Cream cauliflower soup. Cauliflower Soup with Cream Cream

Step-by-step recipes of tender cream soup cream and champignons, melted cheese and rice on water, chicken broth, cream and milk on the stove and in a slow cooker

2018-03-05 Julia Kosich

Evaluation
Recipe

1274

Time
(min)

Portions
(person)

In 100 grams of finished dishes

2 gr.

Carbohydrates

3 gr.

38 kcal.

Option 1: Classic cauliflower cream cream recipe

Since the main component of today's first dish has a pleasant light shade, we propose not to use additional ingredients of dark colors. Therefore, in the first recipe, our selection will be attended by potatoes and onions. So, first will understand how to make classic cauliflower cream soup.

Ingredients:

495 grams of cauliflower;
three potatoes;
a couple of garlic teeth;
incomplete glass of cream;
nutmeg / salt / thyme;
four cups of chicken broth;
refined oil;
patched bulb.

Step-by-step recipe for cauliflower cream soup

Boil the light chicken broth in advance. Straighten it. Store in a refrigerator in a glass container.

So, clean the potatoes. Color cabbage to disassemble. Wash everything. In addition, remove the husks from the bulb. Finely chop. Garlic cloves crush in d'avka.

At the bottom of the high pan pour oil. Pitch onions. Plice for several minutes.

Then add potatoes and cabbage inflorescences. Throw garlic. Cook for a couple more minutes.

At the end of the submersible blender, beat cauliflower cream soup to a homogeneous puree. Immediately pour cream.

Stir and continue to boost to the desired density. To do this, need somewhere 7-8 minutes.

Serve immediately hot. Add a sliced \u200b\u200bboiled meat to the plate (a chicken on which broth was cooked) and small wheat crumbs. The latter, by the way, is permissible to replace garlic croutons from any kind of bread.

Option 2: Fast cream-soup recipe from cauliflower on milk

We remove the process of roasting onion, make the most fine cutting and increase the fire - this is how we can reduce and so short time, which is required to create a lean cream soup on milk.

Ingredients:

two glasses of water;
two potatoes;
215 grams of cauliflower;
two glasses of milk;
salt / spices "for vegetables";
small carrots;
a piece of butter (25 g).

How to quickly cook cauliflower cream soup

Clear potatoes and small carrots. To wash Cut into small cubes both roots. Also disassemble kochan cauliflower in small inflorescences. Rinse.

Throw vegetables into a saucepan. Pour boiling water (2 glasses). Add thyme and salt. Cook around a third of an hour, taking off the foam if it will form.

During this time, the liquid will almost evaporate, and the ingredients will become soft. Next, to kill directly in a blender vegetable saucepan. In a homogeneous mixture, pour milk.

Bring cauliflower cream soup to drilling. Pump a piece of butter. Beat the first one and immediately serve with a bran bread on the table.

The smaller you devour vegetables: potatoes, cauliflower and carrots, the faster they boil. And it is better to do it on a big fire. Regarding the volume of milk. We recommend adding it only after grinding ingredients in several goals. So you make the right consistency.

Option 3: Cauliflower Mushroom Cream Soup

To prepare a lean soup without meat, but to achieve a bright taste, we recommend adding fresh champignons to the formulation. If you have forest specimens, use them. However, we advise you to prefer with white or Polish mushrooms. Again to save a light shade.

Ingredients:

three potatoes;
four glasses of water;
a glass of cream;
145 grams of champignons;
415 grams of cauliflower;
refined oil;
average onions;
salt / nutmeg / pepper.

How to cook

Louk with potatoes clean and wash in cold water. Then chop finely both roots.

Kochan cabbage to disassemble. Stems of inflorescences cut, if there are thick rigid parts.

In a dry deep saucepan of oil. Throw onions. After a couple of minutes, fall asleep potatoes and cauliflower. Mix. Cook still as much.

Pour water. Enter all planned spices. While the ingredients boiled, clean, wash and finely chop champignons.

Send to cauliflower cream soup prepared mushrooms. Continue the process for another 10-12 minutes.

Soft components of the first to smother in the remaining water. Having obtained a thick mashed potature, pour cream.

On medium fire "Tighten" soup to the desired consistency. Immediately with croutons and fresh greenery to feed for lunch.

If you have a desire to strengthen a bright mushroom taste, we advise before adding to the future soup to fry them in the creamy oil. In this case, you can leave some fungi and sprinkle the soup with them.

Option 4: Cauliflower Cheese Cream Soup

Adding fused cheese in creamy soups - the classic of European cuisine. By the way, in our stores this ingredient is represented not only in its pure form, but also with various additives. They can significantly change the taste of the first dish. So try and do not be afraid to experiment!

Ingredients:

melted cheese;
two potatoes;
220 grams of cauliflower;
salt / nutmeg;
two glasses of chicken broth;
white or onions;
half cup cream;
butter.

Step-by-step recipe

In the casserole to roll the butter. During this time, remove a dry husk from the bow. Finely chop.

Throw in hot oil. Fry to transparency (about a couple of minutes).

Parallel to disassemble cauliflower. Cut the peel from potatoes and chopped into cubes. Rinse everything.

Fall asleep root in the scenery. After a few moments, pour pasty chicken broth. It is recommended to boil in advance.

