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Dietary cream of cauliflower soup. Cream of cauliflower soup, recipes

Cauliflower has a delicate characteristic taste that goes well with butter, cream, and starchy potatoes. And if you have already prepared puree soup or creamy cauliflower soup, and you didn’t like it, don’t draw final conclusions - you just haven’t come across the right recipe. Like this French recipe for creamy cauliflower soup.

The soup has three secrets at once.

Secret one. Pay attention to the ingredients. Among them are cream and nutmeg, almost the composition of the famous French béchamel sauce, which adds softness, depth and sophistication to any dish. If you replace vegetable oil with butter, you will get an even more accurate version of the composition of the sauce, only then the soup will become somewhat higher in calories.

The second secret. In order to achieve a richer, more concentrated and expressive taste, all vegetables are pre-baked (before boiling). And this is another trick, thanks to which a simple soup turns into a delicious soup.

The third secret. Baked garlic will also add an excellent accent to the creamy soup. It will enhance the aromas of vegetables and add piquant spice, and at the same time will not disrupt the harmony, as could happen if we used fresh garlic.

Cooking time: 60 minutes / Yield: 1.5 liters

Ingredients

  • cauliflower 1 head
  • potatoes 2 pieces
  • 1 carrot
  • onion 1 piece
  • garlic 1 whole head
  • homemade heavy cream 1 tbsp. heaped spoon
  • vegetable oil 1.5 tbsp. spoons
  • nutmeg 0.25 tsp
  • salt, pepper to taste

Preparation

    The first step is to bake the vegetables so that they become richer in taste. To do this, peel the potatoes and cut them into small cubes.
    Cut off the top of the garlic head without peeling it.

    Divide the cauliflower into small florets.

    Mix the potatoes with the cauliflower and place everything on a baking sheet. The most convenient way is to form something like a tray out of foil and place the vegetables there.
    Wrap the garlic in foil. Lightly salt and pepper the vegetables.

    Bake everything at 200 degrees for about 30 minutes. The vegetables should begin to caramelize.

    Place the baked potatoes and cauliflower in the pan. Pour enough water into the pan to lightly cover the vegetables.

    Now carefully squeeze out the cloves from the baked garlic. This will be very easy to do, as during the baking process the garlic will become soft, even creamy.

    Place the garlic in the pan with the vegetables. Add salt, pepper, nutmeg there.

    Peel and chop the carrots and onions.

    Heat vegetable oil in a small saucepan and fry the onions and carrots in it over low heat until soft.

    Add the fried vegetables to the rest in the pan and bring to the fire.

    Boil the soup until all the vegetables are soft, then thoroughly puree it with a blender.

    Then add the cream to the soup and stir until it is dispersed.

    At this point, you can adjust the thickness of the soup to your liking by adding water or broth. You can also enhance the flavor of this creamy cauliflower soup by adding homemade bouillon cubes - - or .

Cauliflower has such a delicate, slightly creamy flavor that it seems as if it was specially created for cream soups. Such soups differ from simple puree soups in that they usually add sour cream, cream, milk - something creamy. Thanks to the addition of such ingredients, the soup turns out to be very soft in taste and has a delicate consistency.

Creamy cauliflower soup with cream, if prepared only from cabbage with spices, can turn out to be a rather bland dish. To ensure that this delicacy does not disappoint you, we recommend adding additional ingredients to the basic recipe.

So, just one potato will make it more uniform, creamy, and velvety. For the base of the cream soup, prepare chicken broth in advance - this way you will not only replace plain water in the soup with broth, but also add meat as a “filler”. But when it comes to seasonings, cauliflower loves simple spices: salt, pepper and nutmeg will be enough for flavor.

This cauliflower cream soup must be served hot, sprinkled with chopped herbs and topped with fresh toast or homemade croutons. It will turn out unsurpassably delicious!

Ingredients

  • 0.5-0.6 liters of chicken broth
  • 1 boiled large fillet or two chicken drumsticks
  • 400 grams cauliflower
  • 1 potato
  • 100 ml cream 20% fat
  • salt, pepper, nutmeg - to taste
  • greens and croutons (or dried bread) for serving

Yield of finished product: 1 liter

How to make creamy cauliflower soup

Place the chicken broth on the fire and bring to a boil.

