Cauliflower soup: recipes

During the cold season, there is not that riot of vegetables from which you can cook such different, unique soups, bright, fresh, full of vitamins, even every day. And in general, the set of vegetables is quite meager, which cannot but be reflected in the typical set of dishes that are prepared in every family. But what to do and how to pamper yourself, please with some variety, when the standard set of winter vegetables is beets, onions, potatoes and carrots with cabbage? But the answer lies in the cabbage: prepare a very interesting and tasty puree soup from sauerkraut.

Puree soups are generally ideal for the cold season: they are hearty, nutritious, and perfectly warm. You can also add many, many homemade small croutons to a bowl of this soup, and this will make the dish incredibly cozy!

A soup made from sauerkraut will definitely be remembered by you for its bright taste, because sauerkraut cannot be confused with anything else. The taste of this dish can only be remotely compared with the traditional Polish dish – cabbage soup. It is also cooked from sauerkraut, millet is added and it turns out very thick. The soup prepared according to this recipe is a little lighter and is prepared without any grains, but with chicken fillet, which makes it so satisfying.

Choosing the Right Cauliflower

First of all, you need to prepare the products that will form the basis of the dish. When making pureed cauliflower soup, the main ingredient is cauliflower. The vegetable is not rare, you can buy it in any store.

Don’t rush to take the first cabbage you come across, look closely for any flaws. After all, a clean and even head of cabbage will ensure that you use it all without cutting off the damaged parts.

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

• smooth, without dents or cuts;
• clean: it should be free of dirt, dust, dark deposits and any stains;
• dense: all inflorescences should fit closely;
• the head of cabbage should not be soft to the touch;
• be sure to weigh the cauliflower: if it looks large, it should weigh accordingly; if a large vegetable weighs little, this indicates that it was grown artificially at an accelerated pace;
• if there are broken branches on the inflorescences, then put this cabbage aside, it was probably stored incorrectly, and it began to deteriorate, and all the imperfections were removed;
• the color of the entire head of cabbage should be uniform, without transitions, light and dark spots;
• A good cauliflower is considered to be one with leaves sprouting between its tightly adjacent inflorescences; this is good because the whole vegetable will be very juicy.

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

Of course, the use of frozen vegetables sold by weight is also not prohibited. When choosing this option, make sure that the cabbage is not too frozen, and also has an even color, without inclusions or spots.

Recipe No. 1: Broccoli and Cauliflower Soup

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

Cauliflower and broccoli can be taken either fresh or frozen.

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

• sprigs of broccoli and cauliflower - 500 grams each;
• potatoes - 3 medium-sized pieces;
• carrots - 1 medium;
• onion - 1 piece;
• a couple of sprigs of parsley;
• salt and pepper - use taste as a guide.

Cooking process:

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

Cheese soup with potatoes and cauliflower

I love creamy soups! No need to think about cutting vegetables, no need to worry about appearance. I just put it in a pan, cooked it, put it in a blender - and an excellent result! The addition of cheese is a great way to feed vegetables to a little one who doesn’t want to.

Ingredients:

• Potatoes - 3-4 pieces (medium size)
• Cauliflower – 300 grams
• Onion – 1 piece
• Processed cheese – 200 grams
• Water – 1 Liter
• Marjoram – 1 pinch
• Nutmeg – 1 pinch

Number of servings: 3

How to cook “Cheese soup with potatoes and cauliflower”

Peel the vegetables and chop coarsely. Boil water, add potatoes. After boiling, skim off the foam and cook for 5 minutes, then lower the onion and cabbage. Cook until the vegetables are done. Salt, pepper, add spices. Add cream cheese and stir until melted. Remove from heat and puree the soup with a blender until smooth. Ladle into bowls, sprinkle with green onions and serve hot with cheese croutons.

Recipe No. 2: Cheese soup

Cauliflower soup with cheese is a real delicacy that will not leave you indifferent. The additional component - cheese - can be anything: processed, hard, and even sausage. It will be very tasty if you add cheese not only during the cooking process, but also upon completion - grated on a plate.

To prepare cream cheese soup you will need:

• head of cauliflower - 1 piece, or 500 grams frozen;
• fresh onions, carrots - 1 piece each;
• processed cheese for soup - 2 packages;
• hard cheese - 100-200 grams;
• salt and pepper - depending on taste preferences;
• parsley - a few sprigs for decoration.

