be mastered by any housewife. You should take:

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

Cooking process:

The preparation of lean soup begins with slicing carrots, onions and all herbs.
Onions and carrots are boiled in boiling water for 15 minutes, then cabbage and peas are added.
At the end of the prescription lean soup you need to lightly salt and pepper, add a mixture of herbs.

To make the menu varied during fasting, it is also worth trying to make vegetable broth with lentils and cabbage. You can even do lean puree soup with soy milk and saffron.

With added cheese

Very quickly you can cook soup with melted cheese and vegetables. You will need:

4-5 potatoes;
1 carrot;
1 bell pepper;
1 onion;
4 packs of processed cheese;
a medium-sized head of cauliflower;
2 l of broth;
oil and greens for frying.

Cooking process:

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

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

Recipe with chicken meat

Vegetable soup goes great with chicken. Tender fillet poultry makes this first course more satisfying. For chicken soup you need to take:

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

Cooking process:

Chicken soup are usually prepared, starting with meat. It must be cut into pieces, pour water and send to the fire until boiling.
Then you need to reduce the heat and cook under the lid for about 15 more minutes. At this time, cabbage should be disassembled into inflorescences, onions and potatoes should be cut into cubes, and carrots should be cut into circles.
Potatoes and carrots are lowered into the boiling broth and boiled for five minutes. Then add onions with cabbage and bring the dish to readiness.
To complete the chicken soup with vegetables, salt and pepper it, and sprinkle with herbs.
By the way, to make the dish more dense and nutritious, you can add rice to it.

Mushroom soup

The recipe for the first course with mushrooms is unusual in that vegetable soup is more like mashed potatoes. In addition, the use of mushrooms in the composition allows you not to do it in advance meat broth. Ingredients:

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

Cooking process:

We divide the cabbage and send it to the water on the stove until it boils. ‘
We cut the peeled mushrooms into quarters and fry in oil, adding salt and spices.
The released mushroom juice is best sent to vegetables.
Potatoes are cut into plates and sent for cooking along with cut onions.
Then cabbage, potatoes and onions are chopped in a blender with ⅔ mushrooms.
We mix mashed potatoes with vegetable broth, decorate the soup with herbs, cream and the rest of the mushrooms.

Vegetable puree soup with mushroom flavor ready. If you do not want to grind the ingredients of the soup, then boil the cabbage and potatoes, and then add them to the broth fried mushrooms with onions and simmer for another 10 minutes.

Bean

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

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

Cooking process:

In boiling water, you need to send chopped potatoes, sautéed celery and onions with carrots.
After 10 minutes, you can add cauliflower inflorescences.
The soup is kept on low heat for another 15 minutes, and 5 minutes before cooking, put 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 of it. The fact is that this cabbage has much less fiber.
The benefit of adding cauliflower to any soup is the richness of the ingredients. The vegetable contains useful trace elements, a large amount of vitamins, pectins and easily digestible proteins. Thanks to vitamin C, the plant helps maintain immunity, and vitamin H helps maintain beautiful hair and skin.
If you are making cauliflower soup, the easiest way is to use a blender. However, this dish is more velvety and smooth if you wipe the boiled vegetables with a sieve.
cauliflower you need to know how to choose the right one. Usually the head is dense and does not have any spots. To get rid of possible insects, it is worth lowering the inflorescences for 15 minutes in salted water, and then rinsing.
Cauliflower goes well not only with meat, but also with seafood. You can safely add both shrimp and squid to your soup to bring Mediterranean notes to the dish.

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

Such vegetarian recipes is the foundation of proper nutrition, and as a result, the right way of life. They improve our well-being, restore all body systems, prolong youth and solve many health problems.

There are several principles of dietary nutrition.

Compliance with the regime. Meals are always at the same time, with breaks from 4 to 6 hours without snacks.
Thorough chewing of food. It takes time for the feeling of satiety to come, which means that without waiting for this reaction of the body, we eat much more than we actually need.
Don't eat late at night. The last meal should be about 5-6 hours before bedtime. If the feeling of hunger does not allow you to fall asleep, you can drink a glass of kefir or eat an apple.
Fasting days. On such days, we give our body a rest by eating only one type of dietary product.
Do not completely eliminate your favorite foods from your diet. Even if it doesn't quite fit proper nutrition. This will help you not get carried away.

If you follow these rules, the body will surely thank you with its beautiful shape.

The benefits and harms of a vegetarian dish

What are the benefits of cauliflower soups without meat? The vegetable itself has a low percentage of fiber, which is why it is unique. Completely digested, it absolutely does not harm the gastric mucosa. Cauliflower gently cleanses the body and even included in many recipes for rejuvenation.

However, do not forget that, like any product, there are contraindications for cauliflower. If there is an increased acidity of gastric juice, gastritis or peptic ulcer, then the use of dishes from this vegetable should be limited.

