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

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

Choosing the Right Cauliflower

First of all, it is necessary to prepare products that will form the basis of the dish. In the preparation of cauliflower puree soup, the main ingredient is cauliflower. A vegetable is not uncommon; you can purchase it at any store.

Do not rush to take the first cabbage that comes across, take a look at the presence of flaws. After all, a clean and even head of cabbage will contribute to the fact that you use it all without cutting off the damaged parts.

So, a good choice would be the following head of cabbage from inflorescences:

• smooth, without dents or cuts;
• clean: it should not have dirt, dust, dark coating and any stains;
• dense: all inflorescences should fit closely;
• the head should not be soft to the touch;
• be sure to weigh the cauliflower: if it looks large, then it should weigh accordingly; if a large vegetable will weigh a little, then this indicates that it is grown artificially, at an accelerated pace;
• if there are broken branches on the inflorescences, then set aside this cabbage, probably it was stored incorrectly, and it began to deteriorate, and all the defects were removed;
• the color of the whole head should be uniform, without transitions, light and dark spots;
• good cauliflower is considered to be the one between which tightly growing inflorescences the leaves sprouted; it’s good that the whole vegetable will be very juicy.

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

Of course, the use of frozen vegetables sold by weight is also not forbidden. When choosing this option, make sure that the cabbage is not too frostbitten, and also has a uniform color, without splashes and spots.

Cream soup for every taste

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

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

Recipe number 1: soup with broccoli and cauliflower

So, a delicious soup of cauliflower puree with the addition of broccoli will be an excellent dish for lunch or dinner. The calorie content of one serving will be 75 kcal, so if you follow the figure, then do not give up this soup even in the evening.

Cauliflower and broccoli can be taken both fresh and frozen.

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

• sprigs of broccoli and cauliflower - each 500 grams;
• potatoes - 3 pieces of medium size;
• carrots - 1 medium;
• onion - 1 piece;
• a pair of parsley branches;
• salt and pepper - guided by taste.

Cooking process:

1. Both types of cabbage are thoroughly washed and boiled for 20-30 minutes, previously divided into inflorescences. Ready vegetables are either cut into cubes or torn into small inflorescences.
2. The potatoes are peeled, cut into cubes or cubes and also boiled until fully cooked.
3. The chopped onions and carrots are fried in a pan until golden brown, salt and spices are added to them.
4. All the ingredients give a little time to cool, and then combine them together and beat with a blender until a creamy consistency is obtained. If you want the soup to be more liquid, you can add water or vegetable broth.
5. When serving, add a small sprig of parsley to each plate. Soup mashed cauliflower and broccoli is ready.

Recipe number 2: cheese soup

Soup mashed cauliflower with cheese is a real treat that will not leave you indifferent. An additional component - cheese - can be anything: melted, hard and even sausage. It will be very tasty if you add cheese not only during cooking, but also at the end - in a plate in a grated form.

To cook cheese cream soup you will need:

• a head of cauliflower - 1 pc., or 500 grams of frozen;
• fresh onions carrots - 1 piece each;
• cream cheese for soup - 2 packs;
• hard cheese - 100-200 grams;
• salt and pepper - depending on taste preferences;
• parsley - several branches for decoration.

Step-by-step preparation:

1. First, in a frying pan, they make the usual frying of chopped carrots and onions in oil.
2. Cauliflower is “turned” into cubes or simply torn into inflorescences. Boil for 10-15 minutes - no more so as not to digest.
3. Cream cheese can be grated, cut into cubes.
4. As soon as the cabbage is boiled for about 10 minutes, the prepared cheese is sent to it. Sprinkle salt and pepper.
5. From the moment the cheese melts, turn off the soup and let it cool slightly.
6. Then, add the roast to the cabbage and cheese and beat everything with a blender.
7. Once the soup is creamy, grind the hard cheese on the large side of the grater. Pour the soup into plates and sprinkle cheese on top. Send a bowl of soup in the microwave for 1 minute in the "Grill" mode, this will result in a delicious golden crust.
8. Remove the soup from the microwave and garnish with a sprig of parsley.

