Cauliflower soup: dietary and tender. The best recipes for cauliflower soup with cheese, meat, fish

Home Puree soups

Cauliflower puree soup is a diet not only for adherents of a healthy diet. And although this is the unloved product of many since childhood, you can discover its taste in a new way and fall in love with this super vitamin supplement. There are a large number of soups with this product, and the execution options allow everyone to choose exactly the composition that they like.

Cauliflower harmonizes well with zucchini and broccoli, and cream and a variety of cheeses are excellent additions for a soft, airy taste. For a refined taste, seafood is an excellent addition.

Aluminum and iron dishes are not suitable for cooking cauliflower in them, so you should select suitable containers in advance

Soups made from such a product are very healthy, you can also choose the same vitamin products and get a real healthy, proper and wholesome lunch.

To preserve the white color of cabbage during cooking, add one tablespoon of lemon.

Thanks to the various options and compositions, you can consume such soups every day, as well as prepare special ones for festive occasions.

How to make pureed cauliflower soup - 16 varieties

1. Cauliflower soup with asparagus
2. Cauliflower puree soup “Baked Bulgarian”
3. Cauliflower puree soup with mussels and fennel
4. Cauliflower puree soup with squid tentacles
5. Creamy cauliflower puree soup
6. Cauliflower puree soup “Coconut Paradise”
7. Cauliflower puree soup with custard balls
8. Cauliflower puree soup “King of Tomatoes”
9. Cauliflower puree soup with chicken
10. Cauliflower puree soup with ginger
11. Mushroom Cauliflower Puree Soup
12. Vichyssoise cauliflower soup
13. Cauliflower puree soup with potatoes
14. Shrimp Cauliflower Soup
15. Cauliflower puree soup with mustard croutons
16. Cauliflower puree soup with Parmesan cheese

Cauliflower casserole PP

Casserole lovers should definitely try this tasty and healthy dish. It cooks quickly, but at the same time contains a minimum of calories, unlike fatty meat casseroles with mayonnaise and layers of cheese! So, these are the ingredients you will need.

• 500 grams flor. j. Boil until half cooked in salted water.
• 200 grams of champignons. We cut it.
• 1 medium onion + 1 carrot.
• 2 eggs.
• 100 grams of natural yogurt.
• 20 grams of low-fat cheese. Fat content no more than 20%.
• 1 tablespoon olive oil.
• Spices.

Fry onions, carrots and mushrooms in a frying pan. Add spices to taste. Place cauliflower in the pan, then a layer of vegetables, pour sauce over everything - beaten eggs and natural yogurt. Place in the oven for 10 minutes. Take it out, sprinkle it with cheese and cook for another 5 minutes!

Important! When preparing vegetable dishes with cauliflower, try to add mushrooms to the recipes as often as possible. They are free of fat, cholesterol and gluten. In addition, their sodium content is very low. But the most interesting thing is that it is porcini mushrooms that contain one of the best antioxidants - ergothioneine, so be sure to include mushrooms in your diet 2.

Cauliflower rice. Photo: instagram/sayyestothefreshh

Cauliflower soup with asparagus

What else can truly satisfy a creamy soup? Of course, you can’t do without tender chicken!

Ingredients:

• Chicken breast – 3 pcs.
• Processed cheese – 2 pcs.
• Milk – 250 ml.
• Asparagus – 400 gr.
• Cauliflower – 1 pc.
• Broccoli – 1 pc.
• Salt – 1 tbsp.

Preparation:

Boil the meat, boil the vegetables separately, adding salt, do not drain the broth from the meat. Once cooked, add a cup of meat broth to the vegetables. Beat everything with a blender. Add cheese, beat again. Add milk, beat again. Cut the boiled meat. Add to the finished soup.

Dietary cauliflower cream soup

Cream soups satiate well and keep you feeling full for a long time.

