Find great, detailed recipes for a unique cauliflower puree soup in the site's colorful and delicious culinary collection. Try the vegetarian and meat options. Add mushrooms, croutons, bacon and others meat products or fish. Diversify the taste with herbs, a variety of vegetables, sour cream, cream and cheeses. Improve the taste as you wish!
The basic principle of cooking puree soup is boiling or stewing variety of vegetables and meat, followed by mashing them. The components can be very different, but the main ingredient is the same - cauliflower. When choosing cauliflower, you need to pay attention to the freshness of the leaves and the integrity of the inflorescences. In order for a vegetable to retain maximum usefulness, it must be minimally subjected to heat treatment.
The five most commonly used ingredients in cauliflower puree soup recipes are:
Interesting recipe:
1. Chicken fillet boil with bacon and chop finely.
2. Boil finely chopped onions, carrots, potatoes and cauliflower. Salt, pepper, add spices to taste.
3. Kill all components with a blender until smooth.
4. Add cream. Mix.
5. Fry bacon slices with chopped garlic in a pan. Add green peas to them. A little sweat.
6. Pour the soup into serving bowls.
7. Decorate green peas with bacon.
8. Sprinkle with aromatic herbs.
Five of the fastest cauliflower soup recipes:
Helpful Hints:
. Broccoli, various meat and fish meatballs, leeks and a variety of cheeses are wonderfully combined with cauliflower.
. You can not chop the chicken, but serve it in slices with the soup.
. An interesting addition to the soup can be egg dressing made from raw yolks and hot milk or cream.
- How to follow a low glycemic diet
- Why is a low glycemic index good?
- Which products and with which index are allowed
- How to maintain a low index and XE
- Table with products and their glycemic index
Not only each of the diabetics knows what the glycemic index of foods is, but also those who wanted to lose weight and studied many diets. In diabetes, it is imperative to make the optimal choice of a food component that contains carbohydrates, as well as to count the bread units. All this is of great importance in terms of the impact on the ratio of glucose in the blood.
How to follow a low glycemic diet
First of all, of course, it is advisable to contact an endocrinologist. According to research, the effect of active carbohydrates on blood glucose ratio is determined not only by their quantity, but also by their quality. Carbohydrates are complex and simple, which is very important for proper nutrition. The more significant the ratio of carbohydrates consumed and the more quickly they are absorbed, the more significant the rise in blood glucose levels should be considered. The same is comparable with each of the bread units.
How to use kiwi, read here.
In order for the level of glucose in the blood to remain unchanged throughout the day, patients with diabetes will need a low-glycemic diet. This implies the predominance of foods with a relatively small index in the diet.
There is also a need to limit, and sometimes even the absolute exclusion of those products that have a high glycemic index. The same applies to bread units, which also need to be taken into account in diabetes of any type.
As an optimal dose, it is conditionally customary to take the sugar index or bakery product from finely ground white wheat flour. Moreover, their index is 100 units. It is in relation to this number that the indicators of other products that contain carbohydrates are prescribed. Such an attitude to one's own nutrition, namely the correct calculation of the index and XE, will make it possible not only to achieve ideal health, but also to maintain a low blood sugar level all the time.
Why is a low glycemic index good?
The lower the glycemic index and bread unit index of a food, the slower the increase in blood glucose ratio after eating it. And the more quickly the content of glucose in the blood comes to the optimal indicator.
This index is heavily influenced by criteria such as:
- the presence of specific food-type fibers in the product;
- method of culinary processing (in what form dishes are served: boiled, fried or baked);
- food serving format (whole, as well as crushed or even liquid);
- temperature indicators of the product (for example, the frozen type has a reduced glycemic index and, accordingly, XE).
Thus, starting to eat this or that dish, a person already knows in advance what its effect on the body will be and whether it will be possible to maintain a low level of sugar. Therefore, it is necessary to carry out independent calculations, after consulting with a specialist.
