Unusual cauliflower soup. Cauliflower soup with vegetables and cream

All vegetables are beneficial human body, however, among them there are those that are undesirable to eat when various diseases. But vegetable soup everyone is allowed to eat from cauliflower.

Benefits of cauliflower

Doctors advise to include in the diet of her children, people with pathologies digestive system having excess weight. Pediatricians are even advised to start feeding babies with this product.

Inflorescences of this type of cabbage:

easily absorbed in the body;
improve the functioning of the digestive system;
strengthen the walls of blood vessels;
help prevent the development of cancer cells;
contain folic acid and vitamins B1, B6, which positively affects the development of the fetus during childbearing;
rich in acids - malic, citric, tartronic, pectin, vitamins C, A, PP, proteins, calcium, potassium, phosphorus, magnesium, iron.

Despite all these positive properties, not everyone prefers to include such a vegetable in their diet. Probably due to the fact that it needs to be able to cook correctly. If you just boil cabbage, it will not seem particularly tasty, but soups made from it are special recipes will show its excellent taste.

Cauliflower puree soup is distinguished by the most delicate texture and pleasant taste. The secret is that potatoes are often put in it, and in combination with cabbage they give a very tender and original taste. There are a few best recipes this dish. The hostess can use them all, depending on which cooking method she likes best and what products she has in the kitchen.

classic cauliflower soup

This recipe will appeal to lovers of sour cream and mustard.

Ingredients:

potatoes - 2 pcs.;
cauliflower inflorescences - 0.5 kg;
1 onion;
2 cloves of garlic;
oil for frying;
salt;
cilantro;
Bay leaf;
greens;
mustard in grains;
sour cream;
hard cheese;
toast.

Put the inflorescences in boiling water for 10 minutes. Salt a little at the end of cooking. Cut the peeled onion and garlic cloves, take a deep saucepan with a thick bottom, pour oil into it and fry the ingredients until transparent.

Add bay leaves, potatoes to them, pour in 100 ml of water (take from the container where the cabbage boiled), simmer for about 10 minutes. Put the boiled inflorescences to all other vegetables, cook for another 10 minutes. Remove the bay leaf, pour the soup into a blender, grind to a creamy consistency.

After that, place the dish back in the pan, add a tablespoon of mustard, 50 g of sour cream. If the puree is very thick, you can pour in a large number of vegetable broth. Mix the dish well, salt and heat, remove from the stove before it boils. When serving, sprinkle the soup with finely chopped cilantro, grated cheese and croutons.

cauliflower soup with mushrooms

Cauliflower and mushrooms add a rich flavor to the soup. This food is very nutritious, gives a feeling of satiety, but at the same time it is dietary and low in calories.

Ingredients:

potatoes - 1 pc.;
half an onion;
2 zucchini;
half a medium-sized head of cauliflower;
dried mushrooms - 150 g;
1 st. l. olive oil;
white pepper;
nutmeg;
salt.

AT warm water soak the mushrooms for 10-15 minutes so that they are slightly soaked and swollen. Fry the chopped onion in a saucepan, after 2 minutes add the potatoes, and cook for 5 minutes, stirring occasionally. Cut the zucchini into cubes, put in the pan with the rest of the ingredients.

It is preliminary recommended to cut the peel from the vegetable so that the soup turns out to be a delicate cream color, without a green tint. Chop cabbage into small pieces and place in a bowl. Mushrooms, along with the water in which they lay, should be sent there.

Salt, cover and simmer the vegetables for about 15 minutes. Season the cauliflower soup with grated nutmeg, ground white pepper, leave to simmer for another 5 minutes. Beat the prepared mass with a blender.

lean cauliflower puree soup

For fasting people, a recipe will be a great find. lean soup from cauliflower. Everyone else can use it as a light dinner.

Ingredients:

2.5 l drinking water;
4 small potatoes;
medium head of cauliflower;
1 onion and 1 carrot;
3 tomatoes;
a tablespoon of flour;
vegetable oil;
black pepper;
salt;
greens.