To prepare it you will need:

• 300 g cauliflower;
• 3 medium potatoes;
• Onion;
• Garlic clove;
• Parsley;
• 200 ml cream;
• 1 tbsp. l. butter;
• Bay leaf;
• 200 ml water;
• Salt, pepper - to taste.

We divide the cabbage into inflorescences, cut the potatoes and onions into cubes. Chop the garlic and parsley leaves.

Heat the butter and fry the onion until transparent. Add potatoes, salt and pepper. Pour in water, add bay leaf and cook for 10 minutes. After this, remove the bay leaf and add cream. Add the cabbage and cook until tender (10-15 minutes) over medium heat. Puree the finished soup using a blender. Before serving, sprinkle with chopped parsley and garlic.

Bon appetit!

Cauliflower puree soup “Baked Bulgarian”

You can compare it to a Mexican dish, but less spicy; paprika and bell pepper will impart a piquant color to the dish.

Ingredients:

• Red bell pepper – 3 pcs.
• Cauliflower – 1 pc.
• Garlic – 2 cloves
• Onion – 1 pc.
• Thyme – 1.5 tbsp.
• Paprika – 1 tsp.
• Olive oil – 20 ml.
• Meat broth – 4 tbsp.

Preparation:

Cut the peppers, remove the insides, bake on parchment paper so that the skin is on top, in a maximally heated oven until the skin burns, then pull out and remove the skin. The cabbage is divided into sprigs and also placed in the oven for 20 minutes. Fry onion, garlic cloves in a small saucepan in oil, add broth and thyme with paprika. Leave until boiling, add peppers. After boiling, reduce heat and simmer for 15 minutes. After salting and peppering, blend with a blender.

Delicious roasted cauliflower puree soup

At first glance, the recipe is the most common. But simply baking cabbage will make the puree soup special, with a unique taste. The dish will be lean, suitable for proper dietary nutrition. Great for kids.

Required:

• Cabbage, cauliflower – head.
• Red onion.
• Garlic – 2 cloves.
• Olive oil – 3 tablespoons.
• Butter – 2 tablespoons.
• Chicken (or vegetable) broth - liter.
• Lemon juice - large spoon.
• Nutmeg – ¼ small spoon.
• To serve, take green onions and parsley.

How to cook:

1. Cut a head of cabbage into florets, pour a couple of tablespoons of olive oil into a bowl, and mix well. Place the vegetables on a parchment-lined baking sheet and add salt on top. Bake in the oven at 220 o C. Baking time 25-30 minutes. The inflorescences will become soft and slightly browned around the edges. During cooking, turn the vegetables to the other side a couple of times.
2. Pour the last spoonful of olive oil into the pan. Warm it up. Add diced onion and add a little salt. Fry for 2-3 minutes. Then add chopped garlic, cook for about another minute.
3. Pour the broth into the pan. If you don't have it, cook with water. Place the baked cabbage into the pan. Turn the heat up to full and let the soup come to a boil.
4. After boiling, reduce the heat again. Cook with a gentle gurgling sound for about 15-20 minutes.
5. Puree the contents of the pan using a blender.
6. Add butter, nutmeg and lemon juice. Stir, taste the puree for salt, adjust the taste if necessary. Garnish with chopped green onions or parsley when serving.

Cauliflower puree soup with mussels and fennel

Not the most ordinary serving of soup, mussels make the dish more sophisticated, fennel gives it a piquant flavor.

Ingredients:

• Cauliflower – 250 gr.
• Potatoes – 50 gr.
• Onion – 20 gr.
• Garlic – 3 gr.
• Milk – 150 ml.
• Mussels – 50 gr.
• Oil drain. – 15 gr.
• Fennel – 15 gr.
• Vegeta, balsamic - to taste

Preparation:

Peel and trim vegetables. Fry vegetables in vegetable oil. Pour water, put on fire, add salt. Add milk and butter, pepper. When ready, grind with a blender. Rub through a sieve. Add milk, bring to a boil. Cut the fennel into slices, crush the garlic clove with the back of a knife. Place in the pan along with the fennel. Add mussels, pepper and salt. Place fennel and mussels in a serving plate and pour in soup.

