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Creamy cauliflower soup, recipes. Prepare a delicious and aromatic creamy cauliflower soup

Cauliflower is rightfully considered one of the most delicious and healthy vegetables. It is added to main courses, soups, salads, or prepared for the winter. Perhaps the most popular dish made from this vegetable is creamy cauliflower soup.

What's the benefit?

The beneficial qualities of cauliflower are explained by its composition: it contains B vitamins, vitamin C, A, D, E, K, U; minerals; fiber; carbohydrates; organic acids.

The fiber contained in this cabbage, due to its fine structure, is well digested and absorbed, does not irritate the mucous membranes and for this reason is part of a special diet for patients with gastrointestinal diseases. And for children under one year old, this is an excellent complementary food product.

What are the benefits of cauliflower? These are: removal of toxins, rejuvenation, normalization of metabolic processes and getting rid of excess weight, increasing immunity, strengthening blood vessels and bone tissue, etc. It has also been proven that this vegetable can resist the growth and development of cancer cells.

You cannot miss the fact that soups contain exclusively healthy products: vegetables, chicken or fish, dairy products, herbs. Therefore, creamy cauliflower soup is simply a record holder for the content of vitamins and nutrients. And soups cooked in a slow cooker are especially good.

Soups with vegetables and mushrooms

Cream soups are most often prepared from zucchini, zucchini, and broccoli. Among the mushrooms, champignons, beloved by many, are a big hit.

Broccoli soup

1 piece each medium carrots and onions;
cauliflower (about half of one head - 300 g);
broccoli about 300 g;
butter and olive oil for frying vegetables;
to taste - cream, sour cream, salt and spices (parsley, oregano, white pepper).

Boil cabbage (cauliflower and broccoli) until soft, add salt. In a frying pan, simmer finely grated carrots and onions. Combine the stewed vegetables with cabbage and puree using a blender. Dilute this vegetable mush with broth to the required consistency, add cream, sour cream, spices, and salt. Afterwards, the dish needs to be warmed up a little. When serving, decorate with greens.

Broccoli and zucchini soup

1 small zucchini;
a little broccoli (two handfuls);
cauliflower (about 300 g);
spices (2 bay leaves, 6 pieces of black peppercorns);
1 onion;
salt and herbs to taste.

In a saucepan with a capacity of 5 liters. add cauliflower, pieces of zucchini, spices, and coarsely chopped onion. Pour water so that the vegetables are completely covered and place on the stove. Boil after boiling for 20 minutes. Add broccoli and cook until soft.

Then puree the vegetables with a blender and add salt.

Recipe using champignons

half a kilo of cauliflower and champignons;
1 carrot;
1 onion;
pepper and salt to taste.

First, boil the cabbage. Chop the onion, grate the carrots on a fine grater and fry everything. Separately fry the mushrooms. Combine all the ingredients together, puree with a blender, add salt and pepper. Then add broth to obtain the consistency of liquid puree.

Soups with meat and fish

Soups with chicken or salmon are very tasty. In addition, cream of meat cauliflower soup turns out to be very satisfying.

Chicken recipe

cauliflower about 800 g (one not the smallest head of cabbage);
chicken fillet 470–500 g;
zucchini or zucchini 600 g;
200 g parsnips;
onion (230 g), garlic;
spices (white pepper), salt, dill, butter, cheese (Adyghe, Lambert, Russian) - to taste.

Place the pan with water and chicken fillet on the fire. As soon as the water boils, pour out the broth and pour in clean water, in which the dish will be cooked. Cook the chicken for 30 minutes.
While the chicken is cooking, peel and cut the vegetables: onions into cubes, parsnips and garlic into pieces, zucchini into half rings, and divide the cabbage into inflorescences. Grate the cheese on a fine grater.
In a separate bowl, cook the parsnips for 10 minutes, then add the onion and cabbage to it. If necessary, add water and boil for another 5 minutes.
Once the chicken is cooked, pour the broth from it into a pan with vegetables and also put pieces of zucchini there. Cook everything until soft.
Then you should separate the vegetables from the broth and add garlic, salt and butter to them, and puree them with a blender. Until we get the consistency we need, dilute the puree with broth, add chopped chicken, pepper, and mix.
Pour the cream soup into tureens, sprinkle with herbs and cheese on top.

