Creamy cauliflower soup with chicken: recipes

Cauliflower is delicious in various forms, including soups and borscht. A striking example of this is chicken cauliflower soup with vegetables. To prepare the soup, you can use either fresh or frozen cauliflower for the winter, which allows you to cook the soup all year round.

You can use meat broth from different types of meat as the basis of the mousse, but the most delicious and tender soup is made from chicken. During fasting or during a diet, you can cook a simple cauliflower soup in vegetable broth. In addition to chicken, potatoes, onions and carrots, the soup may also contain other ingredients. Such ingredients for cauliflower soups can include spinach, cheese, bell peppers, zucchini, cream, white cabbage, sour cream, broccoli, peas, vermicelli, processed cheese, and mushrooms.

Today I suggest you make cauliflower soup with chicken and vegetables.

Ingredients:

Chicken - 300 gr.,
Celery root - 30-40 gr.,
Carrots - 1 pc.,
Onion - 1 pc.,
Cauliflower - 100 gr.,
Potatoes - 4-5 pcs.,
Salt - to taste
Black pepper - a pinch
Bay leaf - 1-2 pcs.,

Chicken Cauliflower Soup – Recipe

To make the cauliflower soup, prepare the chicken. Chicken means chicken legs, thighs, and wings. Peel the onion, carrot and celery root. Cut carrots and celery into thin strips1. Cut the onion into cubes. Pour cold water into the pan. Add chicken, onions, carrots, celery. Add salt, black pepper and onion to this set of meat and vegetables.

Peel the potato tubers. Cut into small slices.

Wash and divide into small inflorescences.

After boiling, cook the broth for another 15 minutes. While cooking the chicken broth, skim off any foam that forms during the boil. Add potatoes to soup.

After 10 minutes, add the cauliflower. Since cauliflower is much softer in consistency than potatoes, it is added last.

After adding cabbage to the soup, simmer for another 5 minutes. Remove the finished cauliflower soup with chicken from the stove. Cover with a lid and let it sit for another 5 minutes. Divide among plates. Cauliflower soup can be served like this, or you can sprinkle it with fresh herbs. In addition to the soup, you can serve cream or sour cream. Both components will complement the taste of the soup very well. Enjoy your meal. I would be glad if this recipe for cauliflower soup with chicken

you will like it and will find it useful in the future.

Recipe for Chicken and Cauliflower Soup:

First, cook half a chicken without skin

Cut the vegetables into small cubes, separate the cabbage into inflorescences

Take out the chicken meat and throw in the vegetables, add peppercorns and cloves. Add salt. Cook for 15 minutes until the potatoes are ready.

Separate the chicken meat from the bones and cut into small pieces.

When the potatoes in the soup are cooked, return the meat to the pan, add a pinch of dry ginger and a pinch of curry.

As soon as the soup boils, beat 1 egg and pour into the soup in a thin stream, stirring occasionally.

Let the soup boil again, add chopped parsley and remove from heat. Leave for 5-7 minutes and serve with toast or fragrant bread

Chicken cauliflower soup. Photo

Cauliflower soup with chicken and vegetables is no less tasty.

Ingredients:

Chicken breast - 1 pc.,
Carrots - 1 pc.,
Onion - 1 pc.,
Bouillon cube - 1 pc.,
Bay leaf - a couple of leaves,
Potatoes - 4-5 pcs.,
Cauliflower - 100 gr.,
Broccoli -100 gr.,
Cream - 100 ml.,
Salt and black pepper - to taste.

Cauliflower soup in a slow cooker with quenelles

Chicken quenelles are the most tender. To make the minced meat more elegant, you can add dill, basil, and bell pepper.

Important! To obtain the desired consistency, the water must be ice-cold.