During this time, cut the potatoes into small cubes to help them cook faster. Add it to the broth and cook for 10 minutes.

Divide the cauliflower into small florets.

Place it in the pan and cook for another 10 minutes until the vegetables are soft.

Puree the soup with a blender until completely smooth. If necessary, adjust the consistency of the soup with additional water or broth.

Now it's time to add cream to the cauliflower soup to turn it into a creamy soup. So, pour the cream into the soup and stir.

Season the dish with spices.

Divide the chicken into small pieces.

Add chicken to cream soup, stir. Bring the dish to a boil and turn off the heat.

We have collected for you the most interesting recipes for making cauliflower puree soup; it turns out very tasty and healthy. Try cooking!

Delicate and aromatic vegetable soup made from cauliflower and potatoes. This healthy soup is great for children's diets. To make the soup richer, use meat or vegetable broth instead of water. Sprinkle with Parmesan before serving.

  • Cauliflower – 400 g
  • Leek – 60 g
  • Potatoes – 350 g
  • Olive oil – 1 tbsp.
  • Butter – 15 g
  • Garlic – 1 clove
  • Water – 600 ml
  • Salt - to taste

Cut the potatoes into cubes.

Cut the leek into slices.

Divide the cauliflower into florets.

Heat the butter and olive oil in a frying pan, add the pressed garlic and cook for a few minutes.

Add leeks, potatoes and cauliflower.

Pour in 600 ml of water and cook for 10 minutes over medium heat. Then cover with a lid and cook for 20 minutes over low heat.

Remove from heat and puree with an immersion blender until smooth.

Cauliflower and potato soup is ready. Bon appetit!

Recipe 2: Broccoli and Cauliflower Soup

A very light, healthy, but at the same time tasty soup, the preparation of which will not take much time, and your family will definitely appreciate the result and ask for more!

  • broccoli, 300 grams
  • cauliflower, 300 grams
  • vegetable oil, 3 tbsp. l.
  • milk, 200 grams
  • onion, 1 piece
  • garlic, 2 cloves
  • flour, 1 tbsp. l.
  • cheese, 75 grams

We wash the cabbage and separate it into inflorescences.

Peel the onion and garlic and chop finely.

Grate the cheese on a coarse grater.

Place the cabbage in a saucepan, add water and cook for 10 minutes.

Fry onion and garlic in vegetable oil.

When the onions and garlic are fried until golden brown, add flour and stir.

Drain the water from the cabbage into a separate container.

Add 300 grams of broth, a glass of hot milk, and fry to the cabbage.

Place on low heat for 10-15 minutes.

After turning off, add salt and beat with a blender. Add cheese and stir until it dissolves.

You can decorate with herbs and add crackers. Bon appetit.

Recipe 3: Creamy Vegetable Cauliflower Soup

  • water or vegetable (meat, chicken) broth – 1.5 liters;
  • cauliflower – a small head (350-400 grams);
  • carrots – 1 large;
  • onions – 2 pcs;
  • potatoes – 2-3 pcs;
  • butter – 30-40 g;
  • cream 15% fat – 1 cup;
  • salt - to taste;
  • ground black pepper – 1-2 pinches for serving;
  • fresh herbs;
  • croutons - for serving the finished dish.

What base you choose for the cauliflower puree soup is up to you. If you decide to cook with meat, chicken or vegetable broth, first cook the broth and then start chopping the vegetables.

If you choose the easier option - using water (as in the recipe), then put a pan of water on the stove, and while it boils, prepare the vegetables. Cut the peeled potatoes into small cubes or slices.

Cut the onion into small cubes or half rings. In principle, cutting vegetables for this soup is not at all important; they will still be crushed into puree. But in order for everything to be ready at the same time, it is still better to cut either large or small.

Cut the carrots into thin slices or slices.

Place potatoes into boiling water or broth. Salt to taste, bring to a boil. Cook over low heat for 10 minutes until the potatoes are ready.

At this time, melt the butter in a frying pan. Add the onions and carrots and sauté over low heat for 8-10 minutes until the vegetables are soft. Do not fry, the onion can only be brought to transparency or lightly browned until a light golden hue appears.