Recipe number 3: cauliflower + chicken

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

Moreover, dietary chicken adds satiety to the dish.

So, for the preparation of chicken-cabbage cream soup you will need the following:

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

Stages of preparation:

1. Rinse and boil the chicken fillets thoroughly. The output should be not only ready-made meat, but also the broth, which is also useful.
2. Do the frying of onions and carrots in oil.
3. Cauliflower is boiled in the prepared broth, and then potatoes.
4. All ingredients cool slightly, combine and grind with a blender. To make the soup a little thinner, add broth to it.
5. Salt and pepper.
6. For a beautiful serving, use parsley and / or croutons.

Recipe number 4: diet soup

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

You will need the following:

• cauliflower - 1 head of cabbage;
• nonfat milk - 100 ml;
• salt and spices - according to preference;
• onions and carrots.

The preparation is as follows:

1. Cabbage is washed and cooked for about 15 minutes.
2. Sliced \u200b\u200bcarrots and onions are sent to boiled cabbage.
3. Cook for another 10 minutes.
4. All prepared vegetables are slightly cooled and whisked with a blender until mashed. Add 100 ml of warm milk and whisk again. Salt, pepper and serve.

Recipe number 5

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

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

Cooking is as follows:

1. Soak the beans for 40 minutes before starting cooking. Water does not need to be changed.
2. Peel and chop the carrots and onions. After that, prepared vegetables are fried in a frying pan heated with oil.
3. As soon as the beans soften, they put it on the fire and cook for 30 minutes.
4. As soon as the beans are cooked, they send pumpkin and cabbage cut into cubes. Cook for another 15 minutes.
5. The vegetables were cooked, and fried carrots with onions were sent to them and they simmer all over low heat for about 10 minutes.
6. After a short cooling, the soup is whipped to a puree state.
7. Serve the soup in portions with the addition of finely chopped greens.

Recipe number 6: cream soup with cream

Soup mashed cauliflower with cream is very delicate in taste and texture. The presence of cream slightly suppresses the taste of vegetables, but does not completely block it. The prepared dish is perfect for baby food, and for a hearty lunch, and for a hearty breakfast. This cream of cauliflower soup with cream can be diluted with shrimp, salmon or slices of ham.

A traditional cream soup with cream is prepared using the following ingredients:

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

Cooking a recipe for cauliflower soup puree:

1. Cauliflower is washed, divided into inflorescences and boiled for 10 minutes.
2. Fry from onions and carrots in a pan with oil.
3. The cabbage and frying are mixed and whipped with a blender.
4. Cream is poured into the resulting puree, mixing and adjusting the density.
5. All salt and pepper.
6. Ready mashed soup is poured into plates, decorated with chopped herbs and, if desired, croutons.

Such a soup can also be cooked in a slow cooker.

Recipe number 7: mashed soup of cauliflower and zucchini

To prepare such a dish you will need:

• zucchini - 0.5 kg;
• cauliflower - 1 head of cabbage;
• ghee - 1 tbsp. l .;
• salt, pepper and curry.

Cooking:

1. Zucchini and cabbage are cut into cubes and boiled for 15 minutes.
2. Ready vegetables are turned into mashed potatoes, which are flavored with ghee.
3. The soup is salted and seasoned.

Recipe number 8: classic

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

For cooking you will need:

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

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

Recipe number 9: with white wine and feta cheese

A very original and refined recipe. The taste is cheese and milk, with a spicy wine note.

For cooking you will need:

• cabbage -1 pc.;
• broccoli - 300 grams;
• cream - 400 grams;
• garlic - 2 cloves;
• celery root - 50 grams;
• potato - 1 piece;
• slightly salted feta cheese - 200 grams;
• dry white wine - 80 ml;
• nutmeg, salt and pepper.

Cooking:

1. Wash the cabbage and divide into small inflorescences.
2. Grate the garlic.
3. Celery and potatoes are cut into cubes, and onions are cut into rings.
4. Potatoes, celery and cabbage are placed in a pan, poured with water and wine. Cook for 25 minutes.
5. After cooking, mash. Cream and seasonings are added to it.
6. Boil the broccoli and finely chop.
7. Ready soup is poured on plates, decorated with broccoli and sliced \u200b\u200bcheese.