Which products and with which index are allowed
Depending on what the glycemic effect will be, the products should be divided into three groups. The first includes all foods with a reduced glycemic index, which should be less than 55 units. The second group should include such products that are characterized by average glycemic values, that is, from 55 to 70 units. Separately, it should be noted those products that belong to the category of ingredients with elevated parameters, that is, more than 70. It is advisable to use them very carefully and in small quantities, because they are extremely harmful to the health of diabetics. If you eat too many of these foods, you may experience a partial or complete glycemic coma. Therefore, the diet should be adjusted in accordance with the parameters presented above. Such products, which are characterized by a relatively low glycemic index, should include:
- bakery products made from hard flour;
- brown rice;
- buckwheat;
- dried beans, as well as lentils;
- standard oat flakes(not related to instant cooking);
- dairy products;
- almost all vegetables;
- unsweetened apples and citrus fruits, especially oranges.
Their low index makes it possible to consume these products almost every day without any significant restrictions. At the same time, there must be a certain rule that will determine the maximum allowable limit.
Meat-type products, as well as fats, do not contain a significant amount of carbohydrates, which is why the glycemic index is not determined for them.
How to maintain a low index and XE
At the same time, if the number of units far exceeded the values \u200b\u200ballowable for nutrition, timely medical intervention will help to avoid serious consequences. To control the situation and in order to avoid exceeding the dosage, it is necessary to consume a small amount of the product and gradually increase it.
This will make it possible to determine in the first place the most suitable dose individually and will make it possible to maintain an ideal state of health. It is also very important to adhere to a certain eating schedule. This will make it possible to improve metabolism, optimize all processes associated with digestion.
Since it is very important to eat right and take into account the glycemic index of foods in diabetes mellitus, both of the first and second types, the following routine should be followed: the most dense and fiber-rich breakfast. Lunch should also be at the same time all the time - preferably four to five hours after the end of breakfast.
If we talk about dinner, it is very important that it comes four (at least three) hours before going to bed. This will make it possible to constantly monitor the level of glucose in the blood and, if necessary, urgently reduce it. You can read about the rules for eating eggs at the link.