Peel and cut potatoes into cubes, put in a pot of boiled water. Cook covered for up to 20 minutes. Pour boiling water over the tomatoes, hold for 1 minute, then cool and remove the skin from them. Grind with a grater. Divide the cabbage into inflorescences, wash and chop the onion, rub the carrots on a grater.

In a frying pan, fry onions and carrots in oil for three minutes. Then send tomatoes and flour to them, mix well, simmer for a couple of minutes. Roasting and main ingredient put in a saucepan. Cook vegetables covered for 10 minutes. Grind vegetable soup with cauliflower in a blender. Serve with chopped fresh herbs.

cauliflower soup with shrimp

Almost in all national cuisines world there are recipes of the first. They make a great addition to creamy cauliflower soup.

Components:

2 cloves of garlic;
cauliflower (weighing about 1 kg);
1 onion;
1.5 - 2 liters of water;
parsley and dill;
150 g shrimp;
salt;
pepper.

Prepare the main vegetable, disassemble it into inflorescences and cut into cubes. Chop the garlic and onion, quickly fry them in oil. Put pieces of cabbage to them, pour water, cover with a lid and, after it boils, simmer for 10 minutes. Pour cream into container.

Well, if they are fat. Beat the resulting mass with a blender until the consistency of puree. Bring back to a boil and keep on low fire 3 - 5 minutes. Salt, pepper to taste.

In a separate pan, boil the shrimp, lightly salt, then peel. When serving, sprinkle the soup with grated cheese. Put the shrimp on top and sprinkle with fresh herbs.

cauliflower soup with cheese

Appetizing and satisfying will be chicken soup cooked with cauliflower and cheese - these products are perfectly combined with each other and give the dish a unique taste.

Ingredients:

1 chicken breast;
cauliflower - 1 pc. medium size;
onions and carrots, 1 pc.;
3 cloves of garlic;
celery stalk - 1 pc.;
soft processed cheese 400 g;
black peppercorns;
bunch of parsley;
salt.

Wash the chicken, put it to cook for half an hour. Prepare vegetables. Put whole onions and garlic cloves, coarsely chopped carrots and celery, parsley sticks into the broth. While boiling water, remove the foam, salt, add 5 peppercorns. When the breast is cooked, remove it from the pan, chop or manually cut into pieces.

Strain the broth through a strainer, discard everything except the carrots. Put the cabbage disassembled into inflorescences into the broth, cook for about 20 minutes. Remove the soup from the heat, grind in a blender, then put it back to boil until it boils. Add processed cheese (if it is hard, you must first grate it).

Cauliflower useful and allows you to cook a lot delicious meals, including the first one. Especially popular is cauliflower soup, which has a delicate creamy texture, hearty, but not too high in calories. You can weld it different recipes: with the addition of vegetables, legumes, chicken, meat, even fruits and berries. Everyone can find an option to taste. When included in daily menu such a meal will not get bored for a long time.

Cooking features

The process of making cauliflower puree soup will not cause any difficulties even for a novice cook, but the technology of its cooking has several subtleties that it does not hurt to know about in advance.

You can cook soup with fresh or frozen cauliflower. In the latter case, it is desirable to allow the product to thaw before use, so that the soup does not turn out to be too watery.
If you wish to keep maximum amount useful elements contained in cauliflower, it should be cooked as little as possible. It is desirable to lay it in already boiling water, after cutting it into small pieces. Do not overcook vegetables.
If you want to make the consistency of the soup more dense, you can add potatoes or flour to it, you can dilute the dish with milk or vegetable broth.
To give a creamy soup a creamy taste, cream or cheese is added to it. Strengthen creamy notes frying vegetables will help cow butter adding sour cream to the soup.
To give the soup a creamy consistency, grind the products with a blender. You can do without kitchen appliances. By rubbing the vegetables through a sieve, you will get a dish with an even more delicate texture than if you process them with a blender.
When using an immersion blender, follow the instructions. If at the moment of immersion or extraction from the soup it turns on, the spray will fly in different directions. They can burn you, stain your clothes or nearby objects.
After chopping vegetables or adding a new ingredient, the soup must be brought to a boil, boil for at least a minute. This will sanitize the dish. This is especially important in cases where the food is prepared for children.