Puree soup for kids menu

Soup mashed cauliflower for children differs from other dishes in that the main vegetable is subjected to longer cooking. And also it is necessary to exclude a large amount of salt, completely remove spices and herbs that the child has not eaten before.

Ingredients:

• head of cauliflower;
• chicken fillet - 200 grams;
• water for baby food;
• carrots - 200 grams;
• sunflower oil - 1 tbsp. l .;
• green peas - 100 grams.

Cooking:

1. 1 liter of drinking water for baby food is boiled.
2. Lay the chopped chicken fillet there and boil for 40 minutes.
3. Cauliflower and carrots divided into inflorescences are sent to the boiling broth.
4. Cabbage is boiled for about 20 minutes. After, the contents of the pan are cooled a little and whipped with a blender.
5. Oil is poured into the resulting puree and whipped again.
6. When serving a baby cream soup, it is decorated with green peas.

1. Cauliflower is rich in a variety of elements and vitamins, but most of them break down when cooked. But there is a way to help preserve all the useful properties of cabbage: boil it in a small amount of water (so that the cabbage is not completely immersed in it) and under the lid.
2. If you took the cabbage, but there is no time for its preparation, remember that it is stored only 10 days at a temperature of 1-3 °.
3. To make the soup a pleasant soft beige color, raw cabbage should slightly cut off the top layer.
4. Croutons and crackers will be a great addition to the cauliflower soup puree.
5. It is better to cook soup in small quantities - at one time. Since reheating will lose its primary taste.
6. You can add a raw egg to the soup and beat with a blender. This will increase the nutritional value of the dish.

• 200 g of cream (10 or 20% fat content);
•   700 g of cauliflower;
•   100 g of white onion;
•   1 clove of garlic;
•   200 g of potatoes;
•   1 tbsp. l butter;
•   salt and pepper - add in accordance with taste preferences.

• Preparation Time: 00:10
• Time for preparing: 00:30
• Servings Per Container: 3
• Complexity: light

Cooking

This recipe contains products that are not difficult to find in any store. And cooking this soup is not difficult at all.

1. Onions and potatoes are peeled, washed and chopped: potatoes in small squares and onions finely. Cauliflower is washed, divided into separate twigs, inflorescences.
2. At the bottom of the pan, melt the butter, fry the onion in it until it becomes soft. Potatoes, cabbage are spread to the onion, vegetables are poured with water boiled in a teapot (vegetables must be completely closed to it). Add salt, pepper, mix and cook on a stove at an average temperature of 25 minutes.
3. Using a spoon with holes in the bottom or a colander, the vegetables are separated from the broth (retaining two glasses of liquid). In a blender, vegetables, crushed garlic and one glass of vegetable broth are mixed until creamy. Cream is poured into the mass, mixed and heated soup in a pan on the stove, not bringing to a boil. If necessary, make the soup less thick, its consistency is regulated using the remaining glass of broth.
4. In a bowl with soup, if desired, add crackers, herbs or chopped boiled egg.

To prepare a delicious and original first course for dinner, you do not need to have special culinary skills. Cauliflower soup puree is very easy to make. You can cook this dish in different ways and each recipe has its own special taste. To diversify the diet, you can use broccoli instead of cauliflower when re-cooking.

• It is better to cook cabbage over low heat in order to preserve most of the useful elements.
• If you use vegetable rather than butter for frying, then the soup will turn out to be less high-calorie.
• It is more convenient to make mashed potatoes with a blender, then it will turn out homogeneous without lumps.
• The recipes for this dish can be diversified by adding different products to the finished puree: boiled chopped meat of chicken or other poultry, bacon, egg, dried mushrooms (they are pre-soaked in water). These additives will not only change the taste of the soup, but also make it more satisfying. Further we will consider several recipes in more detail.
• Decorate the soup in a bowl with crackers, herbs, eggs.

Creamy soup with cauliflower and parmesan

Parmesan gives this soup a piquant, original flavor.

