How to cook cauliflower puree soup. Cauliflower soup: dietary and tender

Cauliflower is a vegetable that does not require much time and effort to prepare. It's easy to clean, cooks quickly, and what a taste! The simplest and at the same time the most exquisite cauliflower soup is cauliflower soup. And the variety of cauliflower dishes is amazing. To prepare puree soup, modern housewives use a blender, and it is understandable, fast and convenient. But if you want a really smooth and velvety puree soup, rub the boiled vegetables through a sieve - it will take a little longer, but believe me, you will be pleased with the result.

However, regular cauliflower soups, be it a clear vegetarian soup or a soup more suitable for the cold winter, will not take up much of your time. The main thing is to choose the right cauliflower. The cabbage head should be firm, white or light cream in color, without spots or inclusions. To avoid misunderstandings with insects that suddenly decide to live in the cabbage you have chosen, before cooking, disassemble the head of cabbage into inflorescences and immerse them in salted water for 15-20 minutes. Then rinse under running water.

We offer you interesting cauliflower soups - from classic cauliflower puree soup to seafood soup.

Ingredients:
100 g butter,
½ onion,
1 carrot,
1 stalk of celery,
1-2 heads of cauliflower,
2 tbsp. parsley,
2 liters of chicken broth,
6 tbsp. flour,
2 stacks milk,
½ cup low-fat cream,
salt, sour cream.

Preparation:
Melt 4 tbsp in a heavy-bottomed saucepan. butter, add chopped onion and simmer until golden brown. Then add the diced carrots and celery. Stir and simmer for 2-3 minutes. Divide the cauliflower into small florets, place in a saucepan and add parsley. Simmer covered for 15 minutes, then add chicken broth and bring to a boil. Reduce heat to low and leave to simmer. Melt the remaining butter in a frying pan. Combine flour and milk and stir with a whisk to avoid lumps. Slowly pour the milk mixture into the boiling oil, stirring. When the mixture has brewed, remove from heat, pour in the cream and stir until smooth. Pour white sauce into the boiling soup, simmer covered for another 15-20 minutes and remove from heat. Salt and pepper. Serve with sour cream.

Ingredients:
1 head of cauliflower,
3 tbsp. butter,
1 onion,
2 cloves of garlic,
2 cups of broth,
¼ tsp. ground white pepper,
1/8 tsp ground nutmeg,
2 stacks milk,
2 tbsp. milk,
salt.

Preparation:
Melt 1 tbsp in a saucepan. butter, add chopped onion and salt and simmer until transparent. Finely chop the garlic and add to the onion. Cook for 1 minute until fragrant, add chopped cabbage, stir, cover and simmer for 3 minutes. Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes until soft. Using a blender, puree the soup until smooth, add pepper and nutmeg, pour in milk and bring almost to a boil. Separately, melt the butter, add chopped parsley, heat until fragrant and add to each plate.

Ingredients:
1 head of cauliflower,
800 g white boiled beans (or canned),
1 onion,
1 clove of garlic,
1 liter of vegetable broth,
salt, pepper, spices - to taste.

Preparation:
Separate the head of cauliflower into florets and rinse them under running water. Also rinse boiled or canned beans. Chop the onion and garlic. Fry the onion and garlic in vegetable oil until transparent and fragrant, add cauliflower, half the beans and pour hot broth over everything. Bring to a boil, reduce heat and simmer for 10 minutes until the cabbage is soft. Remove from heat, puree in a blender, then pour the soup back into the pan and add the remaining beans. Place on the fire and heat until hot, stirring. Serve, sprinkled with herbs, with white bread croutons rubbed with garlic.

Ingredients:
1 medium head of cauliflower,
300-400 g green beans,
1 small zucchini
1 tbsp. olive oil,
½ tsp. paprika,
1 sprig of rosemary,
2-3 sprigs of thyme,
1 liter of broth,
2 sprigs of basil and parsley, red bell pepper - for decoration.

Preparation:
Cut the peeled zucchini into cubes, cut the beans into slices, and disassemble the cabbage into inflorescences. Place all the vegetables in a saucepan with boiling broth, add salt, paprika, rosemary and thyme, stir and cover. Cook at a vigorous boil for 8-10 minutes. When the vegetables become soft, puree them using a blender and add vegetable oil. When serving, garnish with sprigs of herbs and thin rings of sweet pepper.