Cauliflower puree soup is best served with croutons of wheat bread. The dish can be seasoned with sour cream, sprinkled with herbs - this will positively affect not only its taste, but also its appearance.

Easy cauliflower soup recipe

cauliflower - 0.5 kg;
water - 0.75 l;
milk - 0.25 l;
salt, herbs, seasonings - to taste.

Cooking method:

Wash the cabbage, sorting into inflorescences. Cut each inflorescence into 2-4 pieces.
Boil water, dip cabbage into it, cook for 10 minutes.
Grind with a blender. Salt, season to taste. Add milk.
Stir soup, bring to a boil. Reduce the heat and, stirring, boil for a minute.

Before serving the dish, add a handful of fresh herbs finely chopped with a knife to the plate. The soup according to the above recipe is not only easy and quick to prepare, but also turns out to be dietary. It is suitable for feeding children, sick diabetes. Vegetarians can omit milk from the recipe, although without it the dish will turn out a little less tasty.

Thick cauliflower soup

cauliflower - 0.4 kg;
potatoes - 0.4 kg;
carrots - 100 g;
onions - 100 g;
butter- 80 g;
flour - 15 g;
cream - 0.2 l;
water - 1.5 l;
salt, spices, wheat croutons - to taste.

Cooking method:

Disassemble the cauliflower into florets, rinse.
Peel the potatoes, cut into medium-sized pieces of arbitrary shape.
Peel the carrots, chop them on a coarse grater.
Free the onion from the husk, cut into small cubes.
Melt 60 g of butter in a soup pot.
Add onions and carrots. Saute vegetables for 5 minutes.
Pour in water and bring to a boil.
Put potatoes in boiling water, after 5 minutes add cabbage. Simmer for 12-15 minutes until the vegetables are soft enough.
Grind the contents of the pan with a blender or rub through a sieve.
Melt the remaining butter in a frying pan, add flour, fry it for 2 minutes.
In a thin stream, whisking the contents of the pan with a whisk, add the cream, cook for several minutes until the sauce thickens. If it was not possible to prevent the formation of lumps, pass the sauce through a sieve.
Pour the sauce into the soup pot and stir. Add spices and salt.
Return the pot of soup to the stove and cook, stirring, until the soup is thickened to your desired consistency.

Soup by this recipe you can cook without adding flour, but then it will turn out a little more liquid. Cream in this case is added to the soup in pure form without making a sauce out of them. When serving, add a handful of wheat croutons to each plate.

Cauliflower soup with cheese

cauliflower - 0.5–0.6 kg;
onions - 100 g;
carrots - 100 g;
water or broth - 1.25 l;
processed cheese - 150 g;
vegetable oil - 40 ml;
hard cheese- 100 g;
salt, pepper, spices - to taste.

Cooking method:

Boil a liter of water or broth.
Wash, dividing into inflorescences, cauliflower, cut it into small pieces and dip into boiling broth. Boil no more than 15 minutes.
Peel the carrots, chop on a coarse grater.
Cut the peeled onion into small cubes.
Saute vegetables for 5-7 minutes vegetable oil, then add to the pot with cabbage and continue to cook for another 5 minutes.
Hold the melted cheese for a while freezer to make it easier to grind. Grate it or finely chop it.
Boil the remaining water or broth, dissolve the chopped cheese there. It is necessary to achieve its complete dissolution.
Transfer the vegetables to the blender bowl, add a ladle of broth to them, chop.
Mix with cheese sauce and bring to a boil.
Add as much broth as needed to achieve the desired density.
Salt, pepper, wait for a boil. Boil for 2-3 minutes.

Pouring the soup into bowls, sprinkle it with finely grated hard cheese. If you are indifferent to french cuisine This dish is sure to please you.

