Calories: Not specified
Cooking time: Not indicated

In the fall, 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 thick head of cabbage and cook something out of cabbage. Just what? What can you come up with that is not too high in calories, but tasty and satisfying, and so that everyone eats and praises it? Let's make cauliflower soup with vegetables and cream! Light, aromatic, with a pleasant creamy taste, very helpful in every way. Only one cauliflower will bring to the body great benefit, but in the company of her there will be carrots, and greens, and onions, and we will complement all this vegetable abundance cream and spices. You can even take low fat cream - 15% for example. Instead of bread for the puree soup, we’ll make croutons or dry croutons - and you’ve got a hot dish ready for family lunch. Although you can bake it.
To make the puree soup light or dietary, it is better to cook it in water or on vegetable broth. But you can, of course, 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 (350-400 grams);
- carrots – 1 large;
- onion – 2 pcs;
- potatoes – 2-3 pcs;
- butter – 30-40 g;
- cream 15% fat – 1 glass;
- salt - to taste;
- ground black pepper – 1-2 pinches for serving;
- fresh herbs;
- crackers – for serving the finished dish.

Recipe with photos step by step:

What base you choose for the cauliflower puree soup is up to you. If you decide to cook with meat, chicken or vegetable broth, first cook the broth and then start chopping the vegetables. If more than easy option– on water (as in the recipe), then put a pan of water on the stove, and while it boils, prepare the vegetables. Cut the peeled potatoes into small cubes or slices.




Cut the onion into small cubes or half rings. In principle, cutting vegetables for this soup is not at all important; they will still be crushed into puree. But in order for everything to be ready at the same time, it is still better to cut either large or small.




Cut the carrots into thin slices or slices.




Place potatoes into boiling water or broth. Salt to taste, bring to a boil. Cook over low heat for 10 minutes until the potatoes are ready.






At this time, melt the butter in a frying pan. Add the onions and carrots and 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. At the same time as the frying pan, put another pan of water on the stove to cook the cauliflower. The water needs to be brought to a boil.




While the onions and carrots are simmering in oil, separate the cauliflower into inflorescences. Rinse under cold water and put it in for a few minutes cold water(so that midges or small debris that may be between the inflorescences float up).




Transfer the cabbage to boiling water and cook until soft (about 5-6 minutes). Drain the water and place the cabbage in a colander. Thanks to this simple procedure, the specific cabbage smell will disappear, the cauliflower will become tender and will not overpower 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 into a saucepan with potatoes. Bring to a boil, cook the soup for 10 minutes until full readiness vegetables




Drain the broth from the soup (we will need it later), transfer the vegetables to a blender and grind into a homogeneous puree.




Return the vegetable puree to the pan. Pour in a little broth and 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 cauliflower puree soup hot, with croutons, croutons and fresh herbs. Bon appetit!




On a note. If you don’t like completely homogeneous puree soups, you can leave some of the vegetables whole and then add them to vegetable puree. Mix everything, dilute with broth, add cream and heat.




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

In the summer, when it’s hot, you don’t feel like eating heavy food; you want something light. Therefore, I often have summer season— tender pureed vegetable soups without meat. Various creamy ones are especially good. Now I propose to make not just homemade cauliflower soup with cream, but a gourmet restaurant style dietary cream soup cauliflower 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 product with high calorie content, 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 more simple way I don’t know how to cook how to cook 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 do 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:

1. Wash and clean all the vegetables. Separate broccoli and cauliflower into small florets, cut carrots and onions into medium pieces. If you have green onions, then just chop it up.
2. Place everything in the multicooker bowl, fill with water or any broth so that the liquid covers all the vegetables.
3. 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.
4. Salt, pepper, add herbs and cook for another 3-4 minutes.
5. 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, everything is tangled up by 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:

1. 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.
2. 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.
3. Puree the mass in a blender, send it back to the pan, pour in boiled water so that the thickness of the soup suits you, let it boil.
4. Salt, pepper, add grated cheese, pressed garlic, and let it boil again.
5. 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. IN processed cheeses a lot of different components that do not fit into any proper nutrition, nor in losing weight.