Ingredients:
3 liters of chicken broth,
300 g cauliflower,
1 carrot,
1 onion,
1 stack green peas,
5 potatoes,
1 cup cream,
salt, herbs, bay leaf.

Preparation:
To prepare this soup, you can use frozen vegetables (cauliflower and green peas). Add chopped potatoes, onions and carrots to the boiling broth, bring to a boil and cook over medium heat for 15 minutes. Put the cauliflower, disassembled into inflorescences, boil, add green peas, salt and spices and cook after boiling for 7 minutes. For meat lovers, add a piece of meat from the broth to each plate.

Vegetable soup “Moskovskiy”

Take vegetables in any quantity, to taste. Cut the potatoes into cubes, chop the onion, cut the parsley and celery root into thin strips, thinly chop the white cabbage, disassemble the cauliflower into inflorescences. Place potatoes, onions, roots in a saucepan and fill with water. Place on the fire and cook until almost done. Add white cabbage and cauliflower. Bring to a boil and cook for about 10 minutes until the cabbage is soft. Finally add 1 can of green peas. Serve sprinkled with herbs and add a little crushed garlic.

Ingredients:
250 g cauliflower,
1 carrot,
2 potatoes,
100 g leeks,
1 tbsp. vegetable oil,
2 boiled eggs,
100 g sour cream,
1.5 liters of broth,

Preparation:
Separate the cauliflower into florets. Sauté the grated carrots along with the chopped leeks in vegetable oil until golden brown. Grate the potatoes on a coarse grater. Place cabbage, potatoes and roast into the boiling broth, add salt and pepper. Grind the sour cream with the yolks. Place a circle of boiled protein in a plate, pour in the soup, add sour cream and yolks and sprinkle with herbs.

Cauliflower Rice Soup

Ingredients:
1 chicken leg or ½ chicken carcass,
½ cup rice
½ head of cauliflower,
1 onion,
1 carrot,
salt, herbs, bay leaf.

Preparation:
Make broth from chicken, add meat and strain. Place washed rice in it and cook for 10 minutes. Grate the carrots on a coarse grater, separate the cauliflower into inflorescences, cut the onion into small cubes and place all the vegetables in the pan. If you like your soup fried, saute the carrots and onions in vegetable oil until golden brown. Boil the soup until tender, add bay leaf, salt and pepper to taste. When serving, add herbs and pieces of meat.

Ingredients:
1 head of cauliflower,
2 potatoes,
1 carrot,
1 onion,
1 sweet red pepper,
1 tomato
1 chicken breast,
salt, spices - to taste.

Preparation:
Dice the carrots, onions, peppers and tomatoes, place everything in the multicooker bowl and turn on the “Baking” program. After 3-5 minutes, add diced potatoes, cauliflower, disassembled into florets, chicken meat and pour water to the top mark. Turn on the “Extinguishing” program for 1-1.5 hours.

Cauliflower soup “Weight Loss” (in a slow cooker)

Ingredients:
250 g cauliflower,
2 stalks of celery,
1 carrot,
2 tomatoes
1 sweet red pepper,
60 g green beans,
½ leek (white part)
2 cloves of garlic,
2 tbsp. olive oil,
chili pepper, salt, herbs.

Preparation:
Cut the carrots, tomatoes and sweet peppers into cubes, disassemble the cabbage into inflorescences, cut the leeks into half rings, celery into pieces, chop the garlic. Turn on the multicooker to the “Bake” mode for 25 minutes, pour olive oil into the bowl and add the carrots. Cook for 10 minutes, add leeks, fry for 5 minutes, add the remaining vegetables (except tomatoes) and cook for another 10 minutes, stirring. Place tomatoes in a bowl, pour water to the ¼ L mark, add salt to taste and turn on the “Stew” mode for 1 hour. Serve with greens.

Air fryer cauliflower soup

Ingredients:
100 g cauliflower,
1 tbsp. semolina,
200 ml milk,
10 g butter,
salt.

Preparation:
Separate the cauliflower into florets and place in a pot. Add salt, pour boiling water and cook in a convection oven for 15 minutes at a temperature of 260ºC and maximum fan speed. Place the cooked cabbage on a plate, and cook the semolina in the remaining broth for 15 minutes. Then pour in the heated milk, add the cabbage and cook for another 2-3 minutes. When serving, place a little butter and white bread croutons on a plate.

