Cauliflower soup with vegetables and cream. Cauliflower soup. Recipes

• 200 g cream (10 or 20% fat);
• 700 g cauliflower;
• 100 g white onion;
• 1 clove of garlic;
• 200 g potatoes;
• 1 tbsp. l. butter;
• salt and pepper - added according to taste preferences.

• Preparation time: 00:10
• Cooking time: 00:30
• Number of servings: 3
• Complexity: light

Preparation

This recipe contains ingredients that are easy to find in any store. And making this soup is not difficult at all.

1. Onions and potatoes are peeled, washed and chopped: potatoes - into small squares, and onions - finely. Cauliflower is washed and divided into individual sprigs-inflorescences.
2. Melt the butter at the bottom of the pan and fry the onion in it until it becomes soft. Place potatoes and cabbage with the onions, pour water boiled in a kettle over the vegetables (the vegetables should be completely covered with it). Add salt and pepper, mix and cook on the stove at medium temperature for 25 minutes.
3. Using a spoon with holes in the bottom or a colander, separate the vegetables from the broth (reserving two cups of liquid). In a blender, mix vegetables, crushed garlic and one glass of vegetable broth until creamy. Pour cream into the mixture, stir and heat the soup in a saucepan on the stove, without bringing to a boil. If it is necessary to make the soup less thick, its consistency is adjusted using the remaining glass of broth.
4. If desired, add croutons, herbs or chopped boiled egg to the bowl of soup.

To prepare a tasty and original first course for dinner, you don’t need to have any special cooking skills. Cauliflower soup is very easy to prepare. This dish can be prepared in different ways and each recipe has its own special taste. To diversify your diet, you can use broccoli instead of cauliflower when cooking again.

• It is better to cook cabbage over low heat to preserve most of the beneficial elements.
• If you use vegetable oil rather than butter for frying, the soup will be less nutritious.
• It is more convenient to make puree using a blender, then it will turn out homogeneous without lumps.
• Recipes for preparing this dish can be varied by adding different products to the finished puree: boiled chopped chicken or other poultry, bacon, egg, dried mushrooms (they are pre-soaked in water). These additions will not only change the taste of the soup, but also make it more satisfying. Next we will look at several recipes in more detail.
• Decorate the soup in a plate with croutons, herbs, and eggs.

Creamy Cauliflower Parmesan Soup

Parmesan gives this soup a spicy, original flavor.

Products:

• 100 g parmesan;
• 2 cloves of garlic;
• 1 tbsp. vegetable (preferably olive) oil;
• 400 g cauliflower;
• 1 onion;
• a small pinch of nutmeg;
• salt (sea salt is healthier) - to taste.

Preparation:

1. For cooking you will need a saucepan with a thick bottom. In it, finely chopped onions and garlic are fried in oil (until soft) on the stove.
2. Cauliflower is cooked in a separate bowl. When the liquid boils, keep the cabbage in water for 5–7 minutes. Then the water is drained (a small part of it is added to the pan with the onions), the inflorescences are transferred to the onions and garlic, and mixed.
3. In a saucepan with a closed lid, simmer the cabbage over low heat until cooked. At the end of cooking, add salt and nutmeg.
4. Vegetables and broth are mixed using a blender or ground through a sieve. Parmesan is grated on a fine grater and poured in equal portions into each plate.
5. The cookware must be oven or microwave safe to withstand high temperatures. The oven is heated by turning it on 180 degrees. Place bowls of soup on the grill and let them warm up for 5 minutes.
   

   Low-fat cream, which is added to the finished mass, will help make the soup more liquid and give it a pleasant creamy taste (2 tablespoons of cream will be enough).

Cream soup with cauliflower and zucchini

Products:

• 500 g zucchini;
• 150 g carrots;
• salt and pepper;
• 500 g cauliflower;
• 150 g white onion;
• vegetable oil for frying.

Preparation:

1. The onion is peeled and finely chopped. Grate carrots (coarsely).
2. The zucchini is washed and cut, without peeling, into medium-sized cubes. The cabbage is washed and divided into inflorescences.
3. Onions and carrots are fried in a saucepan with oil over low heat. Zucchini, cabbage, salt and pepper are added to them. The products are mixed and filled with water (so that the liquid covers the vegetables).
4. Boil the soup for 20-30 minutes until the vegetables are cooked. All ingredients are ground in a blender with a small amount of broth in which they were boiled.
5. The finished soup is poured into plates. It can be decorated with grated cheese, herbs, and crackers.
   

