Cauliflower soup has many cooking options. A variety of its recipes can be found in the national cuisine of all European countries, as well as Asian countries. The neutral taste of the vegetable serves as an excellent background for numerous ingredients with a bright, sharply pronounced taste - mussels, shrimp, poultry or pork, all these products are perfectly combined with the taste of cauliflower.

If desired, cauliflower soup is diluted with milk or cream. Cheese is also a common ingredient in cauliflower soups. There are really many options for cauliflower soups, you just have to show your imagination.

100 g of cauliflower contains only 30 kcal! This is a lightweight and highly digestible product that everyone who wants to lose weight is happy to include in their diet.

How to Make Cauliflower Soup - 15 Varieties

Cauliflower Soup - Cold Mashed Soup

Surprisingly “modest” list of products turns into magical taste cold soup puree from the famous chef Michel Lombardi and is perfect for a summer dinner.

Ingredients:

• Cauliflower - 1 head
• Apple (peeled) - 1 pc.
• Onions (peeled) - ½ pcs.
• Olive oil - 60 ml.
• Fresh ginger (peeled) - 15 gr.
• Curry - 20 gr.
• Cardamom - 10 gr.
• Chicken stock - 1 liter
• Milk - 200 ml.
• Yogurt - 150 gr.
• Sea salt and pepper to taste

Cooking:

Divide the head of cauliflower into inflorescences. Remove the core of the apple. Chop the apple, onion and ginger.

Heat olive oil. Place cabbage, onion, ginger, apple, curry and cardamom in it. Fry vegetables for 5 minutes.

Add the broth to the vegetables and bring to a boil. Reduce heat and cook for another 10 minutes. Remove pan from heat.

Add yogurt, milk and salt. Bring the soup in a blender to a homogeneous mass.

Pepper to taste. Cool the soup and serve with herbs or almonds.

Soup prepared according to this recipe will be a real celebration not only for the stomach, but also for the eyes. It would seem that what could be more banal than soup? But, probably, you never ate such a soup, or maybe you haven’t even seen it.

Ingredients:

• Cauliflower - 1 head
• Onion (peeled) - 1 pc.
• Celery Root - 50 gr.
• Potato (peeled) - 3 pcs.
• Ghee - 20 gr.
• Cheder Cheese - 100 gr.
• Any green cheese - 100 gr.
• Mint - 1 bunch.
• Lemon - 1 pc.
• Salt pepper
• Broth - 0.5 liters.

Cooking:

Gently cut the small inflorescences of cauliflower, scald with boiling water and pour lemon juice and leave to marinate.

Choose heads of cabbage with inflorescences tightly adjoining to each other. Inflorescences that separate from each other speak of the "mature" age of the head of cabbage.

Dice onion and celery. Put the pan on a small fire, put the butter, celery and onions.

Leave to languish. Finely chop the cabbage and potatoes. Put the stew in a pan.

Pour some broth. Grind boiled vegetables until smooth in a blender. Put back in the pan.

Add two types of cheese. Dilute soup with broth and salt. Add a little lemon zest.

Serve laying in a serving plate of cabbage inflorescences and mint leaves.

Cauliflower Soup - Quick

Light, dietary, vegetarian soup "Quick", it is prepared very simply and quickly. And the minimum of ingredients necessary for him can be found in every housewife.

Ingredients:

• White bread - 4 slices
• Water - 1 liter
• Cauliflower - 800
• Olive oil - 6 tbsp. spoons
• Egg - 2 pcs.
• Parmesan cheese to taste
• Salt to taste
• Pepper to taste.

Cooking:

Head of cabbage divided into inflorescences. Boil cabbage in salted water. Drain the vegetable broth in a separate bowl. Fry chopped garlic in a pan.

Add cabbage to garlic, add salt and pepper. Simmer for about 5 minutes. Hard boiled eggs.

Fry the bread in butter until crusted. Put half an egg, bread, cabbage in a serving plate.