Ingredients:

chicken breast – 1 kg;
water – 2 l;
ice water – 2 tbsp;
vegetable oil – 1 tbsp;
egg – 2 pcs.;
herbs - 1 bunch;
bell pepper – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
lpv sheet – 1 pc.;
peppercorns – 5 pcs.;
parsley - a large bunch;
rice – 2 tbsp;
cauliflower – 250 gr;
pumpkin – 150 gr;
salt, spices - to taste.

Preparation:

1. Pour water on the onion, carrot, parsley, bay leaf, peppercorns and cook while other preparations are in progress.

2. Puree the breast with bell pepper, dill (or any other herb) in a blender.

3. Add ice water, vegetable oil, 1 egg to the minced meat and beat until soft, airy minced meat is formed.

4. Pour 1/3 of the strained broth into the multicooker (vegetables and everything else that was previously cooked in the broth will no longer be needed) and place the quenelles formed with two spoons into it one at a time. Well-beaten quenelles set very quickly and cook for literally 1-3 minutes.

With the arrival of a baby in the family, every mother thinks about how to make his menu varied and at the same time very healthy and affordable. Soups come to the rescue because they are a liquid product, help stabilize digestion and are perfectly absorbed by the body. The special ingredient is cauliflower. It contains many useful substances - vitamins, minerals. Cauliflower is more tender than white cabbage, it is lighter, digests faster, and does not irritate the intestinal walls. All of the above properties allow it to be used in preparing dishes for children.

For two servings we will need:

0.1 kg cauliflower,
2 medium sized potatoes
3 tablespoons rice,
1 carrot,
olive oil,
parsley.

Cauliflower soup with chicken and vegetables - recipe

Fill the pan with two liters of water. Let it boil. Prepare vegetables and chicken breast. Cut the chicken breast into small cubes. Also chop the carrots, potatoes and onions into cubes. Place chicken breast, onions and carrots, potatoes in boiling water. Add bouillon cube. Pepper the soup. Divide the broccoli and cauliflower into florets.

Add to the pan 15 minutes after cooking the vegetables. Boil the soup for another 10 minutes. Take an immersion blender and puree the vegetables and chicken. Season the resulting cauliflower soup with chicken and vegetables with cream. Stir. After adding the olives, bring the soup to a boil. Serve creamy cauliflower soup with fried croutons. As an alternative, you can prepare and.

Try making cauliflower soup with cheese as well.

Ingredients:

Chicken breast (can be a leg or any other part of the chicken) - 200 gr.,
Cauliflower - 200 gr.,
Onion - 1 pc.,
Bay leaf - 2 pcs.,
Carrots - 1 pc.,
Vermicelli - 50 gr.,
Processed cheese “Yantar” - 2 tbsp. spoons,
Salt and spices - to taste.

Traditional recipe

Cauliflower soup with cheese is a fragrant, satisfying and incredibly tasty first course. It is better to cook it in chicken broth, which must first be boiled. In extreme cases, you can use ordinary purified water.

Compound:

1 fork cauliflower;
2 tbsp. l. olive oils;
onion;
2-3 garlic cloves;
3 tsp chicken broth;
150 g cheese;
salt;
1 tbsp. cream;
ground black pepper.

Preparation:

We separate the cabbage into inflorescences, wash and dry.
Read also: Omelette with broccoli, preparing a quick breakfast. Omelet with broccoli and cheese in the oven Omelet broccoli in the oven recipe
Cut the inflorescences into small pieces.
Peel and chop the onion and garlic cloves.
In a thick-walled saucepan, heat the olive oil and sauté the onion and garlic in it for several minutes.
Then add cabbage to the vegetables and add broth. Let's bring to a boil.
Salt and season with pepper, cook for 15-20 minutes.
Now we need to beat the soup with an immersion blender until it has the consistency of puree.
Add the cream, stir and heat the soup to a light boil.
Add grated cheese.
Decorate the soup with herbs and serve.

Cauliflower soup with cheese - recipe

Wash the chicken breast. Peel the onion. Cut it into cubes. Cut the carrots into strips. Place the chicken with onions, carrots, salt, black pepper and bay leaves in a pan of boiling water. Cook the broth for at least 15 minutes.

