The recipe for zucchini and cauliflower soup, in addition to the main ingredients, also includes other vegetables: potatoes and carrots are added for density and color, onions and garlic for flavor. Butter, milk and hard cheese make the taste of the soup soft and creamy, and the texture - more thick and silky. Serve the dish is certainly with white crackers. Fried in a pan with the addition of mustard and grated cheese, they will give the soup a more expressive taste and special piquancy.

Total cooking time: 40 minutes
  Cooking time: 30 minutes
  Output: 2 liters

Ingredients

• cauliflower (peeled inflorescences) - 300 g
• large potatoes - 1 pc.
• zucchini young - 150 g
• small carrots - 1 pc.
• broth or water - about 1 liter
• milk - 200 ml
• grated cheese - 80 g
• butter - 30 g
• vegetable oil - 2 tbsp. l
• onions - 1 pc.
• garlic - 1 tooth.
• salt to taste

for toast

• butter - 20 g
• vegetable oil - 1 tbsp. l
• white loaf with sesame seeds or baguette - 100 g
• grated hard cheese - 20 g
• ground black pepper - 2 chips.
• french or Russian mustard - 1 tbsp. l

Cauliflower Soup Recipe

We clean and cut vegetables: onion, carrots and potatoes - in a cube, garlic - finely chop with a knife. The finer the cut, the faster the soup will boil. We heat the mixture of butter and vegetable oil, fry everything together, stirring, until the onions are soft.

Add cabbage inflorescences and zucchini, crushed in a cube.

Fill with water or broth (I used chicken). The liquid should completely cover the contents of the stewpan. Cook for 30 minutes, until vegetables are ready. In the process, bring the amount of salt to taste.

Meanwhile, fry crackers for soup. Cut a baguette or loaf into a cube. Heat a mixture of oils in a frying pan, send bread there and dry. When browned, add mustard and grated cheese, mix quickly and remove from heat.

Puree vegetables with a blender. If there is a lot of liquid, then it needs to be drained into a cup, so that later you can adjust the density of the soup.

Add the grated cheese to the resulting mashed potatoes (preferably fragrant and spicy).

Then we add milk in parts, continuing to work as a blender. The result should be a consistency of thick soup. If necessary, you can add more milk or part of the broth, which remained in the cup. The output was an almost full 2-liter saucepan, 5-6 servings.

Pour thick and tasty cauliflower soup into plates, sprinkle with crackers on top. You can pour a little olive oil and add another portion of cheese, if you wish. Enjoy your meal!

Cauliflower is famous for its rich content of useful trace elements and vitamins. And how many delicious dishes from it can be prepared! It is stewed, fried, baked and even stuffed. Incredibly delicate and aromatic, mashed cauliflower soup with cream is obtained. Consider the best recipes for its preparation.

Note to the hostesses!

The first secret of a delicious soup is the right choice of cauliflower. It should be fresh. To check this, look carefully at the leaves: if they are not limp and green, you can buy a vegetable.

Attention! You can store cabbage of this variety in the refrigerator for no longer than ten days.

Whatever recipe for cauliflower puree you choose, take note of the following tips:

• The feature of mashed soup is the grinding of all ingredients. But if you wish, you can leave a few slices of vegetables or meat, adding them to the soup before serving it to the table.
• You can add a touch of piquancy to the dish with the help of garlic cloves.
• Cauliflower is harmoniously combined to taste with many ingredients. Particularly good choices would be green peas, hard cheese, cream, meatballs, bacon, leeks, broccoli and fish.

On a note! Cauliflower inflorescences retain all their useful properties if the vegetable does not lend itself to maximum heat treatment.

Traditional recipe

Soup mashed cauliflower with cheese is a fragrant, hearty and incredibly tasty first course. It is better to cook it on chicken broth, which must first be boiled. In extreme cases, you can use ordinary purified water.

Composition:

• 1 forks of cauliflower;
• 2 tbsp. l olive oil;
• 2-3 garlic cloves;
• 3 hours chicken broth;
• 150 g of cheese;
• salt;
• 1 tbsp. cream;
• ground pepper black.

Cooking:

Piquant Vegetable Soup

The taste of mashed cauliflower and potato soup will be more intense and piquant if you add tomatoes and chili pepper to it. It is better to cook such a dish in the cold season, as it can strengthen the immune system and protect against colds.