Pour in hot vegetable stock. Sprinkle with cheese.

Tasty and beautiful soup is suitable not only for vegetarians. Adherents of the traditional food system and children will eat it with pleasure.

Ingredients:

• Cauliflower - 500 gr.
• Tomatoes - 800 gr.
• Yellow lentils - 1 tbsp.
• Garlic (peeled) - 5 cloves
• Carrots (peeled) - 1 pc.
• Potato (peeled) -2 pcs.
• Vegetable broth -1.5 l.
• Laurel leaf - 2 pcs.
• Curry - 2 tsp
• Turmeric - 1/4 teaspoon
• Vegetable oil 1 tbsp. spoon
• Salt, pepper to taste.

Cooking:

Cut potatoes onions, carrots, cabbage and tomatoes into cubes of the same size. Finely chop the garlic. Sauté the onion and garlic.

Add carrots to the frying and cook for another 7 minutes. Add the broth, washed lentils, potatoes, bay leaves, curry and turmeric.

Cover and cook over medium heat for 20 minutes. Add cauliflower and tomatoes.

Cook until cabbage is ready. Salt and pepper the soup at the end of cooking.

Thick vegetable soup made from cauliflower, white beans, zucchini and tomatoes is a real storehouse of vitamins.

Ingredients:

• Cauliflower - 300 gr.
• Zucchini - 300 gr.
• Onion (peeled) -1 pc.
• Garlic (peeled) - 2 cloves
• Olive oil - 2 tbsp. spoons
• Tomatoes in their own juice - 250 gr.
• Broth - 500 ml.
• Laurel leaf - 1 pc.
• Salt pepper
• White beans (canned) - 1 can

Cooking:

Finely chop the onion and garlic. Dice the zucchini

Disassemble cabbage for inflorescences. Sauté the garlic and onion until tender.

Add zucchini and cabbage. Fry until vegetables are soft.

Add tomatoes, broth and spices to vegetables. Bring the soup to a boil, then simmer another 10 minutes over low heat.

Add canned beans and remove from heat. Garnish with herbs to taste.

Very easy to prepare low-calorie cauliflower soup. Nutritious, healthy with a very delicate, unusual taste. Ideal for those who want to eat tasty and be at the same time slim and healthy.

Ingredients:

• Cauliflower - 500 gr.
• Oatmeal - 50 gr.
• Pickled Cucumber - 4 pcs.
• Carrots (peeled) - 1 pc.
• Onions (peeled) - 1 pc.
• Cream - 50 ml.
• Salt pepper
• Laurel leaf - 1 pc.
• Olive oil for frying
• Water - 2 liters.

Cooking:

Finely chop the onion and fry. Grate carrots on a coarse grater, fry with onions. Cut the cucumbers into strips very finely or grate on a coarse grater.

Add to vegetables at the very end of the frying process. Simmer for another 2 minutes. Add cream to vegetables and continue stewing vegetables for about 10 minutes

To boil water. Pour oatmeal into boiling water. Disassemble cabbage for inflorescences.

Put the cabbage in a pan with oatmeal and salt the soup. Simmer until half-cooked cabbage.

Transfer vegetable frying to soup. Continue cooking over low heat for 10 minutes. Season the soup with pepper and bay leaf.

A light soup based on chicken stock, always turns out delicious. Its universal recipe easily allows you to change the ingredients, replacing cauliflower with broccoli, broth with water and using any kind of pea. And still it will be delicious!

Ingredients:

• Chicken wings - 6 pcs.
• Potato (peeled) - 4 pcs.
• Carrots (peeled) - 1 pc.
• Onion (peeled) - 1 pc.
• Cauliflower - 200 gr.
• Green peas - 150-200 gr.
• Ground black pepper
• Chicken broth - 2 liters
• Dill -1 tbsp. spoon

Cooking:

Boil the chicken. Cut into small cubes carrots, potatoes, onions. Disassemble cabbage into small inflorescences. Fry onions and carrots in oil.