Another of the rules, the observance of which will make it possible to maintain a low level of the glycemic index. This is the use of only products that are filled with a table of glycemic indexes, but at the same time they must be prepared in a certain way. It is desirable that these be baked or boiled products.
Must be avoided fried foods which are very harmful in diabetes of any type. It is also very important to remember that alcoholic beverages are characterized by a huge GI, which should not be consumed by those who have diabetes.
It is best to use the least strong drinks - for example, light beer or dry wine.
A table showing the glycemic index, full of foods, will demonstrate that it is their GI that is the most insignificant, which means that each of the diabetics may well use them sometimes. We should not forget how important physical activity is, especially for those who are faced with diabetes.
Thus, a rational combination of diet, accounting for GI and XE, and optimal physical activity will make it possible to reduce insulin dependence and the blood sugar ratio to a minimum.
Table with products and their glycemic index
| PRODUCT NAME | GLYCEMIC INDEX | NUTRITIONAL VALUE OF PRODUCTS (per 100 gr.) |
|||
| KKAL | PROTEINS | FATS | CARBOHYDRATES | ||
| Parsley, basil | 5 | 49 | 3,7 | 0,4 | 8 |
| Dill | 15 | 31 | 2,5 | 0,5 | 4,1 |
| leaf lettuce | 10 | 17 | 1,5 | 0,2 | 2,3 |
| fresh tomatoes | 10 | 23 | 1,1 | 0,2 | 3,8 |
| fresh cucumbers | 20 | 13 | 0,6 | 0,1 | 1,8 |
| raw onion | 10 | 48 | 1,4 | — | 10,4 |
| Spinach | 15 | 22 | 2,9 | 0,3 | 2 |
| Asparagus | 15 | 21 | 1,9 | 0,1 | 3,2 |
| Broccoli | 10 | 27 | 3 | 0,4 | 4 |
| Radish | 15 | 20 | 1,2 | 0,1 | 3,4 |
| fresh cabbage | 10 | 25 | 2 | — | 4,3 |
| sauerkraut | 15 | 17 | 1,8 | 0,1 | 2,2 |
| Stewed cabbage | 15 | 75 | 2 | 3 | 9,6 |
| Cauliflower stew | 15 | 29 | 1,8 | 0,3 | 4 |
| Brussels sprouts | 15 | 43 | 4,8 | — | 5,9 |
| Leek | 15 | 33 | 2 | — | 6,5 |
| Salted mushrooms | 10 | 29 | 3,7 | 1,7 | 1,1 |
| Pepper green | 10 | 26 | 1,3 | — | 5,3 |
| Red pepper | 15 | 31 | 1,3 | 0,3 | 5,9 |
| Garlic | 30 | 46 | 6,5 | — | 5,2 |
| Raw carrots | 35 | 35 | 1,3 | 0,1 | 7,2 |
| fresh green peas | 40 | 72 | 5 | 0,2 | 12,8 |
| boiled lentils | 25 | 128 | 10,3 | 0,4 | 20,3 |
| boiled beans | 40 | 127 | 9,6 | 0,5 | 0,2 |
| Vegetable stew | 55 | 99 | 2,1 | 4,8 | 7,1 |
| eggplant caviar | 40 | 146 | 1,7 | 13,3 | 5,1 |
| Squash caviar | 75 | 83 | 1,3 | 4,8 | 8,1 |
| Boiled beets | 64 | 54 | 1,9 | 0,1 | 10,8 |
| baked pumpkin | 75 | 23 | 1,1 | 0,1 | 4,4 |
| Fried zucchini | 75 | 104 | 1,3 | 6 | 10,3 |
| Fried cauliflower | 35 | 120 | 3 | 10 | 5,7 |
| green olives | 15 | 125 | 1,4 | 12,7 | 1,3 |
| boiled corn | 70 | 123 | 4,1 | 2,3 | 22,5 |
| black olives | 15 | 361 | 2,2 | 32 | 8,7 |
| boiled potatoes | 65 | 75 | 2 | 0,4 | 15,8 |
| Mashed potatoes | 90 | 92 | 2,1 | 3,3 | 13,7 |
| French fries | 95 | 266 | 3,8 | 15,1 | 29 |
| Fried potato | 95 | 184 | 2,8 | 9,5 | 22 |
| Potato chips | 85 | 538 | 2,2 | 37,6 | 49,3 |