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 more than just a plate of delicious food. 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:

1. In a frying pan with AP ( non-stick coating) over medium heat for 10 minutes, simmer finely chopped onion and tomato component with butter. If you don't 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.
2. 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.
3. Top up required quantity 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.
4. 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 to the recipe chicken fillet or other low-calorie meat. 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 one more 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:

The puree soup is thick cream, made from blender-ground vegetables, meat, fish or cereals.

Thanks to its composition and consistency, it is easily digestible and does not leave a feeling of heaviness, therefore it is perfect for dietary or baby food.

Cauliflower is used much more often as a base than its classic white cabbage cousin.

The reason is not only exquisite taste, but also increased nutritional value with a minimum of calories. Variety of ingredients, such as: crackers, mushrooms, greens, bacon, etc. – can be an excellent addition to cauliflower soup, decorating not only appearance, but also taste.

Creamy Cauliflower Soup: Basic Principles

The basic principle of preparing cauliflower soup is as follows: vegetables and meat (if called for in the recipe) are boiled or stewed, put together and ground. The ingredients may vary, but the base is usually the same. This is cauliflower combined with a lot of other vegetables: potatoes, carrots, onions, various seasonings, as well as butter, full fat milk or cream.

Cooking method:

1. Peel the onions and potatoes. Wash the cabbage and separate the bunches from each other. Choose a pan with the thickest bottom possible.

2. Chop the onion and cook it in a saucepan, simmering in butter until soft.

3. Add other vegetables, add water - enough to cover them - and cook for up to half an hour.

4. Pour the broth into a glass. Grind the vegetables in a blender and dilute with the broth. Next, add the prepared spices, garlic, parsley or dill.

5. Return the mixture to the pan and heat together with the cream. Do not boil. Then you can add whatever your heart desires to the soup. Typically this is rye crackers.

Delicate cauliflower soup

This is a classic and quickest soup recipe. It does not contain any additional ingredients other than those that form the basis of the dish. This cauliflower puree soup can perfectly complement the menu of those who are worried about their weight.

Ingredients:

Meat-based broth or just water - one and a half to two liters;

Forks of cauliflower;

A handful of flour;

Melted butter;

Chicken egg yolks;

Salt, a mixture of dry peppers with the addition of nutmeg - optional.

Cooking method:

1. Clean the inflorescences. Cook until soft and broth appears. Do not pour out the resulting broth completely - it will be needed to regulate the thickness of the future soup. Grind the cabbage in a blender. If you have meat broth, add it.

2. Mix the butter melted in a frying pan with flour. Heat, avoiding boiling. Add water or broth and mix thoroughly. Pour in the yolks, making sure that no white gets in, as well as seasonings.

3. Mix all ingredients and place on the stove. Once the soup is hot, it is ready. You can eat like this, or you can add rye croutons.

Cheese and creamy cauliflower soup

Add to this soup soft cheese. “Philadelphia” is best suited, however, you can also find more budget-friendly analogues. Basically, Any will do cottage cheese, as well as feta cheese. From the quantity of products indicated in the recipe, four medium servings are obtained ready soup.

Ingredients:

A small forkful of cabbage. This is about 500 g;

Three medium potatoes;

Bulb;

A little flour;

100 or 200 grams of Philadelphia;

A glass of cream. You can take full fat milk;

Pepper mixture, nutmeg, Bay leaf, salt is not for everyone;

Cooking method:

1. Fry the onion until it becomes transparent.

2. Cut the potatoes into pieces and fry with onions. Finally, sprinkle the mixture with flour.

3. Pour the prepared vegetables into the freshly boiled broth. Place cheese there and boil again. Place the cauliflower, first dividing it into small bunches. Add spices and cook until vegetables are ready.

4. Take out the bay leaf, grind everything else, gradually adding cream.

5. Heat on fire, but do not boil. The dish can be placed on plates.

Cauliflower soup with bacon slices, chicken and green peas

Another name for this soup is “veloute”. The French have classic cuisine Veloute is a sauce. In our country, it received a rebirth and became a separate hot dish. Together with cauliflower, broccoli is sometimes used here, however, its specific taste must be taken into account. In the standard version - with cauliflower - the cream soup comes out tender and very aromatic.