Cauliflower puree soup with squid tentacles

Seafood gives first courses a special taste that cannot be replaced by any other product, and the benefits of combining these elements add a significant plus to this soup.

Ingredients:

• Cauliflower – 500 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Cream – 100 gr.
• Squid rings – 150 gr.

Preparation:

Peel the vegetables, put on the fire, add salt and pepper, and when finished, pour the broth into a separate container. Puree the vegetables with a blender. Add cream and broth. Add rings, boil for about 5 minutes.

Creamy cauliflower puree soup

The most delicate taste comes out in the classic variation of soup with cream, nothing extra, just a pleasant aftertaste!

Ingredients:

• Cauliflower – 350 gr.
• Potatoes – 100 gr.
• Cream – 100 gr.
• Onion – 50 gr.
• Garlic – 1 clove
• Butter – 50 gr.
• Crackers – 50 gr.

Preparation:

Peel the vegetables and fry the onion in butter in a saucepan. Add chopped potatoes. After frying, add hot water and boil for about 10 minutes. Add cabbage and season. Remove from heat after 10 minutes. Drain 1 cup of broth. Blend everything with a blender, add broth, blend again. Add cream and grated garlic. Add crackers, garnish with herbs.

Broccoli and cauliflower soup

We take:

• Cauliflower – 350 gr.
• Broccoli florets – 150 gr.
• Onion - medium sized head.
• Cream 10% - 500 ml.
• Butter – 20 gr.
• Milk - as much as needed.
• Curry, black pepper, salt.

Step by step recipe:

Roughly chop both types of cabbage.

Chop the onion into cubes.

Melt butter in a frying pan, add onion cubes. Sauté until transparent.

Add broccoli and cauliflower. Stir. Fry until the vegetables soften. Don't forget to stir the vegetables.

When the cabbage becomes soft, pour in the cream. Dilute the cream a little with milk. Do not add a lot at once; keep in mind that the puree soup should be quite thick. If necessary, dilute more, but a little later.

There is a small nuance here. Depending on the fat content of your cream, you can dilute it with milk or even water. To make a low-calorie puree soup suitable for dietary nutrition and weight loss, I advise you to use water.

Cook after the cream has boiled for about 20-25 minutes, turning the heat to low until the cabbage is completely softened.

Transfer the contents to a saucepan and use a blender to puree the vegetables. At this stage, you can add a little more milk or water, since quite a lot of liquid has boiled away during cooking. Return the saucepan to the stove. Bring the pureed soup to a boil, but do not boil for long.

Cauliflower puree soup “Coconut Paradise”

Replacing the cream with coconut milk turns this soup into a truly exotic one that can be served as a holiday dish and be sure everyone will appreciate it!

Ingredients:

• Onion – 1 pc.
• Cauliflower – 1 pc.
• Coconut milk – 250 ml.
• Garlic – 2 cloves
• Water – 250 ml.
• Olive oil – 20 ml.
• Seasonings of cumin, turmeric, coriander, ground red pepper - to taste

Preparation:

Fry peeled, chopped onions and garlic in olive oil for 5 minutes. Boil cabbage with spices in a small amount of water. Blend the cabbage and onions with a blender, add milk, water if necessary, and bring to a boil. Decorate the dish as desired.