At the same time as the frying pan, put another pan of water on the stove to cook the cauliflower. The water needs to be brought to a boil.

While the onions and carrots are simmering in oil, separate the cauliflower into inflorescences. Rinse under cold water and immerse in cold water for a few minutes (so that midges or small debris that may be between the inflorescences float up).

Transfer the cabbage to boiling water and cook until soft (about 5-6 minutes). Drain the water and place the cabbage in a colander. Thanks to this simple procedure, the specific cabbage smell will disappear, the cauliflower will become tender and will not overpower the taste of other vegetables.

Add boiled cauliflower to onions and carrots. Simmer in oil for a few minutes (the cabbage is already ready, it just needs to absorb the oil).

Transfer the stewed vegetables to the pan with the potatoes. Bring to a boil, cook the soup for 10 minutes until the vegetables are fully cooked.

Drain the broth from the soup (we will need it later), transfer the vegetables to a blender and grind into a homogeneous puree.

Return the vegetable puree to the pan. Pour in a little broth and let it boil again. Season with salt and, if necessary, season with ground pepper or any spices. Add cream, heat through and remove soup from heat.

Serve cauliflower puree soup hot, with croutons, croutons and fresh herbs. Bon appetit!

On a note. If you don’t like completely homogeneous pureed soups, you can leave some of the vegetables whole and then add them to the vegetable puree. Mix everything, dilute with broth, add cream and heat.

Recipe 4: Cauliflower and Zucchini Soup

  • zucchini - 3 pieces
  • cauliflower – 500 gr
  • carrots - 2 pcs.
  • onion - 1 pc.
  • salt - to taste

Wash all the vegetables well in the sink and then wipe with a dry towel. You can also use a paper towel. Then we take the zucchini. If you have a young fruit, then you should not remove the skin. And if your fruit is already ripe, then simply remove the peel from it and use a special peeler, which we often use to peel vegetables.

Then we put the zucchini on a board and chop it, just make it into small cubes.

Grate the carrots. Then we chop the onion. Now drop some oil into the pan and level it, pour in the onions, and then put in the carrots. Mix everything and fry for some time.

In the meantime, let's separate the cauliflower into inflorescences. Now, when the carrots and onions are fried, first lay out the zucchini, and then the cabbage inflorescences. Now pour out the water and simmer the mixture until cooked.

Once the dish is almost ready, add salt and pepper. As soon as all the vegetables are stewed, you can turn off the stove.

Now put everything in a blender bowl and start grinding. We need to get a homogeneous and thick mixture. Then pour it into a cup.

And here you can use your imagination and use decorations. For example, you can sprinkle with croutons, they can be made aromatic with different Italian herbs. You can also cook boiled quail eggs and cut them into halves.

Recipe 5: delicious puree soup with cauliflower and croutons

  • 700 gr. cauliflower
  • 200 gr. potatoes
  • 100 gr. Luke
  • 100 gr. carrots
  • White bread
  • vegetable oil
  • ground black pepper

Separate the cabbage into smaller florets.

Peel the potatoes and cut into cubes.

Chop the onion finely and the carrots into strips.

Place onions and carrots in a saucepan and lightly fry in vegetable oil.

Add cauliflower, potatoes, add water to cover vegetables. Let it cook until the potatoes are done.

Meanwhile, prepare the croutons : cut the bread into small cubes.

Cover a baking sheet with parchment paper, grease with vegetable oil, lay out croutons, lightly salt and mix. Bake in the oven at 180 degrees for 7-10 minutes until the croutons are browned.

Meanwhile, the vegetables are cooked.

Pour the broth completely into a separate container.

Using an immersion blender, blend the vegetables until smooth. Adding vegetable broth, bring the soup to the required consistency, add salt and ground black pepper to taste. Serve puree soup with croutons.

Recipe 6: Lenten cream soup with cauliflower (with photos step by step)

  • Cauliflower 200 g
  • Carrot 1 pc.
  • Onion 1 pc.
  • Salt to taste

Cut the carrots into thick half rings. Rinse the cauliflower under running water and divide into inflorescences.