   Adjust the thickness of the consistency (if you need a thinner soup) using vegetable broth.

Cauliflower and Roasted Bell Pepper Soup

Another original recipe for delicious cauliflower soup.

Products:

• 4 red bell peppers;
• 1 head of cauliflower (divided into individual small sprigs);
• 3 cloves of garlic;
• vegetable (preferably olive) oil for frying;
• 1 onion;
• 4 tbsp. chicken or turkey broth;
• 2 tbsp. fresh finely chopped thyme;
• 1 tsp paprika;
• Salt (sea) and pepper.

Cooking method:

1. Wash the peppers, cut them in half and remove the seeds. Place parchment or foil on a baking tray and place the peppers on it, skin side up. The oven is turned on to maximum temperature and, after heating it, place a baking sheet with peppers there.
2. When the skins of the peppers are slightly burnt, they are removed from the oven and set aside to cool. Remove the skin from the cooled peppers.
3. Next, individual sprigs of cabbage are baked in the oven. The oven temperature is set to maximum. After 10 minutes, the inflorescences are turned over and left for another 10-15.
4. In a saucepan, fry the onion and garlic (finely chopped) in oil until the onion is soft and golden brown.
5. Pour broth into the onion, add thyme and paprika. Place the pan over medium heat and wait for the liquid to boil. Peeled peppers and cabbage are placed in a saucepan.
6. Make the fire low, cover the soup with a lid and cook for 10 minutes. Add the required amount of salt and pepper, mix and place the soup in a blender container. There it is ground to a homogeneous creamy mass.

Cauliflower and shrimp soup

Boiled shrimp will make a good flavor combination with creamy cauliflower soup.

Products:

• 2 cloves of garlic;
• 1 kg of cauliflower (meaning the weight of a whole head of cabbage);
• 1 onion;
• greens on a plate for decoration;
• 2 tbsp. l. high fat cream
• 150 g shrimp (cook separately);
• sea ​​salt and pepper (you can use other spices that suit your taste).

Preparation:

1. The cabbage is divided into sprigs and cut into medium-sized cubes.
2. Finely chopped garlic and onion are fried in oil until the onion turns light brown.
3. Add cabbage, salt and pepper, and water to the onion and garlic in a saucepan. Everything is stewed under the lid for 10 minutes.
4. After this time, add cream and stir the soup.
5. Beat the products in a blender until smooth. Return them to the pan, place them on a stove set to medium heat and cook until the mixture boils, then keep for another 3-5 minutes.
6. Shrimp and herbs are poured into the cream soup poured into bowls.

Cream soup with cauliflower and mushrooms

It is recommended to use dried mushrooms purchased from a safe place for this recipe.

Products:

• 1 potato;
• ½ small onion;
• 2 pcs. zucchini;
• ½ head of cauliflower;
• 150 g dried mushrooms (any, according to taste preferences);
• 1 tbsp. l. olive oil;
• pepper, nutmeg, salt.

Preparation:

1. Mushrooms are soaked in warm water for 20-30 minutes. They will increase in volume and soften.
2. At this time, finely chopped onions are fried in a saucepan. After the onion acquires a golden hue, potato cubes are added to it. It's better to make them small. Zucchini is also cut into small cubes (after cutting off the skin).
3. Finely chop the cabbage and add to the pan. Immediately add the mushrooms (along with the water in which they were soaked), salt and pepper. With the lid closed on low heat, the extinguishing procedure will take 15 minutes.
4. When they expire, add nutmeg and simmer the soup on the stove for another 5 minutes. After the specified time has passed, the dish is removed from the stove, allowed to cool and ground in a blender. Before serving, heat the soup on the stove or in the microwave.

By following the recipe directions, you can prepare a delicious soup for lunch. If everything works out, next time you shouldn’t be afraid to experiment with the taste of the dish by adding your favorite ingredients.
Video:

Soup recipe - frozen cauliflower puree with cheese. Soup - puree made from cauliflower with cheese, in milk has a very delicate taste, which is why it is also called cream soup. This soup can be prepared not only from fresh cauliflower, but also from frozen cauliflower for future use. If you think that frozen cabbage soup will turn out to be sour and unpleasant in taste, I will tell you little tricks on how to avoid this.

Required ingredients:

500 g cauliflower (frozen);

2 tbsp. water + 2 tbsp. milk;

150 g cheese;

Salt and black pepper to taste;

Fresh greens.