Cream of salmon soup recipe

a small head of cauliflower;
2 potatoes;
smoked salmon;
garlic (2 cloves);
1 onion;
butter and olive oils;
pepper, salt, dill.

Cut the potatoes, fry as usual: in a mixture of oils, with onions. Gradually add chopped garlic, then cabbage and add boiled water or broth, simmer until tender. Next, puree the vegetables using a blender. Add cream to the puree, add salt and pepper and place on low heat.

In the meantime, he is busy with the fish: we separate the skin, cut it and put it on plates (soup bowls). Pour creamy cauliflower soup on top and sprinkle with herbs.

Soups with dairy products

The most popular are cream soups with cheese and cream.

Recipe with cheese

chicken breast on the bone;
medium sized cauliflower;
processed cheese (approximately 400 g);
garlic (3 cloves);
carrots, onions, celery (stem) 1 piece each;
salt to taste, any greens.

We set the chicken to cook on the fire (as in the previous recipe). While the chicken is cooking, we do the vegetables: cut the celery and carrots into large pieces. Place them, as well as whole onions and parsley stems, into the broth, add salt and peppercorns. Cook for about half an hour until done. Then we take out the chicken and strain the broth. We put the carrots back into the broth, we don’t need the rest. Add cauliflower there and put on fire.

After 20 minutes, blend the soup with a blender, put it on low heat and season with melted cheese, stirring constantly with a whisk. Add chicken pieces and sprinkle with parsley leaves before serving.

Cream soup recipe with cream

a kilogram of carrots and cauliflower;
1 small onion;
0.5 l cream (10 or 20%);
pepper and salt.
First, boil the cabbage and pour out some cabbage broth.
Then fry the onions and carrots.

We combine the vegetables, add cream to them, salt and pepper to taste, and puree everything with a blender. Next, put it on the fire, let it boil and immediately remove it from the stove.

Soups: lean, dietary

Lenten soup

cauliflower about 400 g;
800 ml boiling water (meat broth);
3 potato tubers;
3–4 stalks of celery;
salt;
1 onion.

Fry onions in a frying pan.

Cut the potatoes into medium cubes, celery into pieces.

Place vegetables and fried onions in boiling water, salt to taste. Cook the vegetables until tender, then puree them in a blender.

Diet soup

a head of cauliflower;
about half a glass of grated cheese;
0.5 liters of chicken broth (boiling water);
250 ml (glass) milk;
1 medium sized onion;
pepper, salt, thyme, parsley to taste;
garlic (2 cloves).

In a saucepan, fry the onion and garlic, pour in the broth, add cabbage and herbs. After boiling this mixture for about 10 minutes, make a puree. You should add cheese and milk to it.

Cooking soups in a slow cooker

Soups cooked in a slow cooker turn out especially tasty. And the beneficial properties are more pronounced, because... They are cooked at a lower temperature. Especially if you cook using the “steam” mode.

Standard recipe

cauliflower (one medium head);
300 g potatoes;
0.3 l of water;
milk and cream 200 ml;
60 g cheese;
pepper, salt;
If desired, you can add nutmeg.

Place cabbage (large inflorescences) and chopped potatoes into the multicooker bowl. Fill the vegetables with water, milk, pepper and salt. Place small inflorescences on a steaming rack. Select the “steam” / “high pressure” mode in the menu.

After 25/15 minutes, turn off the multicooker, pour the contents into another bowl and blend with a blender. Then pour the puree back into the bowl, add nutmeg, grated cheese, cream, and the remaining small inflorescences whole. We select the “warm up” program in the menu, the time is half an hour.

Dish with chicken

chicken;
1.5 liters of water;
cauliflower (half a kilo);
carrots and onions 1 pc.;
to taste: pepper, salt, and seasonings.

Place all the ingredients in the multicooker bowl (it’s better to grate the carrots first). Set the “quenching” program for 60 minutes. The further procedure is the same as in the previous recipe.

P.S. Despite the fact that some of the soups contain only vegetables, they are not inferior in taste and nutrition to meat soups, and are much superior to the latter in vitamin content. Therefore, every housewife should adopt the recipes for preparing these soups and please herself and her loved ones with these dishes!

Stories from our readers

Step-by-step recipes for tender creamy soup made from cauliflower and champignons, processed cheese and rice in water, chicken broth, cream and milk on the stove and in a slow cooker

2018-03-05 Yulia Kosich

Grade
recipe

1171

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

Carbohydrates

3 gr.