While it cooks, peel the potatoes. divide into inflorescences. Add chopped potatoes and cauliflower florets to the soup. Add vermicelli as well. Stirring occasionally, simmer the soup over low heat until the noodles and potatoes are soft.

5 minutes before the end of cooking, add processed cheese “Druzhba” to the soup. Stir. It should be completely melted and evenly distributed in the soup. That's it, cauliflower soup.

ready with melted cheese.

Creamy cauliflower soup, although a dietary vegetable dish, can become a real decoration for your lunch menu. The soup is hearty but light, very healthy and equally good in both winter and summer. Usually, in addition to cauliflower, other ingredients are put in it, not only to complement the taste, but also for greater satiety and thickening. This could be potatoes, eggs, sour cream and, of course, cream. Garlic, cheese and onions also go great with the soup.

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

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

First, chop the onion and garlic. They will need to be sautéed in a thick-bottomed pan in a couple of tablespoons of heated vegetable oil. After a couple of minutes, add the cabbage. If you took fresh, disassemble it into inflorescences. But you can also use frozen vegetables in any soup. It will add a less intense taste to the soup, but will also be beneficial. In addition, it does not need to be defrosted first.

Fry the cabbage for a couple of minutes in a saucepan with the onion and garlic. Then add spices and pour in water or broth. Cover the pan with a lid and let it boil. After this, reduce the heat and simmer the soup covered for about 20 minutes.

After 20 minutes the cabbage should be cooked. Puree with a blender, return the puree soup to the stove and add cream. Stirring, bring the liquid to a boil and turn off the heat. Let the soup sit on the stove for a while; once it has cooled slightly, you can serve it with croutons or fresh bread.

Cauliflower and chicken soup with milk. Recipe

Earned: 2

Cauliflower and chicken milk soup

An original recipe for cauliflower soup with chicken and milk. The difference between this soup and other homemade soups is that it is prepared using regular chicken broth, but with the addition of milk. This soup will add variety to your regular diet of homemade dishes and is suitable for dietary, healthy, and baby food.

Cauliflower and chicken soup is very easy to make. To prepare you will need chicken, cauliflower, milk, semolina, herbs and spices. If you want to cook soup for the kids, you can omit the spices.

Chicken and cauliflower are rich in nutrients and vitamins, and thanks to the addition of semolina and milk, the soup will be not only healthy, but also satisfying.

Ingredients:

Chicken - 1 piece;
Cauliflower - 1 piece;
Milk - 250 milliliters;
Semolina - 100 grams;
Parsley - to taste
Salt - 1 pinch,
Pepper - 1 pinch,
Hard cheese - to taste;
Homemade crackers - optional.

Number of servings: 8.

Cooking method:

1) Wash the chicken with water and place in a deep pan.

2) Fill with water and put on the stove to cook. If desired, you can add a bunch of greens or aromatic herbs.

3) Cook the broth over low heat after boiling, periodically removing the foam.

4) Wash the cauliflower thoroughly and place in a colander to drain excess water. Then carefully divide into inflorescences. It is better to take small cabbage so that there are no very large pieces.

5) The chicken should be completely cooked so that the meat can be easily separated from the bones.

6) Carefully remove the chicken from the pan.

If the broth was boiled with herbs, then it is advisable to strain it.

7) Return the broth to the heat, adding salt to taste.

You can also use hot peppers in the recipe for cauliflower soup with chicken, but after a while they need to be removed from the broth.

Place cabbage in a saucepan with broth and bring to a boil.

9) To make homemade cauliflower soup with chicken have a thicker consistency, you need to add semolina in a thin stream, stirring constantly.

10) Separate the meat from the bones and skin, cut into small pieces and add to the pan with broth and semolina.

11) Cook the soup over low heat for about 5-7 minutes. Then pour in the milk. Choose the amount of milk yourself. You can add more or less of it, as desired.