Benefits of cauliflower

Light and nutritious, creamy cauliflower soup is incredibly healthy thanks to its main ingredient.
Cauliflower is very healthy - it contains a lot of vitamin C, vitamins PP, B1 and B2, it is also a rich source of potassium, phosphorus, magnesium, calcium, iodine, essential amino acids, enzymes that remove toxins from the body. Cauliflower protein is easily digestible, making it an ideal dietary product. In order to preserve all the valuable qualities of cauliflower, cook it in a small amount of liquid, covering the dish with a lid, for 5 minutes after the water boils, or cook it in a double boiler for a little longer. You can also add vegetables such as potatoes, carrots, tomatoes, spinach and celery and other ingredients as you wish to the cauliflower puree soup. You can season the cauliflower puree soup with cream or milk, butter - but then you need to take into account that then its calorie content will increase.

Cauliflower puree soup with custard balls

An ideal option for feeding a child, this unusual soup should feed even the most selective kids!

Ingredients:

• Cauliflower – 500 gr.
• Onion – 1 pc.
• Butter – 25 gr.
• Nutmeg – ½ tsp.
• Celery – 25 gr.
• Potatoes – 2 pcs.
• Pasty processed cheese – 2 pcs.
• Cream – 100 ml.
• Custard balls – 100 gr.

Preparation:

Peel and chop the vegetables. Fry the onion in butter with added sunflower oil, then add 1 liter of boiling water. Add the rest of the vegetables and cook until tender. Add nutmeg, 1/3 tbsp salt, cheese, cream. Boil for a couple of minutes. Beat with a blender. Add custard balls.

PP recipe: cauliflower in the oven

For those who think baked cauliflower can't impress, just haven't prepared it this amazing and easy way. We suggest not disassembling this vegetable into inflorescences, but baking it whole! This recipe will become a real decoration for any table, and not just for the dietary table. How to do it? You have two ways:

1. Take a whole head of cabbage, boil it for 10-15 minutes until half cooked. Mix 3 tablespoons of olive oil with your favorite spices, grate the cabbage and place in the oven for 15-20 minutes.
2. If you don’t want to pre-boil, you can mix the oil with spices, grease the head of cabbage and wrap in foil. In this form you need to cook it for 45 minutes at a temperature of 200 degrees.

Lifehack! The best sauce for such a dish is one made with your own hands from the right ingredients. We offer you this version of mayonnaise - 200 grams of natural yogurt + 1 tablespoon of Dijon mustard + 1 tablespoon of lemon juice + spices. With this sauce you can safely serve cauliflower to your diet table.

Cauliflower puree soup “King of Tomatoes”

The rich color inherent in tomato soup and the delicate creamy taste are the main features of this puree soup.

Ingredients:

• Cauliflower – 500 gr.
• Carrots – 2 pcs.
• Tomatoes – 4 pcs.
• Lemon – 2 slices
• Water – 2 l.
• Dry herbs, spices - to taste

Preparation:

Peel and cut vegetables. Pour water over carrots and potatoes and boil until tender. Separately, remove the cabbage, puree with a blender, and place in another bowl. Add tomatoes cut crosswise to the carrots. Remove the carrots, puree them in a blender, and add them to the cabbage. Remove the skins from the tomatoes, puree them in a blender, and add them to the rest of the puree. Mix, boil over heat, add spices, lemon juice, and salt at the end.

How to make cauliflower soup

The main ingredient of the dish is cauliflower. You can use fresh vegetables. In this case, you should choose a dense head of cabbage without black spots. Before starting cooking, it is recommended to cut off the lower leaves and immerse the head of cabbage in cold water in which a few tablespoons of salt have been dissolved. It is necessary to soak the cabbage in brine for 15-20 minutes. If there are insects in the cabbage, they will float to the surface of the water. After this, the cabbage is washed in cold water and disassembled into small inflorescences.

Frozen cauliflower is also perfect for making soup. Frozen inflorescences are dipped directly into boiling water, without prior thawing.

Vegetables are boiled until tender and then chopped. Cream soup must have a puree-like, homogeneous, delicate structure. Therefore, to prepare this dish you need to use a blender. It is recommended to additionally grind the chopped vegetables through a sieve so that not a single lump remains.

