Cauliflower soup puree: recipes

Cauliflower soup puree is not only incredibly tasty, but also very healthy. This cabbage is known to many and is a frequent guest on the dining table. In addition, it is completely non-allergenic and suitable even for baby food.

The recipes for cauliflower puree soups presented below will perfectly diversify your daily diet.

Choosing the Right Cauliflower

First of all, it is necessary to prepare products that will form the basis of the dish. In the preparation of cauliflower puree soup, the main ingredient is cauliflower. A vegetable is not uncommon; you can purchase it at any store.

Do not rush to take the first cabbage that comes across, take a look at the presence of flaws. After all, a clean and even head of cabbage will contribute to the fact that you use it all without cutting off the damaged parts.

So, a good choice would be the following head of cabbage from inflorescences:

• smooth, without dents or cuts;
• clean: it should not have dirt, dust, dark coating and any stains;
• dense: all inflorescences should fit closely;
• the head should not be soft to the touch;
• be sure to weigh the cauliflower: if it looks large, then it should weigh accordingly; if a large vegetable will weigh a little, then this indicates that it is grown artificially, at an accelerated pace;
• if there are broken branches on the inflorescences, then set aside this cabbage, probably it was stored incorrectly, and it began to deteriorate, and all the defects were removed;
• the color of the whole head should be uniform, without transitions, light and dark spots;
• good cauliflower is considered to be the one between which tightly growing inflorescences of which the leaves sprouted; it’s good that the whole vegetable will be very juicy.

If cauliflower does not meet the listed qualities, then set aside this head of cabbage and do not take it.

Of course, the use of frozen vegetables sold by weight is also not forbidden. When choosing this option, make sure that the cabbage is not too frostbitten, and also has a uniform color, without splashes and spots.

Cream soup for every taste

Cauliflower soup puree first appeared on the French tables. In its classic performance, it has a pleasant piquant note. In addition, this is a universal dish, which, depending on the added products, can be a hearty meat, dietary vegetable or mushroom, and is also suitable for baby food.

Several options for preparing such a dish will be presented below.

Recipe number 1: soup with broccoli and cauliflower

So, a delicious soup of cauliflower puree with the addition of broccoli will be an excellent dish for lunch or dinner. The calorie content of one serving will be 75 kcal, so if you follow the figure, then do not give up this soup even in the evening.

Cauliflower and broccoli can be taken both fresh and frozen.

To prepare this version of the soup, you need to stock up on the following products:

• sprigs of broccoli and cauliflower - each 500 grams;
• potatoes - 3 pieces of medium size;
• carrots - 1 medium;
• onion - 1 piece;
• a pair of parsley branches;
• salt and pepper - guided by taste.

Cooking process:

1. Both types of cabbage are thoroughly washed and boiled for 20-30 minutes, previously divided into inflorescences. Ready vegetables are either cut into cubes or torn into small inflorescences.
2. The potatoes are peeled, cut into cubes or cubes and also boiled until fully cooked.
3. The chopped onions and carrots are fried in a pan until golden brown, salt and spices are added to them.
4. All the ingredients give a little time to cool, and then combine them together and beat with a blender until a creamy consistency is obtained. If you want the soup to be more liquid, you can add water or vegetable broth.
5. When serving, add a small sprig of parsley to each plate. Soup mashed cauliflower and broccoli is ready.

Recipe number 2: cheese soup

Soup mashed cauliflower with cheese is a real treat that will not leave you indifferent. An additional component - cheese - can be anything: melted, hard and even sausage. It will be very tasty if you add cheese not only during cooking, but also at the end - in a plate in a grated form.

To cook cheese cream soup you will need:

• a head of cauliflower - 1 pc., or 500 grams of frozen;
• fresh onions carrots - 1 piece each;
• cream cheese for soup - 2 packs;
• hard cheese - 100-200 grams;
• salt and pepper - depending on taste preferences;
• parsley - several branches for decoration.