As soon as one third hours passes, check the softness of the ingredients. Grind them directly in Bulone Blender (submersible).

Pour nutmeg and salt. If you wish, you can cross cauliflower cream soup.

Also add cream. Boil. Then pour grated melted cheese (slightly fastened for convenience when rushing).

Constantly stirring, achieve homogeneity. Immediately pour and sue hot.

In addition to rubbing, the fused cheese is allowed to cut into small cubes. At the same time we advise anyway to frozen it. But the knife is better to lubricate the thin layer of oil. Then the pieces will not pester each other and to the knife.

Option 5: three kinds of cabbage soup in multicooker

Cream-soups can be prepared in a slow cooker. However, in this case, we advise you to significantly reduce the volume of water or broth. After all, in this car, the liquid almost does not evaporate, unlike the stove. In addition, we propose to strengthen the cabbage taste, including three grades of this vegetable in the soup.

Ingredients:

two glasses of chicken broth;
195 grams of cauliflower;
195 grams of Brussels cabbage;
195 grams of broccoli;
salt / dried garlic / ground coriander;
105 grams of cream;
two medium potatoes.

How to cook

Cold cabbage and broccoli cut out inflorescences. Remove stalks in the hard part. Rinse well.

Also overdo the small Brussels cabbage, removing the upper leaf. Also wash.

Now cut the skin with potatoes. Cutting with cubes (size - medium) to climb from starch.

In the bowl of pour chicken broth (pre-cooked and pasty). Install in the car. Enable "soup" mode.

Gently throw three types of cabbage and potatoes. Introduce garlic in granules, salt and coriander (ground).

Cover the multicooker with a lid (up to click). Cook according to a program of 30 minutes.

After half an hour, pour the contents of the bowl into a special container. Keep the immersion blender. Return the resulting mashed potatoes in the washed and dry and dry. Put back to a slow cooker.

Immediately pour cream. Mixing the spatula already when the lid is open, bring cauliflower cream soup.

We will turn off the car, close the first lid and leave for 20-25 minutes. During this time, the dish does not have time to cool down (in a slow cooker it is impossible for such a short time) and finally thickens.

If you are not afraid of damaging the coating of the bowl, you can beat the ingredients with a blender right in it. However, we advise (ultimately!) Do it in another dish. Let this process even take some time.

Option 6: Cauliflower Cream Soup with Rice for Children

Both rice, and cauliflower, and potatoes can be included in the children's menu from about eight-monthly age. And if all these products are connected, you can prepare an exceptionally useful soup.

Ingredients:

small potatoes (45 g);
5-6 Cauliflower inflorescences (35-40 g);
two teaspoons of rice (dry);
salt;
half of the glass of water;
sour cream (21 g);
a piece of (5 g) cream oil.

Step-by-step recipe

Small potatoes clean up. Cut minimal cubes. Rinse. Pour into the saucepan.

Disassembled cabbage inflorescences (without stem) wash. Send to potatoes. Sweet.

Turning on the robe on medium heat, boil vegetables with rice. Ingredients will be ready after 10-11 minutes.

Grind the contents of the pans to the puree consistency. Add sour cream. Throw a small piece of butter.

At the same temperature, with a constant mixing, tomorrow cauliflower cream soup for a few moments.

Serve the first child better, it is slightly colder. This can be done by putting a plate with a soup in a bowl with ice cubes for a short time. Or beat the whiskers to partial cooling. As for the rice variety, it is better to use a round quickly sharpening.

In the summer, when it is hot, there is no hard food, you want something easy. Therefore, I often have in the summer season - gentle pyriced vegetables pp soups without meat. Especially good are different creamy. Now I propose to make not just homemade cauliflower soup with cream, but on restaurant gourmet dietary cauliflower cream soup with cream.

How to cook cabbage cream soup delicious

I have several recipes to choose from: more nutritious with cheese, the least calorie with milk instead of cream and a simple recipe for a slow cooker, with the preparation of which even a child can cope. They are all good in their own way, but that they are united, so this is a breathtaking appetizing aroma and a bright taste.

There are no special rules of cooking from these soups, the main thing is that the products are fresh, high-quality. Frozen vegetables are suitable. If they were crushed in front of the frost, then you do not need to wait until you find out, immediately send it into the saucepan.

Carefully needed with cream - this is a product with high calorieness, from 110 kcal per wetness of 10% to 300 kcal at wtitude of 33%. So follow the diet, especially behind the amount of fats.

Simple recipe for multicooker

I will start with this option, since a simpler way to cook than to cook in a multi-puree soup from broccoli and cauliflower with cream, I do not know.

Caloric content of portions (300 g) - 83 kcal, BJO - 4.5 g of protein, 3 g of fats, 11 g of carbohydrates.

What we need:

cauliflower - Small Head
broccoli - the same swinger
onions (any) - 100 g
carrot - 1 average
green peas - 100 g
salt, spices, greens - to taste
cream 10% fatty - 200 ml.

