vegetable soup recipes with cauliflower

All good housewives want to cook a delicious soup with fresh vegetables as a first course. Today, various recipes allow you to combine the most unexpected ingredients. For example, cheese soup with cauliflower is very popular and easy to make. By the way, this vegetable as the basis for the first course is found in many recipes.

A simple and satisfying option

The basis of the first vegetable dish is most often potatoes and cauliflower. The soup is prepared very quickly, but it has some tricks. For example, additional sourness can be added using tomatoes. Required to take:

• 300 g of cauliflower;
• 4 medium potatoes;
• onion, carrot and tomato (one each);
• dried basil;
• 2 cloves of garlic;
• 3 liters of broth.

Depending on your preferences, the soup can be prepared both on the basis of hearty broth (meat or chicken), and on the basis of vegetables.

Cooking process:

1. In a boiling broth, you need to send chopped potatoes for 10 minutes.
2. Then grated carrots and cabbage inflorescences are added, after 7 minutes small cubes of tomato, onion and garlic are placed.
3. After 10 minutes, our vegetable soup is ready, it remains to season it with basil.

For post

Lenten soup should be as light and healthy as possible. A simple recipe for the first dish of vegetables can be mastered by any housewife. You should take:

• 500 g of cauliflower;
• one carrot and one onion;
• a bunch of green onions and parsley;
• green peas in a jar;
• dry herbs, salt and pepper.

Cooking process:

1. The preparation of lean soup begins with slicing carrots, onions and all herbs.
2. Onions and carrots are boiled in boiling water for 15 minutes, then cabbage and peas are added.
3. At the end of the application of the recipe, lean soup should be lightly salted and peppered, add a mixture of herbs.

To make the menu varied during fasting, it is also worth trying to make vegetable broth with lentils and cabbage. You can even make a lean soup puree with soy milk and saffron.

With added cheese

Very quickly you can cook soup with melted cheese and vegetables. You will need:

• 4-5 potatoes;
• 1 carrot;
• 1 bell pepper;
• 1 onion;
• 4 packs of processed cheese;
• a medium-sized head of cauliflower;
• 2 l of broth;
• oil and greens for frying.

Cooking process:

1. Put the chopped potatoes to boil in the broth and fry the onion cubes with grated carrots and peppers. Divide the cheese into thin slices and disassemble the cabbage into inflorescences.
2. Send all the ingredients to the potatoes and cook for another 5-10 minutes until the cabbage softens.
3. Salt to taste and sprinkle with herbs before serving.

Cheese soup with cauliflower is ready. If you are more interested in cooking soup with hard cheese, then add it directly to the broth until completely dissolved, and then send potatoes, onions, carrots and cabbage to the pan. This potato soup will acquire new flavors.

Recipe with chicken meat

Vegetable soup goes great with chicken. Tender poultry fillet makes this first course more satisfying. For chicken soup you need to take:

• 300 g chicken fillet;
• 3 potatoes;
• 2 small carrots;
• small head of cauliflower:
• medium bulb;
• parsley, dill, pepper and salt to taste.

Cooking process:

1. Chicken soup is usually prepared starting with meat. It must be cut into pieces, pour water and send to the fire until boiling.
2. Then you need to reduce the heat and cook under the lid for about 15 more minutes. At this time, cabbage should be disassembled into inflorescences, onions and potatoes should be cut into cubes, and carrots should be cut into circles.
3. Potatoes and carrots are lowered into the boiling broth and boiled for five minutes. Then add onions with cabbage and bring the dish to readiness.
4. To complete the chicken soup with vegetables, salt and pepper it, and sprinkle with herbs.
5. By the way, to make the dish more dense and nutritious, you can add rice to it.

Mushroom soup

The recipe for the first course with mushrooms is unusual in that vegetable soup is more like mashed potatoes. In addition, the use of mushrooms in the composition allows you not to make meat broth in advance. Ingredients:

• 300 g fresh mushrooms (champignons or mushrooms);
• 4 potatoes;
• onion head;
• head of cauliflower;
• a tablespoon of heavy cream;
• Provencal herbs;
• frying oil, salt and dill.

Cooking process:

1. We divide the cabbage and send it to the water on the stove until it boils. ‘
2. We cut the peeled mushrooms into quarters and fry in oil, adding salt and spices.
3. The released mushroom juice is best sent to vegetables.
4. Potatoes are cut into plates and sent for cooking along with cut onions.
5. Then cabbage, potatoes and onions are chopped in a blender with ⅔ mushrooms.
6. We mix mashed potatoes with vegetable broth, decorate the soup with herbs, cream and the rest of the mushrooms.

Mushroom flavored vegetable soup is ready. If you do not want to grind the ingredients of the soup, then boil the cabbage and potatoes, and then add fried mushrooms with onions to the broth and simmer for another 10 minutes.

Bean

If potatoes are not enough for the nutritional value and thickness of the cauliflower soup, you can add beans to the recipe. You need to take:

• 300 g cabbage;
• 4 potatoes;
• 1 carrot;
• 2 heads of onions;
• butter;
• a can of beans in tomato sauce;
• celery root;
• salt pepper;
• sour cream.

Cooking process:

1. In boiling water, you need to send chopped potatoes, sautéed celery and onions with carrots.
2. After 10 minutes, you can add cauliflower inflorescences.
3. The soup is kept on low heat for another 15 minutes, and 5 minutes before cooking, put the beans in the sauce, salt and pepper. The dish is served hot with sour cream.

secrets

• Cauliflower is absorbed by our body faster than other types of it. The fact is that this cabbage has much less fiber.
• The benefit of adding cauliflower to any soup is the richness of the ingredients. The vegetable contains useful trace elements, a large amount of vitamins, pectins and easily digestible proteins. Thanks to vitamin C, the plant helps maintain immunity, and vitamin H helps maintain beautiful hair and skin.
• If you are making cauliflower soup, the easiest way is to use a blender. However, this dish is more velvety and smooth if you wipe the boiled vegetables with a sieve.
• Cauliflower needs to be able to choose the right one. Usually the head is dense and does not have any spots. To get rid of possible insects, it is worth lowering the inflorescences for 15 minutes in salted water, and then rinsing.
• Cauliflower goes well not only with meat, but also with seafood. You can safely add both shrimp and squid to your soup to bring Mediterranean notes to the dish.