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

Benefits of cauliflower

Doctors advise including it in the diet of children, people with pathologies of the digestive system, and those who are overweight. Pediatricians even advise starting to introduce complementary foods to 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 has a positive effect on fetal development when carrying a child;
• 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 because you need to know how to cook it correctly. If you simply boil cabbage, it will not seem particularly tasty, but soups prepared from it according to special recipes will show its excellent taste.

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

classic cauliflower puree 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;
• frying oil;
• salt;
• cilantro;
• Bay leaf;
• greenery;
• mustard beans;
• sour cream;
• hard cheese;
• toast.

Place the inflorescences in boiling water for 10 minutes. At the end of cooking, add a little salt. Chop 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 leaf and potatoes to them, pour in 100 ml of water (take from the container where the cabbage was boiling), simmer for about 10 minutes. Place the cooked inflorescences with all the other vegetables and cook for another 10 minutes. Remove the bay leaf, pour the soup into a blender, and grind until creamy.

After this, place the dish back into the pan, add a tablespoon of mustard, 50 g of sour cream. If the puree is too thick, you can add a small amount of vegetable broth. Mix the dish thoroughly, add salt and heat, remove from the stove before it boils. When serving, sprinkle the soup with finely chopped cilantro, grated cheese and croutons.

pureed cauliflower soup with mushrooms

Cauliflower and mushrooms will add a rich aroma to the soup. This food is very nutritious, gives a feeling of satiety, but at the same time it is dietary and low-calorie.

Ingredients:

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

Soak the mushrooms in warm water for 10-15 minutes until they soften and swell slightly. Fry the chopped onion in a saucepan, add the potatoes after 2 minutes, and cook for 5 minutes, stirring occasionally. Cut the zucchini into cubes and add to the rest of the ingredients in the pan.

It is recommended to first cut off the peel from the vegetable so that the soup turns out to be a delicate cream color, without a green tint. Chop the cabbage into small pieces and place in a saucepan. Send the mushrooms along with the water in which they were lying there.

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

lean cauliflower puree soup

For those observing fasting, a recipe for Lenten cauliflower soup will be a great find. Everyone else can eat it as a light dinner.

Ingredients:

• 2.5 liters of 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;
• greenery.

Peel and cut the potatoes into cubes and place in a pan of boiling water. Cook covered for up to 20 minutes. Pour boiling water over the tomatoes, hold for 1 minute, then cool and remove the skins. Grind using a grater. Divide the cabbage into florets, wash and chop the onion, grate the carrots.

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

pureed cauliflower soup with shrimp

Almost all national cuisines of the world have recipes for first courses with shrimp. They will perfectly complement 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, separate it into inflorescences and cut into cubes. Chop the garlic and onion and quickly fry them in oil. Place pieces of cabbage on them, add water, cover with a lid and, after boiling, simmer for 10 minutes. Pour cream into the container.

It's good if they are fat. Beat the resulting mass with a blender until the consistency of puree. Bring to a boil again and keep on low heat for 3 - 5 minutes. Salt and pepper to taste.

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

pureed cauliflower soup with cheese

Chicken soup cooked with cauliflower and cheese will be appetizing and satisfying - these products go well together 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;
• a bunch of parsley;
• salt.

Wash the chicken and let it cook for half an hour. Prepare vegetables. Place whole onion and garlic cloves, coarsely chopped carrots and celery, and parsley sticks into the broth. While the water is boiling, remove the foam, add salt and 5 peppercorns. When the breast is cooked, remove it from the pan, cut it or hand separate it into pieces.

Strain the broth through a strainer, discard everything except the carrots. Place the cabbage, disassembled into florets, into the broth and cook for about 20 minutes. Remove the soup from the heat, grind in a blender, and then return to simmer until it boils. Add processed cheese (if it is hard, you need to grate it first).

Probably, not all people prefer to eat cauliflower, most likely this is due to the fact that you just need to be able to cook it well. Of course, in a simple boiled form, the taste does not differ from anything special.

In fact, from this vegetable you can prepare something very tasty that you will want to try again - this is cauliflower puree soup. A few words about how it affects the human body.

The effect of cauliflower on our body

Nutritionists have long appreciated this vegetable for its beneficial properties. It can be eaten by everyone, as it is easily digestible. Cauliflower contains a large amount of protein, so this product can successfully replace meat if a person is on a diet.