Products:

• 100 g parmesan;
• 2 cloves of garlic;
• 1 tbsp vegetable (preferably olive) oil;
• 400 g of cauliflower;
• 1 onion;
• a small pinch of nutmeg;
• salt (it is more useful to take sea) - to taste.

Cooking:

1. For cooking, you need a pan with a thick bottom. In it, on a stove, finely chopped onion and garlic are fried in oil (until soft).
2. Cauliflower is cooked in a separate bowl. When the liquid boils, the cabbage is kept in water for 5-7 minutes. Then the water is drained (a small part of it is added to the pan with onions), the inflorescences are transferred to the onion with garlic, mixed.
3. In a saucepan with the lid closed, the cabbage is stewed over low heat until cooked. At the end of cooking, add salt, nutmeg.
4. Vegetables and broth are mixed with a blender or rubbed through a sieve. Parmesan is rubbed on a fine grater and poured in equal portions into each plate.
5. Cookware should be suitable for an oven or microwave to withstand high temperatures. The oven is heated by turning it on 180 degrees. Plates of soup are placed on the wire rack and allowed to warm for 5 minutes.
   

   To make the soup more fluid and to give a pleasant creamy flavor, non-fat cream will help, which is added to the finished mass (2 tablespoons of cream will be enough).

Soup mashed potatoes with cauliflower and zucchini

Products:

• 500 g of zucchini;
• 150 g carrots;
• salt and pepper;
• 500 g of cauliflower;
• 150 g of white onion;
• cooking oil for frying.

Cooking:

1. The onions are peeled and finely chopped. Carrots rubbed on a grater (large).
2. Zucchini is washed and cut, without peeling, into medium-sized cubes. Cabbage is washed, divided into inflorescences.
3. In an oil pan over low heat, onions and carrots are fried. Zucchini, cabbage, salt and pepper are added to them. Products are mixed and poured with water (so that the liquid covers the vegetables).
4. The soup is boiled for 20-30 minutes, until the vegetables are cooked. In a blender, all ingredients with a small amount of broth in which they were cooked are crushed.
5. Ready soup is poured into plates. It can be decorated with grated cheese, herbs, crackers.
   

   Regulate the degree of density of the consistency (if you need a thinner soup) using vegetable broth.

Cauliflower and baked bell pepper soup

Another original recipe for a delicious cauliflower soup.

Products:

• 4 bell peppers of red color;
• 1 head of cauliflower (divided into separate small branches);
• 3 cloves of garlic;
• vegetable (preferably olive) frying oil;
• 1 onion;
• 4 tbsp. chicken or turkey broth;
• 2 tbsp fresh finely chopped thyme;
• 1 tsp Paprika
• Salt (sea) and pepper.

Cooking method:

1. Peppers are washed, cut into halves and seeds removed. Parchment or foil is laid on a baking tray, pepper is laid on it with the skin up. The oven is turned on at maximum temperature and, after heating, put a baking tray with peppers there.
2. When the peppers are slightly burnt, they are removed from the oven and set aside until cool. Peel the cooled peppers.
3. Next in the oven bake separate branches of cabbage. The oven temperature is set to maximum. After 10 minutes, the inflorescences are turned over and left for another 10-15.
4. In an oil pan, fry the onions and garlic (chop finely) until the onions become soft and golden brown.
5. Pour the broth to the onion, add thyme, paprika. Put the pan on medium heat and wait for the liquid to boil. Peppers and cabbage peeled off are sent to the pan.
6. Make the fire small, cover the soup and cook for 10 minutes. Pour the right amount of salt, pepper, mix and send the soup into a blender bowl. There it is ground to a uniform creamy mass.

Cauliflower and Shrimp Soup

Boiled shrimp will make a good flavor combination to cauliflower cream soup.

Products:

• 2 cloves of garlic;
• 1 kg of cauliflower (meaning the weight of a whole head of cabbage);
• 1 onion;
• greens in a plate for decoration;
• 2 tbsp. l high fat cream
• 150 g of shrimp (cook separately);
• sea \u200b\u200bsalt and pepper (other spices suitable for taste are allowed).

