Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tried such cherry tomatoes, with their eyes closed, may well decide that they are tasting some unusual exotic fruits. In this article I will talk about five different cherry tomatoes, which have the sweetest fruits of an unusual color.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and hearty. This dish can be served as the main one if you prepare a cold dinner. Cheese, nuts, mayonnaise - high-calorie foods, in combination with spicy fried chicken and mushrooms, a very nutritious snack is obtained, which is refreshed by sweet and sour grapes. Chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a twinkle, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in the early spring. It seems that there are no secrets here - the main thing for fast and strong shoots is to provide them with heat, moisture and light. But in practice, in a city apartment or a private house, this is not so simple. Of course, each experienced gardener has his own proven method of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The task of indoor plants in the house is to decorate housing with their own view, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although it is important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, to make the correct and timely transplant. For experienced gardeners, there is nothing supernatural in this. But beginners often encounter certain difficulties.

Gentle chicken breast cutlets with mushrooms to cook just this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains virtually no fat, which is why it is rather dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesomely delicious cutlets that will appeal to both children and adults. In the mushroom season, try adding wild mushrooms to the minced meat.

A beautiful garden blooming throughout the season cannot be imagined without perennials. These flowers do not require as much attention as annuals, are frost-resistant, and only occasionally need little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

Seeds of poor germination are a frequent occurrence for the Russian market. Normally, the germination of cabbage should be at least 60%. On bags of seeds it is often written that germination is almost 100%, although in practice it’s already good if at least 30% of the seeds come from such a package. That is why it is so important to choose the right supplier. In this article, we consider varieties and hybrids of white cabbage, which deservedly received the love of gardeners.

All gardeners seek to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives are happy to take home-cooked meals from their potatoes, tomatoes and salads. But there is a way to demonstrate your culinary skills with even greater effect. To do this, it is worth trying to grow several fragrant plants that will give your dishes new tastes and aromas. What kind of greenery in the garden can be considered the best from the point of view of the cook?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish in our stores is often called Loba radish. Outside, the vegetable is covered with a light green peel, and the cut turned out to be pink flesh that looks exotic. It was decided during the preparation to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

The graceful perfection of shining white flowers on high pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulb. Few plants cause so much controversy. In some eucharis bloom and delight completely effortlessly, in others for many years they have not let out more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir fritters pizza - delicious pancakes with mushrooms, olives and mortadella, which are easy to cook in less than half an hour. There is not always time to cook yeast dough and turn on the oven, but it happens that you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza is a great idea for a quick dinner or breakfast. As a filling, we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on the city balcony or kitchen windowsill. There are pluses compared to outdoor cultivation: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if you have a loggia or balcony glazed and insulated, then you can grow vegetables almost all year round

We grow many vegetable and flower crops in the seedling method, which allows us to get an earlier harvest. But creating ideal conditions is very difficult: lack of sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other causes often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors

Thanks to the efforts of breeders, the assortment of coniferous perennials has recently been replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas that landscape designers have so far not been able to bring to life are just waiting in the wings. And from all this variety of yellow conifers, you can always choose the types and varieties that are best suited for the site. We will talk about the most interesting of them in the article.

Cauliflower - a vegetable that does not require a large investment of time and effort in cooking. It is easy to clean, boils quickly, and what a taste! The simplest and at the same time the most delicious cauliflower soup is mashed cauliflower soup. And the variety of cauliflower dishes is amazing. Modern housewives use a blender to make mashed soup, and it’s understandable, it’s quick and convenient. But if you want a really smooth and velvety mashed soup, wipe the boiled vegetables through a sieve - it will take a little longer, but, believe me, you will be happy with the result.

However, ordinary cauliflower soups, whether it’s a clear vegetarian soup or soup that is more suitable for a cold winter, will not take you much time. The main thing is to choose cauliflower correctly. The head of cabbage should be dense, white or light cream in color, without spots and inclusions. To avoid misunderstandings with insects that suddenly decided to live in your chosen cabbage, before cooking, sort out the head of cabbage for inflorescences and dip them in salted water for 15-20 minutes. Then rinse under running water.

We bring to your attention interesting cauliflower soups - from the classic cauliflower puree soup to seafood soup.