| FRUITS AND BERRIES | |||||
| PRODUCT NAME | GLYCEMIC INDEX | NUTRITIONAL VALUE OF PRODUCTS (per 100 gr.) |
|||
| KKAL | PROTEINS | FATS | CARBOHYDRATES | ||
| Lemon | 20 | 33 | 0,9 | 0,1 | 3 |
| Grapefruit | 22 | 35 | 0,7 | 0,2 | 6,5 |
| Raspberries | 30 | 39 | 0,8 | 0,3 | 8,3 |
| Apples | 30 | 44 | 0,4 | 0,4 | 9,8 |
| Blackberry | 25 | 31 | 2 | — | 4,4 |
| strawberries | 25 | 34 | 0,8 | 0,4 | 6,3 |
| Blueberry | 43 | 41 | 1,1 | 0,6 | 8,4 |
| Blueberry | 42 | 34 | 1 | 0,1 | 7,7 |
| Red currants | 30 | 35 | 1 | 0,2 | 7,3 |
| Black currant | 15 | 38 | 1 | 0,2 | 7,3 |
| cherry plum | 25 | 27 | 0,2 | — | 6,4 |
| Cowberry | 25 | 43 | 0,7 | 0,5 | 8 |
| apricots | 20 | 40 | 0,9 | 0,1 | 9 |
| Peaches | 30 | 42 | 0,9 | 0,1 | 9,5 |
| Pears | 34 | 42 | 0,4 | 0,3 | 9,5 |
| plums | 22 | 43 | 0,8 | 0,2 | 9,6 |
| Strawberry | 32 | 32 | 0,8 | 0,4 | 6,3 |
| oranges | 35 | 38 | 0,9 | 0,2 | 8,3 |
| Cherry | 22 | 49 | 0,8 | 0,5 | 10,3 |
| Garnet | 35 | 52 | 0,9 | — | 11,2 |
| Nectarine | 35 | 48 | 0,9 | 0,2 | 11,8 |
| Cranberry | 45 | 26 | 0,5 | — | 3,8 |
| Kiwi | 50 | 49 | 0,4 | 0,2 | 11,5 |
| Sea buckthorn | 30 | 52 | 0,9 | 2,5 | 5 |
| Cherries | 25 | 50 | 1.2 | 0,4 | 10,6 |
| tangerines | 40 | 38 | 0,8 | 0,3 | 8,1 |
| Gooseberry | 40 | 41 | 0,7 | 0,2 | 9,1 |
| Persimmon | 55 | 55 | 0,5 | — | 13,2 |
| Mango | 55 | 67 | 0,5 | 0,3 | 13,5 |
| Melon | 60 | 39 | 0,6 | — | 9,1 |
| Bananas | 60 | 91 | 1,5 | 0,1 | 21 |
| Grape | 40 | 64 | 0,6 | 0,2 | 16 |
| pineapples | 66 | 49 | 0,5 | 0,2 | 11,6 |
| Watermelon | 72 | 40 | 0,7 | 0,2 | 8,8 |
| Raisin | 65 | 271 | 1,8 | — | 66 |
| Prunes | 25 | 242 | 2,3 | — | 58,4 |
| figs | 35 | 357 | 3,1 | 0,8 | 57,9 |
| Dried apricots | 30 | 240 | 5,2 | — | 55 |
| Dates | 146 | 306 | 2 | 0,5 | 72,3 |
| GRAIN AND FLOUR PRODUCTS | |||||
| PRODUCT NAME | GLYCEMIC INDEX | NUTRITIONAL VALUE OF PRODUCTS (per 100 gr.) |
|||
| KKAL | PROTEINS | FATS | CARBOHYDRATES | ||
| Fiber food | 30 | 205 | 17 | 3,9 | 14 |
| Soy flour, defatted | 15 | 291 | 48,9 | 1 | 21,7 |
| Bran | 51 | 191 | 15,1 | 3,8 | 23,5 |
| Oat flakes | 40 | 305 | 11 | 6,2 | 50 |
| Barley porridge on the water | 22 | 109 | 3,1 | 0,4 | 22,2 |
| Oatmeal on the water | 66 | 49 | 1,5 | 1,1 | 9 |
| Barley milk porridge | 50 | 111 | 3,6 | 2 | 19,8 |
| Rice unpolished boiled | 65 | 125 | 2,7 | 0,7 | 36 |
| Wholemeal macaroni | 38 | 113 | 4,7 | 0,9 | 23,2 |
| Grain bread | 40 | 222 | 8,6 | 1,4 | 43,9 |
| Whole grain bread | 45 | 291 | 11,3 | 2,16 | 56,5 |
| Bread "Borodinsky" | 45 | 202 | 6,8 | 1,3 | 40,7 |
| Buckwheat porridge on the water | 50 | 153 | 5,9 | 1,6 | 29 |
| Oatmeal milk porridge | 60 | 116 | 4,8 | 5,1 | 13,7 |
| pasta from durum varieties wheat | 50 | 140 | 5,5 | 1,1 | 27 |
| Milk semolina porridge | 65 | 122 | 3 | 5,4 | 15,3 |
| Rice porridge milk | 70 | 101 | 2,9 | 1,4 | 18 |
| Rye-wheat bread | 65 | 214 | 6,7 | 1 | 42,4 |
| Vareniki with cottage cheese | 60 | 170 | 10,9 | 1 | 36,4 |
| Dumplings | 60 | 252 | 14 | 6,3 | 37 |