Cooking step by step:

All the vegetables are mine, clean. Broccoli and cauliflower disassembled into small inflorescences, carrots and onions cut by medium slices. If you have a green bow, then simply pledge it.
We put everything in a multicooker's bowl, pour water or any broth so that the liquid covered all the vegetables.
I exhibit the "extinguishing" mode, "soup" or any suitable, depending on the brand of your device, and cook 20 minutes after starting boiling.
Solim, Perchym, add greens and cook another 3-4 minutes.
We beat everything with a blender, pour cream, mix and immediately feed, sprinkled with greens. You can put in the center of each portion cut in half a boiled egg.

Garlic soup with cream and cheese

This soup is just a magic smell! Even children you can rain useful vegetables in this form - everything is trapped behind both chems.

Calorie portions with crackers (300 g) - 120 kcal, BJO - 6 g of protein, 5 g of fats, 12 g of carbohydrates.

Ingredients:

cauliflower - 200 g
leek or bay - 100 g
zucchini - 100 g
bulgarian pepper - 1 pc.
carrot - 1 pc.
cream 10% - 150 ml
solid cheese (I had parmesan) - 50 g
garlic - 3-4 teeth
salt, spices, greens - to taste and at will
rye or wholegrain crackers - 100 g

How to cook:

Vegetables clean, mine, cut into small pieces. In the zucchini, be sure to remove the core with seeds and the peel.
All vegetables (except for garlic, of course) put in a saucepan or a saucepan, fill with water (100-200 ml) and cottage under the lid of 15-20 minutes.
I am pouring the mass in a blender, send back into the pan, we pour boiled water so that the delicate of soup suits you, let him boil.
Solim, Perchym, sprink down a squeezed cheese, missed through the press garlic, and again we will boil.
We pour cream, snatch crushed greenery and cook more 1-2 minutes. Feed, sprinkling with crackers.

Often the recipe of such soups include melted, not hard cheese, I do not recommend using such. In the melted cheese, the mass of different components that do not fit into the proper nutrition, no weight loss.

Cream Soup of Cauliflower Slimming

This option is just a find for those pp-cranks who lose weight.

Calories in serving so much that at lunch you can eat not only the dish of the appetizing tomato soup, but also a portion of something else. For example, if you are a sweet tooth, then some.

Caloric content of portions (300 g) -42 kcal, BJO - 3 g of protein, 0.2 g of fats, 7.2 g of carbohydrates.

Products:

cauliflower - 300 g
onions - 100 g
green (dill, parsley, kinza, basil) - big beam
tomato paste - 2 tbsp. or 3 ripe fresh tomatoes
safety milk - 200 ml
salt, spices - to taste.
vegetable oil - 1 tsp.

How to do:

In a frying pan with an AP (non-stick coating) on \u200b\u200bmedium heat for 10 minutes with butter Writing small onions and tomato component. If you do not have a paste, but fresh tomatoes, then first remove the peel from them. It is easy to do - scream with boiling water, and then plunge into ice water.
At the same time in a saucepan, spilling and slightly bay with water, put cooking cabbage inflorescences. 15 minutes after boiling, we connect cabbage and stewed vegetables, pureed everything with a blender.
Top the right amount of water, remembering that there will still be milk, we give boiling, plunge the milk and suck the chopped greens. We are waiting for boiling and turn off.
We cover with a lid, let it stand 5-10 minutes.

Delicious such dietary cream soup is even cold.

In any recipe you can add any vegetables to your taste. Even potatoes, if you are young tubers - there has not yet been formed a lot of starch, that is, carbohydrates at least.
If vegetable soup wants to make more satisfying, then enter chicken fillet or other non-caloric meat into the recipe. Or already cooked and crushed in a blender (on a meat grinder) or raw, then it needs to start boiling for 10 minutes before adding vegetables.
Very tasty and useful before serving every portion 1 tsp. There are some unrefined vegetable oil, for example, sesame or sunflower. But then look for calorie - this is a plus 40 kcal.

Finally, I want to offer another interesting recipe, or rather a video recipe for cauliflower cream-soup, but not just vegetable, but with the addition of meat. Great and quite pp souse:

Cold cabbage cream soup - dish refined and incredibly tasty. It will suit both family lunch and festive dinner. Especially popular in the summer season. It can be equipped with hot and cold. Try and you will not regret! Bon Appetit!

How to make a cream cauliflower soup - 15 varieties

Cauliflower in cream-soup plays the role of an appetite stimulator. She is not only tasty, but also pleasant visually. Make sure you yourself.

You will need:

Cauliflower - 250 g
Potatoes - 75 g
Onions - 50 g
Water - 250 ml
Cream - 100-150 ml
Salt and pepper - to taste

Cooking:

We clean potatoes, rinse thoroughly and cut into cubes. The same is done with the bow. My cauliflower and separated by inflorescences, eliminating the legs. Pre-in a saucepan in which we are going to cook soup, we pour vegetable oil and put on fire.

In order for the dish to get even more spicy and saturated, vegetable oil can be replaced by creamy

Once the oil heats up, lay out potatoes and onions. Still over 2-3 minutes. Then lay out the main ingredient - cauliflower, pour water and cook for 30 minutes. You can leave a couple of inflorescences for scenery. Finished vegetables, we bring a blender to a puree consistency. Add brewing broth and cream, mix thoroughly. Add spices to taste. Decorate the dish and serve to the table.

If you are a fan of sharp food and love tickle taste receptors, do not rush to flip further! This dish is so gentle that Introduces the tastor to Euphoria. Often it is necessary to try something new.