Place prepared cauliflower and carrots in boiling water. Salt the brew to taste. There should be little water for cooking vegetables.

Finely chop the onion and add it to the brew with the vegetables.

As soon as the water boils, you need to boil the vegetables for another 10 minutes. After that, turn off the heat and leave the saucepan with the cooked vegetables to cool.

The vegetables should cool slightly but remain warm. Place them in a blender and grind. The blender can be replaced with a meat grinder, only the vegetables will need to be passed through it several times.

The resulting slurry must be rubbed through a sieve or slotted spoon with a very fine mesh. If the resulting puree soup turns out to be very thick, you can dilute it with broth from cooked vegetables.

Recipe 7: pureed cheese soup with cauliflower (step-by-step photos)

Preparing cauliflower puree soup according to this recipe will not cause any difficulties; you will get a very tender and healthy soup!

  • mustard beans - 1 tbsp.
  • potatoes - 1 pc.
  • bay leaf - 1 pc.
  • olive oil - 2 tbsp.
  • sour cream - 3 tbsp.
  • hard cheese - 100 gr
  • cauliflower - 0.5 pcs
  • fresh cilantro - 0.5 bunch
  • onion - 1 piece
  • butter - 10 g
  • salt - 2 pinches
  • garlic - 2 cloves

Recipe 8, step by step: cauliflower and cream puree soup

  • Cauliflower 670 gr
  • Leek 1 stalk
  • Shallot 2 pcs
  • Garlic 2 cloves
  • Cream 200 ml
  • Millet-rice flakes 1 cup
  • Butter 60 gr
  • Smoked cheese 80 gr
  • Ground paprika 1 tbsp
  • Ground black pepper 1 tsp
  • Ground fenugreek 1 tsp
  • Salt 1 tbsp

Remove the leaves from the head of cabbage, cut out the stalk and chop into small florets.

Melt half the butter in a frying pan and fry the cabbage until golden brown and a nutty flavor appears. Transfer the cabbage to a saucepan.

Finely chop both types of onion and garlic and sauté in butter. And add to the cabbage.

Pour water over cabbage with onion-garlic sauté, add salt and season with black pepper and ground fenugreek. Cook until cabbage is soft.

Puree the vegetables in a blender until smooth.

Return the pan to the stove, pour in the cream and add the millet-rice flakes. Keep on the stove for about 3-5 minutes until the flakes dissolve. Pour the finished soup into bowls and, when serving, garnish with grated smoked cheese and ground paprika.

The recipe for “Cauliflower Soup Puree” is ready, bon appetit!

Recipe 9: Vegetable cream soup with bacon and cauliflower

  • Cauliflower 500 g
  • Chicken broth 1.5 l
  • Onion 1 pc.
  • Butter 6 tablespoons
  • Flour 2 tablespoons
  • Milk 2 Glass
  • Sour cream 100 g
  • Grated cheese 100 g
  • Bacon 100 g
  • Parsley, chopped 1 tablespoon
  • Spices to taste

Cut the bacon into small pieces and fry in a frying pan until crust appears.

Place the fried bacon on the paper, let the fat absorb, then transfer it to a bowl.

Cut the onion into cubes and fry in the same frying pan in the same oil where the bacon was fried for 4 minutes.

Divide the cauliflower into florets. Add the onion to the pan, add salt and spices. Fry until golden brown.

Heat the chicken broth, add cabbage and onions to it. Cook over low heat for 15 minutes, stirring.

Cool the broth with vegetables slightly and puree in a blender until smooth. In a separate pan, melt the butter, add flour.

Stir vigorously until a paste is obtained, then carefully pour in the milk.

Cook over low heat, stirring constantly, until the sauce thickens. Then add grated cheese and sour cream. Cook for 7 minutes. until the cheese is completely dissolved.

Chop the parsley, add to the sauce, stir. Then pour this sauce into the vegetable broth, stir and remove from the heat. Pour into plates, sprinkle with cheese, herbs and bacon pieces. You can serve. Bon appetit!

Recipe 10: Tender Milk Soup with Cauliflower

  • Cauliflower - 400 gr
  • Butter - 30 gr.
  • Vegetable oil - 1/3 cup
  • Onion - 1 pc.
  • Flour - 1 tbsp. spoon
  • Milk - 3 cups
  • Crackers
  • Greenery

Separate small and large cauliflower florets. Set the small ones aside.