The first symptom of a cauliflower dish not working 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 cooking a dish without meat: fast and tasty

Ingredients:

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

Cooking:

Finely chop the onion and grate the carrots on a coarse grater. Slightly fry the carrots and onions.
Divide the cauliflower into florets and wash.
Boil water and cook cauliflower.
Mix with roast.
Add salt and seasonings.
Let simmer over low heat for 5 minutes.
Then turn off the heat, put 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 greens and low-fat sour cream.

This soup is best prepared at the time of harvesting vegetables. They must be grown naturally without the addition of chemicals.

We offer to cook vegetable soup from cauliflower according to the video recipe:

Cooking Variations

Distinguished by their diversity and richness of choice. Anyone can choose something to their liking. Let's look at the most popular of them.

Cook the soup over low heat. So it will turn out much more aromatic and richer. Vegetable soup should not boil.

Feed Options

Can be served for both lunch and dinner. The dish goes well with cream or sour cream. For lovers of soups with bread, you can add a piece of black bread. Dried rye bread grated with garlic is also perfect. Top with parsley, dill or celery if desired.

Summer cauliflower soup best first dish on your table on a hot sunny day. Light, tender and vitamin soup is sure to please the whole family. Dietary, but nutritious, it will be especially useful to the body in the warm season, when we need light food.

Cauliflower is delicious in a variety of ways, including soups and borscht. A good example of this is with vegetables. To prepare soup, you can use both fresh and frozen for the winter, which allows you to cook soup throughout the year.

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

Today I invite you to prepare 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.,

Cauliflower Chicken Soup - Recipe

To prepare the cauliflower soup, prepare the chicken. Chicken means chicken legs, thighs, wings. Peel the onion, carrot and celery root. Cut carrots and celery into thin strips 1. Onion cut into cubes. Pour into a saucepan cold water. Put chicken, onions, carrots, celery. Pour salt, black pepper and onion to this set of meat and vegetables.

Peel the potato tubers. Cut into small pieces.

Wash and divide into small inflorescences.

After boiling the broth, cook for another 15 minutes. Skim off the foam that forms during the boil while the chicken broth is boiling. Put the potatoes in the soup.

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

After adding the cabbage to the soup, boil it for another 5 minutes. Ready soup from the cauliflower with chicken, remove 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 sprinkled with fresh herbs. In addition to the soup, you can serve cream or sour cream. Both components complement the taste of the soup very well. Enjoy your meal. I would be glad if this chicken cauliflower soup recipe you will like it and use it in the future.

Chicken cauliflower soup. A photo

No less tasty is cauliflower soup with chicken and vegetables.

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

There are two liters of water in the pan. Let her boil. Prepare vegetables and chicken breast. chicken breast cut into small cubes. Also chop the carrots, potatoes and onions into cubes. Put the chicken breast, onions and carrots, potatoes in boiling water. Add bouillon cube. Pepper the soup. Divide broccoli and cauliflower into florets.

Add to the pot 15 minutes after the vegetables are cooked. Boil the soup for another 10 minutes. Take an immersion blender and puree the vegetables with the chicken. The resulting cauliflower soup with chicken and vegetables is flavored with cream. Stir. After adding the cream, bring the soup to a boil. Serve the cauliflower soup with fried croutons. As an alternative, you can cook and.

Try making cauliflower soup with cheese too.

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 andpeppers - to taste.

Cauliflower Soup with Cheese - Recipe

Wash the chicken breast. Clean the bulb. Cut it into cubes. Cut the carrot into strips. Send the chicken with onions, carrots, salt, black pepper and bay leaf to a pot of boiling water. Boil the broth for at least 15 minutes.

While it cooks, peel the potatoes. divide into inflorescences. Add sliced potatoes and cauliflower florets to the soup. Add vermicelli as well. Stirring from time to time, cook the soup over low heat until the vermicelli and potatoes are soft.

5 minutes before the end of cooking, put in the soup processed cheese ok Friendship. Stir. It should be completely melted and evenly distributed in the soup. That's all, cauliflower soup with melted cheese is ready.

Cauliflower soup has many cooking options. Various recipes can be found in national cuisine all European countries, as well as Asian countries. The neutral taste of the vegetable serves as an excellent backdrop for numerous ingredients with a bright, spicy taste - mussels, shrimp, poultry or pork, all of these products go well with the taste of cauliflower.

If desired, cauliflower soup is diluted with milk or cream. Cheese is also a common ingredient in cauliflower soup recipes. There are really many options for cauliflower soups, you just have to show your imagination.

100 g of cauliflower contains only 30 kcal! This is a light and well-digestible product that everyone who wants to lose weight is happy to include in their diet.

How to cook cauliflower soup - 15 varieties

Cauliflower Soup - Cold Puree Soup

Surprisingly "humble" grocery list turns into magical in taste cold cream soup by acclaimed chef Michel Lombardi and perfect for a summer lunch.