Products:

Cauliflower - 550 g
Bulb - 1 pc.
Garlic - 2 teeth
Potatoes - 2 pcs.
Parmesan cheese - 40 g (about 5 tbsp)
Fat cream 30% - 200 ml
Creamy oil - 60 g
Lava leaf - 3 leaf
Salt to taste

Cooking:

Prepare vegetables: Cabbage to split on inflorescences, clean the potatoes, rinse and cut. Send into a saucepan, pour water, add a bay leaf. Cooking until vegetables become soft. At this time, fry onions with garlic in a frying pan. Finished ingredients connect (without a laurel sheet) and beat a blender. We add cream and beat again. Return the resulting puree to the broth and put on fire. We rub the cheese, add to the soup. Bring soup to boil, add spices. Decorate cauliflower. Ready!

Broccoli served as a good cauliflower partner. This is not only containing a huge amount of vegetable vitamins, but also has a minus calorie coefficient product. Is it really a magnificent duet?

Required products:

Broccoli - 250 g
Cauliflower - 250 g
White dry wine - 100 ml
Garlic - 1 teeth
Nutmeg - pinch
Fat cream - 250 ml
Celery root - 30 g
Potatoes - 1 pc.
Sobable cheese - 200 g

Cooking:

We disassemble the washed cabbage on the inflorescences, we clean the potatoes and celery, cut by strokes. Garlic let go through the garbaged. We shift vegetables into a saucepan and pour wine with water. We bring the content to boil and cook for 20 minutes. Finished vegetables to kill a blender and returning to a boil to a boil in the pan. We add cream, nutmeg, spices. Remove the soup from the fire and give it. Broccoli boil separately in salted water approximately 7 minutes. Optionally, you can once again kill a broccoli blender with a soup to a saturated green color, and you can simply decorate the dish of inflorescences and pieces of cheese. Voila!

Cheese has long been considered a delicacy. It is he who saturates the dish soft, not a shrill, deep taste. We offer you to please close to culinary delights.

You will need:

Cauliflower - 450 g
Creamy oil - 1 tbsp.
Solid cheese - 120 g
Sour cream - 100 g
Potatoes - 1 pc.
Bulb - 1 pc.
Garlic - 2 teeth
Salt with black pepper - to taste
Mustard - 1.5 ppm

Cooking:

Peeled and sliced \u200b\u200bpotatoes, together with a washed cauliflower boil to readiness. Clear onions with garlic, crush and pack on butter. Ready components beat to a homogeneous consistency, add sour cream, mustard and broth. Bring to a boil, spice and add cheese. Wait when the cheese is melted and served to the table, decorating greens.

The poultry meat is remarkably combined with cauliflower. And not only white gentle fillet, but also ham, as well as a beadryshko.

List of ingredients:

Cauliflower - 450 g
Bulb - 1 pc.
Chicken breast - 1 pc. Double
Melted cheese - 350 g
Carrot - 1 pc.
Celery stem - 1 pc.
Garlic - 2 teeth
Greens - beam
Salt with black pepper - to taste

Cooking:

Chicken put cooking. Carrots and celery clean and cut on the bars, omit in a saucepan to meat. There is also a whole, brushed onion and a couple of cloves of garlic. When the broth boils, add a bay leaf and pepper. Cook until the product is ready. The bulb, garlic and bay leaves can be removed. The remaining contents of the broth shifted, and into the leaky broth to load a cauliflower and pecking it for 20 minutes.

Cooking vegetables to beat the blender and return to the fire by adding the fused cheese on the grain. Constantly stir the soup to avoid thickening lumps. As soon as the soup boils - remove it from the stove, decorate meat and greens. Bon Appetit!

To create a contrast to your dish, add a completely opposite ingredient. Such an antonym cream soup will be croutons.

Products for soup:

cabbage Color 600 g
bulbs 1 pc.
milk 1 L.
water 1 L.
carrot 1 pc.
yolk 2 pcs.
flour 1st. L.
sour cream 100 g
creamy butter 50 g
For croutons:
eggs 5pcs.
greens of dill 1st. L.
flour 2st. L.
oil fule 1st. L.
oil for frying 50 g
milk 1stan.
eggs for breading1 pcs.
white Sugari 2st. L.
salt to taste

Cooking:

Vegetables cook in milk, diluted with water, beat the blender, add flour and dilute with broth.

If the VAZ has no blender, you can hand over the products through a sieve

Return soup to the fire and hard boil. For a while before the filing, fill with whipped with sour cream yolks and butter.

To prepare the grencot, rub the oil with flour, add hot milk and spices and cook before thickening. The resulting "dough" to cool down to mix with squeezed on a fine grater, welded with screwed eggs. Mass connect with bezamel sauce and align on a flat plate (in 1- 2 cm thick), put in the refrigerator so that the dough grabbed. Cut into strips, trigger the flour, cut into eggs and breadcrumbs. Fry on all sides in boiling oil in a pan, or in deep fryer. Decorate the soup ready-made breadcrumbs. Dinner is served!

In this recipe, you can make everything that grows on the garden. Any vegetable will complement your soup, and the mushrooms will become a highlight.