| Millet porridge on the water | 70 | 134 | 4,5 | 1,3 | 26,1 |
| Rice porridge on the water | 80 | 107 | 2,4 | 0,4 | 63,5 |
| Pancakes from premium flour | 69 | 185 | 5,2 | 3 | 34,3 |
| Vareniki with potatoes | 66 | 234 | 6 | 3,6 | 42 |
| Cheese Pizza | 60 | 236 | 6,6 | 13,3 | 22,7 |
| Bread made from premium flour | 80 | 232 | 7,6 | 0,8 | 48,6 |
| Pasta of the highest grade | 85 | 344 | 12,8 | 0,4 | 70 |
| Muesli | 80 | 352 | 11,3 | 13,4 | 67,1 |
| Baked pie with onion and egg | 88 | 204 | 6,1 | 3,7 | 36,7 |
| Pie fried with jam | 88 | 289 | 4,7 | 8,8 | 47,8 |
| Crackers | 74 | 360 | 11,5 | 2 | 74 |
| cookie cracker | 80 | 352 | 11,3 | 13,4 | 67,1 |
| Butter bun | 88 | 292 | 7,5 | 4,9 | 54,7 |
| Hot dog bun | 92 | 287 | 8,7 | 3,1 | 59 |
| Wheat bagel | 103 | 276 | 9,1 | 1,1 | 57,1 |
| Cornflakes | 85 | 360 | 4 | 0,5 | 80 |
| Fried white croutons | 100 | 381 | 8,8 | 14,4 | 54,2 |
| White bread (loaf) | 136 | 369 | 7,4 | 7,6 | 68,1 |
| waffles | 80 | 545 | 2,9 | 32,6 | 61,6 |
| Cookies, pastries, cakes | 100 | 520 | 4 | 25 | 70 |
| MILK PRODUCTS | |||||
| PRODUCT NAME | GLYCEMIC INDEX | NUTRITIONAL VALUE OF PRODUCTS (per 100 gr.) |
|||
| KKAL | PROTEINS | FATS | CARBOHYDRATES | ||
| Skimmed milk | 27 | 31 | 3 | 0,2 | 4,7 |
| Low-fat cottage cheese | 30 | 88 | 18 | 1 | 1,2 |
| soy milk | 30 | 40 | 3,8 | 1,9 | 0,8 |
| Kefir low fat | 25 | 30 | 3 | 0,1 | 3,8 |
| Yoghurt 1.5% natural | 35 | 47 | 5 | 1,5 | 3,5 |
| tofu cheese | 15 | 73 | 8,1 | 4,2 | 0,6 |
| Natural milk | 32 | 60 | 3,1 | 4,2 | 4,8 |
| Curd 9% fat | 30 | 185 | 14 | 9 | 2 |
| fruit yogurt | 52 | 105 | 5,1 | 2,8 | 15,7 |
| Brynza | — | 260 | 17,9 | 20,1 | — |
| Chees Feta | 56 | 243 | 11 | 21 | 2,5 |
| Curd | 45 | 340 | 7 | 23 | 10 |
| Cottage cheese pancakes | 70 | 220 | 17,4 | 12 | 10,6 |
| Sulguni cheese | — | 285 | 19,5 | 22 | — |
| Processed cheese | 57 | 323 | 20 | 27 | 3,8 |
| Cheeses, hard | — | 360 | 23 | 30 | — |
| Cream 10% fat | 30 | 118 | 2,8 | 10 | 3,7 |
| Sour cream 20% fat | 56 | 204 | 2,8 | 20 | 3,2 |
| Ice cream | 70 | 218 | 4,2 | 11,8 | 23,7 |
| Condensed milk with sugar | 80 | 329 | 7,2 | 8,5 | 56 |
| FATS, OILS AND SAUCES | |||||
| PRODUCT NAME | GLYCEMIC INDEX | NUTRITIONAL VALUE OF PRODUCTS (per 100 gr.) |
|||
| KKAL | PROTEINS | FATS | CARBOHYDRATES | ||
| Soy sauce | 20 | 12 | 2 | — | 1 |
| Ketchup | 15 | 90 | 2,1 | — | 14,9 |
| Mustard | 35 | 143 | 9,9 | 12,7 | 5,3 |
| Olive oil | — | 898 | — | 99,8 | — |
| Vegetable oil | — | 899 | — | 99,9 | — |
| Mayonnaise | 60 | 621 | 0,3 | 67 | 2,6 |
| Butter | 51 | 748 | 0,4 | 82,5 | 0,8 |
| Margarine | 55 | 743 | 0,2 | 82 | 2,1 |
| pork fat | — | 841 | 1,4 | 90 | — |
| BEVERAGES | |||||
| PRODUCT NAME | GLYCEMIC INDEX | NUTRITIONAL VALUE OF PRODUCTS (per 100 gr.) |
|||
| KKAL | PROTEINS | FATS | CARBOHYDRATES | ||
| Pure non-carbonated water | — | — | — | — | — |
| Green tea (no sugar) | — | 0,1 | — | — | — |
| Tomato juice | 15 | 18 | 1 | — | 3,5 |