Ingredients:

Cauliflower - 1 head
Apple (peeled) - 1 pc.
Onion (peeled) - ½ pc.
Olive oil - 60 ml.
fresh ginger(peeled) - 15 gr.
Curry - 20 gr.
Cardamom - 10 gr.
Chicken broth - 1 liter
Milk - 200 ml.
Yogurt - 150 gr.
Sea salt and pepper to taste

Cooking:

Divide the head of cauliflower into florets. Remove the core of the apple. Chop apple, onion and ginger.

Warm up the olive oil. Place cabbage, onion, ginger, apple, curry and cardamom in it. Saute vegetables for 5 minutes.

Add broth to vegetables and bring to a boil. Reduce heat and cook for another 10 minutes. Remove saucepan from heat.

Add yogurt, milk and salt. Bring the soup in a blender until smooth.

Pepper to taste. Cool the soup and serve with herbs or almonds.

Soup prepared according to this recipe will be a real feast not only for the stomach, but also for the eyes. It would seem, what could be more banal than soup? But, probably, you have never eaten such a soup, and maybe you have not even seen it.

Ingredients:

Cauliflower - 1 head
Onion (peeled) - 1 pc.
Celery root - 50 gr.
Potatoes (peeled) - 3 pcs.
Ghee - 20 gr.
Cheese "Cheder" - 100 gr.
Any green cheese- 100 gr.
Mint - 1 bunch.
Lemon - 1 pc.
Salt pepper
Broth - 0.5 liters.

Cooking:

Carefully cut small cauliflower inflorescences, scald with boiling water and pour over lemon juice and leave to marinate.

Choose heads of cabbage with closely adjacent inflorescences. The inflorescences separating from each other speak of the “mature” age of the head.

Onion and celery cut into cubes. Put the pan on a small fire, put the butter, celery and onion.

Leave to languish. Finely chop cabbage and potatoes. Transfer to stew in a saucepan.

Pour in some broth. Grind the boiled vegetables until smooth in a blender. Put back into the saucepan.

Add two types of cheese. Dilute the soup with broth and salt. Add some lemon zest.

Serve with cabbage florets and mint leaves in serving bowls.

Cauliflower soup - "Quick"

Light, dietary, vegetarian soup "Fast", is prepared very simply and quickly. And the minimum of ingredients necessary for it can be found in every housewife.

Ingredients:

White bread - 4 slices
Water - 1 liter
Cauliflower - 800
Olive oil - 6 tbsp. spoons
Egg - 2 pcs.
Parmesan cheese - to taste
Salt - to taste
Pepper - to taste.

Cooking:

Divide the head of cabbage into inflorescences. Boil cabbage in salted water. Pour vegetable broth into a separate bowl. Fry minced garlic in a pan.

Add cabbage to garlic, add salt and pepper. Simmer for about 5 minutes. Hard boil eggs.

Fry the bread in butter until crispy. Put half of the egg, bread, cabbage into a serving plate.

Pour in hot vegetable broth. Sprinkle with cheese.

Delicious and beautiful soup is suitable not only for vegetarians. It will be eaten with pleasure by both adherents of the traditional food system and children.

Ingredients:

Cauliflower - 500 gr.
Tomatoes - 800 gr.
Yellow lentils - 1 tbsp.
Garlic (peeled) - 5 cloves
Carrots (peeled) - 1 pc.
Potatoes (peeled) -2 pcs.
Vegetable broth -1.5 l.
Laurel leaf - 2 pcs.
Curry - 2 teaspoons
Turmeric - 1/4 teaspoon
Vegetable oil 1 st. the spoon
Salt, pepper to taste.

Cooking:

Chop potatoes, onions, carrots, cabbage and tomatoes into cubes of the same size. Finely chop the garlic. Fry the onion and garlic.

Add carrots to the frying and cook for another 7 minutes. Add broth, washed lentils, potatoes, bay leaves, curry and turmeric.

Cover with a lid and cook over medium heat for 20 minutes. Add cauliflower and tomatoes.

Cook until cabbage is done. Salt and pepper the soup at the end of cooking.

A thick vegetable soup made from cauliflower, white beans, zucchini and tomatoes is a real storehouse of vitamins.

Ingredients:

Cauliflower - 300 gr.
Zucchini - 300 gr.
Onion (peeled) -1 pc.
Garlic (peeled) - 2 cloves
Olive oil - 2 tbsp. spoons
tomatoes in own juice- 250 gr.
Broth - 500 ml.
Laurel leaf - 1 pc.
Salt pepper
White beans(canned) - 1 can

Cooking:

Finely chop the onion and garlic. Zucchini cut into cubes

Separate the cabbage into florets. Saute garlic and onion until soft.