Step-by-step preparation:

1. First, the usual frying of chopped carrots and onions in oil is done in a frying pan.
2. Cauliflower is “turned” into cubes or simply torn into inflorescences. Boil for 10-15 minutes - no more, so as not to overcook.
3. Processed cheese can be grated or cut into cubes.
4. As soon as the cabbage has been boiled for about 10 minutes, the prepared cheese is sent to it. Sprinkle with salt and pepper.
5. From the moment the cheese melts, turn off the soup and let it cool slightly.
6. Then add the roast to the cabbage and cheese and blend everything using a blender.
7. Once the soup is creamy, grate the hard cheese on the coarse side of a grater. Ladle the soup into bowls and sprinkle cheese on top. Place a bowl of soup in the microwave for 1 minute in the “Grill” mode, this will give you an appetizing golden crust.
8. Remove the soup from the microwave and garnish with a sprig of parsley.

Tomato puree soup made from cauliflower, bell pepper, onion and garlic

Ingredients

• a little vegetable oil;
• 1 red bell pepper;
• 1 red onion;
• ½ head of cauliflower;
• 2 cloves of garlic;
• 400 g chopped tomatoes;
• 1½ liters vegetable broth;
• salt - to taste;
• ½ teaspoon paprika;
• several sprigs of parsley;
• sour cream, natural yogurt or cream cheese - for serving;
• green onions - for serving.

Preparation

Line a baking sheet with parchment and lightly grease with oil. Cut the pepper in half and remove the seeds. Place the halves cut side down on a baking sheet. Cut the onion into four parts, disassemble the cabbage into inflorescences. Place on a baking sheet along with the garlic. Spray a little oil. Place in an oven preheated to 190°C for 20–25 minutes. When the vegetables have cooled slightly, carefully remove the skin from the pepper.

Transfer the vegetables to the pan. Add tomatoes, broth, salt, paprika and stir. Bring the liquid to a boil over high heat. Reduce it and cook covered for 10-15 minutes.

Throw in the parsley and puree the soup with a blender. Garnish each serving with sour cream, yogurt or cheese and chopped onion.

Recipe No. 3: Cauliflower + Chicken

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

Moreover, dietary chicken adds satiety to the dish.

So, to prepare cream of chicken and cabbage soup you will need the following:

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

Cooking steps:

1. Rinse the chicken fillets thoroughly and boil. The output should be not only finished meat, but also broth, which will also come in handy.
2. Fry onions and carrots in oil.
3. Cauliflower is boiled in the prepared broth, followed by potatoes.
4. All ingredients are cooled slightly, combined and ground in a blender. To make the soup a little thinner, add broth to it.
5. Salt and pepper.
6. For a beautiful presentation, use parsley and/or croutons.

Cauliflower soup

My version of creamy cauliflower soup. A very tasty soup - the taste of fresh vegetables is complemented by soft creamy cheese notes!

Ingredients:

• Parsley (chopped, to taste, or any other greens - tarragon, basil, etc.)
• Mixture of peppers (ground, to taste)
• Salt (to taste)
• Water – 700 ml
• Processed cheese (like Druzhba or in jars) - 100 g
• Cream (22%) – 150 g
• Cauliflower – 400 g
• Potatoes (medium size) - 2 pcs.
• Carrots (medium size) - 2 pcs.

Cooking time: 30 minutes

Number of servings: 4

Recipe:

Wash the cabbage and separate into inflorescences. Wash the potatoes and carrots, peel them, cut the middles into pieces, add water, bring to a boil and cook over low heat until the potatoes are ready.

Grate the processed cheese on a coarse grater. Before doing this, you can put it in the freezer for a while (to make it easier to grind). I’ve recently given up cheese in packages - it doesn’t “dissolve” very well in soup... I use soft processed cheese in tubs. I just add it to the soup with a spoon and stir immediately.

When the vegetables are cooked, add cheese, mix well and remove from heat.

Beat everything together in a blender and pour it back into the pan, put it on the fire, add cream, add salt to taste, bring to a boil and immediately remove from the stove. Let it brew for 5 minutes.

When serving, sprinkle with parsley and freshly ground pepper mixture. You can use any other greens according to your desire/availability/taste/mood. In this case, I have purple basil. Bon appetit!