38 kcal.

Option 1: Classic recipe for creamy cauliflower soup

Since the main component of today's first course has a pleasant light color, we suggest not using additional dark-colored ingredients. Therefore, the first recipe in our selection will contain potatoes and onions. So, first, let's figure out how to make a classic creamy cauliflower soup.

Ingredients:

495 grams of cauliflower;
three potatoes;
a couple of cloves of garlic;
half a glass of cream;
nutmeg/salt/thyme;
four glasses of chicken broth;
refined oil;
onion.

Step-by-step recipe for creamy cauliflower soup

Boil light chicken broth in advance. Strain it. Store in the refrigerator in a glass container.

So, peel the potatoes. Disassemble the cauliflower. Wash everything. Also, remove the skin from the onion. Finely chop. Grind the garlic cloves in a crusher.

Pour oil into the bottom of a tall saucepan. Add onion. Fry for several minutes.

Then add potatoes and cabbage inflorescences. Throw in the garlic. Cook for a couple more minutes.

Finally, use an immersion blender to blend the cream of cauliflower soup until smooth. Pour in the cream immediately.

Stir and continue boiling until desired thickness. This will take about 7-8 minutes.

Serve immediately hot. Add chopped boiled meat (chicken on which the broth was cooked) and small wheat crackers to the plate. The latter, by the way, can be replaced with garlic croutons from any type of bread.

Option 2: Quick recipe for creamy cauliflower soup with milk

We remove the process of frying the onions, cut them as finely as possible and increase the heat - this is how we can reduce the already short time it takes to create a lean cream soup with milk.

Ingredients:

two glasses of water;
two potatoes;
215 grams of cauliflower;
two glasses of milk;
salt/spices “For vegetables”;
small carrots;
a piece of butter (25 g).

How to quickly make creamy cauliflower soup

Peel potatoes and small carrots. Wash. Cut both root vegetables into small cubes. Also disassemble the head of cauliflower into small florets. Rinse.

Throw the vegetables into a saucepan. Pour in boiling water (2 cups). Add thyme and salt. Cook for about a third of an hour, skimming off any foam if it forms.

During this time, the liquid will almost evaporate and the ingredients will become soft. Next, puree the vegetables directly into the pan with a blender. Pour milk into a homogeneous mixture.

Bring the cream of cauliflower soup to a simmer. Throw in a piece of butter. Whisk the first mixture and serve immediately with bran bread.

The smaller you cut the vegetables: potatoes, cauliflower and carrots, the faster they will boil. Moreover, it is better to do this over high heat. Regarding the volume of milk. We recommend adding it only after chopping the ingredients in several batches. This way you will get the right consistency.

Option 3: Cream of Mushroom Cauliflower Soup

To prepare a lean soup without meat, but to achieve a bright taste, we recommend adding fresh champignons to the recipe. If you have forest specimens, use them. However, we advise you to give preference to porcini or Polish mushrooms. Again, to maintain a light shade.

Ingredients:

three potatoes;
four glasses of water;
a glass of cream;
145 grams of champignons;
415 grams of cauliflower;
refined oil;
medium onion;
salt/nutmeg/pepper.

How to cook

Peel the onions and potatoes and wash them in cold water. Then finely chop both root vegetables.

Disassemble the head of cabbage. Cut off the stems of the inflorescences if there are thick, hard parts.

Heat the oil in a dry deep saucepan. Throw in the onion. After a couple of minutes, add potatoes and cauliflower. Mix. Cook the same amount more.

Fill with water. Enter all the planned spices. While the ingredients are boiling, peel, wash and finely chop the champignons.

Add prepared mushrooms to cauliflower cream soup. Continue the process for another 10-12 minutes.

Beat the soft ingredients of the first mixture in the remaining water. Once you have a thick puree, pour in the cream.

Over medium heat, stir the soup to the desired consistency. Serve immediately with croutons and fresh herbs for lunch.

If you want to enhance the bright mushroom flavor, we recommend frying them in butter before adding them to the future soup. In this case, you can leave some mushrooms and sprinkle them on the soup when serving.

Option 4: Creamy Cauliflower Cheese Soup

Adding processed cheese to creamy soups is a classic of European cuisine. By the way, in our stores this ingredient is presented not only in its pure form, but also with various additives. They can significantly change the taste of the first dish. So try it and don’t be afraid to experiment!