Add zucchini and cabbage. Saute until vegetables are soft.

Add tomatoes, broth and spices to vegetables. Bring the soup to a boil, then simmer for another 10 minutes over low heat.

Add canned beans and take it off the fire. Decorate with herbs to taste.

Very easy to prepare low-calorie cauliflower soup. Nutritious, healthy with a very delicate unusual taste. Ideal for those who want to eat tasty and be slim and healthy at the same time.

Ingredients:

Cauliflower - 500 gr.
Oatmeal - 50 gr.
Pickle- 4 things.
Carrots (peeled) - 1 pc.
Onion (peeled) - 1 pc.
Cream - 50 ml.
Salt pepper
Laurel leaf - 1 pc.
Olive oil for frying
Water - 2 liters.

Cooking:

Finely chop the onion and fry. Grate carrots on a coarse grater, fry with onions. Cucumbers cut into strips very finely or grate on a coarse grater.

Add to vegetables at the very end of the frying process. Simmer for 2 more minutes. Add cream to the vegetables and continue to simmer the vegetables for about 10 minutes.

To boil water. Pour oatmeal into boiling water. Separate the cabbage into florets.

Place the cabbage in a bowl oatmeal and salt the soup. Cook over low heat until the cabbage is half cooked.

Transfer the veggies to the soup. Continue to cook the dish on low heat - 10 minutes. Season the soup with pepper and bay leaf.

A light soup based on chicken broth, it always turns out delicious. His universal recipe easily allows you to change ingredients, replacing cauliflower with broccoli, broth with water and use any kind of peas. And it will still be delicious!

Ingredients:

Chicken wings - 6 pcs.
Potatoes (peeled) - 4 pcs.
Carrots (peeled) - 1 pc.
Onion (peeled) - 1 pc.
Cauliflower - 200 gr.
Green pea- 150-200 gr.
Ground black pepper
Chicken broth - 2 liters
Dill -1 tbsp. the spoon

Cooking:

Boil chicken. Cut carrots, potatoes, onions into small cubes. Disassemble the cabbage into small inflorescences. Fry onions and carrots in oil.

Transfer to boiling broth. Put potatoes in boiling broth, add salt and spices. Add cabbage to soup.

After 5 minutes add peas. Cook for 2-3 more minutes. When serving, add dill.

Cauliflower soup with mussels is not just a dish, but a real table decoration! It is very easy to prepare. The main thing is that there are fresh mussels and fennel, which is quite exotic in our country, in the refrigerator. Cook and you will be convinced of its sophistication and originality.

Ingredients:

Cauliflower - 250 gr.
Potatoes (peeled) - 50 gr.
Onion (peeled) - 20 gr.
Garlic (peeled) -3 gr.
Milk - 150 gr.
Butter - 15 gr.
Mussels - 50 gr.
Fennel - 15 gr.
Olive oil - 30 ml.
Salt pepper, balsamic vinegar, vegetta.

Cooking:

Separate the cauliflower into florets. Cut potatoes. Chop the onion.

Roast vegetables in olive oil. Add water to the fried vegetables, salt and simmer until the vegetables are ready.

Add milk and butter to saucepan. Cook until milk boils.

Add spices to taste. Blend the soup in a blender until smooth. Heat the soup over very low heat.

Fennel cut into thin half rings. Pass the garlic through a press. Mussels, fennel and garlic fry in olive oil.

Combine ingredients in serving bowls. Serve the soup garnished with herbs and a dash of balsamic vinegar.

Another recipe for you! A very quick and easy option for making cauliflower and millet soup with cream. Incredibly rich, original and delicate. It's worth a try!

Ingredients:

Cauliflower - 300 gr.
Carrots (peeled) - 1 pc.
Millet - 100 gr.
Vegetable broth - 500 ml.
Cream - 200 ml.
Yolk of one egg
Lemon juice - 1/2 pc.
Pepper
Nutmeg- 1 teaspoon
Greens - 20 gr.

Cooking:

Vegetable broth, bring to a boil. Boil millet in vegetable broth for about 5 minutes.

Separate the cauliflower into florets. Transfer to a saucepan and cook with millet for about 5 minutes more.

Cut the carrots into circles, put them in the soup and cook until the vegetables are ready. Mix the yolk with nutmeg, lemon juice and cream until smooth.

Remove the saucepan from the heat, pour in the cream and gently stir in the soup. Serve by adding greens.

Cauliflower Soup - Veloute Dubarry

Classical french recipe soup is named after the mistress of Louis XV - Countess Dubarry.

An additional attraction of this recipe is that all the ingredients for its preparation are easy to buy in any supermarket.

Ingredients:

Cauliflower - 1 kg.
Leek - 180 gr.
Butter - 80 gr.
Flour - 70 gr.
Light Broth - 1.5 liters
Cream - 90 ml (11%) (can be replaced with milk)
Egg Yolk - 2 pcs.
Salt to taste

Cooking:

Leek cut into thin half rings. Separate the cabbage into florets. Heat the butter in a saucepan and fry the onion in it.