Recipe No. 4: diet soup

Dietary cauliflower puree soup eliminates the presence of frying in oil and potatoes, which are harmful to the figure due to their starch content. This is a full-fledged cabbage soup that will not lose its taste if you exclude some components.

You will need the following:

• cauliflower - 1 head;
• low-fat milk - 100 ml;
• salt and spices - according to preference;
• onions and carrots.

Preparation is as follows:

1. The cabbage is washed and cooked for 15 minutes.
2. Chopped carrots and onions are added to the boiled cabbage.
3. Cook for another 10 minutes.
4. All prepared vegetables are cooled slightly and blended with a blender until pureed. Add 100 ml of warm milk and beat again. Salt, pepper and serve.

Recipe No. 5

Cauliflower and pumpkin puree soup has a pleasant sweetish taste and an orange tint. By adding a new ingredient - pumpkin - the soup becomes very nutritious, so it can be used for breakfast. To enhance the piquancy, some people can add pine nuts.

To prepare you will need:

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

The preparation is as follows:

1. First, soak the beans for 40 minutes before starting cooking. There is no need to change the water.
2. Peel and chop the carrots and onions. Afterwards, the prepared vegetables are fried in a frying pan heated with oil.
3. As soon as the beans soften, put them on the fire and cook for 30 minutes.
4. As soon as the beans are cooked, they are accompanied by diced pumpkin and cabbage. Cook for another 15 minutes.
5. The vegetables are boiled, and fried carrots and onions are added to them and simmer everything over low heat for about 10 minutes.
6. After cooling for a short time, beat the soup until pureed.
7. Serve the soup in portions with the addition of finely chopped herbs.

Recipe No. 6: cream soup with cream

Cauliflower puree soup with cream turns out to be very delicate in taste and consistency. The presence of cream slightly suppresses the taste of vegetables, but does not completely cover it. The prepared dish is perfect for baby food, a hearty lunch, and a hearty breakfast. This creamy cauliflower soup can be diluted with shrimp, salmon or pieces of ham.

Traditional cream soup with cream is prepared using the following ingredients:

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

To prepare the cauliflower soup recipe:

1. Wash the cauliflower, divide it into inflorescences and boil for 10 minutes.
2. Fry onions and carrots in a frying pan with oil.
3. The cabbage and roast are mixed and blended with a blender.
4. Cream is poured into the resulting puree, stirring and adjusting the thickness.
5. Everything is salted and peppered.
6. The finished puree soup is poured into plates, decorated with chopped herbs and, if desired, croutons.

This soup can also be prepared in a slow cooker.

Rich parmesan soup

Light Italian soup for a tasty and satisfying lunch.

Ingredients:

• Onion - 1 pc.
• Nutmeg – 5 g
• Parmesan cheese - 100 g
• Cauliflower - 400 g
• Cream - 100 g
• Olive oil - 1 tablespoon
• Garlic - 2 cloves
• Sea salt - to taste

Preparation:

Sauté onions and cabbage.

Pour water over the vegetables, add chopped garlic and spices.

Bring the soup to a boil, pour in the cream.

Puree and top the soup with Parmesan.

Recipe No. 8: classic

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

To prepare you will need:

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

Preparation is not difficult: boil the cabbage, then add potatoes and fried onions and carrots. Everything is whipped in a blender with the addition of milk.

Simple cabbage soup with garlic

A very tender, spicy soup for a hearty, vitamin-packed lunch.

Ingredients:

• Onion - 1 pc.
• Jamon dust - 1/2 tsp.
• Cauliflower - 1 pc.
• Broth - 700 ml.
• Cream - 50 ml.
• Sesame seeds - 1 tsp.
• Olive oil - to taste
• Garlic - clove
• Salt - to taste

Preparation:

Divide the cabbage into small pieces.

Chop onion and garlic.

Sauté garlic and onion. Add cabbage to vegetables.

Pour broth into vegetables.

Blend the soup in a blender.

Divide into bowls, drizzle with oil and sprinkle with jamon dust and sesame seeds.

Recipe No. 9: “Original soup”, with white wine and feta cheese

A very original and delicious recipe. The taste will be cheese and milk, with a piquant wine note.