Cooking:

1. Cabbage is divided into twigs and cut into medium-sized cubes.
2. Finely chopped garlic and onion are fried in oil until the onion gets a light brown color.
3. Cabbage, salt and pepper, water are added to the pan to the onion with garlic. Everything is stewed under the lid for 10 minutes.
4. After this time, cream is added, the soup is mixed.
5. The products are whipped in a blender until a homogeneous consistency. They return them to the pan, put on the stove turned on for medium heat and cook until the mass boils, after which they hold for another 3-5 minutes.
6. Shrimps and greens are poured into the cream soup on the plates.

Cream soup with cauliflower and mushrooms

For the recipe, it is recommended to use dried mushrooms purchased in a safe place.

Products:

• 1 potato;
• ½ small onion;
• 2 pcs. zucchini;
• ½ head of cauliflower;
• 150 g of dried mushrooms (any, according to taste preferences);
• 1 tbsp. l olive oil;
• pepper, nutmeg, salt.

Cooking:

1. Mushrooms are soaked in warm water for 20-30 minutes. They will increase in volume and soften.
2. At this time, finely chopped onions are fried in a pan. After acquiring a golden hue onion, add cubes of potato to it. They are best made small. Zucchini is cut in small cubes (after cutting the skin).
3. Finely chop the cabbage, pour into a saucepan. Immediately add mushrooms (along with the water in which they were soaked), salt and pepper. With the lid closed on a small fire, the extinguishing procedure will take 15 minutes.
4. When they expire, add nutmeg and another 5 minutes to darken the soup on the stove. After the specified time, the dish is left off the stove, allowed to cool and grind in a blender. Before serving, the soup is heated on the stove or in the microwave.

Following the directions in the recipe, you can prepare a delicious soup for dinner. If everything works out, the next time you should not be afraid to experiment with the taste of the dish, adding your favorite ingredients.
  Video:

This vegetable is known for its beneficial dietary properties and a wealth of vitamins and minerals. It does not cause negative reactions in the human body and is indicated even for problems with the digestive system.

Such a variety of cabbage can be prepared in a variety of ways - bake, cook, stew, fry, stuff a whole head of cabbage, etc. But the soups with these inflorescences are the easiest to prepare and popular. They can be used in chopped form in vegetable soups, or in ground - in mashed soups.

There are a lot of recipes, for the reason that cauliflower is in perfect harmony with different products, so the housewives choose the components depending on their desire and taste or the contents of the refrigerator.

A simple recipe for mashed soup

This recipe is good for its simplicity - you can do without using any expensive ingredients. Only vegetables and spices.

Vegetables must be washed, peeled. Cut potatoes, cabbage, onions into pieces, chop carrots with straws.

First, fry carrots and onions in sunflower oil. Then add potatoes, cabbage and pour water on them so that the surface of the vegetables is covered. Cook over medium heat.

In the meantime, you can cook croutons. To do this, cut the bread into cubes, sprinkle a little with vegetable oil and fry in the oven or in a pan.

After 25 minutes, the vegetables should be cooked. We merge the broth and grind the vegetables with a blender. The resulting puree is brought to the required consistency, gradually pouring the broth. Pour pepper and salt into a soup pot. Serve hot with crackers.

Creamy Cauliflower Soup with Cream

Cream gives the specialty and tenderness of the dish, emphasizing the unique taste of cauliflower. For this option, you need such components:

• 500 gr. inflorescences of cabbage;
• 3 potatoes;
• 1 carrot;
• 2 onions;
• 2 processed milk cheese;
• basil greens, parsley;
• 200 gr. cream 20%;
• ground black pepper;
• salt.

You cook the dish in 40 minutes, the calorie content will be - 37 kcal per 100 g. soup.

Vegetables must be washed, peeled, chopped, immersed in boiling water and cook until the ingredients are soft.

Meanwhile, grate the cheese, for convenience it can be pre-frozen or moistened with water.

As soon as the vegetables are cooked, add grated cheese to them and let them boil.

Let it stand a little. Garnish portions with herbs.

Diet Puree Soup

Cauliflower is a dietary vegetable in itself. If the diet should be low-calorie, then in the diet soup-cauliflower, you can add more useful ingredients.