Ingredients:

Cabbage – a small head of cabbage. Weight – no more than a kilogram;

Chicken breast or hams - 1-2 pcs. Minced meat can be a substitute for chicken;

Pickled peas - a third of a jar;

Vegetable (preferably olive) oil;

Salt and other spices

Cooking method:

1. Cook the chicken meat and divide it into small pieces together with the bacon;

2. Boil the cauliflower inflorescences, do not discard the broth.

3. Grind all this in a blender, adding cream.

4. Fry the bacon, adding garlic. Finally, add the peas.

5. Divide the puree soup into portions. Place the peas and bacon bits separately directly onto the plates.

Cauliflower soup with chicken, cooked in a slow cooker

According to this recipe, similar to the previous one, broccoli can replace cauliflower. In this case, potatoes are added to the slow cooker. Also, broccoli and cauliflower get along well together, especially if you take them in equal proportions. Any poultry meat is suitable for this soup: both legs and sirloin.

Ingredients:

Chicken - half a kilogram;

The same amount of cabbage;

Two carrots;

Greens, pepper, various, salt - not for everyone.

Cooking method:

1. Grind the carrots and chop the onion.

2. Fry the meat.

3. Place meat and all vegetables in a slow cooker. Pour in water with seasonings. It should completely cover the mixture.

4. Cook in the “Stew” mode. If the time is not determined automatically, set it to 40-50 minutes.

5. Drain the broth, grind the vegetables and fresh herbs to a puree. Adjust the thickness with decoction or water. Creamy cauliflower soup is cooked. To complete the taste, you can add crackers.

Creamy cauliflower and blue whiting soup

The combination of cabbage and fish varieties may seem very dubious to many. However, this is not the case. Thanks to its delicate and largely neutral (unlike broccoli or cabbage) taste, cauliflower complements fish well. The finished dish has virtually no odor.

Ingredients:

Cauliflower - medium size forks;

Carrot;

Half a kilo of blue whiting. Can be replaced with other white meat fish;

Fish broth;

Small onion;

Vegetable and butter;

A few spoons of flour;

Seasonings and spices.

Cooking method:

1. Clean the fish, cut it and simmer for about 20 minutes in a frying pan with the lid closed.

2. Chop the onions and carrots. Fry half separately, simmer half together with the fish. Put all the spices there.

3. Boil the cauliflower. It should become soft. At the end, add the carrot and onion mixture.

4. Place all ingredients in one container and grind using a blender. Place on the fire and cook for a few more minutes.

5. Add flour, achieve the desired consistency using fish broth. Boil.

Children's cauliflower soup with meatballs

You can cook this soup for babies almost from the first days of complementary feeding. There are no spices in it at all; if you wish, you don’t even need to add salt. At the same time, it is also suitable for adults - after all, it contains meat. By default, minced veal is used, but cutlets can be made from any meat and even chicken.

Ingredients:

Minced veal for meatballs;

Small carrot or half a regular one;

Cauliflower – 300 g;

loaf or White bread;

Potatoes – one large or two small;

Optionally, salt and different types greenery

Cooking method:

1. Soak the bread, mix with chopped onions and knead with minced meat. Add salt if desired. Make meatballs.

2. Prepare carrot and potato cubes.

3. Boil water, lower the meatballs for a couple of minutes and remove. They will cook.

4. Change the water, boil again and add vegetables and meatballs. Then take them out and grind the vegetables to puree.

5. Mix everything together. Spices and herbs will help achieve the fullness of taste.

Cauliflower mushroom soup with rice and potatoes

This soup has increased nutritional value due to the presence large quantity additional ingredients. The soup has a mushroom and potato flavor, although the central component is still cabbage.

Ingredients:

Half a kilogram of cabbage;

Three or four potatoes;

Pre-boiled rice - half a glass;

As many fresh mushrooms;

Milk - one cup;

Egg;

Butter, garlic, salt;

Broth from cooking vegetables.

Cooking method:

1. Fry the mushrooms with the addition of pieces of garlic.

2. Cut the vegetables and boil either in a saucepan or in a slow cooker. Pour in milk.

3. Boiled vegetables, add rice and mushrooms together and beat until creamy.

4. Separate the yolk from the white, beat with milk and season the finished puree soup with this mixture. Heat until boiling.