Transfer to boiling broth. Put potatoes in boiling broth, add salt and spices. Add cabbage to the soup.

After 5 minutes add the peas. Cook for another 2-3 minutes. When serving add dill.

Cauliflower soup with mussels is not just a dish, but a real table decoration! It is prepared very simply. The main thing is that the refrigerator should have fresh mussels and exotic fennel that is quite exotic in our country. Cook and you yourself will see its sophistication and originality.

Ingredients:

• Cauliflower - 250 gr.
• Potatoes (peeled) - 50 gr.
• Onions (peeled) - 20 gr.
• Garlic (peeled) -3 gr.
• Milk - 150 gr.
• Butter - 15 gr.
• Mussels - 50 gr.
• Fennel - 15 gr.
• Olive oil - 30 ml.
• Salt, pepper, balsamic vinegar, vegeta.

Cooking:

Cauliflower to disassemble for inflorescences. Cut the potatoes. Chop the onion.

Fry vegetables in olive oil. Add water to the fried vegetables, salt and cook over low heat until the vegetables are ready.

Add milk and butter to the pan. Boil until boiling milk.

Add spices to taste. Grind the soup in a blender until smooth. Warm the soup over very low heat.

Cut fennel into thin half rings. Pass the garlic through the press. Fry mussels, fennel and garlic in olive oil.

Combine the ingredients in serving plates. Serve the soup garnishing with greens and a drop of balsamic vinegar.

Another recipe for you to note! A very quick and easy way to make cauliflower and millet soup with cream. Incredibly rich, original and delicate. Its worth a try!

Ingredients:

• Cauliflower - 300 gr.
• Carrots (peeled) - 1 pc.
• Millet - 100 gr.
• Vegetable broth - 500 ml.
• Cream - 200 ml.
• One egg yolk
• Lemon juice - 1/2 pcs.
• Pepper
• Nutmeg - 1 tsp
• Greens - 20 gr.

Cooking:

Vegetable broth, bring to a boil. Cook millet in a vegetable broth for about 5 minutes.

Cauliflower to disassemble for inflorescences. Transfer to a pan and cook with millet for about 5 minutes.

Cut the carrots into slices, put in soup and cook until vegetables are ready. Mix the yolk with nutmeg, lemon juice and cream until smooth.

Remove the pan from the heat, pour the cream into it and gently mix the soup. Serve by adding greens.

Cauliflower Soup - Velute Dubarry

The classic French soup recipe is named after the favorite of Louis XV - Countess Dubarry.

An additional attraction of this recipe is that all products for its preparation are easy to buy in any supermarket.

Ingredients:

• Cauliflower - 1 kg.
• Leek - 180 gr.
• Butter - 80 gr.
• Flour - 70 gr.
• Light Bouillon - 1.5 liters
• Cream - 90 ml (11%) (can be replaced with milk)
• Egg Yolk - 2 pcs.
• Salt to taste

Cooking:

Leek cut into thin half rings. Disassemble cabbage for inflorescences. Heat butter in a saucepan and fry leek in it.

Add flour and stirring vigorously, cook over low heat for 4 minutes. Let the sauce cool. Bring the broth to a boil.

Pour the broth into the saucepan. Dissolve the mixture completely in the broth. Bring the soup to a boil.

Add cauliflower and cook for 35 minutes. Grind the contents of the pan with a blender.

Salt the soup. Put the pot on a small fire. In a separate container, mix egg yolks and cream.

Beat them with a whisk until smooth. Introduce the soup, whipping it with a whisk.

Bring to a boil while continuing to whisk. Garnish with greens and whole cauliflower inflorescences.

The combination of products in this soup makes its taste very rich, and the dish itself is incredibly nutritious. Perfect for a family dinner!