Ingredients:

processed cheese;
two potatoes;
220 grams of cauliflower;
salt/nutmeg;
two glasses of chicken broth;
white or onion;
half a glass of cream;
butter.

Step by step recipe

Heat the butter in a saucepan. During this time, remove dry skins from the onion. Finely chop.

Drop into hot oil. Fry until translucent (about a couple of minutes).

At the same time, disassemble the cauliflower. Cut the skins off the potatoes and chop into cubes. Rinse everything.

Place root vegetables in a saucepan. After a few moments, pour in the strained chicken broth. It is recommended to boil it in advance.

Once a third of an hour has passed, check the softness of the ingredients. Grind them directly in the broth with a blender (immersion).

Add nutmeg and salt. If desired, you can pepper the cauliflower cream soup.

Also add cream. Boil. Then add grated processed cheese (slightly frozen for ease of grating).

Stirring constantly to achieve homogeneity. Pour immediately and serve hot.

In addition to grating, processed cheese can be cut into small cubes. However, we recommend freezing it anyway. But it is better to lubricate the knife with a thin layer of oil. Then the pieces will not stick to each other and to the knife.

Option 5: Cream soup from three types of cabbage in a slow cooker

Cream soups can be prepared in a slow cooker. However, in this case, we advise you to significantly reduce the volume of water or broth. After all, in this machine the liquid practically does not evaporate, unlike a stove. In addition, we propose to enhance the cabbage taste by including three varieties of this vegetable in the soup.

Ingredients:

two glasses of chicken broth;
195 grams of cauliflower;
195 grams of Brussels sprouts;
195 grams of broccoli;
salt/dried garlic/ground coriander;
105 grams of cream;
two medium potatoes.

How to cook

Cut the inflorescences from heads of cauliflower and broccoli. Remove the stems at the tough part. Rinse well.

Also sort through the small Brussels sprouts, removing the top leaf. Also wash.

Now cut the skins off the potatoes. Cut into cubes (medium size) and wash off the starch.

Pour chicken broth (pre-cooked and strained) into the bowl. Install into the car. Turn on the "Soup" mode.

Carefully toss in three types of cabbage and potatoes. Add garlic granules, salt and coriander (ground).

Cover the multicooker with the lid (until it clicks). Cook according to the program for 30 minutes.

After half an hour, pour the contents of the bowl into a special container. Blend with an immersion blender. Return the resulting puree to the washed and dry bowl. Place back into the slow cooker.

Immediately pour in the cream. While mixing with a spatula with the lid open, add the creamy cauliflower soup.

Turn off the machine, close the first lid and leave for 20-25 minutes. During this time, the dish will not have time to cool down (in a slow cooker this is impossible in such a short time) and will completely thicken.

If you are not afraid of damaging the coating of the bowl, you can beat the ingredients with a blender directly in it. However, we advise (strongly!) to do this in a different container. Let this process take some time.

Option 6: Creamy cauliflower soup with rice for children

Rice, cauliflower, and potatoes can be included in children's menus from about eight months of age. And if you combine all these products, you can prepare an extremely healthy soup.

Ingredients:

small potatoes (45 g);
5-6 cauliflower inflorescences (35-40 g);
two teaspoons of rice (dry);
salt;
half a glass of water;
sour cream (21 g);
piece (5 g) butter.

Step by step recipe

Peel small potatoes. Cut into small cubes. Rinse. Pour into a saucepan.

Wash the disassembled cabbage inflorescences (without the stem). Send to potatoes. Add some salt.

Turn on the burner over medium heat and boil the vegetables and rice. The ingredients will be ready after 10-11 minutes.

Grind the contents of the pan to a puree consistency. Add sour cream. Throw in a small piece of butter.

At the same temperature, with constant stirring, simmer the cream of cauliflower soup for a few moments.

It is better to serve the first dish to your child after cooling it slightly. This can be done by placing a bowl of soup in a bowl of ice cubes for a short time. Or whisk until partially cooled. As for the type of rice, it is better to use round, quick-cooking rice.

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: crackers, 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, sauteing it 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 the white does not get in, as well as the 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 everybody.

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, 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.

If you are already a little tired of everyday hot dishes, then it’s time to cook with cauliflower, and now we’ll tell you how to do this. This dish is perfect for all those who follow a healthy diet and watch their figure.