Cauliflower soup with mushrooms and green peas

cauliflower - 0.5–0.6 kg;
champignons or oyster mushrooms - 0.2 kg;
canned green pea- 100 g;
sweet pepper - 0.4 kg;
sour cream - 60 ml;
onions - 100 g;
butter or vegetable oil - as needed;
water or broth - depending on the desired consistency of the dish;
salt, pepper - to taste.

Cooking method:

Wash the cabbage, divide into inflorescences.
Remove seeds from peppers by removing stems. Cut into halves or quarters of rings. You don’t need to grind much, because after the vegetables you still have to chop with a blender.
Wash the mushrooms, blot with a napkin. Cut into small cubes. If you have oyster mushrooms, use only their caps.
Peel the onion, chop it with a knife.
Boil water, dip cabbage and pepper into it. Boil 10 minutes.
While the cabbage and peppers are cooking, heat the oil in a frying pan and fry the onion and mushrooms in it.
Transfer the mushrooms to the bowl with the vegetables. Throw green peas in there. It is better not to use all of it - it does not hurt to leave a spoon to decorate the finished dish.
Boil the soup for 5 minutes, puree it with an immersion blender.
Pour off a ladle of soup, dilute sour cream in it, return to the pan.
Salt and season the soup to taste.
Boil for 2-3 minutes.

When serving the soup to the table, pour a little peas into each plate. Croutons for this dish are best served separately. If you refuse sour cream and fry mushrooms in vegetable oil, then you can cook such a soup in fasting. It is also suitable for a vegetarian table.

Cauliflower puree soup is thick and satisfying. He is useful, not high calorie. Many recipes for this dish are suitable for vegetarian and diet food. Cooking does not require scarce products, it does not take much time and effort, but the food will come out so tender and appetizing that both children and adults will eat it with pleasure. Your guests will also not be offended if you feed them this simple and at the same time delicious dish.

Calories: Not specified
Time for preparing: Not specified

In autumn, when the shelves are full of cauliflower and it is very cheap, it is impossible to pass by it. I just want to buy a dense head of cabbage and cook something from cabbage. Just what? What would you come up with that would not be too high in calories, but tasty and satisfying, and that everyone would eat and praise? And let's cook cauliflower soup with vegetables and cream! Light, fragrant, pleasant creamy taste very helpful in every way. Cauliflower alone will bring the body great benefit, and after all, in the company with her there will be carrots, and greens, and onions, and we will supplement all this vegetable abundance with cream and spices. You can even take low-fat cream - 15% for example. Instead of bread for mashed soup, we will make croutons or dry croutons - that's a hot dish for family dinner. Although you can bake.
To make the puree soup light or dietary, it is better to cook it in water or vegetable broth. But of course, you can also use meat or chicken broth and even add pieces of meat to the plates - this is an option for those who cannot imagine soup without meat.
Cauliflower soup recipe.
Ingredients:

- water or vegetable (meat, chicken) broth - 1.5 liters;
- cauliflower - a small head of cabbage (350-400 grams);
- carrots - 1 large;
- bow - 2 pcs;
- potatoes - 2-3 pieces;
- butter - 30-40 gr;
- cream 15% fat - 1 cup;
- salt - to taste;
- ground black pepper - 1-2 pinches for serving;
- fresh herbs;
- crackers - for serving the finished dish.

Recipe with photo step by step:

What will be the basis for the cauliflower soup puree is up to you. If you decide to cook with meat, chicken or vegetable broth, then first boil the broth, and then proceed to cut the vegetables. If more than easy option- on water (as in the recipe), then put a pot of water on the stove, and while it boils, prepare the vegetables. Cut peeled potatoes small cubes or slices.

Cut the onion into small cubes or half rings. In principle, slicing vegetables for this soup is completely unimportant, they will still be mashed. But in order for everything to be ready at the same time, it is still better to cut it either large or small.

Carrots cut into thin circles or slices.

