Cauliflower is a low-calorie vegetable with a delicate, neutral taste. It goes well with many ingredients and is widely used in cooking to create dietary and children's dishes. In today's publication, you will find some original recipes for cauliflower soup.
With apple
Using the technology described below, you can very quickly prepare a summer refreshing first course. Soup cooked in this way has a delicate creamy consistency and is served chilled. To prepare it, you will need:
- A small cauliflower.
- Ripe apple.
- ½ onion.
- 15 g of ginger.
- 20 g curry.
- 10 g of cardamom.
- 1 liter of freshly cooked chicken broth.
- 150 g of natural unsweetened yogurt.
- 200 ml of pasteurized milk.
- Sea salt, olive oil and pepper.
In a greased pan, fry a chopped apple, chopped onions, cabbage inflorescences, ginger, cardamom and curry. Five minutes later, pour it all over with chicken broth, bring to a boil and simmer for a short time over low heat. Soon the pan is removed from the burner, and its contents are supplemented with yogurt, milk, salt and pepper. Ready soup with cauliflower is crushed in a blender, completely cooled and poured into plates. Aromatic herbs or almonds are added to each serving as desired.
With lentils and potatoes
This light first course will certainly not go unnoticed by supporters of vegetarianism. It turns out very bright, fragrant and, of course, useful. To feed your family with cauliflower vegetable soup, you will need:
- 800 g of tomatoes.
- 500 g of fresh cauliflower.
- A glass of yellow lentils.
- Small onion.
- 5 cloves of garlic.
- Medium carrot.
- 2 potatoes.
- 1.5 liters of freshly cooked vegetable broth.
- 2 lavrushki.
- 2 tsp curry.
- ¼ tsp turmeric.
- Salt, any refined oil, and ground pepper.
Onion and garlic are sautéed in a heated greased pan. After just a few minutes, they add carrots cut into cubes and continue to fry. Soon potato slices, washed lentils, turmeric, curry, lavrushka and broth are sent to the browned vegetables. All this is brought to a boil and simmer over low heat. Twenty minutes later, the future soup is supplemented with cabbage inflorescences, slices of tomatoes, salt and pepper and brought to full readiness.
With canned beans
This thick cauliflower vegetable soup has a rich flavor and bright aroma. To prepare it, you will need:
- A can of canned white beans.
- 300 g of fresh cauliflower.
- 300 g of zucchini.
- Small onion.
- 2 cloves of garlic.
- 250 g canned tomatoes in their own juice.
- 500 ml of fresh vegetable broth.
- Salt, olive oil, lavrushka and pepper.
Onion and garlic passer in a heated greased pan. Once they become soft, they add cabbage inflorescences and cubes of zucchini to them. After some time, tomatoes, broth, salt and seasonings are sent to a common vessel. All this is brought to a boil and cooked until cooked. Shortly before turning off the stove, the soup is supplemented with canned beans.
With fresh green peas
This delicious cauliflower chicken soup is perfect for baby food. Because his recipe will probably be in the personal collection of many young mothers. To cook it in your own kitchen, you will need:
- 6 chicken wings.
- 4 medium potatoes.
- Medium-sized carrot.
- A small onion.
- 200 g of cauliflower.
- 150 g of fresh green peas.
- 2 l chicken stock.
- Dill, salt, any refined oil and pepper.
Onions and carrots are sautéed in a greased skillet and laid out in a pan with boiling broth, in which washed wings are already boiled. Potato wedges, salt, pepper and cabbage inflorescences are sent there. A few minutes before cooking, the soup is supplemented with green peas and chopped dill.
With fennel and mussels
This is an unusual recipe for cauliflower soup for sure lovers of seafood. The dish prepared according to it has a very pleasant taste and a delicate creamy texture. To feed your family with such a dinner, you will need:
- 250 g of fresh cauliflower.
- 50 g of potatoes.
- 20 g of onions.
- 3 g of garlic.
- 150 ml of pasteurized milk.
- 15 g of quality butter.
- 50 g of mussels.
- 15 g of fennel.
- Salt, olive oil, water, balsamic vinegar and seasonings.