Interesting facts: white cauliflower is common in our country, but there are varieties with colored heads. For example, Cheddar cabbage has orange inflorescences and is rich in beta-carotene. The “lilac ball” cabbage variety has a corresponding color; this type contains anthocyanin, a substance that is extremely beneficial for blood vessels.

Cauliflower puree soup with chicken

The young chicken has a mild, juicy flavor that carries over into the creamy texture of the soup.

Ingredients:

• Cauliflower – 270 gr.
• Smoked chicken – 1 pc.
• Potatoes – 150 gr.
• Onion – 1 pc.
• Milk – 200 gr.

• Vegetable oil – 2 tbsp.

Preparation:

Peel the vegetables and cut into pieces. Also cut the chicken into small pieces. Fry the onion in oil. Pour in milk, add potatoes, cabbage, bring to readiness. Blend everything with a blender. Pepper, salt, place chicken pieces on a portion, pour over the soup.

Cauliflower puree soup with ginger

A warming and satisfying soup - a real fighter against the cold; ginger, known for its warm properties, will bring even more benefits to this soup!

Ingredients:

• Potatoes – 2 pcs.
• Cauliflower – 250 gr.
• Onion – 1 pc.
• Vegetable broth – 2 l.
• Garlic – 4 cloves
• Cream – 120 ml.
• Rapeseed oil – 2.5 tbsp.
• Coriander – 1.5 tsp.
• Ground chili – 3 gr.
• Cumin – 1 tsp.
• Turmeric – 0.5 tsp.
• Ginger – 1.5 tsp.

Preparation:

Peel and chop the vegetables. Fry the onion with ginger and garlic in oil, add the indicated spices. Add potatoes, cabbage, pour in broth, boil until tender. Blend with a blender, grind through a sieve, then add cream.

Hearty cauliflower soup with chicken and buckwheat

When you need to prepare a hearty and tasty lunch, a variety of meat soups immediately come to mind. Cauliflower soup with chicken broth is a very suitable option.

Some people prefer to use drumsticks for broth, others prefer to use wings or breast. This recipe uses exactly this, but you choose based on your personal preferences. The same applies to cereals.

Ingredients:

• chicken – 0.5 kg;
• water – 2 l;
• onion – 1 pc.;
• bay leaf – 2 pcs.;
• cauliflower - 250 gr;
• buckwheat – 1 tbsp.

Preparation:

1. Pour cold water over the breast, peeled whole onion and bay leaf, add salt and put on fire.

2. Separate the cauliflower into florets and blanch.

3. After the broth has simmered for 30-40 minutes, remove the chicken, onion and bay leaf.

4. Cut the breast into cubes or cubes and fry in vegetable oil along with blanched cabbage.

5. Add roast and buckwheat to the broth and cook for another 15-20 minutes.

Garnish the finished soup with dill and serve with croutons in a tureen or in portions.

Mushroom Cauliflower Puree Soup

Mushrooms can exist just like in their own puree soup, and also complement other soup options with their taste, a piquant flavor is guaranteed!

Ingredients:

• Cauliflower – 250 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Marinated mushrooms – 200 gr.
• Sour cream – 2 tbsp.
• “Satsebeli” sauce – 1 tbsp.
• Garlic – 1 clove

Preparation:

Peel and chop the vegetables. Boil water and cook cabbage until tender. Add chopped carrots, onions, salt. Add mushrooms. When ready, add sour cream and sauce. Boil for about 5 minutes, add chopped garlic, blend everything with a blender.