Ingredients:
  100 g butter,
  ½ onion,
  1 carrot
  1 stalk of celery,
  1-2 heads of cauliflower,
  2 tbsp parsley
  2 l chicken stock,
  6 tbsp flour
  2 stack milk
  ½ stack. nonfat cream
  salt, sour cream.

Cooking:
  In a pan with a thick bottom, melt 4 tbsp. butter, add chopped onion and simmer until golden brown. Then put the diced carrots and celery. Stir and simmer for 2-3 minutes. Divide cauliflower into small inflorescences, put in a pan and add parsley. Stew under the lid for 15 minutes, then pour the chicken stock and bring to a boil. Reduce heat to a minimum and let simmer. Melt the remaining oil in a pan. Combine the flour with milk and stir with a whisk so that there are no lumps. Slowly pour in the boiling oil, stirring, the milk mixture. When the mixture is brewed, remove from heat, pour in the cream and mix until smooth. Pour white sauce into the boiling soup, then darken under the lid for another 15-20 minutes and remove from heat. Salt, pepper. Serve with sour cream.

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

Cooking:
  Melt 1 tbsp in a saucepan. butter, put chopped onion and salt and simmer until transparent. Chop the garlic finely and add to the onion. Cook for 1 minute until aroma appears, put chopped cabbage, mix, cover and simmer for 3 minutes. Pour in the broth, bring to a boil. Reduce heat and cook for 10 minutes until soft. Using a blender, mash the soup until smooth, add pepper and nutmeg, pour in milk and bring to a boil. Melt the butter separately, put the chopped parsley, warm until aroma and add to each plate.

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

Cooking:
  Disassemble a head of cauliflower for inflorescences and rinse them under running water. Rinse boiled or canned beans. Grind onions and garlic. In vegetable oil, fry the onions and garlic until transparent and aroma, add cauliflower, half a bean and pour everything with hot broth. Bring to a boil, reduce heat and simmer for 10 minutes until cabbage is soft. Remove from heat, mashed in a blender then pour the soup back into the pan and add the remaining beans. Put on fire and warm to hot, stirring occasionally. Serve sprinkled with herbs, with croutons of white bread, grated with garlic.

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

Cooking:
  Cut the peeled zucchini into cubes, cut the beans into slices, disassemble the cabbage into inflorescences. Put all the vegetables in a pot with boiling broth, salt, put paprika, rosemary and thyme, mix and cover. Cook with boiling for 8-10 minutes. When the vegetables are soft, mash them with a blender, add vegetable oil. When serving, garnish with sprigs of greens and thin rings of sweet pepper.

Ingredients:
  3 l chicken stock,
  300 g of cauliflower,
  1 carrot
  1 onion,
  1 stack green peas
  5 potatoes
  1 cup cream
  salt, greens, bay leaf.

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

Vegetable soup "Moscow"

Take vegetables in any quantity, to taste. Cut the potatoes into cubes, chop the onion, chop the parsley and celery roots into thin strips, chop the white cabbage finely, sort the cauliflower into inflorescences. Put potatoes, onions, roots in a saucepan and cover with water. Put on fire and cook until almost cooked. Add white and cauliflower. Bring to a boil and cook for about 10 minutes until the cabbage is soft. At the end, add 1 jar of green peas. Serve by sprinkling with herbs and adding a little crushed garlic.

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

Cooking:
  Disassemble the cauliflower for inflorescences. Spatter the grated carrots with chopped leek in vegetable oil until golden brown. Grate potatoes on a coarse grater. In a boiling broth put cabbage, potatoes and frying, salt and pepper. Rub the sour cream with yolks. Put a circle of boiled protein in a plate, fill with soup, put sour cream with yolks and sprinkle with herbs.

Cauliflower and Rice Soup

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

Cooking:
  Cook the broth from the chicken, put the meat and strain. Put washed rice in it and cook for 10 minutes. Grate the carrots on a coarse grater, sort the cauliflower into inflorescences, cut the onions into small cubes and send all the vegetables to the pan. If you like fried soup, spasser the carrots and onions in vegetable oil until golden brown. Cook the soup until cooked, add bay leaf, salt and pepper to taste. When serving, add greens and pieces of meat.