Composition:

• 3-4 potatoes;
• forks of cauliflower;
• 4 tbsp. purified water;
• 3-4 garlic cloves;
• 2-3 carrots;
• to taste chili pepper;
• 3-4 tomatoes;
• 2 tbsp. l sifted flour;
• 50 ml tomato paste;
• 2-3 tsp turmeric
• 1 tbsp. nonfat cream;
• salt;
• ground pepper black.

Cooking:

Attention! Cabbage will cook faster, it needs to be removed from the pan and put in a colander.

Mistresses note! Puree soup is best served with breadcrumbs. They can be fried or baked. Pre-sprinkle crackers with vegetable oil, so that they turn out with a golden brown.

Delicate and incredibly healthy soup

And now we cook broccoli and cauliflower soup puree. Such a dish is unlikely to leave anyone indifferent.

Composition:

• head of cauliflower;
• 1 PC. broccoli;
• 3-4 tbsp. l olive oil;
• salt;
• 2-3 garlic cloves;
• 100 g of cheese;
• 200 ml cream.

Cooking:

Unusual soup with zucchini and meatballs

It turns out tasty and healthy to get a soup of mashed cauliflower and zucchini. And so that our dish is also hearty, add meatballs to it.

Attention! To get a dietary cauliflower soup puree, simply exclude meatballs from the recipe, and choose cream with a low percentage of fat content.

Composition:

• 0.4 kg of any stuffing;
• 200 ml cream;
• zucchini;
• 1 forks of cauliflower;
• salt;
• greenery;
• refined vegetable oil;
• a blend of spices.

Cooking:

1. Peel and chop the onion. Combine it with minced meat, add salt, mix.
2. We make small meatballs and fry them until cooked in vegetable oil.
3. We will sort cabbage into inflorescences, cut the zucchini.
4. Boil zucchini with cabbage, adding spices to taste in water or broth.
5. We take out the boiled vegetables from the pan, pour in the cream and whip with a submersible blender.
6. Then we transfer the resulting mixture to the pan and, stirring, boil for ten minutes.
7. Before serving, add meatballs and chopped fresh herbs to the soup.

One of the most popular today is mashed cauliflower soup. There are enough vitamins and minerals in this vegetable. In addition, its undoubted advantage is accessibility - cabbage is offered all year round (if not always fresh, so frozen), and is inexpensive.

How to choose fresh cauliflower

To make the soup tasty and healthy, you need to choose the main ingredient - cauliflower. A quality product must have several characteristics. So, you should carefully examine the color of the head. It can be white, have a greenish or grayish tint, give a yellowness or purple tone. Its color depends on the content of certain substances that are contained in the cabbage, as well as on the conditions and region of ripening - cabbage blossomed in the shade or in the sun.

You can not take forks with dark spots - this indicates that the product is spoiled. However, if such spots appear on a carefully selected and bought head of cabbage, it is not worth throwing it away right away, all spots must be carefully cut.

Fresh cabbage is indicated by green leaves on a head of cabbage. All inflorescences should fit snugly together. Quality forks will be heavy and sturdy.

It should be understood that fresh cauliflower is freely available only in season. But all the other time it is available frozen. Delicious mashed soups can also be made from this. Cabbage undergoes shock freezing, that is, in production it is frozen instantly at very low temperatures. So the vegetable does not lose its beneficial properties and qualities.

Various recipes for mashed potato soups

With potatoes and cream

The velvety cauliflower puree soup is my favorite dish in the fall. The dish can be seasoned with cheese, can be seasoned with garlic for piquancy, or you can, as today - with cream.

Recipe Information

• Type of dish: first
• Method of preparation: on the stove
• Servings: 3
•   30 min

Ingredients:

• cauliflower - 300 g
• potatoes - 2-3 pcs.
• fat cream - 200 g
• salt, pepper to taste
• greens (parsley) for serving.

Cooking process

We clean the potatoes, parsing cabbage into inflorescences.


  We send the cabbage to boil for 3 minutes in a liter of water with a spoon of salt and vinegar. Cut the potatoes into cubes.

  Fill with water, salt and send the potatoes to boil. Cook until soft.


  We combine the finished potatoes with cabbage.


  Salt and pepper to taste.


  Add cream.


  Using a submersible blender, grind all the ingredients to a homogeneous mass.