Creamy Cauliflower Curry Soup with Cashews

We can safely say that after trying the recipe for this soup, many will save it for the future. It has become our favorite cauliflower dish. And for good reason! Colorful and bright - from curry and turmeric, with a rich flavor palette - from hot-spicy to creamy-citrus, nutritious in every sense, this culinary masterpiece will not leave anyone indifferent! Adapted from source

Yield: approximately 10 servings

Ingredients:

• 1 large head of cauliflower or 2 small ones
• 1 small onion, chopped (about ½ cup)
• 1 clove of garlic
• 1 tbsp. avocado oil or other dietary fat
• 1 tbsp. curry powder (or more to suit your taste)
• 1 tsp garam masala spice mixture (optional)
• 1 tsp ground curcumin
• 2 tbsp. miso paste (can be omitted by adding more lemon juice; for a BBQ diet, choose gluten-free miso)
• 2 cups unsweetened vegan milk (or substitute 1½ cups water and ½ cup coconut milk or cream)
• 1¾ cups raw cashews (pre-soaked for at least 1 hour)
• 1 glass of drinking water
• 1 tbsp. maple syrup (or stevia to taste)
• juice of one lemon (or orange, to taste)
• ½ - 1¼ tsp. cinnamon powder (to taste and desire)
• ½ -1¼ tsp. salt, to taste and desire
• Ground pepper to taste

Preparation:

1. Cut the cauliflower into large florets and bake until softened either in the oven (at 180 degrees C for about 30 minutes) or in the microwave.
2. In a frying pan, saute the onion in oil, add garlic and all the spices, hold for a minute or two until a characteristic spicy smell appears.
3. Place all soup ingredients in a blender and process on high speed until creamy. Add more water if necessary. Alternatively, do the same with an immersion blender in a soup pot.
4. Pour the soup from the blender container into a soup pot and heat through.
5. Before serving, sprinkle with finely chopped herbs (cilantro or basil, or pak choi, or arugula). Ready!

Nutritional Information: 1/10 formula contains 227 cal, 16 g fat, 4 g sat., 0 mg cholesterol, 321 mg sodium, 17 g carbohydrates, 5 g fiber, 8 g protein, 92% DV vitamin C, 18% DV vitamin K, 12% DV of vitamin B1 and folate, 16% DV of vitamin B6, 20% DV of iron, 26% DV of magnesium, 15% DV of potassium and zinc, 34% DV of copper, GN 6

Vichyssoise cauliflower soup

You can safely call the dish haute cuisine. The exquisite taste of red fish turns this French soup into a work of culinary art!

Ingredients:

• Cauliflower – 1 pc.
• Chicken broth – 1 l.
• Cream – 250 ml.
• Red fish – 250 gr.
• Parsley, salt, pepper - to taste

Preparation:

Peel the cabbage, chop it, boil until tender in chicken broth. Remove and blend with a blender. Pour in cream, salt, pepper and heat over heat. Add soup and chopped red fish to the portions.

How to make creamy cauliflower soup - 15 varieties

1. Traditional creamy cauliflower soup
2. Delicate creamy cauliflower soup with cream
3. Healthy creamy cauliflower and broccoli soup
4. Exquisite creamy cauliflower soup with cheese
5. Hearty creamy cauliflower soup with chicken
6. Spicy cream soup with croutons
7. Farmer's creamy cauliflower and mushroom soup
8. Exotic creamy cauliflower soup with kiwi
9. Fish cream soup with cauliflower
10. Creamy cauliflower soup with meat broth
11. Quick creamy canned cauliflower soup
12. Spicy creamy cauliflower soup with red pepper
13. Vegetable cream soup of cauliflower with bacon and cheese
14. Fitness cream soup of cauliflower and celery
15. Colorful creamy cauliflower soup with carrots

Cauliflower puree soup with potatoes

An economical and quick version of puree soup does not make it any less tasty; it is an excellent option for an everyday dish!

Ingredients:

• Potatoes – 3 pcs.
• Cauliflower – 300 gr.
• Milk – 1 l.
• Butter – 50 gr.
• Paprika – 1 tsp.
• Ginger – 10 gr.
• Cumin – 10 gr.
• Basil – 15 gr.
• Bay leaves – 3 pcs.
• Salt – 2 tsp.