| carrot juice | 40 | 28 | 1,1 | 0,1 | 5,8 |
| grapefruit juice (no sugar) | 48 | 33 | 0,3 | — | 8 |
| Apple juice (no sugar) | 40 | 44 | 0,5 | — | 9,1 |
| Orange juice (no sugar) | 40 | 54 | 0,7 | — | 12,8 |
| Pineapple juice (no sugar) | 46 | 53 | 0,4 | — | 13,4 |
| Grape juice (no sugar) | 48 | 56,4 | 0,3 | — | 13,8 |
| Dry red wine | 44 | 68 | 0,2 | — | 0,3 |
| White dry wine | 44 | 66 | 0,1 | — | 0,6 |
| Kvass | 30 | 20,8 | 0,2 | — | 5 |
| Natural coffee (no sugar) | 52 | 1 | 0,1 | 0,1 | — |
| Cocoa with milk (no sugar) | 40 | 67 | 3,2 | 3,8 | 5,1 |
| Juice in a package | 70 | 54 | 0,7 | — | 12,8 |
| Fruit compote (no sugar) | 60 | 60 | 0,8 | — | 14,2 |
| Dessert wine | 30 | 150 | 0,2 | — | 20 |
| Ground coffee | 42 | 58 | 0,7 | 1 | 11,2 |
| Carbonated drinks | 74 | 48 | — | — | 11,7 |
| Beer | 110 | 42 | 0,3 | — | 4,6 |
| Champagne dry | 46 | 88 | 0,2 | — | 5 |
| Gin and tonic | — | 63 | 0,2 | — | 0,2 |
| Liquor | 30 | 322 | — | — | 45 |
| Vodka | — | 233 | — | — | 0,1 |
| Cognac | — | 239 | — | — | 1,5 |
| OTHER PRODUCTS | |||||
| PRODUCT NAME | GLYCEMIC INDEX | NUTRITIONAL VALUE OF PRODUCTS (per 100 gr.) |
|||
| KKAL | PROTEINS | FATS | CARBOHYDRATES | ||
| sea kale | 22 | 5 | 0,9 | 0,2 | 0,3 |
| Crayfish boiled | 5 | 97 | 20,3 | 1,3 | 1 |
| Fish cutlets | 50 | 168 | 12,5 | 6 | 16,1 |
| Crab sticks | 40 | 94 | 5 | 4,3 | 9,5 |
| Fried beef liver | 50 | 199 | 22,9 | 10,2 | 3,9 |
| Omelette | 49 | 210 | 14 | 15 | 2,1 |
| Pork cutlets | 50 | 262 | 11,7 | 19,6 | 9,6 |
| sausages | 28 | 266 | 10,4 | 24 | 1,6 |
| boiled sausage | 34 | 300 | 12 | 28 | 3 |
| One egg white | 48 | 17 | 3,6 | — | 0,4 |
| Egg (1 pc) | 48 | 76 | 6,3 | 5,2 | 0,7 |
| Yolk of one egg | 50 | 59 | 2,7 | 5,2 | 0,3 |
| Walnuts | 15 | 710 | 15,6 | 65,2 | 15,2 |
| Hazelnut | 15 | 706 | 16,1 | 66,9 | 9,9 |
| Almond | 25 | 648 | 18,6 | 57,7 | 13,6 |
| pistachios | 15 | 577 | 21 | 50 | 10,8 |
| Peanut | 20 | 612 | 20,9 | 45,2 | 10,8 |
| Sunflower seeds | 8 | 572 | 21 | 53 | 4 |
| pumpkin seeds | 25 | 600 | 28 | 46,7 | 15,7 |
| Coconut | 45 | 380 | 3,4 | 33,5 | 29,5 |
| Dark chocolate | 22 | 539 | 6,2 | 35,4 | 48,2 |
| Honey | 90 | 314 | 0,8 | — | 80,3 |
| Jam | 70 | 271 | 0,3 | 0,3 | 70,9 |
| milk chocolate | 70 | 550 | 5 | 34,7 | 52,4 |
| chocolate bars | 70 | 500 | 4 | 25 | 69 |
| Halva | 70 | 522 | 12,7 | 29,9 | 50,6 |
| Caramel, lollipops | 80 | 375 | — | 0,1 | 97 |
| Marmalade | 30 | 306 | 0,4 | 0,1 | 76 |
| Sugar | 70 | 374 | — | — | 99,8 |
| Popcorn | 85 | 480 | 2,1 | 20 | 77,6 |
| Shawarma in lavash (1pc) | 70 | 628 | 24,8 | 29 | 64 |
| Hamburger (1 pc) | 103 | 486 | 25,8 | 26,2 | 36,7 |
| Hot dog (1 pc) | 90 | 724 | 17 | 36 | 79 |
Cauliflower and Broccoli Soup
Good afternoon, dear readers! You can make a very tasty cream soup from cauliflower. And if you enrich the cauliflower with other products, then such a soup can be very satisfying with chicken, and a low-calorie diet with vegetables, and mushroom.