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

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

Soup with cauliflower "Slimming" (in the slow cooker)

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

Cooking:
  Cut carrots, tomatoes and sweet pepper into cubes, sort cabbage into inflorescences, cut leek into half rings, celery into slices, chop the garlic. Turn the slow cooker on the “Baking” mode for 25 minutes, pour olive oil into the bowl and put the carrots. Cook for 10 minutes, add leek, fry for 5 minutes, put the remaining vegetables (except tomatoes) and cook for another 10 minutes, stirring. Put the tomatoes in the bowl, pour water to the mark ¼ L, salt with vous and turn on the “Braising” mode for 1 hour. Serve with greens.

Aerogrill Cauliflower Soup

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

Cooking:
  Disassemble the cauliflower for inflorescences and put in a pot. Salt, pour boiling water and put in an air grill for 15 minutes at a temperature of 260 ° C and maximum fan speed. Put boiled cabbage on a plate, and in the remaining broth cook semolina for 15 minutes. Then pour the warmed milk, put the cabbage and cook for another 2-3 minutes. When serving, put some butter and white bread croutons in a plate.

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

  Cooking:
  Set the microwave power mode to 600 watts. In a microwave, put the butter and onion sliced \u200b\u200bin rings and warm for 1-2 minutes until the onions are soft. Cut the potatoes, carrots and celery root into cubes, put in the dishes, pour the chicken stock, salt, pepper, cover and cook for 12-15 minutes until the vegetables are soft. Add green peas and tomatoes, diced, cook another 2-3 minutes. Lastly, add the cabbage inflorescences and cook the soup for another 2-3 minutes. When serving, sprinkle soup with parsley.

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

Cooking:
Cut the mushrooms into slices, divide the cauliflower into inflorescences, grate the carrots on a grater. Boil water, salt and put prepared foods in it. Cook over medium heat until cooked. In the meantime, freeze the cheese in the freezer and grate it on a fine grater. In a pan with cabbage and mushrooms, add cheese, mix, add a little butter and let it boil for 2-3 minutes. Garnish with greens when serving.

Cauliflower and squid soup

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

Cooking:
  Cut the squid into thin rings. Chop onions and carrots quite large, divide the cabbage into inflorescences, put the vegetables in a pan and pour water so that it covers them. After boiling, reduce heat to medium and cook for 30-35 minutes. Pour the broth into a separate dish, mashed boiled vegetables with a blender or pass through a meat grinder and rub through a sieve. In mashed potatoes, add warmed cream and dilute with broth to the required density. Pour the soup back into the pan, put the squid rings and set on fire. Bring to a boil and cook for no longer than 2 minutes (otherwise the squid will become rubber). Serve with white bread croutons and herbs.

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

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

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

Larisa Shuftaykina

Step-by-step recipes for cooking soup with cauliflower and potatoes on chicken stock, with meatballs, dumplings, cheese and cream

Rating
  recipe

Time
  (min)

Serving
  (people)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

56 kcal.

Option 1: Chicken Soup with Cauliflower and Potatoes - Classic Recipe

The total weight of chicken in the soup is seven hundred grams, replace the legs with hips if you want to increase the amount of meat in portions. If you want a more rich soup - cook it from chicken wings, increasing the weight to a kilogram.

Another recommendation: if you are not confused by calorie content, add a couple of tablespoons of melted butter to an already prepared soup, it well brightens up the taste of cauliflower. Another refueling option - mix a spoonful of grated horseradish with three tablespoons of softened butter, salt and divide into a dozen portioned balls. Freeze the dressing and serve to the table in a chilled bowl.

Ingredients:

• a pair of chicken legs;
• cauliflower - three hundred grams;
• a third of a glass of round rice;
• three potatoes;
• coarse salt;
• half a glass of greens;
• two white onions;
• big sweet carrot.

Step-by-step recipe for homemade cauliflower and potato soup

Wash and dry the legs, singe over a lit burner. After scraping the skin with a knife blade, cut the parts in half in the area of \u200b\u200bthe joints. Fold in a two-liter pan and top it with water, bring to a boil over high heat. Collect foam from the surface of the broth, cover with a lid, and reduce heat, slowly cook for about half an hour.