Onions, potatoes and cabbage are fried until cooked and transferred to a deep pan. Vegetables are poured with salted water and simmered until soft. Then they add milk, spices and butter. After boiling again, all this is crushed in a blender and briefly heated on the included stove. Before serving, add a drop of balsamic vinegar, rings of fried fennel, crushed garlic and toasted mussels to each plate.
With turkey and corn
This hearty cauliflower soup with cream will diversify the familiar menu. To feed your family a delicious meal, you will need:
- 300 g turkey fillet.
- 150 g of cream cheese.
- 280 g of corn.
- 50 g of onions.
- 50 g of carrots.
- 300 g of cauliflower.
- 1 liter of fresh cream.
- 2 l of filtered water.
- Salt, any refined oil, nutmeg and pepper.
The washed turkey is poured with salted water, boiled until tender and removed from the broth. The carrot-onion frying is sent to the empty pan. Five minutes later, chopped meat, cream, cabbage inflorescences, corn, spices and cheese are also added there. All this is brought to full readiness, insisted under the lid and served for dinner.
With shrimps
This is one of the most popular recipes for a delicious cauliflower soup. To play it you need:
- 3 small potatoes.
- 300 g of fresh cauliflower.
- 50 g of quality butter.
- 3 cloves of garlic.
- Small onion.
- 200 ml of drinking water.
- 250 ml of heavy cream.
- 450 g peeled shrimp.
- Salt, olive oil and ground pepper.
Chopped onions passer in a greased pan, and then combine potatoes and cabbage inflorescences. All this is poured with water and cream, brought to a boil and boiled for fifteen minutes. Cooked soup is treated with a blender, laid out on plates and complemented with shrimps fried with garlic and butter.
With parsnip and chicken
This delicious cream of cauliflower soup will not go unnoticed by lovers of light homemade dinners. It is good because it is equally suitable for adults and small gourmets. To prepare it, you will need:
- 800 g of fresh cauliflower.
- 500 g of chilled chicken.
- 600 g of zucchini.
- 200 g of parsnip.
- Small onion.
- 2 cloves of garlic.
- Cheese, salt and seasoning.
Washed chicken fillet is boiled in boiling water. Thirty minutes later, salt, seasonings and chopped vegetables are poured into the seething broth. All this is simmered over low heat until the ingredients are soft, and then mashed with a blender, supplemented with crushed garlic and sprinkled with grated cheese. If desired, each serving is seasoned with butter.
With broccoli
Using the method described below, a very useful and light first course is obtained that has a uniform, delicate texture. To pamper your family with a delicious soup of mashed cauliflower and broccoli, you will need:
- 200 ml pasteurized cow's milk.
- 300 g of fresh cauliflower.
- 300 g broccoli.
- Small onion.
- 2 cloves of garlic.
- 75 g of Russian cheese.
- 1 tbsp. l high-grade flour.
- Salt and refined oil.
Washed cabbage inflorescences are poured with salted water and boiled for ten minutes. Then they add hot milk and frying, consisting of refined oil, flour, onions and garlic. All this is briefly heated over low heat, and then crushed with a blender and complemented with cheese chips.
With millet rice flakes
This recipe for a quick and tasty cauliflower soup will probably be in the personal collection of fans of hearty creamy first courses. To repeat it in your own kitchen, you will need:
- Leek.
- 670 g of fresh cauliflower.
- Shallot.
- 2 cloves of garlic.
- 200 ml cream.
- A glass of millet-rice cereal.
- 60 g of quality butter.
- 80 g smoked cheese.
- 1 tbsp. l ground paprika.
- 1 tsp. powdered pepper and fenugreek.
- Salt.
Washed cabbage inflorescences are fried in half of the available oil and transferred to a pan. Passed onions and garlic are also sent there. All this is salted, seasoned with pepper, sprinkled with fenugreek and poured with water. The future soup is brought to a boil, boiled until the vegetables are soft and mashed. The resulting mass is returned to the included stove, supplemented with cream and millet-rice flakes and briefly heated over low heat. The finished dish is decorated with ground paprika and grated smoked cheese.
With bacon
According to the recipe described below, a delicious cauliflower soup is obtained. Its main value is that it involves the use of low-cost and readily available components, many of which are always available in every kitchen. To feed your hungry family with a fragrant first course, you will need:
- 500 g of cauliflower.
- 1.5 liters of fresh chicken stock.