12) At the end, add a pinch of pepper and, if necessary, a little salt.

13) Before serving, add a little grated cheese to each plate, which will give the dish a special piquancy. Or add a handful of homemade crackers. The kids will really like this last one!

That's the simple recipe for cauliflower soup with chicken.

Bon appetit!

Cooking in a slow cooker

Making cabbage soup is as easy as shelling pears in a slow cooker. You can use the classic recipe, or let's try to give the soup more flavor and color.

To do this, take:

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

Grate the carrots - it will not only diversify the taste of the soup, but also give it a bright orange hue. If you want to enhance it, add a little curry to the soup. If you want to make the soup brighter, use more carrots. The onion can be chopped or cut into two halves - it will still be chopped in a blender. Cut the chicken fillet into pieces (if you use other parts of the chicken, add it whole or chop it into pieces). Place chicken, onions and carrots, cabbage inflorescences and seasonings in a multicooker bowl. Pour water into the bowl until it covers the food. The indicated amount of ingredients will yield approximately 1.5 liters. Turn the device on to the “Extinguishing” mode for an hour. When the program has finished its work, pour a little broth from the bowl, and use a blender to puree the rest. The remaining broth can be used to dilute the soup until it reaches the desired consistency.

Serve the soup with herbs. It also goes well with black bread croutons with garlic.

With added cheese

Cheese complements the flavor of cauliflower perfectly, especially if you use blue cheese.

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

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

Cover the cabbage inflorescences with water and cook for 20 minutes. While it is cooking, melt the butter in a saucepan and simmer the chopped onions and leeks, celery and potatoes under the lid. Simmer over low heat for 15-20 minutes. When the cabbage is cooked, pour it along with the broth into the pan with the vegetables. Stir and cook together for 25 minutes over low heat.

After 25 minutes, grind the contents of the pan with a blender. If you want to achieve the perfect texture, smooth and silky, then the soup needs to be rubbed through a sieve.

Then return the pan to the stove, add sour cream and cheese to the soup. While stirring, wait until the cheese melts and serve the cream soup, sprinkling it with chives.

Cauliflower soup with chicken: recipe with broccoli

You are unlikely to get enough of vegetable stew cooked in water, and the taste of such a treat is poor. Therefore, we recommend making soup based on chicken broth; the dish turns out rich and nutritious. Set of products for a 3-liter saucepan:

half a kilogram of chicken thighs (you can take any parts of the carcass);
200 grams each of cauliflower and broccoli;
two large potatoes;
carrot;
onion;
two cloves of garlic;
cilantro;
butter - 50 g;
spices to taste.

Creamy cauliflower soup with yolks

Another way to thicken the soup and give it a smooth, creamy texture is to incorporate the yolks into the liquid.

For this recipe use:

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, reserving 2/3 cup of liquid. Melt the butter in a saucepan and add flour, stirring, fry the flour for about a minute, and then pour in 1.5 liters of hot broth. Stir everything well, cover with a lid and set aside. Puree the boiled cabbage and add 2 yolks and spices. Stir everything well and pour the broth and flour into the cabbage. Place on the stove until the soup is warm but not boiling. Serve with croutons or croutons.

With zucchini

Another variation of cauliflower soup with the addition of zucchini. This soup is more for summer, as the zucchini will make its taste light, delicate and refreshing.

For this soup take:

500 grams of zucchini;
500 grams of cauliflower;
150 grams of carrots;
150 grams of onion;
vegetable oil.

Cut the onion and zucchini into cubes, grate the carrots, separate the cabbage into inflorescences. In the pan where the soup will be cooked, heat two tablespoons of oil and fry the carrots and onions in it. Add zucchini and cabbage to them, salt and pepper the vegetables, stir. Pour hot water over the vegetables until it covers them. Cook for 20 minutes until the vegetables are soft. Catch them from the broth and place them in a blender bowl, add a little liquid and grind. The remaining broth can be used to adjust the thickness of the soup. Return it to the pan and warm it up slightly. Serve the soup well with hard-boiled and grated eggs. In addition to eggs, you can grate cheese into a plate and also chop herbs.