Peel the peel from the potato, wash the tubers and dissolve them in cubes. Peel and wash the onions and carrots, grate the root crop with large chips, and dissolve the onions with checkers. Disassemble the head of cauliflower for individual inflorescences and rinse them, soak for a quarter of an hour in cold water.

Remove the cooked chicken from the broth and put on a cooling dish, strain the broth itself and bring it to a boil again. Dip potatoes, onions with carrots and rice into it, after boiling, again collect foam from the surface, detect for a quarter of an hour. Cabbage inflorescences, if they are large, cut into pieces, gather the meat from the seeds and send to the soup with cabbage. After boiling for about ten minutes, season with chopped herbs and salt, hot pepper can be added to taste.

Option 2: Cheese and cream soup with cauliflower and potatoes - a quick recipe

Put more cheese in the soup, the taste of the dish will noticeably improve. We use thick cream if the calorie content of the product is higher than indicated, the soup will only become tastier, but you should not increase their quantity.

Ingredients:

• up to half a kilogram of cauliflower;
• large salad onion;
• three potatoes;
• a slice of cheese - 80 grams;
• salt and small pepper;
• a third of a glass of prefabricated greens;
• half a glass of 20 percent cream.

How to quickly make a thick soup with cauliflower and potatoes

Peel and wash the onion and potatoes, cut the tubers into cubes, and the onions into quarters of rings. Disassemble the cabbage into stumps, rinse and leave in clean water for a quarter of an hour, grate the cheese very thinly.

In a pan with two liters of boiling water, dip all the vegetables, temporarily putting aside only cabbage. After boiling, simmer for twenty minutes on low heat, then salt and season with pepper.

Pour the cream into the soup with constant slow stirring, pour in cheese chips, and, after ten minutes, add portions of cauliflower. After boiling, we cook the soup for only five minutes.

Option 3: Soup with Cauliflower, Potatoes and Cheese Dumplings

Use a really large egg in the dough, otherwise add one more. Cheese will come down in principle any, but it is better if it is brackish. To further enhance the taste, grate the dumplings and add a small clove of garlic.

Ingredients:

• big sweet carrot;
• a pair of potatoes;
• one hundred grams of round rice and cauliflower;
• chicken stock - one and a half glasses;
• one selected egg;
• a glass of wheat flour;
• lavrushka
• a bunch of dill;
• pepper and small salt;
• a seventy-gram slice of Russian cheese.

How to cook

Pour the broth into the pan, dilute with the same amount of boiled water. Turning on fast heating under the pan, by boiling, collect the resulting foam. Dip the washed rice in a pan, cook for up to ten minutes. Peel and rinse the potatoes, wash the cauliflower head disassembled into separate inflorescences.

Cut the potato tubers into a small cube, together with the cabbage clippings, lower them into the broth. After boiling the vegetables for ten minutes, add coarsely grated carrots to them, add and a little pepper, leave for a quarter of an hour with a slow boil.

Sift the flour and release the egg into it, pour a pinch of salt and black pepper into it, grind the cheese into a bowl through a fine-grained grater. Start kneading the dough and add a spoonful of water and two butter to it. From the resulting lump of dough, we pluck small portions and roll up balls of a two-centimeter diameter.

When the dumpling is typed enough, all of them are sent immediately to the pan, we drop the bay leaf after them. Cook for another twelve minutes, and pour into plates, season with chopped dill.

Option 4: Delicious Cauliflower, Potato, and Meatball Soup

Turkey meat recommended for minced meat is very harmoniously combined in taste with cauliflower, even a relatively small amount of inflorescences gives the broth sufficient aroma. Make the meatballs proportionate to the slices of cabbage, and the potato cubes are only slightly smaller.

Ingredients:

• turkey or chicken breast - four hundred grams;
• two potatoes;
• two hundred grams of cauliflower cobs;
• big sweet carrot;
• a glass of green frozen peas;
• a large handful of chopped parsley;
• one salad onion;
• vegetable oil;
• two tablespoons of small pasta.

Step by step recipe

On an intense fire, set a pan with one and a half liters of water. Cut cabbage inflorescences into small pieces, peel all other vegetables. Grate the carrots, dissolve the potatoes in 1.5 cm cubes, and the onions are even smaller.