Ingredients:

Cauliflower 200g.
Champignons 300g
Potatoes 2-3 pcs
Carrot 1 piece
Parsley root 1 pc
Milk 4 cups
Yolk 2 pcs
Cream 2 Packana
Creamy butter 40g
Salt, pepper to taste

Cooking:

Boil mushrooms in salted water until complete readiness, then chop. Cabbage, potatoes and root finely cut and also boil to readiness. Dela neck, vegetables wipe through the sieve. Milk bring to a boil, reduce fire, put the rubbed vegetables, part of the fungi, salt. Bring the soup to a boil and remove from the fire. Soup slightly cool, fuel with egg yolks with cream and melted oil. Serve, arranged slices of mushrooms.

If you are tired of monotony in the menu, try to diversify it. Make a notch exotic. In this recipe, we introduce into Kiwi!

You will need:

Color cabbage 1kachan
Kiwi 2 pcs
Vegetable broth 2l.
Egg yolk 2 pcs
Milk 1stan.
Lemon juice 1st.l.
Creamy oil 1st.L.
Salt and pepper to taste

Cooking:

Caurus cauliflower cleaned, rinse, disassemble the inflorescences, put in a saucepan, salt and cook for 15 minutes. Then several boiled inflorescences separate, the rest wipe through the sieve, put in boiling broth, add a glass of hot milk and cook for another 50 minutes. Kiwi cleaned from the skin and chop finely. Ready soup fill with egg yolks and lemon juice. Before serving to the table, decorate cabbage plates, slices of kiwi or greens.

For seafood lovers, we offer to replace meat fish. The soup will be not only saturated, but also satisfying.

Products:

Cauliflower 600g
Fish Solnechnik 400g
Carrot 1 piece
Onion 1 pc
Parsley root ½ pcs
Butter cream 2st.L.
Flour 2st.L.
Milk ½ cup
Yolk 1 piece
Spices to taste

Cooking:

From kochans of cauliflower to separate part of small inflorescences, put in boiling salted water and allowed until readiness. The remaining cauliflower to disassemble on inflorescences, immerse in boiling water, add a small amount of parseshed carrots and cook. Finished vegetables with a decoction to wipe through a sieve or kill the blender.

Prepared fish without heads to boil, adding some carrots, parsley root, onions and salt. Boiled fish to separate from bones and skip to the meat grinder twice. Watering vegetable mass to connect with crushed fish, mixing thoroughly and adding a lean fish broth.

Then add a slightly fried flour on oil, diluted with broth, salt and bring to a boil. Ready soup fill with egg-milk mixture and oil.

When feeding to pour into the plates, the soup soup, put in it the bold cauliflower inflorescences.

If women are satisfied with vegetable soup, then men will demand meat. The strong half of our society will probably like this recipe.

List of ingredients:

Cauliflower 1.2 kg
Beef 800g
Beef Skin 400g
Green 1photes
Oil 1 / 2st.l
Flour 1st.L.
Cream1 glasses
Yolk 2 pcs

Cooking:

Cook the broth from 1 kg of beef and 200 g of calf nickname, adding only a bunch of green parsley, celery and sowing, strain.

1.2 kg of cauliflower Clear leaves, rinse, omit into cold salted water to clean from worms. Kochan omit in boiling water, boil, lean on a colander, shifting into a small saucepan, pour into a leaky broth, cook one and a half hours.

The rest of the inflorescences from salt cold water, finely cut, folded into the pan, put a piece of butter about 50 g, pour the lean fat broth, cover with a lid, put on a water bath, often to pour it until the cabbage is soft, wipe through the sieve.

Melt in a saucepan of 1/2 art. spoons of oil, pour 1 tbsp. a spoonful of flour, to fry her slightly, so as not to be twisted, breed a glass of the leaky broth, boil, put in mashed potatoes, stir up to obtain a homogeneous mass, gradually breed with a leaky broth, put there 2 yolks, whipped with 1/2 cup cream, put on a weak Fire, stirring, heat heat, but do not let boil. If the puree is heterogeneous, strain it through the sieve.

A cooked large coach is divided into inflorescences, omit into the soup bowl, pour hot broth, feeding with beef slices.

Do not love to cook for a long time, but love to eat tasty? Recipe can be easier! Use fresh canned cabbage instead of Kochan.

Products:

Canned cauliflower 1 bank
Flour 60 g
Milk ½ cup
Creamy oil 50 g
Cream 1/2 cup
Yolk 1 piece
Spices to taste

Cooking:

Melt oil, add flour and fry until the refill of the pale shade is obtained. Dilute it with milk and juice canned cabbage and boil. Canned cabbage to kill a blender and shift into a boiling soup. Before feeding, pour into cream soup and egg yolk, as desired to decorate the greens.

Cream soup is like gentle and burning. This effect can be obtained by adding garlic, paprika and Italian pepper into the dish.