Ingredients:
1 liter of broth,
100 g cauliflower,
1 tomato
1 carrot,
1 celery root,
1 onion,
1 potato,
50 g green peas,
1 tbsp. butter,
salt, ground black pepper, herbs - to taste.

Preparation:
Set the microwave power setting to 600 watts. Place the butter and sliced onion into a microwave-safe bowl and heat for 1-2 minutes until the onion is soft. Cut the potatoes, carrots and celery root into cubes, place in a bowl, pour in the chicken broth, salt and pepper, cover and cook for 12-15 minutes until the vegetables are soft. Add green peas and diced tomatoes, cook for another 2-3 minutes. Lastly, add the cabbage florets and cook the soup for another 2-3 minutes. When serving, sprinkle the soup with parsley.

Ingredients:
1.5 liters of water,
300 g cauliflower,
150 g champignons,
1 carrot,
2 processed cheeses,
salt, pepper, herbs - to taste.

Preparation:
Cut the mushrooms into slices, divide the cauliflower into inflorescences, grate the carrots. Boil water, add salt and place the prepared foods in it. Cook over medium heat until done. Meanwhile, freeze the cheese in the freezer and grate it on a fine grater. Add cheese to the pan with cabbage and mushrooms, stir, add a little butter and let simmer for 2-3 minutes. When serving, garnish with herbs.

Cauliflower soup with squid

Ingredients:
2 squid (carcasses),
500 g cauliflower,
1 carrot,
1 onion,
100 ml 20 cream,
salt, pepper - to taste.

Preparation:
Cut the cleaned squid into thin rings. Chop the onions and carrots quite coarsely, divide the cabbage into inflorescences, place the vegetables in a saucepan and fill with water so that it covers them. Once boiling, reduce heat to medium and simmer for 30-35 minutes. Pour the broth into a separate bowl, puree the boiled vegetables using a blender or pass through a meat grinder and rub through a sieve. Add heated cream to the puree and dilute with the broth to the required thickness. Pour the soup back into the pan, add the squid rings and place on the heat. Bring to a boil and cook for no longer than 2 minutes (otherwise the squid will become rubbery). Serve with white bread croutons and herbs.

Ingredients:
500 g cauliflower,
500 g shrimp,
1 carrot,
1 parsley root,
1 onion,
100 g butter,
broth, salt, spices, herbs - to taste.

Preparation:
Peel the boiled shrimp from their shells and disassemble them into fibers. Sauté carrots and onions in butter until golden brown. Boil the broth, put the sauté mixture in it, after 10 minutes add the cabbage inflorescences and cook until tender. Add shrimp, boil and remove from heat. Let stand covered for 15-20 minutes and serve sprinkled with herbs.

As you can see, cauliflower soups can be delicious and varied. And be sure to check out our recipes with photos for new culinary ideas. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Cauliflower is a vegetable familiar to Russians, containing many vitamins and minerals, which makes it useful for all family members, including children. Using the recipes described below, you can learn how to prepare a delicious, hearty soup that will be an excellent lunch, part of a festive table, or a dietary meal.

How to make cauliflower soup

To prepare puree soup, you first need to prepare all the main ingredients. This dish was invented in France, so the classic composition contains a spicy note. Depending on the specifics of the dish, its composition changes: puree soup with cauliflower can be prepared lightly - with the addition of mushrooms and other vegetables, vegetarian, children's or meat. How to cook pureed cabbage soup with cream, chicken and celery so that it turns out great?

Cauliflower soup - recipes

The classic recipe for cauliflower soup can be supplemented with vegetables, fruits, milk, cream, and cheese. For example, if you prepare such a soup with meat broth, it will be rich, and if, in addition to cabbage, you add potatoes, chicken, garlic, and sour cream, you will get a satisfying first dish. Adding cream or milk to recipes will result in a smoother flavor, and adding meatballs is another way to add more calories to a creamy soup.

The consistency can be anything from liquid to thick, it all depends on the ingredients and the wishes of the cook. To adjust the thickness of the dish, use more or less water (milk, cream). You can also use broccoli as the main ingredient - this soup is practical for lunch at work; you can take it with you in a small thermos and eat it either hot or at room temperature.

With cream

Number of servings: 6 persons.
Calorie content of the dish: 550 kcal.
Purpose: main dish.
Cuisine: French, Russian.