Step-by-step preparation:

1. First, in a frying pan, they make the usual familiar frying of chopped carrots and onions in oil.
2. Cauliflower is “turned” into cubes or simply torn into inflorescences. Boil for 10-15 minutes - no more so as not to digest.
3. Cream cheese can be grated, cut into cubes.
4. As soon as the cabbage is boiled for about 10 minutes, the prepared cheese is sent to it. Sprinkle salt and pepper.
5. From the moment the cheese melts, turn off the soup and let it cool slightly.
6. Then, add the roast to the cabbage and cheese and beat everything with a blender.
7. Once the soup is creamy, grind the hard cheese on the large side of the grater. Pour the soup into plates and sprinkle cheese on top. Send a bowl of soup in the microwave for 1 minute in the "Grill" mode, this will result in a delicious golden crust.
8. Remove the soup from the microwave and garnish with a sprig of parsley.

Recipe number 3: cauliflower + chicken

This recipe for cauliflower puree is made with chicken. It will take a little time to prepare, about half an hour. And you can eat such a soup for lunch and dinner, without harm to the figure.

Moreover, dietary chicken adds satiety to the dish.

So, for the preparation of chicken-cabbage cream soup you will need the following:

• chilled chicken fillet - 3 things;
• cauliflower - 1 head of medium size;
• potatoes - 3 pieces;
• onions and carrots - 1 each;
• salt and pepper.

Stages of preparation:

1. Rinse and boil the chicken fillets thoroughly. The output should be not only ready-made meat, but also the broth, which is also useful.
2. Do the frying of onions and carrots in oil.
3. Cauliflower is boiled in the prepared broth, and then potatoes.
4. All ingredients cool slightly, combine and grind with a blender. To make the soup a little thinner, add broth to it.
5. Salt and pepper.
6. For a beautiful serving, use parsley and / or croutons.

Recipe number 4: diet soup

Diet soup made from cauliflower eliminates the presence of frying in oil and potatoes, which harms the figure due to the starch content. This is a full-fledged cabbage soup, which will not lose its taste, excluding some components.

You will need the following:

• cauliflower - 1 head of cabbage;
• nonfat milk - 100 ml;
• salt and spices - according to preference;
• onions and carrots.

The preparation is as follows:

1. Cabbage is washed and cooked for about 15 minutes.
2. Sliced ​​carrots and onions are sent to boiled cabbage.
3. Cook for another 10 minutes.
4. All prepared vegetables are slightly cooled and whisked with a blender until mashed. Add 100 ml of warm milk and whisk again. Salt, pepper and serve.

Recipe number 5

Soup mashed cauliflower and pumpkin is obtained with a pleasant sweetish aftertaste and orange tint. When adding a new component - pumpkin - the soup becomes very nutritious, so it can be used for breakfast. To enhance piquancy, some can add pine nuts.

For cooking you will need:

• pumpkin pulp - 0.5 kg;
• cauliflower - 1 piece;
• carrots and onions - each 1 copy;
• fresh greens;
• beans - 100 grams.

Cooking is as follows:

1. Soak the beans for 40 minutes before starting cooking. Water does not need to be changed.
2. Peel and chop the carrots and onions. After that, prepared vegetables are fried in a frying pan heated with oil.
3. As soon as the beans soften, they put it on the fire and cook for 30 minutes.
4. As soon as the beans are cooked, they send pumpkin and cabbage cut into cubes. Cook for another 15 minutes.
5. The vegetables were cooked, and fried carrots with onions were sent to them and they simmer all over low heat for about 10 minutes.
6. After a short cooling, the soup is whipped to a puree state.
7. Serve the soup in portions with the addition of finely chopped greens.

Recipe number 6: cream soup with cream

Soup mashed cauliflower with cream is very delicate in taste and texture. The presence of cream slightly suppresses the taste of vegetables, but does not completely block it. The prepared dish is perfect for baby food, and for a hearty lunch, and for a hearty breakfast. This cream of cauliflower soup with cream can be diluted with shrimp, salmon or slices of ham.

A traditional cream soup with cream is prepared using the following ingredients:

• cauliflower - 700 grams;
• cream 20% - 300 ml;
• onion - 1 pc;
• carrot root crop - 2 pieces;
• salt and pepper - to taste;
• finely chopped greens - a handful.