Hearty dish with potatoes

If you add potatoes for satiety, as well as mustard croutons for a spicy note, any man will eat the soup with pleasure.

Soup composition:

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 day-old white bread or baguette.

Finely chop the onion, garlic and potatoes. Heat 50 grams of butter and olive oil in a saucepan. Cream will give the soup a bright taste and aroma, and olive will prevent the cream from burning. Place onion, garlic, potatoes in oil and lightly fry. The aroma that floats through the kitchen will not leave anyone indifferent. When the onion becomes transparent, add the cabbage to it. The inflorescences can be cut to help them cook faster. Pour 1.5 liters of broth or just boiling water into the vegetables. Cook vegetables until soft.

At this time, prepare the croutons - put 30 grams of olive and butter, mustard and 20 grams of cheese, grated on a fine grater, into a small form. Gruyere is best, but if you can't find it, Parmesan or any hard, meltable cheese with a strong flavor will do. Add stale white bread, cut into cubes, there. Mix everything and place in the oven at 180 degrees for 5 minutes.

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

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

Throw two types of cabbage inflorescences, as well as carrots and potatoes, cut into slices and chopped onions, into the boiling chicken broth. Season the vegetables with salt and pepper and cook for about an hour over low heat. When the vegetables are cooked, puree them with a blender, pour into a saucepan, add cream and heat for a few minutes over low heat. Serve creamy soup with broccoli and cauliflower, adding chopped herbs to the plate.

Recipe for first feeding

For the soup, take 50 grams of cabbage and boil in a small amount of unsalted water for about 10 minutes. When the florets are soft, transfer them to a blender and puree with a little of the cabbage cooking water. For the first feeding, prepare the soup quite thin, then gradually make it thicker, accustoming the child to adult food.

Creamy cauliflower soup is not as banal as it might seem at first glance. It can be bright, piquant and even spicy, becoming an ideal dietary dish and first food for your baby.

Diet puree soup with cauliflower and milk is a tasty and healthy treat that can be prepared in just half an hour! The dish consists of natural products and does not contain any chemical additives or preservatives, so it is perfect for children. The delicate, creamy texture is similar to cream and is sure to please everyone without exception - both children and adults. This delicious soup is a great way to feed your family healthy vegetables.

There are several options for the recipe for dietary cauliflower puree soup: with chicken broth, vegetable broth or plain water. With chicken, the soup turns out to be more satisfying, with vegetables - more spicy, and with water - the lowest calorie and easiest to prepare. Choose the cooking method that you like best, it will be delicious in any case!

Ingredients

for chicken broth:

chicken wings - 4 pcs.
water - 1 l.
onion - 1 pc.
carrots - 1 pc.
black peppercorns - 2-3 pcs. salt - 1/2 tsp.

for vegetable broth:

water - 1 l.
carrots - 1 pc.
onion - 1 pc.
green celery - 1 stalk
parsley or parsnip root - 1 pc.
black peppercorns - 2-3 pcs.
salt - 1/2 tsp.

for soup:

ready broth or water - 750 ml.
cauliflower - 1 large head
vegetable oil - 2 tbsp. spoons
onion - 1 pc. medium size
garlic - 5 cloves
fresh thyme - 2 sprigs, or 1/2 teaspoon dried
milk - 750 ml.
hard cheese - 100 gr.

How to cook broth for dietary cauliflower puree soup

Chicken wings are the most suitable part for preparing dietary broth: they contain almost no fat, and the broth from them is rich, aromatic and very, very tasty. Place all the ingredients in a saucepan, add water and wait until it boils. Cover with a lid and simmer over low heat for 35-40 minutes. Then strain the liquid and remove the vegetables so they can be discarded. Chicken wings can be added to ready-made puree soup or used for another dish.