You will need:

Cauliflower 200 g
Onions 1 piece
Garlic 3 teeth
Cheese 25 g
Cream 250 ml
Creamy oil 20 g
Red Bulgarian Pepper 1 Piece
Red Italian Pepper Ground 3 Chipping
Paprika 2 Ch.L.
Salt ¼ ChL

Cooking:

Cabbage to disassemble on inflorescences, pour water, salt, bring to a boil and cook under the lid of 20 minutes (until readiness). While cabbage is cooked, clean and cut onions. In the pan heat vegetable oil. Fry onions before transparency. Grasp cheese. When cabbage is welded, drain the water. Add onion and cheese. Purge the blender. Clear and crumble garlic, fry (2-3 minutes). Add red sharp ground pepper and ground paprika. Fry, stirring, another 2-3 minutes. Pour a little cream, bring to a boil. Add sauce to the cabbage mashed potatoes, add the remaining cream, again pouring a blender. Put the mixture on fire, bring to a boil. Ready soup in a plate can be sprinkled by paprika and decorate with red bell pepper. Sharp cauliflower cream soup with red pepper ready. Bon Appetit!

The taste combination of bacon and cheese has always been in demand. What are some crackers with cheese and bacon. The duet of crunchy and duct will complement your soup.

You will need:

Cauliflower 350 g
Vegetable or meat broth 1 l
Leek Spend 350 g
Potatoes 350 g
Muscat walnut 1/2 pcs
Milk 300 ml
Mustard 1 tbsp
Cheddar Cheese 150 g
Smoked bacon 150 g
Spices to taste

Cooking:

In a big saucepan, bring broth to boil, then add all the vegetables and chopped into a nutmeg powder, season. Cover the lid and cook for 15-20 minutes. Pour in a blender or mixer and make mashed potatoes. Then pour back, warm, add milk, mustard and grated cheese on fine grater. Pour over plates and serve, sprinkled with bacon, cheese and black pepper.

Follow the figure always remained difficult for fans of snacks. But only not with this soup!

List of ingredients:

Celery root 250 g
Celery Stem for Decor
Cauliflower 300 g
Onions 1 piece
Tomato Juice 300 ml
Cream 100 ml
Carrot 1 piece
Garlic 1 teeth
Bay leaf 1 pc
Spices to taste

Cooking:

We recommend to prepare a tasty dish, which refers to the category of light, dietary and incredibly useful. From the bow, remove the dry layer and bailitate the juicy part with small squares. Cleaning thin skin with carrots, grind it with parses. Also cut purified celery. On several drops of olive oil (or completely without it) in the saucepan, a little onions are a bit. Put carrots for golden bow. Then celery. Pastener vegetables are about 2-3 minutes. Pour the juice of tomatoes, cover with a lid and leave tomatoes until the celery softness. Approximately 7-10 minutes. Cauliflower forks cut finely. Soft vegetables from a shill. Sill in a saucepan. Send a cauliflower there. Add cream. Pour water so much to cover the contents of the pan. Sweet to your liking and put on moderate fire. Once the soup boils, add chopped garlic and spices. When all the vegetables become soft, turn the soup in the puree with the help of a blender. But before you do not forget to get a laurel leaf. Scatter soup on plates and decorating whipped cream with celery stem circles.

Cauliflower and carrots, one of the most useful combinations. In addition, they harmonize perfectly.

You will need:

Color cabbage 1kachan
Carrots 10 medium pieces
Olive oil
Milk
Nutmeg
Butter
Salt, pepper to taste

Cooking:

Clear vegetables, rinse, cut into a parsing and boil separately in salted water until ready. I melt the butter, add a couple of olive spoons to it, then flour and constantly stir for one minute. Do not rush to pour hot milk, do not forget to stir. Solim, add nutmeg. With a lot of thickening, we remove the mass from the fire. In the finished cauliflower (merged ½ the pans of the broth) we pour half the resulting mass and interrupt the blender to uniformity, return for a couple of minutes to fire. The same procedure repeat with the finished carrot. Feed 2 soups can be in one plate, for example, Yin-Yan patterns.

Cream Creek Soup with Cream - Excellent dish for lunch. This soup is prepared very quickly, it turns out thick, fragrant, very helpful. You can add both cheese in the soup, and other vegetables, I prefer an option with the addition of potatoes.

To prepare a soup-puree from cauliflower with cream better take a fresh young kochan cauliflower. The fatty cream value does not have.

On the onion with a small cube.

Creamy oil is melt in the scenery and fry the chopped onion in it for 7-8 minutes to softness.

Potatoes can be cleaned from the peel and apply a very small cube. The smaller the pieces, the faster all the dish prepares.

We lay out sliced \u200b\u200bpotatoes in a saucepan with a fried bow.

Color cabbage we will analyze on inflorescences and a promotion under running water.

We post the claims of cauliflower into the pan to potatoes and onions, add so much hot water so that it covers vegetables. Also add salt and black ground pepper to taste. We give water to boil once again and cook soup for 20-25 minutes.

Cancel a glass of broth with soup. The remaining liquid with salt. We break vegetables with the help of a blender to a puree state, gradually adding broth until the soup will not need the glitter you need.

Swim into cream soup, all times we all mix and warm up the soup on fire 2-3 minutes (do not boil !!)

Cauliflower soup with cream is ready. Spill soup on portion plates and serve with crackers or fresh bread.

Bon Appetit!

Soup puree is a thick cream made of frozen blender vegetables, meat, fish or croup.

Due to its composition and consistency, it is easily absorbed and leaves no sense of gravity, so it is perfect for dietary or baby food.