These soups are sure to please both adults and children. I have selected the most delicious recipes 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, the soup according to this recipe can be prepared at any time of the year.
You will need:
- 0.5 kg. - cabbage and
- 2-3 pcs. -
- 1 PC. -
- 1 PC. - bulb
- 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 potatoes, peel, cut into cubes and boil.
3. Peel and chop onions and carrots, fry in a pan until golden brown. Add salt and spices.
4. Combine all the prepared vegetables and grind with a blender until a homogeneous tender consistency. If the soup seems thick to you, you can add a little water or vegetable broth.
5. Cream soup is ready! Serve in portions, decorating each plate with fresh herbs.
Calorie soup-puree from cauliflower and broccoli per 100 gr. - 27 kcal
Bon Appetit!
Video recipe: Broccoli and cauliflower soup
Cream soup with cheese Cheesy cauliflower soup
Creamy cheese soup is a gourmet treat. Very tasty! You can take cheese - any hard varieties, processed or even sausage.
Moreover, it will be even tastier if the already prepared soup is served with grated hard cheese, and for cooking, take the processed one. Let's get started!
You will need:
- 0.5 kg. - cauliflower (fresh or frozen)
- 1 PC. - a 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, cut into pieces or into inflorescences. Cook for 10-15 minutes. Add quite a bit of water so that only the cabbage is covered, so all the useful substances are preserved more.
2. We cook roasting from onions and carrots on vegetable, as in the first recipe.
3. Processed cheese grate or cut into small cubes. Add to the cabbage and cook for 5 minutes, the curds should be completely dissolved. Add salt, spices as you wish. Turn off the pot and let the soup cool slightly.
4. Throw carrot and onion fry to the cabbage with cheese. Grind everything with a blender until smooth and creamy.
5. Grate hard cheese on a fine grater. Pour cream soup into portioned plates, sprinkle with grated cheese and garnish with greens.
On a note! Plates with soup (without fresh herbs) can be put in the microwave for 1 minute in the "Grill" mode. This will give you a golden brown crust.
Calorie soup of cauliflower with cheese 100 gr. - 41 kcal
Bon Appetit!
Chicken puree soup
Creamy cauliflower soup with chicken fillet
Puree soup prepared according to this recipe is 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. - colored (or one head) 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. We clean the color and potatoes, cut into pieces and boil in the finished chicken broth. First we throw potatoes, cook for 10 minutes, then cabbage and another 10 minutes.
3. Peel onions and carrots, cut and fry until golden brown on vegetable oil(preferably olive).
4. Combine all ingredients and grind in a blender. Add salt, pepper to taste.
On a note! Chicken fillet can be cut into small pieces and served in portions with ready soup instead of grinding with a blender. It's up to you.
5. The soup is ready! It can be served on the table, garnished with fresh herbs. White bread croutons are perfect for this soup.
Calorie cream cauliflower soup with chicken (without croutons) per 100 gr. - 18 kcal
Bon Appetit!