To obtain a more silky and delicate structure, it is recommended to wipe the vegetables through a sieve.

  It turns out a velvety mass. With the help of cream, we bring the density of the soup to the necessary.


  Pour into plates, decorate with herbs.

Two diet products create the perfect duo.

Such a soup will saturate the body and at the same time improve it.

Ingredients

• broccoli - 200 g
• cauliflower - 150 g
• potatoes - 3 pcs. (you need to choose medium tubers)
• carrots - 1 pc. (small in size)
• onion - half the onion
• cream 15% fat - 100 ml
• water (you can use chicken stock) - 1 l
• butter - 25 g
• salt and greens to taste
• crackers - for serving

How to cook

1. First you need to boil water or the finished broth. At this time, chop and spasser vegetables in a small amount of oil (except for two types of cabbage). How to cut vegetables, it does not matter - they will still be mashed. Transfer the entire contents of the pan to the broth. It will take 10 minutes to cook.
2. Cauliflower should be divided into inflorescences and boil them for a couple of minutes. After cooking, it must be thrown into a colander. Such a measure will save the vegetable from the characteristic taste and smell. If frozen cabbage is taken, this procedure is not necessary, because before freezing it was already treated like that.
3. Fresh broccoli also need to be boiled. If it is frozen, it must be poured with boiling water and left for 5 minutes.
4. Inflorescences of both types of cabbage put in a pan with vegetables and broth. You can slightly salt. Cook vegetables for 5 minutes.
5. Then drain the broth. Mash the vegetables with a blender so that you get a fairly thick mashed potato without lumps. Add vegetable broth to it and put everything on fire again, bring to a boil.
6. Pour in the cream and stir. Turn off the fire.
7. It remains to pour the soup on plates, sprinkle with chopped herbs, add in advance.

With zucchini

Such a soup is called tender and velvety.

You can add not zucchini, but zucchini.

Ingredients

• zucchini - 500 g
• cauliflower - 500 g
• carrots - 150 g
• onion - 150 g
• vegetable oil
• salt, pepper - to taste

As an additive and decoration fit:

• boiled eggs (quail possible)
• crackers

Cooking method

1. Chop the onion finely. Grate the carrots on a medium grater. Zucchini should be cut into cubes, and cabbage disassemble into separate inflorescences.
2. Immediately in a saucepan, heat the oil and lightly fry the onion in it, add the carrots here and continue the sautéing. Put cabbage and zucchini here. Lightly salt and mix everything.
3. Pour all the vegetables with hot water - it should be enough to cover the vegetables completely. Cook until cooked - about 20 minutes.
4. Mash the finished vegetables with a blender, adding a little vegetable broth to them.

   If there is no blender, you can grind the vegetables through a sieve or crush a crush.

5. Grate eggs and cheese. Pour soup into plates, pour cheese and eggs, garnish with herbs, add crackers.
6. I also offer a collection.

With Chiken

A simple and satisfying recipe that is available to everyone.

Ingredients

• chicken breast - 1 pc.
• carrots - 1 pc.
• celery - 1 stalk
• onion - 1 pc.
• garlic - 3 cloves
• cauliflower - 1 medium forks
• processed cheese - 400 g
• greenery
• salt, pepper - to taste

How to cook

1. Wash the chicken, peel and chop the vegetables. Breast must be cooked.
2. Whole peeled, but not chopped onion, chopped carrots, celery and garlic, as well as greens, must be placed in the chicken.
3. After boiling the broth, remove the foam, salt and cook over low heat until the meat is ready.
4. Disassemble the cabbage for inflorescences.
5. Strain the broth, discard all vegetables except carrots.
6. Add cauliflower to it and cook for 20 minutes until it becomes soft.
7. Chicken meat must be taken apart and set aside until serving. After the cabbage is ready, turn the soup into mashed potatoes, put the pan on a slow fire and add the cream cheese. Mix everything so that there are no lumps.
8. Serve with chicken, sprinkled with chopped herbs and with crackers or slices of dried baguette.

With cheese

Such a soup is tender and satisfying.

Moreover, it does not require a lot of time for cooking.