Preparation:

Peel all vegetables and cut into pieces. Bring the potatoes to a boil, add the cauliflower. When ready, drain the water and puree the vegetables with a blender. Add butter, pour in cream, stir. Add salt and seasonings. Boil again for a little while.

Cauliflower soup with mushrooms and cream

A very tender and tasty vegetable soup. It is prepared without meat or chicken broth, so it is not too high in calories. If you are on a diet or want to eat the dish in the evening, take cream with the lowest fat content, but not low-fat.

Also, any mushrooms would be appropriate in this recipe. You can replace peas with corn. Canned legumes are also suitable; add them at the very end of cooking, as they are already ready.

Ingredients:

• cauliflower – 300 gr;
• mushrooms (champignons) – 250 gr;
• green peas (fresh or frozen) – 200 g;
• carrots – 100 gr;
• green onion – 50 g;
• greens, salt;
• water – 2-2.5 l;
• cream – 500 ml.

Important! You can use any mushrooms for this soup. It is not necessary to pre-boil champignons, oyster mushrooms, and chanterelles. Forest mushrooms, such as porcini mushrooms, honey mushrooms, boletuses and the like should be boiled for at least half an hour, drained of water and only then used to prepare soup. If the mushrooms are collected and frozen yourself and you are confident in the quality and purity, you don’t have to defrost them.

How to cook delicious cauliflower soup - step-by-step recipe with photos:

1. Separate the cauliflower into inflorescences, cut the mushrooms, and grate the carrots on a coarse grater. Naturally, before this, all vegetables must be washed and carrots peeled.

2. Pour cold water over the vegetables in a saucepan and immediately add salt. Place on the stove over medium heat to prevent the broth from boiling over. Thanks to the mushrooms, boiling over is very likely.

3. Cook the future soup for about 20-30 minutes until the carrots are soft.

4. Add fresh or frozen green peas and leave to cook for another 10 minutes. If the peas are canned, then you only need to cook for 2-3 minutes.

5. Finely chop the green onions, add them to the pan and turn off the heat.

6. The soup should sit a little under the lid, completely saturated with the aromas of all the ingredients.

7. Pour in the cream and, if desired, beat with a blender to an acceptable state. But you can leave it as is and eat vegetables and mushrooms in pieces.

Pour the finished soup into a tureen or serving bowls. Garnish with chopped herbs and season with black pepper.

Shrimp Cauliflower Soup

A real gourmet set in one soup, shrimp - a seafood delicate in texture - goes perfectly with the melt-in-your-mouth soup!

Ingredients:

• Cauliflower – 1 pc.
• Shrimp – 200 gr.
• Cream – 3 tbsp.
• Onion – 1 pc.
• Garlic – 3 cloves
• Sea salt, spices - to taste

Preparation:

Peel the vegetables and cut into pieces. Fry onion and garlic in oil. Add the rest of the peeled vegetables and add a small amount of water. Simmer everything under the lid until done. Add cream and simmer for another couple of minutes. Blend everything with a blender. Place on the fire and boil for another couple of minutes.

Cauliflower puree soup - recipe with cream

The most popular option for preparing your favorite dish. The soup will be tender, velvety, with a creamy taste.

Take:

• Cauliflower – 700 g head.
• Water - liter.
• Potatoes – 2 tubers.
• Carrots – 2 pcs.
• Onion – 2 heads.
• Butter – 30 gr.
• Cream of any fat content – ​​200 ml.
• Garlic – clove.
• Pepper, salt - to taste.
• Bay leaf - optional leaf.

Step by step recipe:

Chop the onion heads. Don’t try too hard, because we will continue to work with a blender.

Peel the potato tubers and cut into large cubes.

Cut the carrots into rings.

Cut off the spoiled parts of the cabbage. Divide the head of cabbage into small inflorescences.

Melt a piece of butter in a saucepan.

Lay out the onion slices. Fry over medium heat until slightly translucent.