Creamy cauliflower puree soup is more aromatic, tender and tastier due to the use of a dairy product - this way you will feel less of the vegetable taste. Creamy puree soup is perfect as a first course for children and adults; you can also cook it in a slow cooker, adding bacon or other meat ingredients. Serve the first with toasted croutons, as the original recipe calls for, for a richer flavor.

Ingredients:

cabbage or broccoli – 1.3 kg;
liquid cream – 300 g;
onion – 1 head;
carrots – 2 pcs;
salt, seasonings - to taste;
dill - to taste.

Cooking method:

Cook the selected type of cabbage for 10 minutes.
In a frying pan, fry the onions and carrots until crusty.
Mix it all in one container and beat with a blender until smooth.
Pour the cream into the resulting mass, bring the thickness to the desired level with water.
The dish is ready. Before serving, sprinkle with herbs and decorate with croutons.

With broccoli

Number of servings: 6 persons.
Calorie content of the dish: 300 kcal.
Cuisine: French, Russian.
Difficulty of preparation: easy.

This soup with broccoli and cauliflower is prepared without cream, but boiled egg yolk and herbs are added to it. Broccoli contains a wide range of nutrients, including vitamins that are beneficial for the body, and gives the soup a greenish tint. To prepare the soup, first grind all the cooked ingredients until smooth and add garlic croutons to the plate - this will give it a piquant flavor. The dish can be eaten as a main dish for lunch or dinner.

Ingredients:

broccoli, cauliflower – 0.5 kg each;
potatoes – 3 pcs.;
carrots – 1 pc.;
salt, pepper - to taste;
greens (for decoration) - a pinch (if dried).

Cooking method:

Cabbage and potatoes are cut into cubes and boiled in a saucepan for about twenty minutes.
At this time, carrots with onions and spices should be fried in a frying pan until golden brown.
Combine all this in a container, let cool, beat with a blender until smooth and garnish with herbs. Serve with croutons.

Cheesy

Number of servings: 6 persons.
Calorie content of the dish: 1150 kcal.
Purpose: for lunch, dinner.
Cuisine: French, Russian.
Difficulty of preparation: easy.

Classic cauliflower soup with cheese is prepared in a similar way, with the exception of one ingredient - cheese. If you use processed cheese instead of hard cheese, it is better to grate it first. Add good creamy grated cheese to the boiling soup gradually, at the end of cooking, and only then beat the mass. For a final touch of flavor, grate hard cheese on top: if you then heat the dish in the microwave, it will melt.

Ingredients:

cabbage – 1 head (large);
onions and carrots - 1 pc.;
grated hard cheese – 200 g;
processed cheese – 2 packs;
greens - for decoration as desired;
salt and pepper - to your taste.

Cooking method:

Cut the cabbage and carrots into cubes.
Cook in a frying pan in oil with onions and carrots.
Cook the cabbage for about 10 minutes. It is important not to overcook, otherwise it will lose its firmness and taste.
Add melted grated cheese to the cabbage in boiling water, salt, pepper and sprinkle with herbs.
Whisk. Pour into plates, sprinkle with grated hard cheese, and place in the microwave on grill mode for 1 minute to create a crust.
Serve sprinkled with finely chopped herbs.

Zucchini soup

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 320 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

By choosing creamy soup with cauliflower and zucchini, the housewife can deviate from classic recipes. Properly prepared zucchini cannot be spoiled, and its pulp will add thickness to the first dish. The practicality of the recipe lies in the fact that zucchini is inexpensive, it is on the shelves of markets and stores all summer, and in winter you can use frozen circles as a base for soup.

Ingredients:

zucchini – 400 g;
cauliflower or broccoli – 300 g;
onion – 1 piece;
carrots – 1 pc.;
spices and salt - to taste;
cream (optional).

Cooking method:

To make the zucchini more flavorful, fry them together with the onion until a crust forms.
Boil chopped carrots and cabbage.
Mix the vegetable broth with fried onions, zucchini and boiled vegetables, and then blend with a blender.
Add cream and herbs for decoration.

With chicken

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 620 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

By adding dietary meat, creamy cauliflower soup with chicken becomes satisfying. The traditional recipe involves boiling the meat, then mixing chicken broth with vegetables, adding frying and grinding it all in a blender until smooth. In some cases, pieces of chicken fillet can be cooked separately and added to the pan with a ready-made dish.