Drop potatoes into boiled water or broth. Salt to taste, bring to a boil. Cook over low heat for 10 minutes until the potatoes are cooked.

At this time, melt the butter in a frying pan. We spread the onions and carrots, sauté over low heat for 8-10 minutes until the vegetables are soft. Do not fry, the onion can only be brought to transparency or lightly browned until a light golden hue appears. Simultaneously with the pan, put another pot of water on the stove to cook the cauliflower. The water must be brought to a boil.

While the onions and carrots are languishing in oil, we disassemble the cauliflower into inflorescences. We wash under cold water and for a few minutes drop into cold water(so that midges or small debris that may be between the inflorescences emerge).

We shift the cabbage into boiling water, cook until soft (about 5-6 minutes). Drain the water, put the cabbage in a colander. Thanks to this simple procedure, the specific cabbage smell will disappear, the cauliflower will become tender and will not interrupt the taste of other vegetables.

Add boiled cauliflower to onions and carrots. Simmer in oil for a few minutes (the cabbage is already ready, it just needs to absorb the oil).

We shift vegetable stew in a bowl with potatoes. Bring to a boil, cook the soup for 10 minutes until fully prepared vegetables.

We drain the broth from the soup (we still need it), transfer the vegetables to a blender and grind into a homogeneous puree.

Return the vegetable puree to the saucepan. Pour in a little broth, let it boil again. Season with salt, season if necessary ground pepper or any spices. Add cream, heat through and remove soup from heat.

Serve hot cauliflower soup with croutons, croutons and fresh herbs. Enjoy your meal!

On a note. If you do not like completely homogeneous puree soups, some vegetables can be left whole, and then added to vegetable puree. Mix everything, dilute with broth, add cream and warm.

The author of the cauliflower soup recipe is Elena Litvinenko (Sangina)
We also recommend preparing

Love soups? Then be sure to try this cauliflower soup! The potato gives it a very nice texture. This soup is suitable for those who are fasting. But add cream, sprinkle hot soup crackers and cheese, and it can even be served as a first course at a dinner party. Recipe from Yu. Vysotskaya's book "The Big Book of Recipes".

Publication author

Recipe author: Anna Bondar
After cooking you will receive 3
Cooking time: 40 min

Ingredients

400 gr cauliflower
950 ml water
80 gr onion
2 cloves garlic
3 tbsp vegetable oil
1 PC. Bay leaf
100 gr potatoes
1 tbsp mustard seeds
ground black pepper

Cooking method

Prepare products. Peel potatoes, onions and garlic, wash cabbage.

Onion cut into cubes. Chop the garlic randomly. Heat up the oil in thick-walled saucepan or saucepan. Add the onion and garlic and sauté over low heat until lightly browned. Add bay leaf.

Cut the potatoes into slices and add to the onion and garlic. Pour in water so that it covers the potatoes, about 200 ml.

Boil 750 ml of water in a separate saucepan. Separate the cabbage into florets. Put in boiling water and boil for 6-7 minutes. Salt at the end. Add the cabbage to the pot with the onions and potatoes. Pour the cabbage broth so that it completely covers the vegetables. Cook until the potatoes are ready.

Transfer vegetables to a blender bowl, add half of the broth in which they were cooked. Puree (you can do this in 2 doses). Pour in the broth, bringing the puree to desired consistency, puree again with a blender.

Pour the puree back into the pan, add mustard seeds, pepper, for a non-lean option, you can add 3 tablespoons of sour cream or cream. Taste for salt, add it if necessary, warm the soup and immediately remove from heat.

Serve the soup hot, optionally adding herbs and croutons.

Cauliflower soup ready! Enjoy your meal!

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

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

Choosing the right cauliflower

First of all, you need to prepare the products that will form the basis of the dish. In the preparation of cauliflower soup, the main ingredient is cauliflower. The vegetable is not uncommon, you can buy it at any store.