- Small onion.
- 6 tbsp. l softened oil.
- 2 tbsp. l white flour.
- 2 cups pasteurized cow's milk.
- 100 g of not too oily sour cream.
- 100 g of Dutch cheese.
- 100 g of bacon.
- Salt, seasonings and fresh parsley.
The chopped bacon is fried until golden brown and transferred to a clean bowl. In the remaining fat, chopped onions and cabbage inflorescences passerize. The browned vegetables are immersed in a pan filled with salted chicken broth and boiled for fifteen minutes. Then the soup is slightly cooled, mashed and poured with sauce made from flour, butter, spices, sour cream and grated cheese. All this is briefly heated over low heat, supplemented with fried bacon and garnished with chopped parsley.
With wine and feta cheese
This fragrant creamy cauliflower and broccoli soup is perfect for some special occasions. To prepare it, you will need:
- 100 ml of good dry white wine.
- 250 g of fresh cauliflower.
- 250 g broccoli.
- A clove of garlic.
- 250 ml of heavy cream.
- 30 g of root celery.
- 200 g of not too salty feta cheese.
- Large potato.
- Salt, ground nutmeg and pepper.
In one pan, washed cabbage inflorescences, potato wedges, chopped celery and crushed garlic are combined. All this is poured with wine diluted in a small amount of filtered water, and boiled until tender. Softened vegetables are mashed, salted, sprinkled with seasonings and briefly warmed over moderate heat. Ready soup is supplemented with cream, herbs and pieces of feta cheese.
With champignons
This delicious and very aromatic dish is prepared quickly enough. The recipe for cauliflower soup involves the use of a specific set of components. Therefore, before starting the process, be sure to ensure that you have everything you need at your fingertips. In this case, you will need:
- 200 g of fresh cauliflower.
- 300 g of champignons.
- 3 medium-sized potatoes.
- Medium carrot.
- 2 cups cream.
- Yolks from two chicken eggs.
- 4 cups pasteurized milk.
- 40 g of quality butter.
- Salt, parsley root and a mixture of peppers.
Boil vegetables and mushrooms in salted water and carefully rub through a sieve. The resulting puree is poured with pasteurized cow's milk and sent to the included stove. As soon as the soup boils, it is removed from the heat, slightly cooled and supplemented with a mixture of softened butter, cream and beaten egg yolks.
With red pepper
This spicy creamy cauliflower soup will surely appeal to lovers of spicy food. A special highlight is the presence of powdered red Italian pepper. To prepare this dish you will need:
- Small onion.
- 200 g of fresh cauliflower.
- 3 cloves of garlic.
- 25 g of cheese.
- 250 ml of not very fat cream.
- Red bell pepper.
- 20 g of quality butter.
- 3 pinches of ground red Italian pepper.
- 2 tsp powdered paprika.
- Salt.
Washed cabbage inflorescences are boiled in salted water, discarded in a colander, and then combined with sautéed onions and cheese chips. All this is mashed, mixed with fried garlic, spices and cream. Almost ready soup is repeatedly processed with a blender, brought to a boil and supplemented with strips of bell pepper.
With celery and tomato juice
This low-calorie vegetable soup will certainly be appreciated by adherents of proper nutrition and those who are trying to get rid of a few extra pounds. To cook a diet, but a very healthy dinner, you will need:
- 300 g of fresh cauliflower.
- 250 g of root celery.
- Small onion.
- 300 ml of tomato juice.
- 100 ml cream.
- A little carrot.
- Clove of garlic.
- Parsley, salt, filtered water, olive oil, aromatic seasonings and a celery stalk.
It is necessary to start the process with preliminary processing of vegetables. They are washed in cool water, freed from the peel and crushed. Then, onions, carrots and root celery are sautéed in a pan greased with warmed olive oil. After some time, fill it all with tomato juice, slightly add salt and stew in a sealed container. After about ten minutes, cabbage inflorescences, cream and a little filtered water are added to the total capacity. All this is brought to a boil, seasoned with crushed garlic, parsley and spices and continue to simmer over low heat. As soon as the dish is completely ready, it is processed with a blender, poured into plates and decorated with chopped stem celery. Before you turn the soup into mashed potatoes, you must not forget to remove the bay leaf from it.