Ingredients:

• Chicken broth - 3 liters
• Potato (peeled) - 4 pcs.
• Minced chicken - 300 gr.
• Cauliflower - 300 gr.
• Onions (peeled) - 1 pc.
• Carrots (peeled) - 1 pc.
• Rice - 4 tbsp. spoons
• Olive oil - 2 tbsp. spoons
• Egg - 1 pc.
• Flour - 1 tbsp. spoon
• Salt and pepper
• Greenery

Cooking:

Dice potatoes. Boil the broth and dip the potatoes into it. Grate carrots, chop onions.

Put half the carrots and onions in boiling broth. Rinse rice. Fry the remaining carrots for 4 minutes.

Add rice and carrots to the broth. Combine minced chicken with pepper, salt and egg.

Stir the minced meat and form the meatballs. In a separate bowl, boil meatballs for 10 minutes.

Add meatballs and cabbage to the soup. Cook for 10 minutes. Serve with your favorite herbs.

Cauliflower Soup - Berlin

This soup recipe is perfect for Sunday dinners. Having prepared the dish according to a simple recipe, you will receive aromatic, rich soup and thanks from well-fed guests and family.

Ingredients:

• Carrots (peeled) - 1 pc.
• Bulgarian pepper - 4 amount
• Ceps - 500 gr.
• Potato (peeled) 4 pcs.
• Onion (peeled) - 2 pcs.
• Cauliflower - 400 gr.
• Water - 4 liters
• Parsley - 1 bunch.
• Vegetable oil for frying.

Cooking:

Bring water to a boil. To salt water. Add chopped potatoes. Prepare vegetables:

Grate the carrots. Mushrooms cut into cubes. Chop the onion finely. Dice the bell pepper.

Cook a frying of vegetables. Disassemble cabbage for inflorescences. Cook for 10 minutes. Add frying to the soup, salt the soup to taste.

Bring the soup to a boil and cook over low heat for 5 minutes. Add greens.

The classic recipe for cauliflower soup with cream cheese will not leave anyone indifferent. The soup is thick, hearty with a very delicate creamy aroma.

Ingredients:

• Cauliflower - 300 gr.
• Cream cheese - 100 gr.
• Broth 250 ml.
• Milk - 100 ml.
• Toast
• Salt, black pepper.

Cooking:

Disassemble the cabbage into inflorescences and boil in salted water until tender. Add broth, cream cheese to cabbage.

Bring the soup to a homogeneous state with a blender. Salt and pepper the dish. Warm the soup to a boil.

Serve with croutons and herbs if desired.

A hearty soup will decorate the lunch menu with bright colors, feed and warm your family on winter evenings.

Ingredients:

• Turkey fillet - 300 gr.
• Cream cheese - 150 gr.
• Corn - 280 gr.
• Onions (peeled) - 50 gr.
• Carrots (peeled) - 50 gr.
• Cauliflower - 300 gr.
• Cream - 1 liter
• Water - 2 liters
• Vegetable oil - 50 ml.
• Nutmeg
• Black pepper

Cooking:

Cook the turkey meat until cooked. Grind the boiled turkey. Prepare the ingredients:

Grate the carrots. Grate the cheese on a coarse grater. Chop the onion finely.

Disassemble cabbage for inflorescences. Fry the onion in oil until soft. Fry carrots with onions.

Add cabbage to vegetable frying. Transfer the frying to a boiling broth and continue cooking over low heat for 5 minutes.

Add chopped turkey, corn and cream to the pan. Bring the soup to an intense boil and reduce the heat.

Add cheese to the soup, wait until it is completely dissolved. Season with spices to taste.

Creamy soup of cauliflower and shrimp - is sure to produce the desired effect on your guests or home.

Ingredients:

• Potato (peeled) - 3 pcs.
• Cauliflower - 300 gr.
• Onion (peeled) - 1 pc.
• Olive oil - 50 ml.
• Warm water - 200 ml.
• Fat cream - 250 ml.
• Ground black pepper
• Shrimps (peeled) - 450 gr.
• Butter - 50 gr.
• Garlic (peeled) - 3 cloves
• Fresh greens.