If desired, the vegetables for the vegetable broth can be pre-fried. In this case, the broth will be richer and more satisfying, but also higher in calories.

When the broth is ready, you can start the soup itself.

How to prepare dietary puree soup with cauliflower and milk

1. A detailed recipe with photos will make the cooking process quick and simple. To begin, prepare the vegetables: disassemble the cauliflower into inflorescences, cut the onion into medium pieces of arbitrary shape, chop the garlic through a press. For puree soup, cauliflower can be used almost completely: finely chop the stem and also safely put it in the pan.

2. Heat vegetable oil in a large, heavy-bottomed saucepan. Add onion and fry until translucent. Add the garlic, stir and continue cooking for another 1-2 minutes.

3. Place the cauliflower pieces in the pan, pour in the broth (or water), add the thyme and stir. Bring to a boil, cover and cook over low heat for 20-25 minutes until the cabbage is soft.

4. Remove the thyme sprigs from the soup. Using a blender, grind the mixture to a smooth puree. Add milk, cheese and return to low heat. Don't boil! When the milk warms up and the cheese dissolves, the dietary cauliflower puree soup will be ready.

Hard cheese adds a delicate taste and saturates the dish with healthy ingredients - calcium, protein, magnesium, zinc. If desired, you can replace it and prepare cream soup with cauliflower and melted cheese, also very tasty!

Immediately pour the finished dish into plates, garnish with herbs, croutons, pieces of meat or fried pieces of cauliflower, and then serve.

Another good recipe -

It just melts in your mouth!!! This is exactly how one can characterize a thick cream soup made from cauliflower ground in a blender. 4 recipes. Contents of the article: Cream soup is an exquisite and very tasty traditional European first course, which is worthy of the highest cuisine! This soup is considered low-calorie and is associated with proper and healthy nutrition. It is great not only for lunch, but also for a light dinner. In addition, this food has begun to gain popularity in our country.

It is worth noting that puree soup and cream soup are completely different dishes. The first is prepared with a broth made from vegetables or meat, and the second is exclusively based on milk or cream. It is these ingredients that give the dish its special tenderness. And if puree soup could often be found in canteens, then cream soup is considered a gourmet dish.

Any cream soups are prepared in the same way - the products are boiled or, if necessary, stewed, and then crushed in a blender to a puree state, which allows you to speed up the cooking process by half.
It is also permissible to pass the finished ingredients through a meat grinder or grind through a sieve. Although many chefs are not content with simply grinding products in a blender, they also rub them through a sieve, because... only then will the cream soup have the most homogeneous and delicate consistency.
Hot milk or cream is poured into the resulting smooth mass. You can thicken them with wheat flour, fried in a frying pan in butter until light beige, or with a large amount of grated cheese.
If the recipe uses vegetable oil, then it can be replaced with butter, then you will get an even more tasty, but at the same time somewhat higher in calories dish.
To get a richer, more expressive and concentrated taste of the soup, the vegetables are baked before boiling. This will make the soup a real treat.
The food is served in wide and deep cups or soup plates, usually with croutons floating in the plate. Decorate the dish with herbs, grated cheese or whipped cream.

Simple Chicken and Cauliflower Soup

Ingredients

chicken meat – 500 gr.;
potatoes – 400 gr.;
carrots – 150 gr.;
red bell pepper – 150 gr.;
cauliflower – 400 gr.;
butter – 40 gr.;
fresh greens;
salt pepper.