Video recipe: Cauliflower soup with chicken
Cauliflower soup with milk Diet recipe for creamy cauliflower soup
This recipe does not have the traditional frying of vegetables and no potatoes, but a new ingredient appears - milk. The soup is very easy and quick to make. Suitable for a full breakfast quick lunch or dinner, will appeal to both adults and children. Let's cook!
You will need:
- 0.5 kg. - or a head of cauliflower
- 100 ml. – low fat or 1.5%
- 1 pc. - onions and a small carrot
- Salt, spices, fresh herbs - to taste
How to cook:
1. My cabbage, peel, cut into inflorescences or small pieces, cook for 10 minutes.
2. While cabbage is cooking, peel and cut onions and carrots.
3. Add to cabbage and cook for another 15 minutes.
4. Grind the prepared vegetables with a blender to a soft puree, add warm milk, salt, spices, mix and serve.
calories diet soup from cauliflower per 100 gr. product - 32 kcal
Bon Appetit!
Video recipe: Cauliflower soup with milk
Cream soup with pumpkin Vegetable soup with cauliflower and pumpkin
This soup with pumpkin and cabbage turns out to be a very beautiful bright orange color and a slightly sweet aftertaste of pumpkin.
Just holiday dish! This soup is great for breakfast.
You will need:
- 0.5 gr. - and cauliflower
- 1 pc. - a small carrot and a head of onion
- 100 gr. – beans
- Fresh herbs, salt, spices - everything to your taste
How to cook:
1. Soak the beans for several hours.
2. We do frying. Onions and carrots are washed, peeled, cut into small pieces and fried in vegetable oil.
3. Cut pumpkin pulp and cauliflower into small pieces.
4. We put the soft beans on the fire and cook for 30-40 minutes, then add the pumpkin and cabbage, cook for another 15 minutes. Add vegetable fry and simmer for 10 minutes.
5. Let the vegetables cool down a bit and puree with a blender.
6. Before serving, pour into portioned plates, decorate with herbs and nuts.
Calorie soup with pumpkin and cauliflower per 100 gr. product - 18 kcal
Bon Appetit!
Cream soup with cream Creamy cauliflower soup with cream
Such traditional soup with cream is very delicate in texture, good for a full breakfast or lunch and for baby food.
You will need:
- 500 gr. – cauliflower
- About 200 ml. - cream with a fat content of 20-26%
- 1 PC. - head of onion
- 2 pcs. - small carrots
- Salt, spices, fresh herbs - to your taste
How to cook:
1. My cabbage, divide into inflorescences, cook for 10 minutes.
2. We do frying. We clean the onions and carrots, cut them and fry in a frying pan with oil until golden brown.
3. Grind all prepared ingredients in a blender. Salt, pepper, adjust the density of the soup with cream.
4. Pour into portioned plates, decorate with fresh herbs. Can be served with croutons.
On a note! This soup is also served with shrimps, slightly salted salmon, slices of ham.
Calorie cream soup of cauliflower with cream per 100 gr. product - 32 kcal
Bon Appetit!
Cream soup with white wine and cheese Creamy cauliflower soup with white wine and cheese
The original cheese and milk soup for gourmets.
You will need:
- 1 PC. - head of cauliflower
- 200 gr. - cabbage broccoli
- 300 gr. - cream with a fat content of 20%
- 2 pcs. - big teeth
- 50 gr. - fresh root
- 1 PC. - a small potato
- 150-200 gr. - slightly salted cheese
- 70-80 ml. - dry white wine
- Salt, spices, nutmeg- everything according to your taste
How to cook:
1. Everything as usual. Wash the cabbage, peel and cut into pieces.
2. Peel and chop the garlic cloves in any way convenient for you.
3. My potatoes, onion and celery root, peel and cut into pieces.
4. We throw all the ingredients into a saucepan, add water and white wine. The liquid should only slightly cover the vegetables. Cook for 25 minutes.
5. Ready Ingredients grind in a blender to a soft puree. Add salt, spices cream.
6. Broccoli cabbage is also cut into small pieces and boiled for 10 minutes.
7. Cheese cheese cut into small cubes.
8. Pour the cream soup into portioned plates, decorate with broccoli and cheese.
Bon Appetit!
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