Ingredients:

chicken - three fillets;
broccoli – 700 g;
onions and carrots - 1 pc.;
potatoes - 3 pcs;
salt, pepper and spices - to taste.

Cooking method:

To make the dish richer, you should first cook the meat (so that the broth comes out), and then cook the vegetables.
Fry the onion in oil, then add the carrots.
Allow the ingredients to cool and then combine them in a food processor.
Decorate with croutons or greens.

With pumpkin

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 450 kcal.
Cuisine: Russian, French.
Difficulty of preparation: easy.

This pureed pumpkin and cauliflower soup contains a very nutritious and healthy component - it gives the finished dish not only a pleasant orange tint, but also a sweetish aroma that children and adults really like. It is important here not to overdo it with adding salt, because it can ruin the dish. For decoration, use fresh or frozen parsley, pumpkin seeds, and pine nuts.

Ingredients:

beans – 100 g;
broccoli – 0.5 kg;
onions, carrots - 1 pc.;
dried herbs (dill) – 50 g;
mushrooms (champignons) – 200 g;
pumpkin – 600 g.

Cooking method:

Pre-soak the beans in water for 2 hours.
Prepare a frying pan for frying onions, carrots and mushrooms. The last component is cooked in a frying pan for more than half an hour - keep this in mind while cooking.
Boil water for vegetables (including beans and squash). Cook the beans for about 35 minutes, then add the pumpkin, cabbage, and cook everything together for another 15 minutes.
Place the fried mushrooms in water, boil for 10 minutes, let cool.
Beat with a blender and add herbs for decoration.

Prepare other recipes as well.

For a child

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 350 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian, French.
Difficulty of preparation: easy.

Cauliflower puree soup for children differs from the traditional recipe in that its components must be better boiled (better heat treatment). Spices and hot seasonings, some greens (which the child has not eaten before) should not be used in the composition. For meat you can choose chicken, ground turkey, veal, lean pork.

Ingredients:

chicken fillet – 200 g;
peeled cabbage – 1 head;
carrots – 100 g;
sunflower oil – 1 tablespoon;
green peas (or celery) – 100 g.

Cooking method:

Bring the prepared drinking water to a boil (it is better to take no more than 400 milliliters of water).
Chop the vegetables and add them there.
There is no need to fry anything - all the vegetables will cook for about fifteen minutes.
Add a little salt, butter, and then beat until smooth.

Vegetable

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 450 kcal.
Cuisine: Russian, French.
Difficulty of preparation: easy.

A special feature of this recipe is the presence of additional vegetables in it; due to this, the vegetable puree soup with cauliflower is richer in vitamins and minerals. Soup with mushroom broth will become more nutritious, but the mushrooms themselves should be chosen with caution, giving preference to well-known varieties: for example, store-bought champignons or oyster mushrooms are suitable. A spicy taste can be achieved through dried or fresh herbs, which can be chopped at the end. If you first fry the vegetables with onions, the taste will be fuller.

Ingredients:

cauliflower or broccoli – 600 g;
champignons or oyster mushrooms - 200 g;
onion – 1 head;
peas – 70 g;
boiled bell pepper – 2 pcs;
greens - to taste;
cream – 50 g.

Cooking method:

Finely chop the mushrooms and fry them in a hot frying pan with oil.
Add onion, fry until golden brown.
Simmer chopped cabbage or broccoli, peppers, and peas in a saucepan.
Use a mixer or blender to beat the cooked vegetables and fry directly in the pan (adjust the amount of water to your liking).
At the end, add herbs for decoration and spices.

Dietary

Cooking time: 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 400 kcal.
Purpose: for breakfast, main dish.
Cuisine: Russian, French.
Difficulty of preparation: easy.

This healthy dietary cauliflower soup does not require pre-frying onions or carrots, and it does not contain potatoes (they contain an increased amount of starch, which is harmful to the figure). The process of its preparation is simple - the lean soup contains the same list of vegetables as the signature French recipe. The dish is also suitable for a child who does not like rich broth.

Ingredients:

peeled cabbage - 1 head;
allspice - a pinch;
seasoning - optional (it is better to use dried dill);
low-fat milk – 100 ml.