Cauliflower as the basis is used much more often than its classic white relative.

The reason is not only in the exquisite taste, but also in high nutrition at a minimum of calories. A variety of ingredients, somehow: crackers, mushrooms, greens, bacon, etc. - Can become an excellent supplement to the soup-puree from cauliflower, decorating not only appearance, but also taste.

Cauliflower soup: Basic principles

The main principle of cooking soup-puree from cauliflower is: Vegetables and meat (if it is provided for by the recipe) boiled or extinguished, fold together and grind. Ingredients can vary, but the basis is usually one. This is a cauliflower in combination with a mass of other vegetables: potatoes, carrots, onions, various kinds of seasoning, as well as oil, fatty milk or cream.

Cooking method:

1. Luke heads and potatoes clean. Wash cabbage, separate the beams from each other. Choose a saucepan with the maximum thick bottom.

2. Cut onions and prepare it in a saucepan, carcass in cream oil, seeking softness.

3. Add other vegetables, pour water - so much so that they close them with the top - and cook until half an hour.

4. The decoction to pour into the glass. Vegetables grind the blender and dilute the decoction. Next add prepared spices, garlic, parsley or dill.

5. Return the mixture into a saucepan, heat together with cream. Do not boil. Next, you can add to the soup all that the soul wishes. As a rule, these are rye crackers.

Delicate cauliflower puree soup

This is classic and fastest in cooking soup recipe. It does not contain any additional ingredients, except for those that make up the basis of the dish. Such cauliflower soup is able to fulfill the menu of those who worry about their weight.

Ingredients:

Meat-based broth or just water - one and a half or two liters;

Cauliflower forks;

Handful of flour;

Melted oil;

Yolks of chicken eggs;

Salt, a mixture of dry peppers with the addition of nuthea nuts - at will.

Cooking method:

1. Clear inflorescences. Boil until soft and the appearance of broth. The resulting broth does not completely pour - it will need to adjust the delicate of the future soup. Grind cabbage blender. If there is a broth from meat - add.

2. Mixed oil in a frying pan mix with flour. Heat, avoiding boiling. Add water or broth and mix it thoroughly. Pour yolks, watching the protein not falling, as well as seasonings.

3. All components mix and put on the stove. As soon as the soup will become hot, he is ready. It is possible so, but you can add rye croutons.

Cheese cream cauliflower soup

Soft cheese is added to this soup. Philadelphia is best suited, however, you can find more budget counterparts. In principle, any curd cheese is suitable, as well as cheese. From the amount of products, which is indicated in the recipe, the four average portions of the finished soup are obtained.

Ingredients:

Small lips cabbage. It is about 500 g;

Three medium potatoes;

Bulb;

A little flour;

100 or 200 grams of Philadelphia;

A glass of cream. You can take fat milk;

A mixture of peppers, nutmeg, bay leaf, salt - to an amateur;

Cooking method:

1. Fry to the acquisition of transparency.

2. Cut the potatoes with pieces and fry with onions. Under the end, fall asleep the mixture of flour.

3. Prepared vegetables pour out in just a boiling broth. Lay back cheese and boil again. Put the cauliflower, having previously divided it into small beams. Add spices and cook before vegetables.

4. Get a bay leaf, everything else grind, adding gradually cream.

5. Heat on fire, but not boil. The dish can be laid on plates.

Cauliflower soup with bacon slices, chicura meat and green peas

Another name of this soup is "Velute". The French in the classic kitchen velute is sauce. In our country, he received the second birth and became a separate hot dish. Together the cauliflower sometimes use broccoli grade, however, it is necessary to take into account its specific taste. In the standard version, with cauliflower - the soup cream is delicate and very fragrant.

Ingredients:

Cabbage is a small Kochan. Weight - no more kilogram;

Chicken breast or ham - 1-2 pieces. Curice's replacement can be minced;

Marinated peas - a third of banks;

Vegetable (better olive) oil;

Salt and other spices

Cooking method:

1. Prepare chicken meat and together with bacon divided into small pieces;

2. Boil the collar cabbage inflorescences, does not pour broth.

3. All this is grinding in a blender by adding cream.

4. Bacon fry, adding garlic. At the end, pour polka dot there.

5. Soup is divided into portions. Polka dots and bacon pieces are put separately directly to the plates.

Cauliflower soup with chicken cooked in a slow cooker

For this recipe, a broccoli can come to the previous replacement of cauliflower. In this case, potatoes add to it in the slow cooker. Also, broccoli and cauliflower perfectly get along, especially if we take them in the same proportions. The poultry meat for this soup will suit any: both from the ham, and the fillet part.

Ingredients:

Chicken - Half kilogram;

As much cabbage;

Two carrots;

Greens, pepper, diverse, salt - to an amateur.

Cooking method:

1. Carrots crush on the grater, cut down onions.

2. Fry meat.

3. Fold meat and all vegetables in a slow cooker. Pour water with seasonings. It must completely cover the mixture.

4. Prepare in "quenching" mode. If the time does not determine automatically, put 40-50 minutes.

5. Drain the decoction, vegetables and fresh greens to grind to the state of the puree. Little to adjust the decoction or water. Cream cabbage soup cooked. For completeness, you can add crackers.