Do not rush to take the first cabbage that comes across, take a closer 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, good choice there will be the following head of cabbage from inflorescences:

smooth, without dents and cuts;
clean: it should be free of dirt, dust, dark deposits and any stains;
dense: all inflorescences should fit closely;
the head of cabbage 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 weighs little, then this indicates that it is grown artificially, at an accelerated pace;
if there are broken branches on the inflorescences, then put this cabbage aside, it was probably stored incorrectly, and it began to deteriorate, and all the flaws were removed;
the color of the entire head of cabbage should be uniform, without transitions, light and dark spots;
a good cauliflower is considered to be one with leaves sprouting between tightly fitting inflorescences; this is good because the whole vegetable will be very juicy.

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

Of course, the use of a frozen vegetable sold by weight is not forbidden. When choosing this option, make sure that the cabbage is not too frozen, and also has an even color, without inclusions and spots.

Cream soup for every taste

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

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

Recipe #1: Broccoli and Cauliflower Soup

So, delicious puree soup from cauliflower with the addition of broccoli will become great dish for lunch or dinner. The calorie content of one serving is 75 kcal, so if you are watching your figure, then do not refuse this soup even in the evening.

Cauliflower and broccoli can be taken fresh or frozen.

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

sprigs of broccoli and cauliflower - each 500 grams;
potatoes - 3 pieces of medium size;
carrots - 1 medium;
onion - 1 piece;
a couple of sprigs of parsley;
salt and pepper - adjust to taste.

Cooking process:

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.
Potatoes are peeled, cut into cubes or cubes and also boiled until fully cooked.
Chopped onions and carrots are fried in a pan until golden brown, salt and spices are added to them.
All ingredients are given a little time to cool, and then put 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.
When serving, add a small sprig of parsley to each plate. Cauliflower and broccoli soup is ready.

Recipe number 2: cheese soup

Cauliflower puree soup with cheese is a real delicacy that will not leave you indifferent. Additional component- cheese - can be anything: melted, durum varieties and even sausages. It will be very tasty if you add cheese not only in the process of cooking, but also at the end - in a grated form on a plate.

for cooking cheese cream soup would need:

head of cauliflower - 1 pc., or 500 grams of frozen;
fresh carrot onions - 1 each;
processed cheese for soup - 2 packs;
hard cheese - 100-200 grams;
salt and pepper - depending on taste preferences;
parsley - a few sprigs for decoration.

Step by step preparation:

First, in a frying pan, they make the usual frying of chopped carrots and onions in oil.
Cauliflower is "turned" into cubes or simply torn into inflorescences. Boil for 10-15 minutes - no more, so as not to digest.
Processed cheese can be grated, can be cut into cubes.
As soon as the cabbage boils for 10 minutes, prepared cheese is sent to it. Sprinkle with salt and pepper.
Once the cheese is melted, turn off the soup and let it cool down a bit.
Then, add the roast to the cabbage and cheese and beat everything with a blender.
Once the soup is creamy, grate the hard cheese on the coarse side of the grater. Divide soup among bowls and sprinkle cheese on top. Send a bowl of soup in the microwave for 1 minute in the "Grill" mode, this way you get an appetizing golden crust.
Remove the soup from the microwave and garnish with a sprig of parsley.

Recipe #3: Cauliflower + Chicken

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

Moreover diet chicken adds flavor to the dish.

So, to prepare chicken and cabbage cream soup, you will need the following:

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

Cooking steps:

Rinse chicken fillets thoroughly and boil. The output should be not only ready-made meat, but also a broth, which is also useful.
They make a frying of onions and carrots in oil.
Cauliflower is boiled in the finished broth, and then potatoes.
All ingredients are slightly cooled, combined and ground with a blender. To make the soup a little thinner, broth is added to it.
Salt and pepper.
For beautiful presentation use parsley and / or croutons.

Recipe number 4: diet soup

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

You will need the following:

cauliflower - 1 head;
low-fat milk - 100 ml;
salt and spices - according to preferences;
onions and carrots.