Add flour and stirring vigorously, cook over low heat for 4 minutes. Let the sauce cool down. Bring the broth to a boil.

Pour the broth into the saucepan. Completely dissolve the mixture in the broth. Bring soup to a boil.

Add cauliflower and cook for 35 minutes. Grind the contents of the pan with a blender.

Salt the soup. Put the pot on a small fire. In a separate bowl, mix egg yolks and cream.

Beat them with a whisk until smooth. Enter the soup, whisking it with a whisk.

Bring to a boil while continuing to whisk. Garnish with fresh herbs and whole cauliflower florets.

The combination of products in this soup makes it taste very rich, and the dish itself is incredibly nutritious. Perfect for a family lunch!

Ingredients:

Chicken broth - 3 liters
Potatoes (peeled) - 4 pcs.
Minced chicken - 300 gr.
Cauliflower - 300 gr.
Onion (peeled) - 1 pc.
Carrots (peeled) - 1 pc.
Rice - 4 tbsp. spoons
Olive oil - 2 tbsp. spoons
Egg - 1 pc.
Flour - 1 tbsp. the spoon
Salt and pepper
Greenery

Cooking:

Cut potatoes into cubes. Boil the broth and dip the potatoes into it. Grate the carrots on a coarse grater, chop the onion.

Put half the carrots and onions into the boiling broth. Rinse rice. Fry the remaining carrots for 4 minutes.

Add rice and carrots to the broth. Connect minced chicken with pepper, salt and egg.

Mix the minced meat and form meatballs. Boil meatballs in a separate bowl for 10 minutes.

Add meatballs and cabbage to the soup. Boil 10 minutes. Serve with your favorite herbs.

Cauliflower soup - "Berlin"

The soup prepared according to this recipe is ideal for Sunday dinners. Having prepared the dish simple recipe You will receive a fragrant, rich soup and thanks from well-fed guests and family.

Ingredients:

Carrots (peeled) - 1 pc.
Bulgarian pepper - 4 pcs.
White mushrooms - 500 gr.
Potatoes (peeled) 4 pcs.
Onion (peeled) - 2 pcs.
Cauliflower - 400 gr.
Water - 4 liters
Parsley - 1 bunch.
Vegetable oil for frying.

Cooking:

Bring water to a boil. Salt the water. Add potatoes cut into strips. Prepare vegetables:

Grate carrots on a coarse grater. Mushrooms cut into cubes. Finely chop the onion. bell pepper cut into cubes.

Prepare vegetable stew. Separate the cabbage into florets. Boil 10 minutes. Add fried soup to the soup, salt the soup to taste.

Bring soup to a boil and simmer for 5 minutes over low heat. Add greens.

Classic recipe cauliflower soup with melted cheese - will not leave anyone indifferent. The soup turns out to be thick, satisfying with a very delicate creamy aroma.

Ingredients:

Cauliflower - 300 gr.
Processed cheese - 100 gr.
Bouillon 250 ml.
Milk - 100 ml.
Toast
Salt, black pepper.

Cooking:

Disassemble the cabbage into inflorescences and boil in salted water until tender. Add broth, melted cheese to cabbage.

Bring the soup to a homogeneous state with a blender. Salt and pepper the dish. Heat the soup to a low boil.

Serve with croutons and herbs if desired.

Hearty soup will decorate the dinner menu with bright colors, feed and warm your family on winter evenings.

Ingredients:

Turkey fillet - 300 gr.
Processed cheese - 150 gr.
Corn - 280 gr.
Onion (peeled) - 50 gr.
Carrots (peeled) - 50 gr.
Cauliflower - 300 gr.
Cream - 1 liter
Water - 2 liters
Vegetable oil - 50 ml.
Nutmeg
Black pepper

Cooking:

Boil turkey meat until done. Shred the boiled turkey. Prepare ingredients:

Grate carrots on a coarse grater. Grate cheese on a coarse grater. Finely chop the onion.

Separate the cabbage into florets. Fry the onion in oil until soft. Saute carrots with onions.

Add cabbage to vegetable fry. Transfer the frying to a boiling broth and continue to cook over low heat for 5 minutes.

Add shredded turkey, corn and cream to the pot. Bring soup to a simmer and reduce heat.

Add cheese to the soup, wait until it is completely dissolved. Season with spices to taste.

Creamy cauliflower and shrimp soup is sure to have the desired effect on your guests or family.

Ingredients:

Potatoes (peeled) - 3 pcs.
Cauliflower - 300 gr.
Onion (peeled) - 1 pc.
Olive oil - 50 ml.
Warm water - 200 ml.
Fatty cream - 250 ml.
Ground black pepper
Shrimps (peeled) - 450 gr.
Butter - 50 gr.
Garlic (peeled) - 3 cloves
Greens are fresh.

