Cream of cauliflower soup, a dish though dietary, vegetable, but can be a real decoration of your lunch menu. The soup is hearty, but light, very healthy and equally good both in winter and in summer. Usually, in addition to cauliflower, other ingredients are placed not only to complement the taste, but also for greater satiety and thickening. It can be potatoes, eggs, sour cream and, of course, cream. Also, garlic, cheese and onions are great for soup.

Classic recipe

In order to prepare the simplest soup puree, you will need:

  • 1 kilogram of cauliflower;
  • 1 onion;
  • 2 cloves of garlic;
  • 400 ml of liquid for the broth, you can take a ready-made chicken broth;
  • 200 ml of 20% cream;
  • vegetable oil;
  • salt, pepper, zira.

First chop the onion and garlic. They will need to be spassed in a pan with a thick bottom in a couple of spoons of heated vegetable oil. After a couple of minutes add the cabbage. If you took fresh, disassemble it for inflorescences. But in any soup you can use a frozen vegetable. It will add not so bright taste to the soup, but it will also benefit. In addition, it can be pre-defrosted.

Fry the cabbage for a couple of minutes in a pan with onions and garlic. Then add spices and pour in water or broth. Cover the pan and let it boil. After that, turn down the heat and cook the soup under the lid for about 20 minutes.

After 20 minutes, the cabbage should be cooked. Punch with a blender, return the soup puree to the stove and add the cream. While stirring, bring the liquid to a boil and turn off the heat. Let the soup stand for a while on the stove, slightly cooling it can be served - with croutons or fresh bread.

Cooking in a slow cooker

Cooking cabbage soup puree is easy and in a slow cooker. You can use the classic recipe, or try to give the soup more flavor and color.

To do this, take:

  • 500 grams of chicken - breast fillet or legs and even chicken skeleton for broth;
  • 60 grams of cauliflower;
  • 1 head of onion;
  • 1 carrot;
  • spices - salt, pepper, bay leaf;
  • greens to taste.

Grate the carrots - it not only diversifies the taste of the soup, but also gives it a bright orange tint. If you want to strengthen it, put a little curry in the soup. If you want to make the soup brighter, use more carrots. Onions can be chopped, or cut into two halves - anyway, it is chopped with a blender. Cut the chicken fillet into pieces (if you take other parts of the chicken, put it whole or chop into pieces). Put chicken, onions and carrots, cabbage inflorescences and seasonings in the multicooker bowl. Pour water into the bowl so that it covers the food. About 1.5 liters will be obtained for the indicated amount of ingredients. Turn the appliance on the “Extinguishing” mode for an hour. When the program finishes its work, pour a little broth from the bowl, and grind the rest with a blender in mashed potatoes. You can dilute the soup with the rest of the broth so that it becomes the desired consistency.

Serve the soup with herbs. Also, croutons of black bread with garlic are well suited for it.

With cheese

Cheese perfectly complements the taste of cauliflower, especially if you take blue cheese with mold.

Therefore, be sure to prepare a creamy delicate cream soup of:

  • 600 grams of cauliflower;
  • 50 grams of Roquefort cheese;
  • 1 onion heads;
  • 1 stalk of leek;
  • 2 stalks of celery;
  • 100 grams of potatoes;
  • 2 tablespoons of sour cream;
  • 1 tablespoon chopped chives;
  • 25 grams of butter.

Inflorescence cabbage pour water and cook for 20 minutes. While it is boiling, melt the butter in a saucepan and stew chopped onions and leek, celery and potatoes under the lid on it. Simmer on low heat for 15-20 minutes. When the cabbage is cooked, pour it, along with the broth, into a pot of vegetables. Stir and cook together for 25 minutes over low heat.

After 25 minutes, grind the contents of the pan with a blender. EIf you want a perfect texture, smooth and silky, you need to wipe the soup through a sieve. Then return the pan to the stove, put sour cream and cheese in the soup. While stirring, wait until the cheese melts, and serve the cream soup, sprinkling it with chives.

Creamy Cauliflower Soup with Yolks

Another way to thicken the soup and give it a delicate creamy texture is to let the yolks into the liquid.

For this recipe, take:

  • 1.5 broth;
  • 1 head of cauliflower;
  • 40 grams of butter;
  • 40 grams of flour;
  • 2 yolks;
  • spices - nutmeg, salt, pepper.