How to cook:

To prepare the soup, you can use fresh or frozen cabbage. If your cabbage is fresh, wash it first and divide it into inflorescences. Then boil until fully cooked in water with added milk. If you are using frozen cabbage, it is advisable to get rid of the cabbage smell and taste before preparing the soup. But this is, of course, optional; you don’t have to do it. Thaw frozen cabbage and place in a small saucepan.

Pour a glass of milk and a glass of water. Place the pan on the stove, boil until half cooked within 5 minutes from the moment of boiling.

Then drain the liquid. Now the cabbage no longer has its characteristic smell and sourness, so you can continue preparing the soup further.

Pour another glass of milk and water, put it on the stove, bring to a boil and cook until fully cooked. The finished cabbage should be very soft and easy to knead with a spoon. If desired, you can cook only in water.

Using an immersion blender, puree the soup until smooth.

Grate a piece of any cheese, in this case a semi-hard variety, and add it to the puree. Salt the mixture to taste and season with ground black pepper. Red pepper in this soup changes the taste, so it is not added to cauliflower.

Place the pan back on the stove and bring to a light boil while stirring continuously. If the cheese does not dissolve completely, you can puree the soup again with a blender. At this stage of cooking, you can add more boiling water to bring the soup to your desired consistency. I added 1 cup of boiling water to my soup. Stir the finished puree soup with a spoon and taste for salt and pepper.

Ready soup - cauliflower puree is ready, serve it garnished with chopped fresh herbs, with a piece of white bread or croutons.

will be useful to everyone, without exception, both adults and children. This soup made from cauliflower is dietary, thanks to the fiber contained in cabbage - the puree soup is easily absorbed by the body. Puree soup made from cauliflower is perfect as a first course for lunch. Don’t hesitate, you will definitely feed the whole family with it and you yourself will remain full. Cauliflower contains quite a lot of protein, which is why it is in no way inferior to meat.

Of course, not everyone likes cauliflower; many people think that it doesn’t stand out in any way in terms of taste. Our task is to show in this recipe how tasty and easy it is to prepare cauliflower puree soup so that the whole family is satisfied! Read our recipe and cook with us. It's easy with us!

Ingredients:

• Cauliflower – 400 gr
• Butter - 30 gr.
• Vegetable oil - 1/3 cup
• Onion - 1 pc.
• Flour - 1 tbsp. spoon
• Milk - 3 cups
• Crackers
• Greenery

How to make pureed cauliflower soup

Now we will tell you in detail and show you how to prepare cauliflower puree soup.

Step 1

Separate small and large cauliflower florets. Set the small ones aside.

Step 2

Place the cabbage in a saucepan and add half a cup of water and half a cup of milk. Once the cabbage begins to boil, reduce the heat to low and cover with a lid. Cook until the cabbage is soft (about 8 minutes)

Step 3

Use a blender to puree

Step 4

Melt the butter in a frying pan and add finely chopped onion. Fry it until soft (just enough not to overcook it). Fry for about 5 minutes.

Step 5

Then add flour and mix vigorously. Stir until you get a homogeneous mass.

Step 6

Bring the milk to a boil and add the cabbage puree, mix well and bring to a boil again. Season with salt and pepper. Now you can remove it from the heat.

Creamy Cauliflower Cheese Soup is one of our favorite summer soups! This soup turns out very tender, and butter, cream and cheese make it quite filling. Of course, it can be prepared in winter using frozen cauliflower, but fresh it turns out especially tasty!

Cauliflower Cheese Soup doesn't take much time to prepare, so this soup can be a good option when you need to quickly prepare lunch.

I made the creamy soup for two days, so the photos will show double the amount of ingredients.

Ingredients

To prepare puree soup with cauliflower and cheese you will need:

(for 6-8 servings)

potatoes - 4-5 pcs. (about 400 g);

cauliflower - 400-500 g;

onions - 100-150 g (I used fresh young onions, but you can use regular onions and leeks);

butter - 50 g;

cheese (not too hard) - 200 g;

cream 10% - 150 ml;

flour - 2 tbsp. l.;

water - 1 liter;

salt - to taste;

greens for serving.

Cooking steps

First, boil the water for the soup. Wash and peel the vegetables. Cut the potatoes into large pieces.

Divide the cauliflower into florets.

Place prepared potatoes and cauliflower into boiling water. After boiling, cook for only 15-20 minutes until the vegetables are ready.

Add the resulting creamy flour dressing to the soup.

Add grated cheese in portions to the hot puree soup, stirring thoroughly until the cheese is completely dissolved. Salt the soup to taste.

Bon appetit and summer mood!

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 pureed 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.