In the boiled water, first send the potatoes. On a nearby burner with little heat, spasser the onions with carrots in oil. Grind the meat twice with a meat grinder, season with pepper and salt, add about a third of chopped parsley to the bowl with minced meat. After thoroughly mixing the minced meat, form small meatballs from it.

After making sure that the potatoes are about half cooked, dip the meatballs into the soup, mixing the broth very carefully so that they do not stick together. Add a little salt, and after a couple of minutes, dip the slices of cauliflower along with green peas.

Cook for five minutes and put the frying pan in the pan, and add eight more minutes to the pasta soup. After boiling for a couple of minutes, turn off the heat, cover the pan with a lid. Ready soup, dividing into portions, season with the remaining parsley.

Option 5: Classic Cauliflower and Potato Soup

For a hearty and fragrant soup, you will need not only potatoes and cauliflower, but also chicken. To make the broth tasty, take pieces with skin and bones, the breast will not work. A wonderful decoction is obtained from chicken necks, they are usually skinless.

Ingredients

• 300 g of cabbage;
• 500 g of chicken;
• 1.6 l of water;
• 3 potatoes;
• bulb;
• half a bunch of dill;
• 25 ml of oil;
• a little carrot.

How to Make Cauliflower Soup

Wash the chicken, add water and put the broth on the stove, add a little more liquid, as part boils, leaves a little more with foam, which we must remove when boiling. On average, it’s enough for the chicken to boil for 40 minutes. If the bird is domestic and sinewy, then you can increase the time.

While the broth is cooked, prepare the vegetables. We clean root crops. We cut the potato large enough so that it does not get lost in cabbage inflorescences. Onions and carrots are finer. We take out the bird from the broth to cool and break it, toss the potatoes, salt, cook for fifteen minutes.

In oil, slightly fry the onions and carrots, you do not need to brown them. As soon as they begin to slightly golden, we shift to the potatoes and cook together.

We break cabbage into small inflorescences, you can cut it with a knife, but try not to chop. We break the chicken into small pieces, or remove the flesh from the seeds. It all depends on the type of parts used.

After 15 minutes of boiling potatoes, add cauliflower, wait a couple of minutes and throw the chicken. Cooking soup for another 6-7 minutes. Next, try the dish, season with salt, pour dill on and off.

Here, spices are not added to the recipe, but you can add a little hot pepper to the pan at the end, throw a bay leaf, instead of dill, or use other herbs with it.

Option 6: Quick Recipe for Cauliflower and Potato Soup

In time, such a soup takes literally thirty minutes, which is very convenient and allows you to quickly build a hot meal for lunch. Mashing is done with a blender, you can not do without it. Cream requires cream, but often they are replaced with milk, you can take it.

Ingredients

• 400 g of potatoes;
• 400 g of cauliflower;
• 200 ml cream;
• 1 onion;
• 30 g of oil;
• carrot at will;
• spice.

How to quickly make a soup with cauliflower and potatoes

Cut onion and fall asleep in butter. Fry it a little. There is just time to cut potatoes. We fall asleep to the onion and fill in the water, which should cover three centimeter pieces. We take cool boiling water from the kettle. You can prepare a dietary soup, in this embodiment, just fall asleep onions and potatoes, pour without frying and adding fat.

While the potatoes are boiling, we break the inflorescences of cabbage, you can cut it. Add next. Cover and cook for 15 minutes all this until soft. Separately, put the cream (or milk) on the stove, bring to a boil.

Season the soup with spices to your taste, then grind it with a hand blender. In the process, dilute with cream.

The ideal supplement for cream soups is crackers. We cook them ourselves or buy them, sprinkle the dish immediately before sending it to the table so that the croutons do not get sour.

Option 7: Cheese Soup with Cauliflower and Potatoes

Another fairly quick soup variation without adding meat to the water. N the broth anyway turns out to be very tasty and aromatic due to the addition of cream cheese. Additionally, for such a dish you will need a little butter.

Ingredients

• 300 g of cauliflower;
• 2 potatoes;
• 150 g of cheese;
• 2 tablespoons of oil;
• 1 small carrot;
• 1.4 liters of water;
• 1 onion.