Place the cabbage in a saucepan and add half a cup of water and half a cup of milk. Once the cabbage begins to boil, reduce the heat to low and cover with a lid. Cook until the cabbage is tender (about 8 minutes)

Use a blender to puree.

Melt the butter in a frying pan and add finely chopped onion. Fry it until soft (just enough not to overcook it). Fry for about 5 minutes.

Then add flour and mix vigorously. Stir until you get a homogeneous mass.

Bring the milk to a boil and add the cabbage puree, mix well and bring to a boil again. Season with salt and pepper. Now you can remove it from the heat.

ready. Before serving, add croutons.

Probably, not all people prefer to eat cauliflower, most likely this is due to the fact that you just need to be able to cook it well. Of course, in a simple boiled form, the taste does not differ from anything special.

In fact, from this vegetable you can prepare something very tasty that you will want to try again - this is cauliflower puree soup. A few words about how it affects the human body.

The effect of cauliflower on our body

Nutritionists have long appreciated this vegetable for its beneficial properties. It can be eaten by everyone, as it is easily digestible. Cauliflower contains a large amount of protein, so this product can successfully replace meat if a person is on a diet.

Puree soups can be very tasty, a variety of options for preparing them will allow you to find exactly the recipe that only you will like, I will consider them in more detail:

Traditional cauliflower soup

This dish will truly surprise you with its rich taste and satiety. You will need the following ingredients:

500 grams of cauliflower;
two carrots;
a pair of onions;
four potatoes;
Bay leaf;
a little salt and pepper.

Vegetables should be peeled and cut into cubes. After which, everything except the cauliflower needs to be fried in vegetable oil, add about one and a half liters of water, bay leaf and pepper, and cook everything until tender.

The cauliflower must be carefully disassembled into small inflorescences and boiled in a separate saucepan for fifteen minutes. After which you need to pour the broth into some container, grind the vegetables using a blender, then mix them with the broth to the required consistency, add a little salt, bring everything back to a boil and you can eat.

Czech cauliflower soup with dumplings

This soup is prepared without any special financial costs, the set of components to create this dish is small, you will need the following ingredients:

Forks of cauliflower;
one and a half liters of chicken broth;
40 grams of butter;
two tablespoons of flour;
two chicken egg yolks;
whipped cream 300 milliliters;
grated nutmeg;
fresh parsley;
toast.

First you need to prepare the dumplings. Beat one egg, add a teaspoon of butter, a little milk, lightly add salt to the mixture, and add about 80 grams of white bread crumbs. Roll the resulting dough into small balls.

Boil the cauliflower in the broth until it is thoroughly softened, this will take about twenty minutes. After this, drain the liquid into another container. Now you need to prepare the sauce, for this you need to melt the butter in a frying pan and add flour to it, stir this mixture for about two minutes.

Then you need to pour in 150 milliliters of the prepared broth and mix everything thoroughly. Remove from heat and cool. Using a blender, prepare cauliflower puree, add egg yolk and grated nutmeg. Transfer the resulting mixture to the prepared sauce. Add the remaining broth to the pan and heat the soup.

Boil the dumplings in the broth for five minutes, then add whipped cream and herbs. Serve with croutons. You will definitely like this creamy puree soup, rest assured.

Milk soup - cauliflower puree with saffron

Try making cauliflower soup with a spice like saffron. You will be pleasantly surprised by the unusual taste of this dish. To prepare it, you will need several ingredients:

A head of cauliflower;
three hundred milliliters of milk;
a third of a liter of vegetable broth;
a small pinch of saffron;
fresh herbs;
salt and hot pepper.

Mix milk with vegetable broth in a saucepan, add cauliflower, disassembled into small florets, and add a pinch of saffron. After this, all ingredients must be cooked until fully cooked for about 15 minutes.

Just before it’s ready, you need to add salt to the dish and then grind it in a blender. This soup is very filling, despite the fact that it is low in calories. If you think that it turned out not as thick as you wanted, then you can add a small amount of different boiled vegetables to it.