Cooking:

Chop the onion very finely. Fry the onion in olive oil until soft. Cauliflower and potatoes cut into cubes of the same size.

Transfer vegetables to onions and cook for 1 minute. Pour in water, bring to a boil.

Add cream and cook for 10-15 minutes. Chop the garlic.

Fry shrimps and garlic in a mixture of olive and butter. Add spices.

Bring the soup to a homogeneous state using a blender.

Serve by adding shrimp to the serving plates and decorating with greens.

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;
• 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.

   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 be 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)

All good housewives want to cook a delicious soup with fresh vegetables as the first dish. Today, various recipes allow you to combine the most unexpected ingredients. For example, cheese soup with cauliflower is very popular and simple to execute. By the way, this vegetable as a basis for the first dish is found in many recipes.

A simple and satisfying option

The basis of the first vegetable dish is most often made up of potatoes and cauliflower. The soup is preparing very quickly, but it has some tricks.  For example, additional acidity can be added using tomatoes. Required to take:

• 300 g of cauliflower;
• 4 medium potatoes;
• onion, carrot and tomato (one at a time);
• dried basil;
• 2 cloves of garlic;
• 3 liters of broth.

Depending on your preferences, the soup can be prepared both on the basis of a hearty broth (meat or chicken), and on the basis of vegetables.

Cooking process:

1. In boiling broth, you need to send chopped potatoes for 10 minutes.
2. Then grated carrots and cabbage inflorescences are added, after 7 minutes put small cubes of tomato, onion and garlic.
3. After 10 minutes, our vegetable soup is ready, it remains to season it with basil.

For post

Lean soup should be as light and healthy as possible. A simple recipe for a first dish of vegetables can be mastered by any housewife. It should take:

• 500 g of cauliflower;
• one carrot and one onion;
• a bunch of green onions and parsley;
• green peas in a jar;
• dry herbs, salt and pepper.

Cooking process:

1. The preparation of lean soup begins with slicing carrots, onions and all herbs.
2. Onions and carrots are cooked in boiling water for 15 minutes, then cabbage and peas are added.
3. At the end of the recipe, lean soup should be lightly salted and pepper, add a mixture of herbs.

To make the menu varied during the post, it is also worth trying to make a vegetable broth with lentils and cabbage. You can even make lean soup with soy milk and saffron.

With cheese

You can make soup with cream cheese and vegetables very quickly. You will need:

• 4-5 potatoes;
• 1 carrot;
• 1 bell pepper;
• 1 onion;
• 4 packs of processed cheese;
• medium-sized cauliflower head;
• 2 l of broth;
• oil and greens for frying.

Cooking process:

1. Put chopped potatoes in the broth and fry the onion cubes with grated carrots and pepper. Divide the cheese into thin plates and disassemble the cabbage into inflorescences.
2. Send all the ingredients to the potatoes and cook another 5-10 minutes until the cabbage softens.
3. Salt to taste and sprinkle with herbs before serving.

Cheese soup with cauliflower is ready. If you are more interested in cooking soup with hard cheese, then add it directly to the broth until completely dissolved, and then send potatoes, onions, carrots and cabbage to the pan. Such potato soup will acquire new flavoring shades.

Chicken Meat Recipe

Vegetable soup goes well with chicken. Tender bird fillet makes this first course more satisfying. For chicken soup you need to take:

• 300 g chicken;
• 3 potatoes;
• 2 small carrots;
• small head of cauliflower:
• medium onion;
• parsley, dill, pepper and salt to taste.