How to cook

In boiling water, dip the peeled potatoes cut into small cubes and you can immediately add a little salt. Since processed cheese often contains salt, we will finally bring it to taste after they are dissolved.

Cut the onion into small cubes. Around also carrots. Pour into butter and bring to softness over low heat.

After ten minutes of boiling potatoes, add the cabbage inflorescences to the soup. Boil another five minutes, introduce vegetables cooked in butter, and then cream cheese. We cut it into pieces. We simply lay out the soft product from the bath with a spoon. Mix, cook for two minutes.

Check if all the pieces of cheese have dissolved. Stir and taste, add salt, spices, herbs and turn off the stove.

You can use processed cheese with additives for such a soup, but they should be combined with vegetables. Sometimes chopped sausages or smoked meats are added to the broth.

Option 8: Tomato Soup with Cauliflower and Potatoes

A rich, bright and very fragrant version of tomato soup, which can compete with classic cabbage soup. Cook on broth or on water. A recipe with pasta, but fresh tomatoes can also be used.

Ingredients

• 2 l of broth (water);
• 100 g of tomato paste;
• 1 onion;
• 5 potatoes;
• 400 g of cauliflower;
• a bunch of parsley;
• pepper;
• carrot;
• 40 ml of oil.

Step by step recipe

We start with potatoes. Peel the tubers, cut and send to the boiling broth. We cook for about eight minutes, at the end you can add salt, then add the cabbage broken into small inflorescences, with no more four minutes to cook, no more.

Chop the onions and send in warmed butter. We start to fry and rub the carrots at the same time. Pour to the onion. We continue to fry and at the same time cut one sweet pepper. Fry together, lay tomato paste and some broth from the pan, simmer for five minutes.

We send the tomato with vegetables from the pan to the pan. Let the soup boil for another three minutes. We try, salt, add chopped parsley and the dish is ready.

If fresh tomatoes are used instead of pasta, then we take about three things, do not add the broth to the pan, boil in our juice.

Option 9: Rice Soup with Cauliflower and Potatoes

A hearty version of light soup with rice and vegetables. For cooking, you can take water, meat, mushroom and even fish broth, optionally with pieces of the product. We use fresh or frozen cauliflower, in the second version of the inflorescence we cook for several minutes less.

Ingredients

• 1/4 Art. rice;
• 300 g of cabbage;
• 3 potatoes;
• sweet pepper;
• bulb;
• oil and spices.

How to cook

Peel and cut potatoes, pour into a saucepan with 1.5 liters of broth or plain water. After boiling, add salt, wait five minutes and fill in the washed large rice, cook for a couple of minutes. During this time, you need to peel and chop the onion and pepper, break the cauliflower.

Pour a little oil into the pan, pour onion and lightly fry. Add Bulgarian pepper. Cook a couple more minutes. Pour the cabbage inflorescences into the pan. We give a good boil, spread the vegetables from the pan.

Now we salt the soup, cook until cabbage is ready. At the end, start the greens, lavrushka, any spices and turn off the stove.

There is no need to fear that rice will not have time to cook, in such a large amount of liquid it will certainly reach readiness.

Option 10: Bean Soup with Cauliflower and Potatoes

Another recipe for chicken broth, but it is in this embodiment that it is convenient to use fillets. We take canned beans, one standard jar is enough.

Ingredients

• 3 potatoes;
• can of beans;
• 300 g filet;
• bulb;
• 350 g of cauliflower;
• 1.8 liters of water;
• 1 carrot;
• greens, seasonings.

How to cook

Boil the chopped fillet for three minutes. We cut the potatoes into cubes about a centimeter and run in boiling water, add onions, carrots, cut arbitrarily. Boil almost until soft, after which we fall asleep inflorescences of fresh or frozen cabbage and salt.

Open the beans and drain all the liquid, you can pour the beans into a sieve and rinse. We put in soup after three minutes of boiling with cabbage.

Chop greens, prepare laurel, pepper, mixed seasonings can be used. Throw in the finished dish, stir and immediately when boiling turn off the stove.

You can cook soup not only with ordinary beans, but also with string beans, the dish will be very interesting to look on the plate, it will delight you with a rich vitamin composition.