Cauliflower soup with white wine and cheese

Exquisite Recipe delicate cauliflower puree soup with a pronounced milk-cheese taste. Its peculiarity is that the cabbage here is not pureed, but remains in the form small pieces, drenched in hot sauce. The dish can be supplemented with crackers.

Ingredients:

Small fork of cauliflower;

Broccoli – 300 g;

Two glasses of cream;

Small celery root – 50 g;

Leeks;

1 small potato;

Cheese cheese, lightly salted or not salted at all – 200 grams;

A third of a glass of white wine (preferably dry);

Pepper, nutmeg, salt – not for everybody.

Cooking method:

1. Separate the cabbage into small bunches. Cut the rest into pieces, the onion into rings. Grate or chop the garlic too.

2. Add wine to water and pour it into a saucepan or saucepan. Add potatoes, celery root, leek. Cook for a quarter of an hour.

3. Prepare puree. Add milk (or cream) and spices to it.

4. Separately cook cauliflower and broccoli. Slice.

5. Divide the cheese and cabbage among plates. Top with creamy vegetable sauce.

Cauliflower soup: tricks and useful tips

1. Cauliflower is an extremely important product for the diet. It is full of vitamins C, PP, group B, as well as phosphorus, potassium, iodine, calcium, etc. However, some microelements disintegrate during heat treatment. Therefore, in order to preserve the maximum of important qualities, cabbage is boiled in a small amount of water and covered. Boil for no more than 5 minutes. If we're talking about about the double boiler, maybe a little longer.

2. To ensure a creamy soup, it is better to remove the outer peel, otherwise it will give the finished dish a green color.

3. It is important to choose the right head of cabbage. Freshness, and therefore quality, can be determined by the leaves. They should be fresh, not limp. The fork itself is ivory, almost white or with purple tint– its homogeneity is important. If spots are observed on the cabbage, this is a sign that rotting processes have begun. Small spots can be cut out. In other cases, it is better not to take such cabbage.

4. Cabbage can be stored for no more than 10 days at a temperature of plus 1-3 degrees.

5. Cauliflower soup is best eaten immediately after it is ready. If this is not possible, a water bath will help maintain the initial temperature. It is better not to reheat the soup the second time, as this will ruin the taste and beneficial properties of the dish.

6. In addition to crackers, small pies with all kinds of fillings, as well as fresh herbs, can be an excellent addition.

7. You can increase the nutritional value of the soup using egg dressing. It's easy to prepare: raw yolks pour into hot milk and add to soup. Instead of milk, you can use cream.

8. Real taste Cauliflower will be preserved throughout cooking if you cook it in sweet, or better yet, mineral water.

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 stew. And cauliflower reveals its taste especially well in pureed soups. Today we will tell and show you how to make cauliflower soup.

- simple and very delicious first dish. The recipe is quite simple. Delicate puree soup with a creamy structure based on cauliflower with the addition of cream, it will take its rightful place in your menu.

Be sure to prepare this dish using our step by step photos Cauliflower soup recipe.

Making cauliflower soup.

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

Onion peel, rinse and chop finely.

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.

Cauliflower soup- this is a tender dish that literally melts in your mouth, which will decorate your homemade lunch. And if ordinary children eat without much desire, then they will gobble up the delicate creamy soup, complemented with crispy crackers, with pleasure.

Cauliflower soup

It is no coincidence that cauliflower is so popular among chefs, because this vegetable has no contraindications for consumption. It must be included in the diet of children and adults, and it is especially useful for those suffering from excess weight and gastrointestinal diseases. Cabbage inflorescences are rich in fiber, so cabbage dishes are quickly absorbed. Another advantage of them is great taste, so you definitely need to prepare Cauliflower soup for children.

According to legend, when did it first appear? creamy cauliflower soup, recipes were invented in the mid-eighteenth century in France during the reign of Louis XV. The idea of ​​this delicious and healthy dish belongs to the king's favorite, Madame DuBarry, and this recipe is popular in France to this day. Maybe this is why French women are famous for their elegance and slimness. Now we will know this dietary recipe, which, in addition to all the others useful properties, has amazing taste.