The preparation is as follows:

Cabbage is washed and boiled for 15 minutes.
To boiled cabbage send chopped carrots and onions.
Cook another 10 minutes.
All prepared vegetables cool slightly and beat with a blender until puree. Add 100 ml warm milk and beat again. Salt, pepper and serve.

Recipe number 5

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

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

The preparation looks like this:

First, soak the beans for 40 minutes before cooking. The water does not need to be changed.
Peel and chop carrots and onions. After that, prepared vegetables are fried in a frying pan heated with oil.
As soon as the beans soften, they are put on fire and boiled for 30 minutes.
As soon as the beans are cooked, diced pumpkin and cabbage are sent to them. Still cook for 15 minutes.
The vegetables were boiled, and fried carrots and onions are sent to them and everything is simmered over low heat for about 10 minutes.
After a short cooling, the soup is whipped to a puree state.
Serve the soup in portions with the addition of finely chopped greens.

Recipe number 6: cream soup with cream

Cauliflower puree soup with cream is very delicate in taste and texture. The presence of cream slightly suppresses the taste of vegetables, but does not completely cover it. The cooked dish is great for both baby food and hearty lunch, and for hearty breakfast. This creamy cauliflower soup can be diluted with shrimp, salmon or ham slices.

Traditional cream soup with cream is prepared using the following ingredients:

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

Recipe for Cauliflower Soup:

The cauliflower is washed, divided into inflorescences and boiled for 10 minutes.
In a frying pan with oil, fry onions and carrots.
Cabbage and frying are mixed and whipped with a blender.
Cream is poured into the resulting puree, stirring and adjusting the density.
All salt and pepper.
Ready soup- puree is poured into plates, decorating with chopped herbs and, if desired, croutons.

This soup can also be prepared in a slow cooker.

Recipe number 7: cauliflower and zucchini puree soup

To prepare such a dish you will need:

zucchini - 0.5 kg;
cauliflower - 1 head;
melted butter - 1 tbsp. l.;
salt, pepper and curry.

Cooking:

Zucchini and cabbage are cut into cubes and boiled for 15 minutes.
Ready vegetables are turned into puree, which is flavored ghee.
The soup is salted and seasoned.

Recipe number 8: classic

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

For cooking you will need:

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

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

Recipe number 9: with white wine and cheese

Very original and gourmet recipe. The taste will turn out to be 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;
potatoes - 1 piece;
slightly salted cheese - 200 grams;
dry white wine - 80 ml;
nutmeg, salt and pepper.

Cooking:

Wash the cabbage and divide into small inflorescences.
Grate the garlic.
Celery and potatoes are cut into cubes, and onions are cut into rings.
Potatoes, celery and cabbage are placed in a saucepan, poured with water and wine. Prepare 25 minutes.
After cooking, make a puree. Cream and seasonings are added to it.
Broccoli is boiled and finely chopped.
The finished soup is poured into bowls, garnished with broccoli and sliced cheese.

Soup puree for children's menu

Cauliflower puree soup for children differs from other dishes in that the main vegetable undergoes a 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 liter of drinking water for baby food is boiled.
Put in chopped chicken fillet and boil for 40 minutes.
Cauliflower and carrots divided into inflorescences are sent to the boiling broth.
Cabbage is boiled for about 20 minutes. After that, the contents of the pan are cooled a little and whipped with a blender.
Oil is poured into the resulting puree and whipped again.
When serving a children's cream soup, it is decorated with green peas.

Cauliflower is rich in a variety of elements and vitamins, but most of them break down when heat treatment. But there is a way to save everything beneficial features cabbage: boil it in a little water (so that the cabbage is not completely submerged in it) and covered.
If you have taken cabbage, but there is no time to cook it, remember that it is stored for only 10 days at a temperature of 1-3 °.
To make the soup a pleasant pale beige color, raw cabbage it is worth cutting off the top layer a little.
Croutons and croutons will become great addition to cauliflower soup.
It is better to cook soup in small quantities - at one time. Since reheating will lose the primary taste qualities.
Can be added to soup a raw egg and beat with a blender. This will increase the nutritional value of the dish.