Cauliflower is useful and allows you to prepare many delicious dishes, including the first. Especially popular is the cauliflower cream soup, which has a delicate creamy texture, nourishing, but not too high in calories. You can cook it according to different recipes: with the addition of vegetables, legumes, chicken, meat, even fruits and berries. Everyone can find an option to taste. When included in the daily menu, this dish will not get bored for a long time.
Cooking Features
The process of cooking cauliflower puree soup will not cause difficulties even for a novice cook, but the cooking technology has several subtleties that will not hurt to learn in advance.
- You can boil the soup from fresh or frozen cauliflower. In the latter case, the product is preferably allowed to thaw before use, so that the soup does not turn out too watery.
- If you wish to keep the maximum amount of useful elements contained in cauliflower, it should be cooked as little as possible. It is desirable to lay it in the already boiling water, pre-cut into small pieces. Digest vegetables are not worth it.
- If you want to make the consistency of the soup more dense, you can add potatoes or flour to it, you can dilute the dish with milk or vegetable broth.
- To add a creamy cream flavor to the cream soup, add cream or cheese to it. Strengthen the creamy notes will help roasting vegetables in butter, adding sour cream to the soup.
- To give the soup a creamy consistency, chop the products with a blender. You can do without kitchen appliances. By wiping vegetables through a sieve, you get a dish with an even more delicate texture than if you process them with a blender.
- When using a dip blender, do not violate the instructions. If at the time of immersion or removal from the soup it turns on, the spray will fly in different directions. They can burn you, stain your clothes or nearby objects.
- After chopping vegetables or adding a new ingredient, the soup should be brought to a boil, boil for at least a minute. This will allow to disinfect the dish. This is especially important in cases where the food is prepared for children.
It is best to serve cauliflower cream soup with wheat bread croutons. The dish can be filled with sour cream, sprinkle with greens - this will have a positive effect not only on its taste, but also on its appearance.
Simple cauliflower soup recipe
Composition:
- cauliflower - 0.5 kg;
- water - 0, 75 l;
- milk - 0, 25 l;
- salt, herbs, seasonings - to taste.
Preparation Method:
- Wash cabbage, disassembled into florets. Cut each inflorescence into 2-4 pieces.
- Boil water, put cabbage into it, cook for 10 minutes.
- Grind blender. Salt, season to taste. Add milk.
- Stir the soup, bring to a boil. Reduce heat and, while stirring, boil for a minute.
Before serving, add to the plate a handful of finely chopped fresh greens with a knife. The soup according to the above recipe is not only easy and quick to prepare, but it also turns out to be dietary. It is suitable for the nutrition of children with diabetes. Vegetarians can exclude milk from the recipe, although without it, the dish will turn out a little less tasty.
Thick cauliflower soup
Composition:
- cauliflower - 0, 4 kg;
- potatoes - 0, 4 kg;
- carrots - 100 g;
- onions - 100 g;
- butter - 80 g;
- flour - 15 g;
- cream - 0, 2 l;
- water - 1, 5 l;
- salt, spices, wheat toast - to taste.
Preparation Method:
- Disperse the cauliflower into florets, rinse.
- Peel potatoes, cut into small pieces of arbitrary shape.
- Peel the carrots, chop them on a coarse grater.
- Free onion from the husk, cut into small cubes.
- In a saucepan designed for cooking soup, melt 60 g of butter.
- Add onions and carrots. Pass the vegetables for 5 minutes.
- Fill with water and bring to a boil.
- Put potatoes in boiling water, add cabbage after 5 minutes. Boil for 12-15 minutes until the vegetables are soft enough.
- Grind the contents of the pan using a blender or rub through a sieve.
- In a frying pan, melt the remaining butter, add flour, fry it for 2 minutes.
- In a thin stream, whisk the contents of the pan with a whisk, enter the cream, cook for a few minutes until the sauce thickens. If it was not possible to prevent the formation of lumps, pass the sauce through a sieve.
- Pour the sauce into the saucepan with the soup, mix. Add spices and salt.
- Return the pot of soup to the stove and cook it, stirring slowly, until the consistency reaches the desired thickness.
Soup according to this recipe can be cooked without adding flour, but then it will turn out a little more liquid. The cream in this case is added to the soup in its pure form, without preparing the sauce. When serving, add a handful of wheat crackers to each plate.
Cauliflower Cream Cheese Soup
Composition:
- cauliflower - 0, 5-0, 6 kg;
- onions - 100 g;
- carrots - 100 g;
- water or broth - 1, 25 l;
- processed cheese - 150 g;
- vegetable oil - 40 ml;
- hard cheese - 100 g;
- salt, pepper, spices - to taste.
Preparation Method:
- Boil a liter of water or broth.
- Wash, dividing into florets, cauliflower, cut it into small pieces and put it into boiling broth. Boil no more than 15 minutes.
- Peel carrots, grind on a coarse grater.
- Cut diced onions in small cubes.
- Fry vegetables in vegetable oil for 5-7 minutes, then add to the saucepan with cabbage and continue cooking for another 5 minutes.
- Hold the melted cheese in the freezer a little so that it is more easily ground. Grate it or chop it finely.
- Boil the remaining water or broth, dissolve the chopped cheese there. It is necessary to achieve its complete dissolution.
- Put the vegetables in the bowl of the blender, add the soup ladle to them, chop.
- Mix with cheese sauce and bring to a boil.
- Add broth in the amount needed to obtain the desired density.
- Salt, pepper, wait for boiling. Boil for 2-3 minutes.
Spread the soup on plates, sprinkle it with finely grated hard cheese. If you are not indifferent to French cuisine, this dish will surely suit your taste.
Cauliflower Cream Soup with Mushrooms and Green Peas
Composition:
- cauliflower - 0, 5-0, 6 kg;
- champignons or oyster mushrooms - 0, 2 kg;
- canned green peas - 100 g;
- sweet pepper - 0, 4 kg;
- sour cream - 60 ml;
- onions - 100 g;
- butter or vegetable oil - as required;
- water or broth - depending on the desired consistency of the dish;
- salt, pepper - to taste.
Preparation Method:
- Wash cabbage, divide into florets.
- Pepper free from seeds by removing tails. Cut into halves or quarters of rings. It is not necessary to shallow much, because after the vegetables you still have to chop the blender.
- Wash the mushrooms, blot with a napkin. Cut into small cubes. If you have oyster mushrooms, use only their caps.
- Peel the onion, chop it with a knife.
- Boil water, put cabbage and pepper in it. Boil 10 minutes.
- While the cabbage and pepper are boiling, heat the butter in the pan and fry the onions and mushrooms in it.
- Put the mushrooms in a pot of vegetables. Add green peas there. It’s better not to use it all - it will not hurt to leave a spoon to leave a finished dish to decorate.
- Cook the soup for 5 minutes, mash it with an immersion blender.
- Pour the soup ladle, dilute the sour cream in it, return to the pan.
- Salt and season the soup to taste.
- Boil for 2-3 minutes.
When serving soup to the table, add a little pea to each plate. Toast to this dish is best served separately. If you give up sour cream and fry the mushrooms in vegetable oil, you can cook such soup in the post. It is suitable for a vegetarian table.
Cauliflower puree soup is thick and nourishing. It is useful, does not have a high calorie. Many recipes of this dish are suitable for vegetarian and dietary meals. Cooking does not require scarce products, it does not take much time and effort, but the food will be so tender and appetizing that both children and adults will be happy to eat it. Your guests will not be offended either, if you feed them with this simple and at the same time delicious dish.