Puree soups can be very tasty, a variety of options for preparing them will allow you to find exactly the recipe that only you will like, I will consider them in more detail:

Traditional cauliflower soup

This dish will truly surprise you with its rich taste and satiety. You will need the following ingredients:

500 grams of cauliflower;
two carrots;
a pair of onions;
four potatoes;
Bay leaf;
a little salt and pepper.

Vegetables should be peeled and cut into cubes. After which, everything except the cauliflower needs to be fried in vegetable oil, add about one and a half liters of water, bay leaf and pepper, and cook everything until tender.

The cauliflower must be carefully disassembled into small inflorescences and boiled in a separate saucepan for fifteen minutes. After which you need to pour the broth into some container, grind the vegetables using a blender, then mix them with the broth to the required consistency, add a little salt, bring everything back to a boil and you can eat.

Czech cauliflower soup with dumplings

This soup is prepared without any special financial costs, the set of components to create this dish is small, you will need the following ingredients:

Forks of cauliflower;
one and a half liters of chicken broth;
40 grams of butter;
two tablespoons of flour;
two chicken egg yolks;
whipped cream 300 milliliters;
grated nutmeg;
fresh parsley;
toast.

First you need to prepare the dumplings. Beat one egg, add a teaspoon of butter, a little milk, lightly add salt to the mixture, and add about 80 grams of white bread crumbs. Roll the resulting dough into small balls.

Boil the cauliflower in the broth until it is thoroughly softened, this will take about twenty minutes. After this, drain the liquid into another container. Now you need to prepare the sauce, for this you need to melt the butter in a frying pan and add flour to it, stir this mixture for about two minutes.

Then you need to pour in 150 milliliters of the prepared broth and mix everything thoroughly. Remove from heat and cool. Using a blender, prepare cauliflower puree, add egg yolk and grated nutmeg. Transfer the resulting mixture to the prepared sauce. Add the remaining broth to the pan and heat the soup.

Boil the dumplings in the broth for five minutes, then add whipped cream and herbs. Serve with croutons. You will definitely like this creamy puree soup, rest assured.

Milk soup - cauliflower puree with saffron

Try making cauliflower soup with a spice like saffron. You will be pleasantly surprised by the unusual taste of this dish. To prepare it, you will need several ingredients:

Head of cauliflower;
three hundred milliliters of milk;
a third of a liter of vegetable broth;
a small pinch of saffron;
fresh herbs;
salt and hot pepper.

Mix milk with vegetable broth in a saucepan, add cauliflower, disassembled into small florets, and add a pinch of saffron. After this, all ingredients must be cooked until fully cooked for about 15 minutes.

Just before it’s ready, you need to add salt to the dish and then grind it in a blender. This soup is very filling, despite the fact that it is low in calories. If you think that it is not as thick as you would like, then you can add a small amount of different boiled vegetables to it.

Cauliflower soup with cheese

Another creamy soup recipe that every gourmet will definitely like. To prepare it you need the following ingredients:

One head of cauliflower;
three hundred grams of chicken fillet;
one onion;
carrot;
three briquettes of processed cheese.

Meat fillet, chopped carrots and onions should be cooked until tender in water, which can be slightly salted. After everything boils, you need to add the cabbage; you must first disassemble it into inflorescences.

After it is cooked, grind the vegetables using a blender. Chicken fillet must be disassembled into small pieces or fibers, and added to the soup, also add cheese curds there, and wait until they melt. Cheesy delicious creamy soup is ready! You can lightly sprinkle it with herbs and serve with croutons.

Conclusion

These dietary soups are very healthy. They are quite tasty, and also low in calories. So, the energy value of one hundred grams of ready-made puree soup is somewhere around 33 kcal.

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.

On a 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 PC. 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;
• greenery;
• refined vegetable oil;
• blend of spices.

Preparation:

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

I really love pureed soups, as a separate type of soup. There is a certain charm in their uniformity and creaminess, which is sometimes very pleasing. Plus, your imagination works when there is a homogeneous, monochromatic mass in the cup, and you start to figure out how to decorate such a soup. The ingredients used are fried mushrooms, crackers, pieces of herbs, drops of oil and whatever is at hand. Be sure to generously sprinkle with pepper and season with a piece of butter or grated cheese.

Chef Frederic Eyrier (Michelin star) told me this recipe when I was visiting him in Seoul (Pierre restaurant in the Lotte Hotel, South Korea). The soup is made quite quickly and simply, but thanks to the emphasis on croutons, it turns out unexpectedly tasty. And how could it be otherwise when a star chef prepares a dish in his favorite restaurant kitchen.