Cauliflower soup with cheese

Another creamy soup recipe that every gourmet will definitely like. To prepare it you need the following ingredients:

One head of cauliflower;
three hundred grams of chicken fillet;
one onion;
carrot;
three briquettes of processed cheese.

Meat fillet, chopped carrots and onions should be cooked until tender in water, which can be slightly salted. After everything boils, you need to add the cabbage; you must first disassemble it into inflorescences.

After it is cooked, grind the vegetables using a blender. Chicken fillet must be disassembled into small pieces or fibers, and added to the soup, also add cheese curds, and wait until they melt. Cheesy delicious creamy soup is ready! You can lightly sprinkle it with herbs and serve with croutons.

Conclusion

These dietary soups are very healthy. They are quite tasty, and also low in calories. So, the energy value of one hundred grams of ready-made puree soup is somewhere around 33 kcal.

The puree soup is easy to digest and is great for children and adults on a diet. Often the base of a puree soup is cauliflower. It gives the dish the most delicate taste, while it turns out nutritious and low in calories. To make the cauliflower puree soup also attractive in appearance, you can add pieces of bacon, mushrooms, finely chopped herbs, or simply serve it with croutons.

Useful properties of cauliflower

This type of cabbage is rich in beneficial vitamins and microelements. Doctors recommend including it in the diet menu for patients with gastrointestinal diseases, people suffering from extra pounds, as well as children.

Beneficial features:

Easily digested by the stomach;
improves the functioning of the gastrointestinal tract;
has a beneficial effect on the walls of blood vessels;
reduces the risk of cancer;
contains vitamins: A, B1, B6, C, PP;
microelements: protein, magnesium, iron, phosphorus, calcium;
contains acids: citric, folic, tartronic.

How to make puree soup: dietary recipes

There are a lot of recipes. Let's look at a few of them.

Delicate cream soup from colored inflorescences: a classic recipe

This dietary soup recipe is a godsend for those who want to lose excess weight. It’s quite easy to prepare and you only need a few ingredients.

Components:

1-1.5 liters of broth (water);
medium head of cauliflower;
3 tsp. flour;
2 tbsp. l. butter;
2 chicken yolks;
seasonings

How to cook:

1. Divide the cabbage into inflorescences, simmer under the lid until juice appears and the vegetable is soft. Drain the juice and grind the cabbage into a mushy mass. Add a little juice and broth (water) to the resulting puree.
2. Heat a frying pan and melt the butter, then add the flour. Heat the mixture without bringing it to a boil. Then pour in the broth (water), mix thoroughly, then add chicken yolks and seasonings.
3. Mix cabbage puree with sauce and heat without boiling. Diet soup - puree is ready. Serve with croutons or crackers.

Cream soup with cheese and chicken fillet

A favorite gourmet soup recipe with a delicate and rather unusual taste.

You will need:

Cabbage;
chicken fillet – 300 g;
onion head;
medium sized carrots;
processed cheese – 3 pieces;
greenery.

Cooking method:

1. Peel the carrots and onions and chop finely. Cut the chicken fillet into cubes. Add everything together to salted water and cook. After the water boils, add the cabbage inflorescences. Cook all ingredients until done.
2. Grind the cooked vegetables in a blender, divide the meat into fibers. Mix the vegetable mixture with meat and melted cheese (let it melt).
3. Decorate the finished dish with herbs.
4. Serve with crackers.

Cream soup with cauliflower and meatballs

This dish is ideal for people in weight loss mode.

What you will need:

Ground beef, chicken or turkey;
1 medium carrot;
1-1.5 liters of water;
300 g cauliflower;
white bread;
2 medium potatoes;
greens, salt.

Cooking algorithm:

1. Soak white bread in water, chop the onion, mix everything with minced meat. Add a little salt (you don’t need to add salt). Make meatballs.
2. Peel the carrots and potatoes, cut into cubes.
3. Bring water to a boil, place vegetables and meatballs in it.
4. When the vegetables become soft, take them out and puree them, adding broth.
5. Add herbs, spices and meatballs.

Puree soup using cauliflower is an excellent dish for people watching their figure. It is light, low in calories, nutritious and rich in vitamins. Perfect for fasting days.