Cooking:

Chop the onion very finely. Fry onion in olive oil until soft. Cut cauliflower and potatoes into cubes of the same size.

Add vegetables to onions and cook for 1 minute. Pour in water, bring to a boil.

Add cream and cook for 10-15 minutes. Mince the garlic.

Saute shrimp and garlic in a mixture of olive oil and butter. Add spices.

Blend the soup until smooth using a blender.

Serve by adding shrimp to portioned plates and garnishing with herbs.

Step-by-step recipes for making soup with cauliflower and potatoes on chicken broth, with meatballs, dumplings, cheese and cream

2018-06-30 Marina Danko

Grade
prescription

1258

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

3 gr.

carbohydrates

3 gr.

56 kcal.

Option 1: Chicken Soup with Cauliflower and Potatoes - A Classic Recipe

The total mass of chicken in the soup is seven hundred grams, replace the chicken legs with thighs if you want to increase the amount of meat in servings. If you want a richer soup - cook it from chicken wings, increasing the mass to a kilogram.

Another recommendation: if you are not confused by the calorie content, add a couple of tablespoons of melted butter to the already prepared soup, it brightens up the taste of cauliflower well. Another dressing option - mix a spoonful of grated horseradish with three tablespoons of softened butter, salt and divide into a dozen portioned balls. Freeze the dressing and serve in a chilled bowl.

Ingredients:

a couple of chicken legs;
cabbage, cauliflower - three hundred grams;
a third of a glass of round rice;
three potatoes;
coarse salt;
half a glass of greens;
two white onions;
big sweet carrot.

Step by step recipe homemade soup with cauliflower and potatoes

Wash and dry the legs, singe over a lit burner. After scraping the skin with a knife blade, cut the pieces in two in the area of \u200b\u200bthe joints. Put in a two-liter saucepan and fill to the top with water, bring to a boil over high heat. Collect foam from the surface of the broth, cover with a lid, and turn down the heat, cook slowly for about half an hour.

Peel the skin off the potatoes, wash the tubers and dissolve them into cubes. Peel and wash the onions and carrots, grate the root crop with large chips, and dissolve the onion in checkers. Disassemble the head of cauliflower into individual inflorescences and rinse them, soak for a quarter of an hour in cold water.

Remove the cooked chicken from the broth and put it on a cooling dish, strain the broth itself and bring to a boil again. Dip potatoes, onions with carrots and rice into it, after boiling, again collect foam from the surface, detect a quarter of an hour. Cabbage inflorescences, if they are large, cut into pieces, collect the meat from the bones and send it to the soup along with the cabbage. After boiling for ten minutes, season with chopped herbs and salt, you can add hot pepper to taste.

Option 2: Creamy Cheese Soup with Cauliflower and Potatoes - A Quick Recipe

Put more cheese in the soup, the taste of the dish will noticeably improve. We use thick cream, if the calorie content of the product is higher than indicated, the soup will only taste better, but you should not increase their amount.

Ingredients:

up to half a kilogram of cauliflower;
large lettuce;
three potatoes;
a slice of cheese - 80 grams;
salt and small pepper;
a third of a glass of combined greens;
half a glass of 20 percent cream.

How to quickly cook a thick soup with cauliflower and potatoes

Peel and wash the onion and potatoes, cut the tubers into cubes, and cut the onion into quarters of rings. Disassemble the cabbage into stalks, rinse and leave in clean water for a quarter of an hour, grate the cheese very thinly.

In a saucepan with two liters of boiling water, lower all the vegetables, temporarily setting aside only the cabbage. After boiling, boil over low heat for up to twenty minutes, then salt and season with pepper.

Pour the cream into the soup with constant slow stirring, add the cheese chips, and after ten minutes, add the parts of the cauliflower. After boiling, cook the soup for only five minutes.

Option 3: Soup with cauliflower, potatoes and cheese dumplings

Use a really large egg in the dough, otherwise add one more. In principle, any cheese will do, but it is better if it is salty. For even more flavor, grate the dumpling and add a small clove of garlic to it.

Ingredients:

large sweet carrot;
a couple of potatoes;
one hundred grams of round rice and cauliflower;
chicken broth - one and a half glasses;
one selected egg;
a glass of wheat flour;
lavrushka;
a bunch of dill;
pepper and fine salt;
seventy-gram slice of Russian cheese.

How to cook

Pour the broth into a saucepan, dilute with the same amount of boiled water. Turning on the rapid heating under the pan, after boiling, collect the resulting foam. Dip the washed rice in a saucepan, cook for up to ten minutes. Peel and rinse the potatoes, wash the cauliflower head, disassembled into individual inflorescences.