Cooking method:

Place the main vegetable, previously cut into cubes, into boiling water. Before this, there is no need to fry the carrots in oil, because the recipe is dietary.
After this, cook for ten minutes.
Let cool, add seasoning, milk, pepper, then beat with a blender or mixer.
Before serving, the soup can be cooled or served already hot - its taste will not be worse.

With potatoes

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 720 kcal.
Purpose: for lunch.
Cuisine: Russian, French.
Difficulty of preparation: easy.

Puree soup with cauliflower and potatoes is intended for those who value not only the healthfulness and richness of vitamins, but also the satiety of the dish. Due to the addition of potatoes, it has great energy value and is able to satisfy any feeling of hunger. If you add cream or milk there, you will get a flavorful lean dish (without frying the onions or frying).

Ingredients:

onion - one head;
cabbage - one head;
carrots – one large;
butter – 70 g;
flour – 100 g (optional);
dill - optional;
salt - one teaspoon.

Cooking method:

We prepare the ingredients by peeling potatoes, onions, etc. Cut everything into cubes (the size doesn’t really matter, everything will go through the blender).
Place all this in boiling water and cook for up to fifteen minutes (initially we do not add spices and herbs).
Once ready, beat the puree soup with a kitchen appliance and add what is left (including cream or milk).

Delicious cauliflower soup - cooking secrets

How to prepare cabbage puree soup correctly, what are the subtleties of the dish, find out below:

Even if the composition does not contain herbs or spices, you should add aromatic herbs (use fresh in summer, dried in winter). Rosemary, cardamom, bay leaf and dill are also suitable as seasonings. The soup is also good with celery.
Any puree soup will become softer and more pleasant to taste if you add cream (about 50-100 grams) to it. How to cook without them? Use cream cheese.
The original recipe for this dish involves the formation of a homogeneous puree of cauliflower and vegetables without lumps. To prevent herbs or spices from settling in a pan or plate, add a little fried flour there - this will add viscosity.
The main kitchen tool for puree soup is a blender or food processor, in which the puree is prepared.
Ideal additions to the creamy soup include croutons, fried croutons with garlic, or traditional French crispy cheese sticks with herbs. Some people use chips.
In the summer, instead of a salty puree soup, you can make a dessert soup by adding some fresh berries to the cabbage. Do not add sugar or salt - the natural rich taste will pleasantly invigorate.
Initially, this soup was prepared without long cooking. Make sure that the products are not overcooked, otherwise the consistency will not be correct. The color of the puree soup differs depending on the products used.

Video

In the summer, when it’s hot, you don’t want to eat heavy food; you want something light. That’s why I often have tender pureed vegetable soups without meat in the summer season. Various creamy ones are especially good. Now I propose to make not just homemade cauliflower cream soup with cream, but a restaurant-style exquisite dietary cream cauliflower soup with cream.

How to make delicious cabbage cream soup

I have several recipes to choose from: more nutritious with cheese, less calorie with milk instead of cream, and a simple slow cooker recipe that even a child can prepare. They are all good in their own way, but what they have in common is a mind-blowing, mouth-watering aroma and bright taste.

There are no special rules for preparing these soups; the main thing is that the ingredients are fresh and of high quality. Frozen vegetables will also work. If they were chopped before freezing, then you don’t need to wait until they thaw; just put them in the pan right away.

You need to be careful with cream - this is a high-calorie product, from 110 kcal with a fat content of 10% to 300 kcal with a fat content of 33%. This means watch your diet, especially the amount of fat.

A simple recipe for a slow cooker

I’ll start with this option, since I don’t know an easier way to cook than cooking broccoli and cauliflower soup with cream in a multi.

Calorie content per serving (300 g) - 83 kcal, bju - 4.5 g protein, 3 g fat, 11 g carbohydrates.

What we need:

cauliflower - small head
broccoli is just as awesome
onion (any) - 100 g
carrots - 1 medium
green peas - 100 g
salt, spices, herbs - to taste
cream 10% fat - 200 ml.

Preparation step by step:

Wash and clean all the vegetables. We separate the broccoli and cauliflower into small inflorescences, cut the carrots and onions into medium pieces. If you have green onions, just chop them.
Place everything in the multicooker bowl, fill with water or any broth so that the liquid covers all the vegetables.
We set the “Stew”, “Soup” or any suitable mode, depending on the brand of your device, and cook for 20 minutes after the start of boiling.
Salt, pepper, add herbs and cook for another 3-4 minutes.
Beat everything with a blender, pour in the cream, mix and serve immediately, sprinkled with herbs. You can place a boiled egg cut in half in the center of each serving.