Divide the cabbage into inflorescences, rinse and boil in water. Drain almost all the water from the cabbage, leaving 2/3 glasses of liquid. Melt the butter in a saucepan and put the flour into it, stirring, fry the flour for about a minute, and then pour 1.5 liters of hot broth. Stir everything well, cover and set aside. Puree the boiled cabbage and add 2 egg yolks and spices to it. Stir everything well and pour the broth with flour into the cabbage. Put on the stove so that the soup warms up but does not boil. Serve with croutons or crackers.

With zucchini

Another variation of cauliflower soup with zucchini. This soup is more summer, because due to zucchini its taste will be light, delicate and refreshing.

For such a soup, take:

  • 500 grams of squash;
  • 500 grams of cauliflower;
  • 150 grams of carrots;
  • 150 grams of onions;
  • vegetable oil.

Dice the onions and zucchini, grate the carrots, sort the cabbage into inflorescences. In a saucepan where the soup will be cooked, heat two tablespoons of oil and fry the carrots and onions on it. Add to them zucchini and cabbage, salt and pepper vegetables, mix. Pour the vegetables with hot water so that it covers them. Cook for 20 minutes until the vegetables are tender. Catch them from the broth and transfer to a blender bowl, add a little liquid and chop. With the remaining broth, you can adjust the density of the soup. Return it to the pan and warm it a little. Serve the soup well with hard-boiled eggs and grated. In addition to eggs, you can rub cheese in a plate, as well as chop greens.

Hearty dish with potatoes

If you add potatoes for satiety, as well as mustard croutons for a spicy note, any man will be happy to eat soup.

The composition of the soup:

  • a kilogram of cauliflower;
  • 2 potatoes;
  • 1 onion;
  • 3 cloves of garlic;
  • 30 grams of cheese;
  • 200 grams of milk;
  • 100 grams of butter;
  • 80 grams of olive oil;
  • 1.5 liters of broth;
  • a tablespoon of mustard;
  • 100 grams of yesterday’s white bread or baguette.

Finely chop the onion, garlic and potatoes. Heat 50 grams of butter and olive oil in a saucepan. Creamy will give the soup a bright taste and aroma, and olive will not let the cream burn. Put onion, garlic, potatoes in oil and lightly fry. The aroma that floats in the kitchen will not leave anyone indifferent. When the onion becomes transparent, send cabbage to it. Inflorescences can be cut so that they cook faster. Pour into the vegetables 1.5 liters of broth or just boiling water. Boil vegetables until soft.

At this time, prepare croutons - in a small form, put 30 grams of olive and butter, mustard and 20 grams of cheese, grated on a fine grater. Gruyere is best, but if you haven't been able to buy it, you can use Parmesan or any hard, creamy cheese with a bright flavor. Pour in stale white bread, diced. Mix everything and put in the oven 180 degrees for 5 minutes.

When the vegetables are cooked, remove the soup from the stove, pour in the milk and add the remaining grated cheese. Mashed the composition with a blender, put the remaining butter. Serve the soup with croutons and a drop of olive oil.

Creamy Cauliflower Soup with Broccoli

A bright spring green soup will turn out if broccoli is added to cauliflower.

To prepare a cream of cauliflower soup with cream, cauliflower and broccoli you will need:

  • 1.5 liters of chicken stock;
  • a pound of cauliflower and broccoli;
  • 1 large onion;
  • 1 large potato;
  • 2 carrots;
  • 200 milliliters of cream;
  • parsley or basil for serving.

In a boiling chicken stock, throw two types of cabbage inflorescences, as well as carrots and potatoes, cut into slices and chopped onions. Season vegetables with salt, pepper and cook for about an hour on low heat. When the vegetables are cooked, beat them with a blender, pour into a pan, add cream and warm for several minutes over low heat. Serve the cream soup with broccoli and cauliflower, adding chopped greens to the plate.

The recipe for the first feeding

Cauliflower is an ideal vegetable for the first feeding, as it does not have allergens due to its white color. Make a gentle mashed soup for your baby.

 

For soup, take 50 grams of cabbage and boil in a small amount of unsalted water for about 10 minutes. When the inflorescences become soft, move them to a blender and chop with a little water from boiling the cabbage. For the first feeding, prepare the soup sufficiently liquid, then gradually make it thicker, accustoming the child to adult food.

Cream of cauliflower soup is not as commonplace as it might seem at first glance. It can be bright, spicy and even spicy, become the perfect diet dish and the first meal for your baby.

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