We agreed to meet at 11 am. I arrived a little earlier, but Frederic, on the contrary, was a little late. He ran into my room and said: “I haven’t had breakfast yet, let’s quickly go and cook something hearty.” He loves cauliflower very much, so that’s why we cooked it. Soon there will be a review of my trip to Seoul and a story about the Pierre restaurant and chef Frederic.

Interesting: many people think that the name cauliflower comes from the fact that cabbage has some unusual color. But that's not true. Cauliflower is called because it is not the leaves that are eaten, but the inflorescences. It is the inflorescences that represent the greatest value in cauliflower. When cabbage ripens, several thousand small inflorescences gather into a dense ball of light, slightly yellowish or greenish color.

Finely chop the onion, a couple of medium potatoes and 3-4 cloves of garlic. You still need to make puree, so cut it smaller, it will cook faster.

In a saucepan over medium heat, heat olive (50 g) and butter (25 g) oil. Maybe not everyone knows it yet, but olive oil can withstand temperatures very well, so it saves butter from burning. And in the end we will have a tasty and aromatic roast.

Pour in our chopped onions, potatoes and garlic.

Fry this mixture until the onion becomes transparent. At this time, cut a kilogram of cauliflower. You can take either frozen (there is no point in thawing it additionally) or fresh. The second will make the aroma and taste more interesting.

Pour olive (30 g) and melted butter (30 g) into a small mold.

There is also good mustard (2 tbsp), grated Gruyère (20 g, there are problems with it now, so I took Parmesan) and “yesterday’s” baguette chopped into small cubes (100 g).

Mix well. Ideally, you need to take a mold so that the bread lies evenly in one layer. You can simply do this on a baking sheet.

Place in the oven at 180 degrees, stirring occasionally, until golden brown. It's about 5 minutes.

At this time, the onions are already cooked and we add our cauliflower.

Pour in chicken broth (1.5 liters, vegetable or boiling water can be used).

The chef has everything calculated down to the centimeter. It turned out to be a decent saucepan.

Cook until the potatoes or cabbage become soft. Remove from the stove. Add milk (200 g) and grated Gruyere (100 g, take what you have). Puree with a blender into a homogeneous mass. Add the remaining butter (25 g). You don’t have to pour out all the milk, but use it to regulate the thickness of the soup.

Pour and serve with crispy croutons. And a drop of olive oil. You can divide the soup ingredients in half as this will make a very large pot.

Step-by-step photo recipe for making cauliflower soup.

cauliflower - 700 gr.,

potatoes - 300 gr.,

cream (10%-20%) - 200 ml.,

onions – 1-2 pcs.,

butter – 1-2 tbsp. spoons,

garlic - 1 clove (optional)

salt, pepper - to taste.

Currently, many dishes are prepared from cauliflower: salads, hot and cold appetizers and vegetable stews. And cauliflower reveals its taste especially well in pureed soups. Today we will tell and show you how to make cauliflower soup.

- a simple and very tasty first course. The recipe is quite simple. A delicate puree soup with a creamy structure based on cauliflower with the addition of cream will take its rightful place in your menu.

Be sure to prepare this dish using our step-by-step photo recipe for making cauliflower soup.

Making cauliflower soup.

To prepare puree soup First you need to prepare the ingredients.

Peel the onions, rinse and finely chop.

Wash the potatoes, peel and cut into small cubes.

Cauliflower must be divided into inflorescences and washed under running water.

Melt the butter in a saucepan, preferably with a thick bottom.

Then place the chopped onion into the pan. Fry the onion for 3-4 minutes until soft. While the onions are frying, turn on the kettle, as we will need boiling water later.

Then add the potatoes to the pan with the onions.

Next add cauliflower.

Now pour boiling water from the kettle over the vegetables so that the water completely covers them.

Next you need to add a little salt and pepper. Cook vegetables for 20-25 minutes until potatoes and cabbage are soft.

When the vegetables are ready, drain all the liquid from the vegetables.

Be sure to save two glasses of broth.

Now you need to beat the vegetables into a homogeneous mass. To do this, you can use either a stationary blender or an immersion blender. In our case, we used an immersion blender.

Pour a glass of broth into the pan, add garlic, squeezed through a garlic press, if desired, and beat the vegetables into a homogeneous creamy structure.