You need:

• 50-60 gr. celery root;
• 1 carrot;
• 2 onions;
• 1 tsp lemon juice;
• ground black pepper;
• salt.

Cooking will take - 50 minutes, per 100 grams. product - 27 kcal.

Vegetable ingredients must be washed and cleaned. Cut into small pieces. Submerge onions and carrots in water and set on a stove. As soon as they boil, add the celery and cook it until soft (minutes 20-30). Then put the cabbage, salt, pepper, add lemon juice and add (another 10-15 minutes). Grind everything with a blender and boil again. Let the soup stand.

Lenten tender cream soup

When there is a need or desire to prepare a dish for fasting, then lean soup-cauliflower puree is perfect for this. And to give it a twist, mushrooms will help. So the components are:

• 0.5 kg of cauliflower;
• 1-2 carrots;
• 1-2 bulbs;
• 0.5 kg of champignons;
• vegetable oil;
• pepper, salt.

Cooking time - 40–45 minutes, per 100 gr. dishes - 40-50 kcal.

Wash, peel and cut onions, mushrooms, cabbage, carrots thoroughly. Place the cabbage inflorescences in such an amount of boiling water so that it covers them and boil for 15 minutes. To make frying from carrots and onions in vegetable oil, it is possible with mushrooms, but it is better to cook them separately.

Mix boiled cabbage with onions, carrots, mushrooms and beat everything with a blender. Season with spices and a decoction of cauliflower, bring the mashed potatoes to the necessary density - boil. Let it brew.

Tip: you can not grind a certain amount of fried mushrooms with a blender, but add slices to the soup. Whole mushrooms add spice.

Cauliflower Soup with Chicken

Chicken broth and fillet will not violate the dietary properties of vegetables, but will give satiety and richness. To implement this method you need:

• 0.5 kg of cauliflower;
• 0.5 kg of chicken;
• 3-4 tbsp. l butter;
• 1 carrot;
• 200 gr. 20% cream;
• 1 onion;
• greens of onions, parsley, basil;
• salt pepper.

Cooking takes 1 hour, calories - 40-50 kcal per 100 g. soup.

In 500 ml of boiling water, lower the chicken fillet. Cook for about 30 minutes. In the meantime, rinse, peel, cut the vegetables and fry a little in butter.

Remove the chicken from the broth. Pour the vegetables so that they are covered with liquid and simmer until cooked (approximately 15 minutes).

Next, grind the stewed vegetables with a blender in mashed potatoes (at the same time, pieces of chicken can also be chopped, or left whole, at your discretion). Dilute to the desired density with broth. Pour in the cream, salt, pepper, boil and remove from the burner. To insist a little. Garnish portions with herbs.

The recipe for a dish for a child

Cauliflower does not belong to heavy fiber and can be introduced into the diet of children from 6 months. It is soft and therefore, even in children, it does not cause extraneous processes in the tummy and does not complicate the stool.

First, prepare regular mashed potatoes from this variety of cabbage, boiled in milk, meat broth or water. To do this, pour 100-200 gr. cabbage inflorescences with water or meat broth, cook 15 minutes. After 10 minutes, you can add milk to the water and boil for another 5 minutes. Then grind everything with a blender and mashed potatoes for the baby is ready.

After a year, kids can cook real creamy mashed soups. For example, take the following components:

• 500-600 gr. cauliflower;
• 4 potatoes;
• 2 tbsp. l butter;
• 3 tbsp. l rice;
• 100 gr. 20% cream (or 2.5 tbsp. Sour cream);
• salt.

The soup will be ready in 40 minutes, the calorie content of the dish is 40-50 kcal per 100 g. soup.

How to make mashed cauliflower soup for a child? Vegetables need to be washed, peeled, cut and placed in a pan with water. Cook for about 25 minutes.

Separately, you need to cook rice by immersing a small amount of boiling water (3 tablespoons of rice, take 5 tablespoons of water) and cook for 15 minutes over medium heat.

Drain the liquid from the vegetables into a glass (use it a bit later). Pour rice into vegetables and turn everything into a homogeneous mass with a blender. It is necessary to add salt to the dish, add cream and butter to it. The mixture will acquire a light milky color. Adjust the density of the soup to the necessary with the help of a drained vegetable broth.