Garlic cream soup with cream and cheese

This soup has a simply magical smell! Even children can be fed healthy vegetables in this form - they gobble it all up with both cheeks.

Calorie content of a serving with crackers (300 g) is 120 kcal, bju - 6 g protein, 5 g fat, 12 g carbohydrates.

Ingredients:

cauliflower – 200 g
leek or onion - 100 g
zucchini - 100 g
bell pepper - 1 pc.
carrots - 1 pc.
cream 10% – 150 ml
hard cheese (I used Parmesan) - 50 g
garlic - 3-4 cloves
salt, spices, herbs - to taste and optional
rye or whole grain crackers - 100 g

How to cook:

We clean the vegetables, wash them and cut them into small pieces. Be sure to remove the core with seeds and peel from the zucchini.
Place all the vegetables (except garlic, of course) in a saucepan or stewpan, add water (100-200 ml) and simmer under the lid for 15-20 minutes.
Puree the mixture in a blender, put it back into the pan, add boiled water so that the thickness of the soup suits you, and let it boil.
Salt, pepper, add grated cheese, pressed garlic, and let it boil again.
Pour in the cream, add the chopped herbs and cook for another 1-2 minutes. Serve sprinkled with crackers.

Often the recipe for such soups includes processed, rather than hard, cheese; I do not recommend using this. Processed cheeses contain a lot of different components that do not fit into proper nutrition or weight loss.

Creamy cauliflower soup for weight loss

This option is just a godsend for those weight loss people who are losing weight.

There are so many calories per serving that for lunch you can eat not only a plate of delicious tomato soup, but also a portion of something else. For example, if you have a sweet tooth, then some kind.

Calorie content per serving (300 g) -42 kcal, bju - 3 g protein, 0.2 g fat, 7.2 g carbohydrates.

Products:

cauliflower – 300 g
onions - 100 g
greens (dill, parsley, cilantro, basil) - a large bunch
tomato paste - 2 tbsp. or 3 ripe fresh tomatoes
skim milk - 200 ml
salt, spices - to taste.
vegetable oil - 1 tsp.

How to do:

In a frying pan with an AP (non-stick coating) over medium heat, simmer the finely chopped onion and tomato component with butter for 10 minutes. If you do not have pasta, but fresh tomatoes, then first remove the peel from them. This is easy to do - scald with boiling water and then plunge into ice water.
At the same time, in a saucepan, add salt and add a little water, and set to cook the cabbage inflorescences. 15 minutes after boiling, combine the cabbage and stewed vegetables, puree everything with a blender.
Add the required amount of water, remembering that there will still be milk, let it boil, add milk and add chopped herbs. Wait for it to boil and turn it off.
Cover with a lid and let stand for 5-10 minutes.

This dietary cream soup is delicious even when cold.

You can add any vegetables you like to any recipe. Even potatoes, if they are young tubers - they have not yet formed a lot of starch, that is, there are a minimum of carbohydrates.
If you want to make vegetable soups more satisfying, then add chicken fillet or other low-calorie meat to the recipe. Either it has already been cooked and chopped in a blender (in a meat grinder) or raw, then you need to start cooking it 10 minutes before adding vegetables.
Very tasty and healthy, pour 1 tsp over each serving before serving. some unrefined vegetable oil, for example, sesame or sunflower. But then look at the caloric content - this is plus 40 kcal.

Finally, I want to offer another interesting recipe, or rather a video recipe for creamy cauliflower cream soup, but not just vegetable, but with the addition of meat. Excellent and quite tasty soup:

Cauliflower is famous for its rich content of beneficial microelements and vitamins. And how many delicious dishes can be prepared from it! It is stewed, fried, baked and even stuffed. Cauliflower soup with cream is incredibly tender in taste and aromatic. Let's look at the best recipes for its preparation.

Note to housewives!

The first secret to a delicious soup is the right choice of cauliflower. It must be fresh. To check this, look carefully at the leaves: if they are not limp and green, the vegetable can be purchased.

Attention! You can store this variety of cabbage in the refrigerator for no longer than ten days.