Ingredients

• potatoes - 2-3 pcs.
• cauliflower - 200 g
• onion - 1 pc.
• butter - 50 g
• not hard or processed cheese - 100 g
• cream 10% - 100 ml
• flour - 1 tbsp
• water - 1 l
• salt to taste

Cooking method

1. In boiling water, you need to send diced potatoes and cabbage disassembled by inflorescences. Cook for 20 minutes.
2. Cut the onion coarsely. It must be fried in a pan with a small amount of oil. Add the onions 10 minutes before the end of cooking in the broth.
3. Fry the flour in a frying pan until browning, pour cream into it and stir well so that there are no lumps.
4. Send this dressing to the soup. Grind everything well with a blender.
5. Grate the cheese and gently introduce into the soup, stirring to completely dissolve the cheese. Soup should be slightly salted.
6. Serve with crackers. You can decorate with greens.

Mushroom with champignons

This soup is quite light - a portion of 350 g has only 108 kcal.

Ingredients

• fresh champignons - 250 g
• cauliflower - 300 g
• potatoes - 200 g
• onion - 1 pc.
• cream 15% - 100 ml
• salt and spices to taste.

Cooking method

1. Dice the onions and potatoes, chop the mushrooms arbitrarily.
2. In a saucepan, boil 1 liter of water, salt, put onion and cook for a couple of minutes. Then send the potatoes here and cook for another 4 minutes, then add the cabbage and cook for 5 minutes.
3. It remains to put the mushrooms and cook the soup for another 5 minutes.
4. Part of the broth must be drained into a separate container. It can still be useful to us. All that remains in the pan is brought to a puree state.
5. In it you need to enter the cream and beat everything again with a blender. If the soup is too thick, dilute it with the drained broth.

With frozen cauliflower milk

This soup is available at any time of the year.

After all, frozen cauliflower is offered in any store.

By the way, frozen vegetables can also be used in the recipes suggested above.

What is convenient - cabbage has already been sorted into inflorescences. You can immediately start cooking, without even defrosting.

Ingredients

• cauliflower - 500 g
• milk - 600 ml
• butter - 25 g
• onion - 1 pc.
• cream 15% - 50 ml
• salt, pepper - to taste

Cooking method

1. Put the cabbage in a saucepan and pour it with 300 ml of milk - it should cover the vegetables completely. If not enough, add a little water.
2. Put on the fire and cook until the cabbage is soft. Puree all contents with a blender.
3. Melt the butter in another pan, add the finely chopped onions and fry until golden brown.
4. Add the remaining milk, mix everything. Add the mashed cabbage and cook a little more.
5. It is recommended to serve, flavored with cream.

Dietary, for baby

Such a soup is suitable for both losing weight and the baby’s menu.

Ingredients

• cauliflower - 20-25 inflorescences
• potatoes - 4 pcs.
• rice 3-4 tbsp
• cream -100 ml
• salt to taste.

Cooking method

1. Cabbage should be disassembled into inflorescences, peel and cut the remaining vegetables. Put the vegetables in a pan and cook until cooked - about 20 minutes.
2. In a separate pan, cook rice.
3. From a pan with vegetables, you need to drain a glass of broth. Combine vegetables and rice into mashed potatoes. To them add butter and cream. If the soup is intended for babies, you can remove the oil.

Cream soup with cream

This option will be appreciated even by gourmets - it is delicate and delicious.

Ingredients

• cauliflower - 500 g
• potatoes - 150 g
• onion - 1 pc.
• butter - 30 g
• cream - 100 ml
• salt and pepper to taste

Cooking method

1. Cut the onion into small cubes and lightly fry in oil. Cut the potatoes into small cubes. Then it must be laid out to the bow.
2. Divide the cauliflower into inflorescences, put it on the potatoes and onions, pour hot water to cover the vegetables. Add salt and spices there.
3. After boiling water, cook soup for 25 minutes.
4. Vegetables must be turned into mashed potatoes.
5. Pour the cream into it and heat on a fire.

Beautiful pitch

Soup puree can be very nicely prepared for serving. To do this, it is enough to correctly enter the cream at the final stage of cooking.

Whip the cream and gently pour them into the soup. You do not need to stir the soup - they must be on the surface.

Alternatively, you can put a small portion of the cream with a spoon in the form of droplets.


  Then gently with a spoon or a toothpick make any drawing on the surface. You can sprinkle with herbs or spices on top for completeness.

Mistress note

Before cooking cabbage, thick veins must be removed. Boil cabbage in a small amount of water so that it does not lose its beneficial properties.