Cauliflower soup is not only incredibly healthy, but can also be very tasty. It is very difficult for children to feed vegetables, including soups. And adults will not all eat such dishes. Therefore, cauliflower can be masked in the soup, leaving all the necessary useful substances in it, making a delicious cauliflower soup.

There are many recipes. Learn to use all possible products to make your soup tasty, healthy and vibrant. Many are known. You can cook mashed soups, which are very tender and just melt in your mouth, and soups with pieces of vegetables that are usual in every sense of the word.

Recipes for Cauliflower Soup

1. Cauliflower puree soup

The ingredients are simple.

Yolk, cream (glass), 300 grams of cabbage, meat broth (or vegetable, if you want), take 1200 milliliters and butter 80 grams.

Divide the cauliflower family member into 2 equal heaps. Rinse one bunch well, blanch, and then boil them in already salted water. Mix the other part well with the yolk, which is passed through a sieve.

Download the resulting and yolk in a saucepan, pour cream and cook. Then strain the resulting soup. Wipe the cruciferous vegetables thoroughly through a sieve (or use a blender). Connect both parts together. Dilute the resulting mixture with the prepared broth. Add butter, add salt. Mix everything well. Serve the croutons as a complement to the soup.

2. Zucchini and pumpkin soup puree with cauliflower inflorescences

Choose either pumpkin or zucchini.

Each of 800 grams. If you want to take both vegetables, then take 400 grams. The same amount of cauliflower. Butter is also necessary. Take it 40 grams. Flour in the amount of 4 tablespoons and 6 tablespoons sour cream. Vegetable broth in the volume of one and a half liters. To taste salt and greens.

Start by peeling a pumpkin or zucchini. Remove both peel and seeds. Zucchini is better to take young. Cut into small cubes. So they are better boiled, faster. Stew lightly, add washed and boiled cabbage divided into inflorescences in advance, boil in slightly salted water.

When all the vegetables are ready, wipe them through a sieve or use a harvester or blender until a uniform consistency. Mix with broth, add flour. Make sure that there are no lumps. Salt, spices to taste. Boil everything. Add the butter and greens to the already prepared soup. Sour cream will need to be put on plates. A delicious cauliflower soup is ready, and croutons will be a good addition to it.

3. Creamy cauliflower soup (more precisely, mashed soup)

• Head of cauliflower
• 2 onions
• 2 tablespoons butter and flour
• 1.5 liters of water or broth (as you like)
• 300 grams of champignons
• a glass of cream.

Start with a bow. Peel, cut. Do the same with mushrooms. Warm the pan well. Add butter, fry vegetable and mushrooms on it. The flame should be small. There should not be a crust. Everything should be stewed. You can add a little water or broth to stew.

Pour a liter of water / broth into a saucepan, put the frying from the pan. Let it boil. While everything is boiling, take care of cabbage. Disassemble it for inflorescences, rinse everything thoroughly. Add to the saucepan to the mushrooms and onions. Add some salt. Do not increase the fire. It should be small. Readiness of soup is determined by the state of cabbage. It should be soft. In a frying pan in a butter pan, fry the flour, then gently pour the cream, stirring constantly. Pour salt and pepper to your taste. Grind the soup in a saucepan with a blender or mixer, then pour in the contents of the pan. Let the soup stand on the fire for a little while, but do not let it boil to make a really tasty cauliflower soup.

Simple recipes for cauliflower soups

1. Soup with meatballs and cabbage

• 3 liters of broth (you want chicken, you want vegetable).
• Minced chicken (300 grams), take the same amount of cabbage and potatoes.
• Onion and carrot.
• An egg, a spoonful of flour and butter.
• 4 tablespoons of rice, and herbs and spices to taste.

Wash the potatoes, peel, cut into cubes or cubes. Boil the broth (chicken will be tastier, but vegetable will be more lean). As soon as the broth begins to boil, add potatoes. Grind onion and carrots for roasting. If you want diet soup, then do not fry, but add raw vegetables. Oil is extra calories and fat.

Croup must be washed, remove pebbles, sticks and other garbage. Warm the pan, add carrots and onions. Fry for 3-4 minutes, do not forget to stir, so as not to burn vegetables. Load rice into the soup, and then add the stewed vegetables.