For kids, puree soup is best served in its usual form. Older children are more interested in eating it with crackers.

Puree soup with fish

To many, this combination may seem suspicious, but you just need to try once to dispel your doubts. Components:

• medium head of cauliflower;
• 0.5 kg white fish fillet;
• 1 carrot;
• 300-400 gr. fish broth;
• 1 onion;
• vegetable oil;
• spice.

Soup puree will be ready in 45 minutes, calories 100 gr. dishes will be 36 kcal.

Slice vegetables and fish fillets. Fry some carrots and onions separately in vegetable oil. The other half is added to the pan with fish and stew with spices for 20 minutes under the lid. Boil cabbage for 10 minutes, so that boiling water covers it. At the end, add fried carrots, onions and fish. Grind everything with a blender. Put on the oven and let it boil, adjusting the consistency of fish stock.

Worth paying attention to!

1. Be sure to choose fresh cabbage so that its leaves are green and not limp. Keep the vegetable in the refrigerator for no more than 10 days.
2. In order for cabbage inflorescences to retain maximum of their valuable properties, it must be subjected to minimal heat treatment.
3. Soup puree does not necessarily mean the complete grinding of all components. According to your desire, you can leave in it a certain number of pieces of potatoes, mushrooms, chicken, etc.
4. When boiling chicken, it is better to first lower it in boiling water and let it cook for 3 minutes. Then drain the broth and, having typed in fresh water, put it on the burner again for 30 minutes. Thus, you avoid the appearance of foam, and all the negative comes out of the chicken in the drained water.
5. If you decide to bake crackers for the soup yourself, then for a golden crust they need to be slightly sprinkled with vegetable oil. In a pan, just fry. The oven must be heated in advance to 200 degrees. Then place a baking sheet in it with cubes of bread (white or rye) and fry for 5 minutes. Then turn off the oven and let the breadcrumbs stand for a while.
6. The spicy taste makes garlic in the soup puree, but this is not for everybody. If you have nothing against this spice, then be sure to include it in the components of the soup.
7. Also, broccoli, leeks, green peas, bacon, meatballs, various types of cheeses (including salted Philadelphia and feta cheese) and even fish are well combined with cauliflower.

If you were visited by the fresh idea of \u200b\u200bthe option of mashed cauliflower soup - do not be afraid to experiment and create new dishes empirically, because all the recipes that are known today are invented by us!

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

In fact, from this vegetable you can cook very tasty, which you want to try again - this is soup - mashed cauliflower. 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 digested. Cauliflower contains a large amount of protein, so this product will successfully replace meat if a person follows a diet.

Mashed soups can be very tasty, a variety of cooking options 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;
  some salt and pepper.

Vegetables should be peeled and diced. After that, everything except cauliflower should be fried in vegetable oil, add about one and a half liters of water, lavrushka and pepper, and cook everything until done.

Cauliflower must be carefully sorted into small inflorescences and boiled in a separate saucepan for fifteen minutes. After that, you need to pour the broth into some containers, grind the vegetables with a blender, then mix them with the broth to the desired consistency, slightly add salt, bring everything to a boil again and you can eat.

Czech cauliflower soup with dumplings

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

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

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

Cauliflower needs to be boiled in the broth until it thoroughly softens, it 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 finished broth and mix everything thoroughly. Remove from heat and cool it. Using a blender, cook mashed cauliflower, add egg yolk and grated nutmeg. Transfer the resulting mixture to the prepared sauce. Pour the remaining broth into the pan, warm the soup.

Boil dumplings in the broth for five minutes, then add whipped cream and herbs. Serve with croutons. Such cream soup - mashed potatoes will definitely be to your taste, rest assured.

Milk soup - mashed cauliflower with saffron

Try mashed cauliflower soup with spices such as 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 greens;
  salt and hot pepper.

Mix milk with vegetable broth in a saucepan, add the cauliflower, sorted into small inflorescences, and put a pinch of saffron. After that, all the ingredients must be cooked until fully cooked for about 15 minutes.