During the cooking process, it is important not to digest the product. It is considered ready if it is easily pierced with a fork. The best solution would be to cook cabbage exclusively in an enamel pan.

Cauliflower is a vegetable familiar to Russians, which has many vitamins and minerals, which makes it useful for all family members, including children. Using the recipes described below, you can learn how to cook a delicious, hearty soup, which will be a great dinner, part of the gala table, and diet food.

How to Make Cauliflower Soup

To make mashed soup, you must initially prepare all the main components. They came up with such a dish in France, so there is a piquant note in the classic composition. Depending on the specifics of the dish, its composition changes: puree soup with cauliflower can be prepared light - with the addition of mushrooms and other vegetables, vegetarian, children's or meat. How to cook cabbage soup puree with cream, chicken and celery, so that it turns out well?

Cauliflower soup puree - recipes

The classic recipe for cauliflower puree can be supplemented with vegetables, fruits, milk, cream, cheese. For example, if you cook such a soup with meat broth, it will be rich, and if you add potatoes, chicken, garlic, sour cream in addition to cabbage, you will get a satisfying first. Cream or milk in recipes will lead to a more delicate taste, and added meatballs are another way to make mashed soup calorie.

The consistency can be any - from liquid to thick, it all depends on the ingredients and wishes of the cook. To adjust the density of the dish, use more or less water (milk, cream). Broccoli can also be used as the main ingredient - this soup is practical for lunch at work, you can take it with you in a small thermos, eat it both at hot and room temperature.

With cream

• Servings Per Container: 6 Persons.
• Calorie dishes: 550 kcal.
• Purpose: main course.
• Cuisine: French, Russian.

Creamy soup of cauliflower puree is more aromatic, delicate and tastier due to the use of a dairy product - so you will experience less vegetable taste. Cream soup puree is perfect as a first course for children and adults, you can cook it in a slow cooker, adding bacon or other meat components. Serve the first with fried croutons, as required by the original recipe, to get a richer flavor as a result.

Ingredients:

• cabbage or broccoli - 1.3 kg;
• liquid cream - 300 g;
• onion - 1 head;
• carrots - 2 pcs;
• salt, seasonings - to taste;
• dill - to taste.

Cooking method:

1. Cook the selected type of cabbage for 10 minutes.
2. In a pan, fry the onions and carrots until crusted.
3. Mix it all in one bowl and beat with a blender until smooth.
4. Pour the cream into the resulting mass, bring the density to the desired with water.
5. The dish is ready. Sprinkle with herbs before serving, decorate with croutons.

With broccoli

• Servings Per Container: 6 Persons.
• Calorie dishes: 300 kcal.
• Cuisine: French, Russian.
• Difficulty of preparation: easy.

Such a soup with broccoli and cauliflower is prepared without cream, but boiled egg yolk and greens are added to it. Broccoli contains an extensive complex of nutrients, including vitamins that are beneficial for the body, gives the soup a greenish tint. To prepare the soup, grind all the cooked ingredients to a homogeneous mass and add garlic croutons to the plate - this will give piquancy. The dish can be consumed as the main one for lunch or dinner.

Ingredients:

• broccoli, cauliflower - 0.5 kg each;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• salt, pepper - to taste;
• greens (for decoration) - a pinch (if dried).

Cooking method:

1. Cabbage and potatoes are diced and boiled in a pan for about twenty minutes.
2. Carrots with onions and spices at this time should be fried in a pan until a golden hue is formed.
3. Combine all this in a container, allow to cool, beat with a blender to a solid mass and decorate with greens. Serve with croutons.

Cheesy

• Servings Per Container: 6 Persons.
• Calorie content: 1150 kcal.
• Purpose: for lunch, dinner.
• Cuisine: French, Russian.
• Difficulty of preparation: easy.

The classic cauliflower soup with cheese is prepared in a similar way, with the exception of one ingredient - cheese. If you use processed cheese instead of hard cheese, then it is better to grate it first. Add creamy grated cheese to the boiling soup gradually, at the end of cooking, and only then beat the mass. For a final note of taste, grate hard cheese on top: if after that, heat the dish in the microwave, then it will melt.

Ingredients:

• cabbage - 1 head (large);
• onions and carrots - 1 pc.;
• grated hard cheese - 200 g;
• processed cheese - 2 pack;
• greens - for decoration at will;
• salt and pepper - to your taste.