Cooking a recipe for cauliflower soup puree:

1. Cauliflower is washed, divided into inflorescences and boiled for 10 minutes.
2. In a frying pan with oil make frying of onions and carrots.
3. The cabbage and frying are mixed and whipped with a blender.
4. Cream is poured into the resulting puree, mixing and adjusting the density.
5. All salt and pepper.
6. Ready mashed soup is poured into plates, decorated with chopped herbs and, if desired, croutons.

Such a soup can also be cooked in a slow cooker.

Recipe number 7: mashed soup of cauliflower and zucchini

To prepare such a dish you will need:

• zucchini - 0.5 kg;
• cauliflower - 1 head of cabbage;
• ghee - 1 tbsp. l .;
• salt, pepper and curry.

Cooking:

1. Zucchini and cabbage are cut into cubes and boiled for 15 minutes.
2. Ready vegetables are turned into mashed potatoes, which are flavored with ghee.
3. The soup is salted and seasoned.

Recipe number 8: classic

The classic cauliflower puree soup is prepared with a minimum amount of ingredients, but this does not negatively affect the taste.

For cooking you will need:

• cauliflower - 1 head of cabbage;
• potatoes - 3 pieces;
• carrots and onions - 1 each;
• milk - 100 ml.

Cooking is not difficult: cabbage is boiled, followed by potatoes and fried onions with carrots. Everything is whipped with a blender with the addition of milk.

Recipe number 9: "Original Soup", with white wine and feta cheese

A very original and refined recipe. The taste is cheese and milk, with a spicy wine note.

For cooking you will need:

• cabbage -1 pc.;
• broccoli - 300 grams;
• cream - 400 grams;
• garlic - 2 cloves;
• celery root - 50 grams;
• potato - 1 piece;
• slightly salted feta cheese - 200 grams;
• dry white wine - 80 ml;
• nutmeg, salt and pepper.

Cooking:

1. Wash the cabbage and divide into small inflorescences.
2. Grate the garlic.
3. Celery and potatoes are cut into cubes, and onions are cut into rings.
4. Potatoes, celery and cabbage are placed in a pan, poured with water and wine. Cook for 25 minutes.
5. After cooking, mash. Cream and seasonings are added to it.
6. Boil the broccoli and finely chop.
7. Ready soup is poured on plates, broccoli and sliced ​​cheese are decorated.

Puree soup for kids menu

Soup mashed cauliflower for children differs from other dishes in that the main vegetable is subjected to longer cooking. It is also necessary to exclude a large amount of salt, completely remove spices and herbs that the child has not eaten before.

Ingredients:

• head of cauliflower;
• chicken fillet - 200 grams;
• water for baby food;
• carrots - 200 grams;
• sunflower oil - 1 tbsp. l .;
• green peas - 100 grams.

Cooking:

1. 1 liter of drinking water for baby food is boiled.
2. Lay the chopped chicken fillet there and boil for 40 minutes.
3. Cauliflower and carrots divided into inflorescences are sent to the boiling broth.
4. Cabbage is boiled for about 20 minutes. After, the contents of the pan are cooled a little and whipped with a blender.
5. Oil is poured into the resulting puree and whipped again.
6. When serving a baby cream soup, it is decorated with green peas.

Proven Tips

1. Cauliflower is rich in a variety of elements and vitamins, but most of them break down when cooked. But there is a way to help preserve all the useful properties of cabbage: boil it in a small amount of water (so that the cabbage is not completely immersed in it) and under the lid.
2. If you took the cabbage, but there is no time for its preparation, remember that it is stored only 10 days at a temperature of 1-3 °.
3. To make the soup a pleasant soft beige color, raw cabbage should slightly cut off the top layer.
4. Croutons and crackers will be an excellent addition to the cauliflower soup puree.
5. It is better to cook soup in small quantities - at one time. Since reheating will lose its primary taste.
6. You can add a raw egg to the soup and beat with a blender. This will increase the nutritional value of the dish.