• Colored inflorescences - half of an average head of cabbage
• Potatoes - 1 pc.
• Fresh cilantro - a few sprigs
• Onion head - 1 pc.
• Mustard beans - tablespoon
• Lavrushka - 1 pc.
• Butter - 10 grams
• Olive oil - 2 tablespoons
• Sour cream - 3 spoons
• Hard cheese - 100 grams
• Garlic - a couple of cloves
• A pinch of salt

As you can see, we will need an immodest list of ingredients to get a delicious Cauliflower soup, cooking recipes We did not consider the simplest ones. We decided to pay attention to exquisite options so that as a result you get a real cooking masterpiece worthy of the best French restaurants.

Let's start with onions and garlic: these ingredients need to be peeled and chopped small cube. And the head of cabbage must be disassembled into small inflorescences.

Bring the water to a boil in a saucepan and add the inflorescences to it, cook them for eight minutes, and only at the end of cooking add a pinch of salt to the water.

We will need another pan with a thick bottom, which must be placed on low heat and put a piece of butter, melt it. Pour it in here olive oil, and fry the chopped onion and garlic in hot oil. After you fry the onion for a couple of minutes, add the diced potatoes here, lay out the bay leaves and pour in four tablespoons of cabbage broth. Simmer the ingredients over low heat for 10 minutes, stirring regularly.

Now place the pre-boiled inflorescences here and cook the vegetables together until the potatoes are soft. This may take up to 10 minutes. If necessary, you can add to the pan a small amount of water, but the vegetables should not “float” in the liquid; the amount should be enough to cook the vegetables.

While the vegetables are cooking, you can do the cheese and grate it on a coarse grater. Separate the cilantro greens from the branches and chop finely. We will leave these ingredients for last, we will use them to decorate ready dish. You can replace the cilantro with dill or other herbs of your choice.

Let's return to the pan where our vegetables are cooked. Before grinding vegetables in a blender, remove the bay leaf from the pan. In a blender, grind the ingredients until smooth, then add sour cream and mustard seeds. If necessary, you can add a small amount of cabbage broth or cream if the mass is too thick.

After grinding, the mass must be put back on the fire and warmed up, but not brought to a boil. You can serve the dish immediately, sprinkled with herbs and grated cheese.

It won't take much of your time making cauliflower soup, but the result will amaze you with its taste qualities. You can, of course, do without additional ingredients, for example, cheese and garlic, and limit yourself to only cabbage, onions and potatoes.

But it is advisable to supplement the crushed mass with cream or sour cream, because creamy cauliflower soup It turns out more tender and rich. And also to tender cream soup Crispy croutons are always served.

Cauliflower soup: recipes

If we talk about dietary recipes, adding potatoes is not acceptable, so we decided to cook creamy zucchini and cauliflower soup. It turns out to be both satisfying and low-calorie at the same time, but this is such a rarity for dietary nutrition. And another vegetable addition to this dietary recipe A vegetable that will be useful for women at any age is broccoli.

Even if you don’t have a blender, be sure to prepare it for your family for lunch. To do this, divide the head of cabbage into miniature inflorescences, cut the potatoes into small cubes, and fry carrots and onions.

• medium zucchini
• 400 grams cauliflower
• a couple handfuls of frozen broccoli florets
• one onion
• black peppercorns to taste
• lavrushka
• salt to taste
• parsley, dill

It is worth noting that broccoli and cauliflower soup It’s very easy to prepare, and you don’t need to be a cooking guru to pull it off simple recipe. We need to rinse all the vegetables thoroughly, cut the zucchini into cubes, disassemble the head of cabbage into inflorescences, and the broccoli can be placed in a pan frozen. The onions can be chopped coarsely, because then all the ingredients will be pureed in a blender. Vegetables should be boiled in salted water with the addition of spices for 20 minutes, after which you can place the frozen broccoli in the pan. After 10 minutes, the vegetables will be ready and can be pureed in a blender.

Don't be afraid to experiment with flavor combinations when you cook, so that the dish turns out tasty and healthy, a real decoration for your dinner table.