Cooking Method:

1. Dice the cabbage and carrots.
2. Cook in a pan frying in oil with onions and carrots.
3. Cook the cabbage for about 10 minutes. It is important not to digest, otherwise it will lose its hardness and taste.
4. Add melted grated cheese to the cabbage in boiling water, salt, pepper and sprinkle with herbs.
5. Whisk. Pour into plates, sprinkle with grated hard cheese, put in the microwave on the grill for 1 minute to create a crust.
6. Serve sprinkled with finely chopped herbs.

Zucchini puree soup

• Cooking time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 320 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Choosing a soup puree with cauliflower and zucchini, the hostess can move away from the classic recipes. A properly cooked zucchini cannot be spoiled, and its flesh will add density to the first dish. The practicality of the recipe is that zucchini is inexpensive, all summers are on the shelves of markets and shops, and in winter you can use frozen circles as the basis for soup.

Ingredients:

• zucchini - 400 g;
• cauliflower or broccoli - 300 g;
• onion - 1 pc;
• carrots - 1 pc.;
• spices and salt to taste;
• cream (optional).

Cooking method:

1. To make zucchini more aromatic, fry them with onions until crusted.
2. Boil chopped carrots and cabbage.
3. Mix vegetable broth with fried onions, zucchini and boiled vegetables, and then beat with a blender.
4. Add cream and greens for decoration.

With Chiken

• Cooking time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 620 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

By adding dietary meat, cauliflower cream soup with chicken becomes hearty. The traditional recipe involves cooking meat, then the chicken stock is mixed with vegetables, frying is added and all this is ground in a blender to a homogeneous mass. In some cases, pieces of chicken can be prepared separately and added to the pan with an already prepared dish.

Ingredients:

• chicken - three fillets;
• broccoli - 700 g;
• onions and carrots - 1 pc;
• potatoes - 3 pcs;
• salt, pepper and spices to taste.

Cooking Method:

1. To make the dish richer, you must first cook the meat (so that the broth comes out), and then cook the vegetables.
2. Fry the onion in oil, then add the carrots.
3. Allow the components to cool, then mix them in a food processor.
4. Garnish with croutons or herbs.

With pumpkin

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 450 kcal.
• Cuisine: Russian, French.
• Difficulty of preparation: easy.

This pumpkin and cauliflower soup puree has a very nutritious and healthy component in it - it gives the finished dish not only a pleasant orange tint, but also a sweet aroma that children and adults really like. It is important not to overdo it with the addition of salt, because it can ruin the dish. For decoration, use fresh or frozen parsley, pumpkin seeds, pine nuts.

Ingredients:

• beans - 100 g;
• broccoli - 0.5 kg;
• onions, carrots - 1 pc.;
• dried greens (dill) - 50 g;
• mushrooms (champignons) - 200 g;
• pumpkin - 600 g.

Cooking method:

1. Soak the beans in water for 2 hours.
2. Prepare a pan to fry onions, carrots and mushrooms. The last component is cooked in a pan for more than half an hour - keep this in mind while cooking.
3. Boil water for vegetables (including beans and pumpkin). Cook the beans for about 35 minutes, then add the pumpkin and cabbage, boil together for another 15 minutes.
4. Dip the frying with mushrooms in water, boil for 10 minutes, let cool.
5. Beat with a blender, add greens for decoration.

Cook according to other recipes.

For a child

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 350 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian, French.
• Difficulty of preparation: easy.

Soup mashed cauliflower for children differs from the traditional recipe in that its components should be better cooked (better heat treatment). The composition can not be used spices and hot seasonings, some greens (which the child had not eaten before). As meat, you can choose chicken, ground turkey, veal, lean pork.

Ingredients:

• chicken fillet - 200 g;
• peeled cabbage - 1 head
• carrot - 100 g;
• sunflower oil - 1 tablespoon;
• green peas (or celery) - 100 g.

Cooking method:

1. Bring prepared drinking water to a boil (it is better to take water no more than 400 milliliters).
2. Cut vegetables, add there.
3. You don’t need to fry anything - all the vegetables will boil for about fifteen minutes.
4. Add a little salt, oil, and then beat until a homogeneous mass is formed.

Vegetable

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 450 kcal.
• Cuisine: Russian, French.
• Difficulty of preparation: easy.