Creamy cauliflower soup with cheese

Ingredients:

cauliflower – 0.5 fork;
potatoes – 1 pc.;
spicy – 1 tbsp. spoon;
Bay leaf;
fresh cilantro – 0.5 bunch;
onion – 1 pc.;
water – 3 tbsp.;
butter – 10 g;
sour cream – 3 tbsp. spoons;
cheese – 100 g;
garlic – 2 cloves;
spices.

Preparation

Peel the onion and garlic and chop into cubes. We process the cauliflower, break it into inflorescences and carefully lower it into boiling water. Cook the vegetable for about 7 minutes, and at the end add a pinch of salt. In a deep saucepan, heat the butter and olive oil and sauté the onion and garlic until translucent. Then add a bay leaf, peeled potatoes and fill with water. Add cabbage to the vegetables and cook until the potatoes are soft for about 10 minutes. Chop the hard cheese on a coarse grater, wash the cilantro, dry it and finely chop it. Now remove the bay leaf from the pan and put everything into a blender. Grind until creamy, pour the puree back, add sour cream and mustard, spices to taste and heat the soup without bringing to a boil. Serve the dish with fresh croutons, sprinkled with grated cheese and chopped cilantro.

Creamy cauliflower soup with chicken

Ingredients:

cauliflower – 800 g;
chicken fillet – 500 g;
zucchini – 600 g;
parsnip – 200 g;
onion – 1 pc.;
garlic – 2 cloves;
spices;
cheese - to taste.

Preparation

Pour water into the pan, put the washed chicken fillet and put on fire. After boiling, carefully drain the broth and fill the meat with fresh filtered water. Cook the chicken for 30 minutes, and during this time we process and chop the vegetables: parsnips and garlic - into pieces, onions - into cubes, zucchini - into half rings, and break the cabbage into inflorescences. Shred the cheese using the smallest grater. In a separate bowl, cook the parsnips for 10 minutes, and then add the onions and cabbage to it. When the chicken is cooked, pour the broth into the pan with the vegetables and add the zucchini pieces. Cook until soft, carefully remove all vegetables, add garlic, a piece of butter and salt to taste. Grind everything with a blender and, if necessary, dilute the mass with broth. Add chicken pieces to the cream soup, pour into tureens, and sprinkle with cheese and herbs on top.

Creamy cauliflower soup with processed cheese

Ingredients:

chicken breast – 1 pc.;
cauliflower – 400 g;
processed cheese – 400 g;
garlic – 3 cloves;
carrots – 1 pc.;
onion – 1 pc.;
spices;
fresh greens.

Preparation

Place the chicken in a saucepan, add filtered water and simmer for 45 minutes until cooked. During this time, we prepare all the vegetables: peel the celery and carrots and cut them into large slices. Place them together with the whole onion in the broth, add salt and cook for about 30 minutes until the vegetables are soft. Then we take out the meat and strain the broth. We put the carrots back into the pan, and we don’t need the rest. Add cauliflower here and put it back on the fire. After about 20 minutes, grind the soup with a blender, heat and season with processed cheese, stirring constantly. Lastly, add the chicken pieces and sprinkle with parsley leaves.

Creamy cauliflower soup with cream

Ingredients:

Preparation

Boil the cabbage and pour out some cabbage broth. Then saute the chopped onions and carrots in a frying pan, add them to the cabbage, pour in the cream, season with spices and puree everything with a blender. Bring to a boil and immediately remove the soup from the stove.

Cauliflower has such a delicate, slightly creamy flavor that it seems as if it was specially created for cream soups. Such soups differ from simple puree soups in that they usually add sour cream, cream, milk - something creamy. Thanks to the addition of such ingredients, the soup turns out to be very soft in taste and has a delicate consistency.

Creamy cauliflower soup with cream, if prepared only from cabbage with spices, can turn out to be a rather bland dish. To ensure that this delicacy does not disappoint you, we recommend adding additional ingredients to the basic recipe.

So, just one potato will make it more uniform, creamy, and velvety. For the base of the cream soup, prepare chicken broth in advance - this way you will not only replace plain water in the soup with broth, but also add meat as a “filler”. But when it comes to seasonings, cauliflower loves simple spices: salt, pepper and nutmeg will be enough for flavor.

This cauliflower cream soup must be served hot, sprinkled with chopped herbs and topped with fresh toast or homemade croutons. It will turn out unsurpassably delicious!