Whichever cauliflower soup recipe you choose, take note of the following tips:

The peculiarity of the puree soup is the grinding of all ingredients. But if you wish, you can leave a few pieces of vegetables or meat, adding them to the soup before serving it.
You can add a touch of piquancy to the dish with the help of garlic cloves.
Cauliflower combines harmoniously in taste with many ingredients. Particularly good choices would be green peas, hard cheese, cream, meatballs, bacon, leeks, broccoli and fish.

Note! Cauliflower inflorescences retain all their beneficial properties if the vegetable is not subjected to maximum heat treatment.

Traditional recipe

Cauliflower soup with cheese is a fragrant, satisfying and incredibly tasty first course. It is better to cook it in chicken broth, which must first be boiled. In extreme cases, you can use ordinary purified water.

Compound:

1 fork cauliflower;
2 tbsp. l. olive oils;
2-3 garlic cloves;
3 tsp chicken broth;
150 g cheese;
salt;
1 tbsp. cream;
ground black pepper.

Preparation:

Spicy vegetable puree soup

The taste of cauliflower and potato puree soup will be richer and piquant if you add tomatoes and chili peppers to it. It is better to prepare such a dish in the cold season, as it can strengthen the immune system and protect against colds.

Compound:

3-4 potatoes;
forks of cauliflower;
4 tbsp. purified water;
3-4 garlic cloves;
2-3 carrots;
Chili pepper to taste;
3-4 tomatoes;
2 tbsp. l. sifted flour;
50 ml tomato paste;
2-3 tsp. turmeric;
1 tbsp. low-fat cream;
salt;
ground black pepper.

Preparation:

Attention! The cabbage will cook faster; you need to remove it from the pan and place it in a colander.

Note to housewives! Puree soup is best served with breadcrumbs. They can be fried or baked. Sprinkle the crackers with vegetable oil first so that they have a golden brown crust.

Delicate and incredibly healthy soup

Now let's cook broccoli and cauliflower soup. This dish is unlikely to leave anyone indifferent.

Compound:

a head of cauliflower;
1 piece broccoli;
3-4 tbsp. l. olive oils;
salt;
2-3 garlic cloves;
100 g cheese;
200 ml cream.

Preparation:

Unusual creamy soup with zucchini and meatballs

A puree soup made from cauliflower and zucchini is tasty and healthy. And to make our dish more filling, we’ll add meatballs to it.

Attention! To get a dietary cauliflower puree soup, simply exclude the meatballs from the recipe, and choose cream with a low fat content.

Compound:

0.4 kg of any minced meat;
200 ml cream;
zucchini;
1 fork cauliflower;
salt;
green;
refined vegetable oil;
blend of spices.

Preparation:

Peel and chop the onion. Combine it with minced meat, add salt, mix.
We make small meatballs and fry them until tender in vegetable oil.
We will separate the cabbage into inflorescences and cut the zucchini.
Boil the zucchini and cabbage, adding spices to taste, in water or broth.
Remove the boiled vegetables from the pan, add cream and beat with a submersible blender.
Then transfer the resulting mixture into a saucepan and, stirring, boil for ten minutes.
Before serving, add meatballs and chopped fresh herbs to the soup.

Do you like pureed soups? Then be sure to try this cauliflower soup! The potatoes give it a really nice texture. This soup is suitable for those who are fasting. But add cream, sprinkle the hot soup with croutons and cheese, and it can even be served as the first course at a dinner party. Recipe from the book by Yu. Vysotskaya “The Big Book of Recipes”.

Author of the publication

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

Ingredients

400 g cauliflower
950 ml water
80 g onion
2 cloves garlic
3 tbsp. vegetable oil
1 piece bay leaf
100 g potatoes
1 tbsp. mustard grains
ground black pepper

Cooking method

Prepare food. Peel the potatoes, onions and garlic, wash the cabbage.

Cut the onion into cubes. Chop the garlic as desired. Heat oil in a heavy saucepan or sauté pan. Add onion and garlic and fry over low heat until lightly browned. Add bay leaf.

Cut the potatoes into pieces and add to the onion and garlic. Pour in enough water to cover the potatoes, about 200 ml.

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

Place the vegetables in a blender bowl and add half the broth in which they were cooked. Puree (you can do this in 2 additions). Add broth, bringing the puree to the desired consistency, puree again with a blender.

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

Serve the soup hot, optionally supplemented with herbs and croutons.

Cauliflower soup ready! Bon appetit!