To prepare you will need:

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

Preparation:

1. Wash the cabbage and divide into small florets.
2. Grate the garlic.
3. Celery and potatoes are cut into cubes, and onions into rings.
4. Potatoes, celery and cabbage are placed in a pan and filled with water and wine. Cook for 25 minutes.
5. After cooking, make puree. Cream and seasonings are added to it.
6. Broccoli is boiled and finely chopped.
7. The finished soup is poured into bowls and garnished with broccoli and sliced ​​cheese.

Nutritious bacon soup

This puree soup with two types of cabbage is perfect for a hearty and vitamin-rich lunch.

Ingredients:

• Bacon - 3 slices
• Cauliflower - 1 pc.
• Garlic - 4 cloves
• Broccoli - 1 pc.
• Olive oil - 50 ml.
• Cream - 200 l.
• Salt - to taste
• Parsley - to taste
• Cheese - 150 g
• Broth - 1 l.
• Ground pepper - a pinch
• Onion - 1 pc.

Preparation:

Remove leaves from cabbage and rinse thoroughly.

Separate the cauliflower and broccoli into florets and place on a baking sheet. Drizzle with oil.

Place in the oven for 20 minutes.

Fry the bacon.

Bacon will add a pleasant piquancy and aroma to vegetable soup. You can also add pine nuts to the soup.

Place the bacon on a napkin to remove excess fat.

Chop the onion and garlic. Fry them in a saucepan.

Add broth and most of the baked cabbage to the onions and garlic.

After 15 minutes, place the soup in a blender and blend.

Return to the pan and bring to a boil.

Add cream and bring the soup to taste.

Add whole vegetables and grated cheese.

Pour into bowls and sprinkle with bacon and herbs.

Cream soup for children's menu

Cauliflower puree soup for children differs from other dishes in that the main vegetable undergoes longer cooking. It is also necessary to exclude large amounts of salt, completely remove spices and herbs that the child has not eaten before.

Ingredients:

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

Preparation:

1. Boil 1 liter of drinking water for baby food.
2. Place chopped chicken fillet there and boil for 40 minutes.
3. Cauliflower and carrots, divided into inflorescences, are sent into the boiling broth.
4. Boil the cabbage for about 20 minutes. Afterwards, cool the contents of the pan a little and beat with a blender.
5. Add oil to the resulting puree and beat again.
6. When serving children's cream soup, it is decorated with green peas.

Potato-chicken soup with cauliflower

My husband, a desperate opponent of puree soups, asked for more.

Ingredients for Potato and Chicken Cauliflower Soup:

• Potatoes - 800 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Chicken breast - 1 piece
• Butter - 2 tbsp. l.
• Cauliflower – 200 g
• Sour cream
• Salt
• Black pepper (ground)
• Water

ARTICLES ON THE TOPIC:

• Cauliflower puree, step-by-step recipes with photos
• Chicken soup with cauliflower - recipes
• Pasta with pumpkin - step-by-step recipes

Cooking time: 40 minutes

Number of servings: 6

Recipe for Potato and Chicken Cream Soup with Cauliflower:

Make broth from chicken breast. Strain, separate the meat from the bones. Peel and wash the vegetables. Cut the onion into small cubes, grate the carrots. Fry the onion in butter until transparent, add the carrots. Fry vegetables for 5 minutes over low heat.

Chop the potatoes and cabbage into small pieces.

Add to onions and carrots. Pour in broth. Add chicken.

Cook for 30-35 minutes. Pour the broth into a separate bowl and blend the vegetables with a blender.

Dilute the resulting puree with broth to the desired consistency. It's better not to make it very liquid. Season with spices, put basil leaves and sour cream in a plate. Bon appetit!

Proven advice

1. Cauliflower is rich in a variety of elements and vitamins, but most of them decompose during heat treatment. But there is a way to help preserve all the beneficial properties of cabbage: boil it in a small amount of water (so that the cabbage is not completely immersed in it) and covered.
2. If you take cabbage, but don’t have time to cook it, remember that it can only be stored for 10 days at a temperature of 1-3°.
3. To make the soup a pleasant soft beige color, you should cut off a little of the top layer of raw cabbage.
4. Croutons and croutons will be an excellent addition to cauliflower puree soup.
5. It is better to prepare the soup in small quantities - for one serving. Since reheating will lose its primary taste.
6. You can add a raw egg to the soup and beat with a blender. This will increase the nutritional value of the dish.