Cooking process:

1. Chicken soup is usually prepared starting with meat. It must be cut into slices, pour water and put on fire until it boils.
2. Then you need to reduce the heat and cook under the lid for about 15 more minutes. At this time, cabbage should be disassembled into inflorescences, diced onions and potatoes, and carrots in circles.
3. Potatoes and carrots are dropped into a boiling broth and boiled for five minutes. Then add onions with cabbage and bring the dish to readiness.
4. To make chicken soup with vegetables complete, salt and pepper it, and also sprinkle with herbs.
5. By the way, to make the dish more dense and nutritious, you can add rice to it.

Mushroom soup

The recipe for the first dish with mushrooms is unusual in that the vegetable soup more closely resembles mashed potatoes.  In addition, the use of mushrooms in the composition allows you to not make meat broth in advance. Ingredients:

• 300 g of fresh mushrooms (champignons or honey mushrooms);
• 4 potatoes;
• onion head;
• head of cauliflower;
• a tablespoon of thick cream;
• provencal herbs;
• frying oil, salt and dill.

Cooking process:

1. We divide the cabbage and send into the water on the stove until it boils. ‘
2. Cut the peeled mushrooms into quarters and fry in oil, adding salt and spices.
3. Released mushroom juice is best sent to vegetables.
4. Potatoes are cut in plates and sent for cooking along with chopped onions.
5. Then cabbage, potatoes and onions are crushed in a blender with ⅔ mushrooms.
6. Mix mashed potatoes with vegetable broth, decorate the soup with herbs, cream and the rest of the mushrooms.

Vegetable soup with mushroom flavor is ready. If you do not want to grind the soup ingredients, then boil cabbage and potatoes, and then add fried mushrooms and onions to the broth and simmer for another 10 minutes.

Bean

If potatoes do not seem enough for the nutrition and density of cauliflower soup, you can add beans to the recipe. It is necessary to take:

• 300 g of cabbage;
• 4 potatoes;
• 1 carrot;
• 2 onions;
• butter;
• a jar of beans in tomato sauce;
• celery root;
• salt pepper;
• sour cream.

Cooking process:

1. In boiling water, you need to send chopped potatoes, spassed celery and onions with carrots.
2. After 10 minutes, you can add cauliflower inflorescences.
3. The soup is kept on low heat for another 15 minutes, and 5 minutes before being cooked, put the beans in the sauce, salt and pepper. Serve the dish hot with sour cream.

Secrets

• Cauliflower is absorbed by our body faster than its other types. The fact is that this cabbage has much less fiber.
• The advantage of adding cauliflower to any soup is its rich composition. The vegetable contains useful trace elements, a large number of vitamins, pectins and easily digestible proteins. Thanks to vitamin C, the plant helps maintain immunity, and vitamin H allows you to keep your hair and skin beautiful.
• If you make mashed cauliflower soup, the easiest way is to use a blender. However, this dish is more velvety and smooth if you wipe boiled vegetables with a sieve.
• Cauliflower must be able to choose the right one. Usually the head is dense and does not have any spots. To get rid of possible insects, it is worth lowering the inflorescences for 15 minutes in salted water, and then rinsing.
• Cauliflower goes well not only with meat, but also with seafood. You can safely add shrimp and squid to your soup to add Mediterranean notes to the dish.

In this article of my culinary site I will present a simple recipe on how to cook a delicious cauliflower vegetable soup. As my many years of experience show, this first meal without meat  deliciously eaten not only during fasting, but also in everyday life. And the vegetable meatless soup  I like not only vegetarians, but also those who are happy to eat meat, although I cook it, exactly how lean dish. But if you don’t like lean dishes, you can cook such vegetable soup  on meat, for example, chicken broth, it will also be delicious, although, in my experience, cauliflower soup is especially tasty obtained with mineral water, without meat.

The main ingredient and protein carrier in this meat-free soup is cauliflower, the presence of which in it is 1.5 - 2 times more than in white cabbage. It is believed that the first time to cultivate and use cauliflower, as early as the first millennium AD, began in Syria, which is why it used to be called Syrian cabbage. Only in the XII century cauliflower from Syria came to Cyprus, and at about the same time the Arabs brought it to Spain. Since then, cauliflower began to gradually spread throughout Europe. It was brought to Russia only in the 18th century under Catherine II. Currently, cauliflower is widely distributed throughout Europe, in the Arab countries, North and South America, China, Japan and other Asian countries, and in terms of the scale of cultivation, it is in second place after white cabbage. But in Russia so far it has not received such a scale, although this gap is quickly enough closed.