A feature of this recipe is the presence in it of additional vegetables, due to this vegetable soup puree with cauliflower is more saturated with vitamins and minerals. Soup with mushroom broth will become more nutritious, but mushrooms themselves should be chosen with caution, preferring well-known varieties: for example, store mushrooms or oyster mushrooms are suitable. Spicy taste can be achieved by dried or fresh herbs, which can be cut at the end. If you pre-fry vegetables with onions, the taste will be more complete.

Ingredients:

• cauliflower or broccoli - 600 g;
• champignons or oyster mushrooms - 200 g;
• onion - 1 head;
• peas - 70 g;
• boiled Bulgarian pepper - 2 pcs;
• greens - to taste;
• cream - 50 g.

Cooking method:

1. Finely chop the mushrooms, fry them in a hot pan with butter.
2. Sprinkle the onion, fry until golden brown.
3. Stew chopped cabbage or broccoli, peppers, peas in a saucepan.
4. Use a mixer or blender to beat the cooked vegetables and fry directly in the pan (select the amount of water at your discretion).
5. At the end, add greens for decoration, spices.

Dietary

• Cooking time: 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 400 kcal.
• Purpose: for breakfast, the main dish.
• Cuisine: Russian, French.
• Difficulty of preparation: easy.

Such a useful dietary cauliflower soup does not require pre-frying onions or carrots, it also does not have potatoes (it contains an increased amount of starch that is harmful to the figure). The process of cooking it is simple - lean soup contains the same list of vegetables as the signature French recipe. The dish is also suitable for a child who does not like rich broth.

Ingredients:

• peeled cabbage - 1 head;
• allspice - a pinch;
• seasoning - at will (it is better to use dried dill);
• not fat milk - 100 ml.

Cooking method:

1. In boiling water, put the main vegetable, previously sliced \u200b\u200bin cubes. Prior to this, there is no need to fry carrots in oil, because the recipe is dietary.
2. After that, cook all ten minutes.
3. Let cool, add seasoning, milk, pepper, then beat with a blender or in a mixer.
4. Before serving, the soup can be cooled or served already hot - its taste will not be worse.

With potatoes

• Cooking time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 720 kcal.
• Purpose: for lunch.
• Cuisine: Russian, French.
• Difficulty of preparation: easy.

Soup mashed potatoes with cauliflower and potatoes is intended for those who appreciate not only the usefulness, richness of vitamins, but also the richness of the dish. By adding potatoes, it has great energy value and is able to satisfy any hunger. If you add cream or milk there, you get a fragrant lean dish (without frying onions, frying).

Ingredients:

• onion - one head;
• cabbage - one head of cabbage;
• carrots - one big;
• oil - 70 g;
• flour - 100 g (optional);
• dill - at will;
• salt - one teaspoon.

Cooking method:

1. We prepare the ingredients by peeling potatoes, onions and more. Cut everything into cubes (the size does not really matter, everything will go through the blender).
2. All this is placed in boiling water and boiled for up to fifteen minutes (initially we do not put spices and spices).
3. After ready, whip the soup puree with a kitchen appliance and add what is left (including cream or milk).

Delicious cauliflower soup puree - cooking secrets

Learn how to cook cabbage soup puree correctly, what are the subtleties of the dish, find out below:

1. Even if there are no spices or spices in the composition, fragrant herbs should be added (use fresh in summer and dried in winter). As seasonings, rosemary, cardamom, bay leaf and dill are also suitable. Good soup with celery.
2. Any puree soup will become softer and tastier if you add cream (about 50-100 grams) to it. How to cook without them? Use cream cheese.
3. The original recipe for this dish involves the formation of a uniform mashed cauliflower and vegetables without lumps. To prevent spices or spices from settling in a pan or plate, add a little fried flour there - this will add viscosity.
4. The main kitchen tool for mashed soup is a blender or food processor, in which mashed potatoes are prepared.
5. Crackers, fried croutons with garlic or traditional French cheese crispy sticks with greens are considered to be an ideal addition to mashed soup. Someone is using chips.
6. In summer, instead of salted mashed soup, you can make dessert by adding a few fresh berries to the cabbage. Do not put sugar or salt - the natural rich taste will pleasantly invigorate.
7. Initially, this soup was prepared without long cooking. Make sure that the products are not cooked, otherwise the consistency will not work out right. The color of the soup is different depending on the products used.

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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).