Add carrot rings and potatoes. Continue cooking for a couple more minutes.

Add cauliflower. Mix the vegetables well.

Immediately add the required amount of water. Make sure the liquid completely covers the vegetables. Salt and pepper the contents. Cover the pan with a lid and wait until it boils. Cook at a gentle simmer for about 20 minutes.

Five minutes before the end of cooking, add the crushed clove of garlic.

Pour the broth from the soup into a separate bowl and set it aside for now, perhaps we will need it.

Puree the contents of the pan with a blender, achieving a homogeneous consistency.

Pour in the cream and use the blender again.

Now evaluate the thickness of the soup. If you decide that it needs to be diluted, add a little of the broth that we poured out.

Pour the soup into a bowl and serve with croutons.

Cauliflower puree soup with mustard croutons

Undoubtedly, a slice of piquancy will be present in the croutons themselves, for those who love a mild taste with a twist!

Ingredients:

• Cauliflower – 1 pc.
• Broth – 1.5 l.
• Garlic – 3 cloves
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Cheese – 150 gr.
• Milk – 250 gr.
• Butter, olive oil - 50 ml each.
• For croutons:
• Olive oil, butter – 30 ml.
• Cheese – 30 gr.
• Baguette bread – 100 gr.
• Mustard – 1 tbsp.

Preparation:

Peel and chop all vegetables. Pour olive oil and half the butter onto the fire, add onions, potatoes and garlic. In a separate bowl, mix 30 grams of oils, add mustard, cheese, and diced baguette. Bake mustard croutons in a preheated oven at 180 degrees on a baking sheet. Add the chopped cauliflower to the remaining vegetables, pour in the broth. When the vegetables are ready, remove from the heat, pour in milk, cheese and blend with a blender. Add butter. Serve with croutons.

Cream soup of cauliflower and mushrooms

Mushrooms are a frequent guest of vegetable puree soups; they are also used to prepare independent first courses. An example of this is my recipes for making champignon cream soup , I invite you to get acquainted. In the meantime, stick with the great-tasting, yet easy-to-make cauliflower option.

Required:

• Cabbage, cauliflower – head.
• Onion – 2 heads.
• Mushrooms (champignons) – 300 gr.
• Cream 10% - 250 ml.
• Water - liter.
• Butter – 20-30 gr.
• Flour – 2 tablespoons.
• Pepper mixture, salt, croutons for serving.

Cooking diagram:

1. Chop the cabbage and divide the mushrooms into slices. Cut the onions into cubes.
2. Melt half the butter in a frying pan and fry the onions. After 3-5 minutes, add the mushroom slices. Wait for the juice from the champignons to evaporate and fry until done.
3. Place the roast into a saucepan and add water. When the soup comes to a boil, add the cauliflower. Add salt and reduce heat. Cook for a quarter of an hour until the inflorescences soften.
4. Dissolve the remaining oil in the vacated frying pan. Add flour, fry, stirring continuously for a couple of minutes. Slowly pour in the cream while stirring vigorously.
5. Use a blender to turn the vegetable mixture with mushrooms into a puree. Season with cream and pepper.
6. Boil for literally 2-3 minutes, turn off the burner and help yourself to your health.

Cauliflower puree soup with Parmesan cheese

Instead of the classic processed cheese, we take Parmesan cheese, and voila, the royal soup is ready!

Ingredients:

• Cauliflower – 600 gr.
• Onion – 1 pc.
• Garlic – 3 cloves
• Parmesan – 150 gr.
• Olive oil – 2 tbsp.
• Nutmeg – 5 gr.
• Sea salt - to taste

Preparation:

Peel and chop the vegetables. Fry the onion and garlic in oil, boil the cauliflower separately, pour a little water into the onion after frying it. Place all the ingredients into one bowl and simmer. Add nutmeg, salt. Beat everything with broth and rub through a sieve. Grate the cheese and add to portions.