Cauliflower and Putassa Cream Soup

The combination of cabbage and fish can seem very dubious to many. However, this is not the case. Thanks to the gentle and largely neutral (unlike broccoli or white) taste, cauliflower complements the fish well. The finished dish practically does not smell.

Ingredients:

Cauliflower - medium-sized forks;

Carrot;

Polkulo Putassu. Can be replaced by another fish with white meat;

Fish broth;

A small bulb;

Vegetable and butter;

Several spoons of flour;

Seasonings and spices.

Cooking method:

1. Clear fish, cut and stew in a frying pan with a closed lid.

2. Onions and carrots cut. Half fry separately, half stew together with fish. There we put all the spices.

3. Boil cauliflower. It should be soft. Under the end add carrot-onion roaster.

4. All ingredients fold into one container and crushed with the help of a blender. Put on fire and cook for a few more minutes.

5. Put flour, achieve the desired consistency with the help of fish broth. Boil.

Children's cauliflower puree soup with meatballs

Cooking such a soup is possible for kids hardly from the first days of dust. It completely lacks spices, if desired, you can not add even salt. At the same time, it is suitable for adults - after all, there is meat. The default calf mince is taken, but you can sculpt the cakes from any meat and even chicken.

Ingredients:

Calf mince for meatballs;

Little carrot or half normal;

Cabbage color - 300 g;

Baton or white bread;

Potatoes - one large or two small;

Optionally, salt and different types of greenery.

Cooking method:

1. Bread to twist, mix with chopped onions and kneaded with minced meat. If you wish to escape. Cut meatballs.

2. Prepare carrot-potato cubes.

3. Water boost, omit meatballs on a couple of minutes and get. They boil.

4. Change the water, boil over and put vegetables there with meatballs. Then get them, and vegetables are crushed to puree.

5. Mix all together. It will help to achieve the completeness of taste and spices and greens.

Mushroom cauliflower puree with adding rice and potatoes

This soup has elevated nutrition, due to the presence of a large number of additional ingredients. The taste of soup is mushroom and potato, although the central component is still cabbage.

Ingredients:

Half kilogram cabbage;

Three or four potatoes;

Pre-boiled rice - half of the table;

As many fresh fungi;

Milk - one cup;

Egg;

Butter creamy, garlic, salt;

Bouillon from cooking vegetables.

Cooking method:

1. Mushrooms fry with the addition of garlic pieces.

2. Cut vegetables and boil either in a saucepan or in a slow cooker. Pour milk.

3. Boiled vegetables, rice with mushrooms fold together and knock down to cream consistency.

4. Separate yolk from the protein, beat with milk and twisted with this mixture ready-made soup. Heat to boiling condition.

Cauliflower Soup with White Wine and Cheese

An exquisite recipe for a gentle soup-puree from cauliflower, which has a pronounced dairy-cheese taste. Its feature is that cabbage here is not communicated to the state of puree, but remains in the form of small pieces, filled with hot sauce. The dish can be added with crackers.

Ingredients:

Small forks of cauliflower;

Broccoli - 300 g;

Two glasses of cream;

Small celery root - 50 g;

Onion;

1 small potato;

Brynza low-salted or not salted in general - 200 grams;

A third of white wine glasses (preferably dry);

Pepper, nutmeg, salt - to an amateur.

Cooking method:

1. Cabbage to disassemble into small bundles. The rest cut out slices, onions - on the rings. Garlic to rub or cut too.

2. Add wine to water and pour it into a saucepan or saucepan. Put potatoes, celery root, sometimes. Cook a quarter of an hour.

3. Prepare puree. Add milk to it (or cream) and spices.

4. Separately prepare cauliflower and broccoli. Slice.

5. Delete cheese and cabbage on plates. Top to twisted with creamy vegetable sauce.

Cauliflower soup: tricks and useful tips

1. Cauliflower is extremely important for the dietary product. It is full of vitamins C, RR, group B, as well as phosphorus, potassium, iodine, calcium, etc. However, some microelements are disintegrated at temperature processing. Therefore, in order to save the maximum of important qualities, the cabbage is boiled in a small amount of water and under the lid. Boil no more than 5 minutes. If we are talking about a double boiler, you can a little longer.

2. So that the soup had a cream shade, the external skin is better removed, otherwise it will give a ready-made meal green.

3. It is important to choose the Cochan correctly. Freshness, which means, quality can be determined by leaves. They should be fresh, not sluggish. The forks itself occurs the color of ivory, almost white or with a purple tint - its homogeneity is important. If stains are observed on the cabbage, this is a sign that the processes of rotting began. Small spots can be cut. In other cases, this cabbage is better not to take.

4. Store cabbage you can not more than 10 days at a temperature plus 1-3 degrees.

5. Cauliflower soup is best to eat immediately after readiness. If it is impossible, the water bath will help maintain the primary temperature. The second time the soup is better not to warm up, it will violate the taste and beneficial properties of the dish.

6. An excellent addition, except for crackers, can be small pies with all sorts of fillings, as well as fresh greens.

7. Increase the feederness of the soup using egg refueling. Prepare it simple: raw yolks pour into hot milk and add to soup. Instead of milk, you can use cream.

8. The real taste of cauliflower will continue throughout the preparation, if you cook it in sweet, and better in mineral water.