Take meatballs. They cook quickly, just make small balls. Meatballs will require minced meat, spices, an egg. All mix and roll the same small balls and load them into the broth. Lower them with a teaspoon and cook for 10 minutes.

Rinse the cruciferous vegetable, load into soup. Meatballs can be caught so that they are not digested. The vegetable will cook for about 10 minutes. Throw greens a couple of minutes before cooking.

2. A delicious soup with vermicelli and cauliflower.

• 2 liters of water or broth, a pound of cabbage.
• 2 onions and carrots each
• vermicelli half a glass.
• A clove of garlic, lavrushka, spices, herbs and salt to your taste.

Boil water, pour vermicelli and cabbage (which you rinse and grind beforehand) and fry. Cook everything for 10 minutes. Add spices and garlic after removing from flame, covering with a lid.

   Calorie content:   Not specified
   Time for preparing: Not specified

  Vegetables soup with cauliflower will appeal to lovers of easy simple food.
  With cauliflower, you can cook a variety of soups - from gourmet cream soup with parmesan to soup with seafood or bacon. However, from cauliflower and without gourmet additions, delicious soups are obtained - whether it is a light vegetarian soup or a thick dressing soup, ideal for a cold winter. The main thing is to choose the right head of cauliflower. It should be dense, light cream or white, without brown spots and black dots. If the head of the cauliflower has turned yellow, then most likely the cabbage has outgrown and aged, the legs at the inflorescences will be rough, and the inflorescences are loose. Such a cabbage is not suitable for soup, but it can be used to make stew, curry, omelettes or fry (after boiling).
  Vegetable soup with cauliflower - a recipe with a photo.
  Ingredients:

- water or vegetable broth - 2 liters;
- potatoes - 4 pcs;
- carrots - 1 large;
- onion - 2 pcs;
- petiole celery - 1-2 stems;
- garlic - 3 cloves;
- cauliflower - half a small dense head of cabbage;
- butter - 50 g (in the lean version - 2 tbsp. l. vegetable);
- salt - to taste;
- any greens;
- sour cream - for serving.

Recipe with photo step by step:

  Vegetable soup with cauliflower will boil faster if you boil potatoes and sauté vegetables in oil. First, put on a small fire a pan with water or vegetable broth (if desired, replace the vegetable broth with chicken or meat). While the water (broth) is boiling, peel and chop the vegetables. Cut the carrots into medium-sized cubes, about 1.5x1.5 cm.




  We cut larger potatoes, cubes 3X3 cm. Or cut into slices, straws - as you prefer.




  We cut onions into small cubes or half rings. Peel the garlic, cut into slices or chop finely.




  From the petiole of celery we clean the veins and coarsened fibers. If celery is young, tender, then peeling it is not necessary. Cut celery stalk into rings.






  In boiled water (broth) we send potatoes. Salt to taste. We wait until the potatoes begin to boil, adjust the flame so that the liquid in the pan barely boils, and cover with a lid. Cook for 10 minutes until the potatoes are ready.




During the time that the potatoes are cooked, we will manage to spasser vegetables. Melt a piece of butter in a pan. Throw the onion, mix and pass on low heat until soft. Onions should not be fried, just give it a pinkish or yellowish color. Then add carrots and celery. Stew for 4-5 minutes, stirring occasionally and not frying vegetables.




  We send the cooked vegetables to the finished potatoes. They should absorb oil, become soft. Cook the soup for another 5-7 minutes until the celery and carrots are ready.




  Cauliflower before sending to the soup, it is recommended to boil until half cooked in a separate bowl. Then in the soup the taste of cauliflower will not interrupt the taste of other vegetables and broth. Be sure to parse the cabbage into small inflorescences, and only then lower it into boiling salted water. After 2 minutes, remove the cabbage with a slotted spoon. We pour out the water in which it was boiled - we do not need a decoction.






  Add the cauliflower to the soup. Cook for 2-3 minutes. We try the soup with salt, if necessary - we adjust the taste and add spices if desired. Turn off the fire, cover the soup with a lid, let it brew for a few minutes.




  Pour vegetable soup with cauliflower into plates and serve with fresh herbs, sour cream and. If the soup is prepared as diet or lean, then we exclude sour cream, adding more greens instead. Enjoy your meal!




  Author Elena Litvinenko (Sangina)