Cut the potato tubers into small cubes, dip them into the broth together with the cabbage buds. After boiling the vegetables for ten minutes, add coarsely grated carrots to them, add and pepper a little, leave for a quarter of an hour at a slow boil.

Sift the flour and release the egg into it, add a pinch of salt and black pepper each, grind the cheese into a bowl through a fine-mesh grater. Start kneading the dough and add a spoonful of water and two tablespoons of oil to it. From the resulting lump of dough we pinch off small portions and roll into balls of two-centimeter diameter.

When there is a sufficient amount of dumplings, they are sent all at once to the pan, we lower the bay leaf after them. Cook for another twelve minutes, and pour into plates, season with chopped dill.

Option 4: Delicious soup with cauliflower, potatoes and meatballs

The turkey meat recommended for minced meat is very harmoniously combined with taste with cauliflower, even a relatively small amount of inflorescences gives the broth a sufficient aroma. Make meatballs commensurate with pieces of cabbage, and potato cubes only a little smaller.

Ingredients:

turkey or chicken breast - four hundred grams;
two potatoes;
two hundred grams of cauliflower buds;
large sweet carrot;
a glass of green frozen peas;
a large handful of chopped parsley;
one lettuce bulb;
vegetable oil;
two tablespoons of small pasta.

Step by step recipe

Place a saucepan with 1.5 liters of water on a high heat. Cut the cabbage inflorescences into medium-sized pieces, peel all other vegetables. Grate the carrots, dissolve the potatoes into one and a half centimeter cubes, and the onions even smaller.

First, send the potatoes into the boiled water. On an adjacent burner, with a slight heat, sauté the onions with carrots in oil. Grind the meat twice with a meat grinder, season with pepper and salt, add about a third of chopped parsley to the bowl with minced meat. Thoroughly knead the minced meat, form small meatballs out of it.

After making sure that the potatoes are about half cooked, dip the meatballs into the soup, stirring the broth very gently so that they do not stick together. Add some salt, and after a couple of minutes, dip the cauliflower slices along with the green peas.

Boil for five minutes and put the roast in the pan, and after another eight minutes, pour the pasta into the soup. After boiling for a couple of minutes, turn off the heat, cover the pan with a lid. Ready soup, dividing into portions, season with the remaining parsley.

Option 5: Classic Cauliflower and Potato Soup

For hearty and fragrant soup you will need not only potatoes and cauliflower, but also chicken. To make the broth tasty, we take pieces with skin and bones, the breast will not work. A wonderful decoction is obtained from chicken necks, they are usually skinless.

Ingredients

300 g cabbage;
500 g chicken;
1.6 liters of water;
3 potatoes;
bulb;
half a bunch of dill;
25 ml of oil;
small carrot.

How to make cauliflower soup

Wash the chicken, add water and put the broth on the stove, add a little more liquid, as part of it boils away, it will leave a little more with foam, which we must remove when boiling. On average, the chicken is enough to boil for 40 minutes. If the bird is domestic and sinewy, then you can increase the time.

While the broth is cooking, prepare the vegetables. We clean the roots. We cut the potatoes large enough so that it does not get lost in the cabbage inflorescences. Finely chop the onion and carrot. We take out the bird from the broth to cool and break it, throw in the potatoes, salt, cook for fifteen minutes.

Fry a little onion and carrots in oil, no need to brown them. As soon as they begin to lightly golden, transfer to the potatoes and cook together.

We break the cabbage into small inflorescences, you can cut it with a knife, but try not to crumble. We either break the chicken into small pieces, or remove the flesh from the bones. It all depends on the type of parts used.

After 15 minutes of boiling potatoes, add cauliflower, wait a couple of minutes and throw the chicken. Cook the soup for another 6-7 minutes. Next, try the dish, season with more salt, add dill and turn it off.

Here, spices are not added in the recipe, but at the end you can add a little hot pepper to the pan, throw a bay leaf, instead of dill, or use other herbs with it.

Option 6: Quick Cauliflower Potato Soup Recipe

In time, such a soup is prepared in literally thirty minutes, which is very convenient and allows you to quickly build a hot dish for lunch. Pureing is done with a blender, you can’t do without it. Cream is needed for dressing, but often they are replaced with milk, you can take it too.

Ingredients

400 g potatoes;
400 g of cauliflower;
200 ml cream;
1 onion;
30 g of oil;
carrots optional;
spices.

How to quickly cook soup with cauliflower and potatoes

We cut the onion and fall asleep in the oil. We fry it a little. It's time to cut the potatoes. We fall asleep to the onion and pour water, which should cover the pieces of a centimeter by three. We take cool boiling water from the kettle. Can cook diet soup, in this version, just fall asleep onions and potatoes, pour without frying and adding fat.