100 grams of cauliflower have about 30 kilocalories. Of these 100 grams, 2.5 grams of protein are, 0.3 grams of fats, and 4.2 grams of carbohydrates. Cauliflower contains a large selection of vitamins. First of all, it is vitamin C, responsible for the immune defense of the body, stabilization of the psyche, for harmony and beauty. By the presence of vitamin C in cauliflower, it almost twice exceeds citrus fruits. It also contains B vitamins, vitamins PP, E, K, A, choline, beta-carotene and others. Of the trace elements present: potassium, phosphorus, calcium, magnesium, sodium, and of trace elements: iron, zinc, manganese, copper, fluorine, selenium.

Cauliflower is easily absorbed by the human body, unlike white cabbage, it is indicated for people suffering from diseases of the gastrointestinal tract, it is recommended for decreased secretory function of the stomach, actively removes toxins from the body. Prevents deformation and damage to cells, prevents and slows the development of oncology. Cauliflower is useful as baby food, diet food, as well as therapeutic food for diseases of the endocrine system, respiratory and urinary tracts, while remaining a fairly tasty food product.

Using cauliflower, you can prepare tasty and healthy lean, vegetarian and diet dishes, as well as complement meat dishes with it. The recipe for preparing one of the first dishes based on cauliflower I present to your attention.

Cauliflower Vegetable Soup Recipe

The recipe for lean vegetable cauliflower soup is quite simple. All vegetables are affordable and inexpensive, it takes a little time to cook, and the benefits of the cooked dish are undeniable.

So, to prepare vegetable soup with cauliflower, I used the following products:

Cauliflower - 300 grams;

Large potato - 1 piece;

Onions - 1 piece;

Carrots - 1 piece;

Sweet bell pepper - 2 pieces of medium size;

Bay leaf - 2 leaves;

Sugar - 1 teaspoon;

Seasoning for soups - 2 teaspoons;

Sunflower oil - 3 tablespoons;

How to cook cauliflower vegetable soup, a step by step recipe with photos

To make vegetable soup made of cauliflower, boil water in a saucepan, wash and peel all the vegetables. Cauliflower divided into inflorescences, cut potatoes, carrots, onions and peppers. Fry onions with carrots. All prepared ingredients are immersed in boiling water and cook until cooked.

And now I will tell and show in the photo a detailed process for preparing this vegetable first course.

Initially, I pour about two liters of water into the pan and set it on fire. While the water boils in the pan, I proceed to the vegetables.

I wash and peel the potatoes, cut them into small cubes and rinse them under running water from excess starch.

Next I clean the carrots and onions, and also rinse with water.

Chop the onion finely.

I cut carrots, like potatoes, into cubes, only smaller ones.

I cut the pepper into two halves, cut the stalk and peel the seeds. I cut the halved peel lengthwise into three parts, then across it into small strips about one centimeter thick.

During this time, water boiled in my pan, I dipped in it to boil, chopped potatoes.

In order not to lose time while boiling potatoes (this is about 15 minutes), I put a frying pan on fire. In a preheated pan I pour three tablespoons of sunflower oil and put the fry in chopped onions and carrots.

I fry them for about five minutes, stirring occasionally so that the onions and carrots do not burn.

I remove the frying pan with sautéed onions and carrots from the heat and set it aside.

I sort the cauliflower with a knife into small inflorescences, rinse and dip in a pot to boiling potatoes. I add a teaspoon of sugar there. I add sugar so that cauliflower does not change color during cooking and remains white. I cook potatoes with cabbage for another 5 minutes.