Before the readiness, it is necessary to salt the dish, then grind it in a blender. This soup is very satisfying, despite the fact that it is low-calorie. If you think that it turned out 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 recipe for mashed soup, which will surely appeal to every gourmet. For its preparation, the following ingredients are required:

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

Fillet of meat, 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 should first disassemble it into inflorescences.

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

Conclusion

Such dietary soups are very healthy. They are quite tasty, and even low-calorie. So, the energy value of one hundred grams of the finished soup puree is somewhere around 33 kcal.

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

The benefits of cauliflower

Doctors advise including it in the diet for children, people with pathologies of the digestive system who are overweight. Pediatricians are even advised to start feeding babies with this product.

Inflorescences of this type of cabbage:

• easily absorbed in the body;
• improve the functioning of the digestive system;
• strengthen the walls of blood vessels;
• help prevent the development of cancer cells;
• contain folic acid and vitamins B1, B6, which positively affects the development of the fetus when bearing 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 due to the fact that you need to be able 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.

The most delicate texture and pleasant taste are distinguished by cauliflower puree soup. The secret is that potatoes are often put in it, and in combination with cabbage they give a very delicate and original taste. There are some of the best recipes for this dish. The hostess can use them all, depending on which cooking method she likes best and what foods she has in the 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 in grains;
• sour cream;
• hard cheese;
• toast.

Inflorescences put in boiling water for 10 minutes. At the end of cooking, add a little salt. Cut the peeled onions and garlic cloves, take a deep saucepan with a thick bottom, pour oil there and fry the ingredients until transparent.

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

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

cauliflower puree soup with mushrooms

A rich aroma will give the soup cauliflower and mushrooms. 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 onions;
• 2 zucchini;
• half-sized medium cabbage cauliflower;
• dried mushrooms - 150 g;
• 1 tbsp. l olive oil;
• white pepper;
• nutmeg;
• salt.

Soak the mushrooms in warm water for 10-15 minutes so that they are slightly wet and swollen. Fry chopped onions in a saucepan, add potatoes in 2 minutes, and stir occasionally for 5 minutes to cook. Dice zucchini, put in the pan with the rest of the ingredients.

It is preliminary recommended to cut the peel from the vegetable so that the soup turns out to be a gentle cream color, without a green tint. Grind the cabbage into small pieces, put in a pan. Mushrooms together with the water in which they lay send there too.

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

lean soup cauliflower puree

For fast-lovers, a great find would be a recipe for lean cauliflower soup. Everyone else can use 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 dice potatoes, put in a pan with boiled water. Cook under the lid for up to 20 minutes. Pour the tomatoes with boiling water, hold for 1 minute, then cool and peel them. Grind with a grater. Divide cabbage into inflorescences, wash and chop the onion, grate the carrots on a grater.

Fry onion, carrots in oil for 3 minutes in a pan. Then send tomatoes and flour to them, mix well, stew for a couple of minutes. Put the frying and the main ingredient in the pan. Cook vegetables under the lid for 10 minutes. Grind vegetable soup with cauliflower in a blender. Serve with chopped fresh herbs.

shrimp mashed potato soup

Almost all national cuisines of the world have recipes for the former. They perfectly complement cream of 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 of shrimp;
• salt;
• pepper.

Prepare the main vegetable, disassemble it into inflorescences and cut into cubes. Grind garlic and onions, quickly fry them in oil. Put cabbage slices to them, pour over water, cover and, after boiling, simmer for 10 minutes. Pour into the cream container.

It’s good if they are fat. Beat the resulting mass with a blender to a puree consistency. Bring to a boil again and hold over low heat for 3 to 5 minutes. Salt, pepper to taste.

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

cauliflower puree soup with cheese

Chicken soup cooked with cauliflower and cheese will be delicious and hearty - these products are perfectly combined with each other and give the dish a unique taste.

Ingredients:

• 1 chicken breast;
• cauliflower - 1 pc. medium size;
• 1 onion and carrot;
• 3 cloves of garlic;
• celery stalk - 1 pc.;
• soft processed cheese 400 g;
• black pepper peas;
• a bunch of parsley;
• salt.

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

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