While the potatoes are boiling, we break the cabbage inflorescences, you can cut them. We add next. Cover and cook for 15 minutes until all this is soft. Separately, put cream (or milk) on the stove, bring to a boil.

Season the soup with spices to your taste, then grind with a submersible blender. In the process, dilute with cream.

Ideal supplement for cream soups- crackers. We cook them ourselves or buy them, sprinkle the dish immediately before sending it to the table so that the croutons do not become sour.

Option 7: Cheese Soup with Cauliflower and Potatoes

Another fairly quick variation of the soup without the addition of meat on the water. The broth still turns out to be very tasty and fragrant due to the addition of processed cheese. Additionally, for such a dish you will need a little butter.

Ingredients

300 g of cauliflower;
2 potatoes;
150 g of cheese;
2 tablespoons of oil;
1 small carrot;
1.4 liters of water;
1 bulb.

How to cook

We lower the peeled potatoes cut into small cubes into boiling water and you can immediately add a little salt. Since processed cheese often contains salt, we will finally bring it to taste after dissolving it.

Onion cut into small cubes. About the same as carrots. Pour into the butter and cook over low heat until soft.

After ten minutes of boiling potatoes, add cabbage inflorescences to the soup. Boil for another five minutes, enter cooked on butter vegetables and then melted cheese. We cut it into pieces. soft product from the bath just lay out with a spoon. Stir, cook for two minutes.

We check if all the pieces of cheese have dissolved. Stir and try, add salt, spices, herbs and turn off the stove.

You can use processed cheese with additives for such a soup, but they must be combined with vegetables. Sometimes chopped sausages or smoked meats are added to the broth.

Option 8: Tomato soup with cauliflower and potatoes

Intense, vibrant and highly aromatic tomato soup, which can compete with classic cabbage soup borscht. Cook in broth or water. Recipe with pasta, but fresh tomatoes can also be used.

Ingredients

2 liters of broth (water);
100 g of tomato paste;
1 onion;
5 potatoes;
400 g of cauliflower;
bunch of parsley;
pepper;
carrot;
40 ml of oil.

Step by step recipe

We start with potatoes. Peel the tubers, cut and send to the boiling broth. We cook for about eight minutes, at the end you can add salt, then add the cabbage broken into small inflorescences, do not cook for another four minutes, no more.

Chop the onion and send it to the heated oil. We start frying and at the same time rub the carrots. Pour over to the onion. We continue to fry and at the same time cut one sweet pepper. Fry together, put tomato paste and a little broth from the pan, simmer for five minutes.

We send the tomato with vegetables from the pan to the pan. Let the soup simmer for another three minutes. We try, salt more, add chopped parsley and the dish is ready.

If fresh tomatoes are used instead of pasta, then we take about three things, do not add the broth to the pan, boil it in our juice.

Option 9: Rice Soup with Cauliflower and Potatoes

A hearty version of a light soup with rice and vegetables. For cooking, you can take water, meat, mushroom and even fish broth, optionally with product pieces. We use fresh or frozen cauliflower, in the second version we cook the inflorescences for a few minutes less.

Ingredients

1/4 st. rice
300 g cabbage;
3 potatoes;
Bulgarian pepper;
bulb;
oil and spices.

How to cook

Peel and cut the potatoes, pour into a saucepan with 1.5 liters of broth or plain water. After boiling, salt, wait five minutes and add washed large rice, cook for a couple more minutes. During this time, you need to peel and cut the onion with pepper, break the cauliflower.

Pour a little oil into a frying pan, add the onion and fry lightly. Add bell pepper. Cook for a couple more minutes. Pour cabbage florets into a saucepan. Let it boil well, put the vegetables out of the pan.

Now salt the soup, cook until the cabbage is ready. At the end, we start greens, lavrushka, any spices and turn off the stove.

There is no need to be afraid that rice will not have time to cook, in such a large amount of liquid it will certainly reach readiness.

Option 10: Bean Soup with Cauliflower and Potatoes

Another recipe for chicken broth, but it is in this version that it is convenient to use fillet. We take canned beans, one standard can is enough.

Ingredients

3 potatoes;
can of beans;
300 g fillet;
bulb;
350 g cauliflower;
1.8 liters of water;
1 carrot;
herbs, spices.

How to cook

Boil the chopped fillet for three minutes. We cut the potatoes into cubes of about a centimeter and run them in boiling water, add onions, carrots, cut them arbitrarily. Boil almost until soft, after which we fall asleep inflorescences of fresh or frozen cabbage and salt.

Open the beans and drain all the liquid, you can pour the beans into a sieve and rinse. We lay in the soup after three minutes of boiling with cabbage.

Chop greens, prepare laurel, pepper, you can use mixed seasonings. We throw in ready meal, stir and immediately turn off the stove when boiling.

You can cook soup not only with regular beans, but also leguminous, the dish will look very interesting on a plate, it will delight you with a rich vitamin composition.