Preparation

We wash the meat, put it in a pan and fill it with about 2 liters of water.
When the water boils, reduce the heat to low and cover the broth with a lid so that it simmers for about 20 minutes. Salt and add black pepper.
While the broth is cooking, peel the potatoes and cut them into cubes.
Place the frying pan on low heat, peel the onion and cut into small cubes. We do the same with carrots. It is better not to grate it, but to chop it as finely as possible.
Place the butter in a frying pan, and when it melts, add the chopped vegetables.
Wash the bell pepper, remove seeds and cut into strips. Saute together with carrots and onions for about 5 minutes until the vegetables become soft. At the end of frying, add a little salt to allow the vegetables to reveal their flavor.
When the broth is ready, put the meat out of it and let it cool.
Add potatoes to the soup and turn up the heat a little so that the broth boils again.
Wash the cauliflower and separate it into small florets. It is better to cut off their bases.
We cut the meat or separate it into large fibers.
When the potatoes have boiled in the soup for about 10 minutes, add the sautéed potatoes, cauliflower and meat into the soup. Let it simmer for another 5 minutes so that the cabbage is cooked but not too soft.
If necessary, add more pepper and salt.
At the very end of cooking, add finely chopped fresh dill and parsley to the soup.
You can serve the soup with sour cream.

Ingredients

chicken fillet – 300 gr.;
cauliflower – 250 gr.;
processed cheese – 200 gr.;
onion – 200 gr.;
butter – 50 gr.;
carrots – 100 gr.;
salt pepper;
fresh greens.

Preparation

Wash the chicken fillet, add 1.5 liters of water, add salt and bring to a boil. Cook over low heat for 20 minutes.
Peel the potatoes and cut them into cubes. Peel the onions, carrots, chop everything. It's possible - not too small.
Place the frying pan over medium heat, add the oil, onion and carrots. Fry, stirring constantly for 10 minutes. When the vegetables acquire a golden hue, you can add a little salt and taste them to see if they are ready. If the carrots and onions are still a little crunchy, pour in 100 grams of broth from the soup, cover with a lid and simmer for another 7-10 minutes until the vegetables become soft.
When the chicken is cooked, remove it from the broth and add potatoes to it.
We divide the cabbage into inflorescences and place them on top of the potatoes.
We put the sauté there too.
Bring everything to a boil and cook for 15 minutes until the potatoes are fully cooked.
When the vegetables are cooked, strain them, pouring the broth into a separate pan.
Grind the vegetables thoroughly using a blender. If you don’t have one, a regular mixer will do.
We divide the meat into small fibers.
Mix the puree with the broth and put on fire.
Grate the cheese on a coarse grater and add it to the boiling soup.
Cook it over medium heat for another 10-15 minutes until the cheese is completely dissolved.
The meat can be placed in a pan, or in portions on plates.
It is better to decorate soup with herbs in bowls.
The dish can be served with rye bread croutons.

Cauliflower and chicken soup is served as a first course. Its preparation does not require much time, so it can be prepared quite often.

The soup is served with or without sour cream.

This first dish with cauliflower is very healthy for both children and adults. If you want to cook it often, you can try different options. Therefore, it may not become boring for a long time.

This recipe using a lot of cauliflower is very easy to prepare. To do this, instead of potatoes, we take the same amount of cabbage, a little onion and carrots, which are cut into cubes and placed in chicken broth 30 minutes before the end of cooking. There is no need to fry them. Cabbage is added to the soup in 10 minutes. Such a dish will be tasty and healthy, and most importantly – low-calorie, because there will be no frying oil or potatoes in it.

In the summer, you can often prepare soup from various vegetables besides cauliflower. To make it, boil the broth, add new potatoes, bell peppers, carrots, onions, green peas, asparagus and fresh chopped tomatoes. There is no need to fry anything in this recipe either.

Cauliflower goes great with canned corn. That’s why we sometimes add corn to the soup prepared according to the first recipe. We do this 5 minutes before the end of cooking. This volume will require 100 grams of product.

Cauliflower soup is prepared not only with chicken broth. For example, you can prepare a dietary seafood soup. Take 300 cauliflower, 100 leeks, 100 gr. canned corn, 50 gr. shrimp and 100 gr. salmon If desired, take mussels and scallops. This amount of food will require 1.5 liters of water.

Cauliflower soup in the form of puree can be prepared with any products; it is not necessary to use processed cheese. In combination with the main ingredient, take broccoli, fresh tomatoes, from which the skin must first be removed, a small amount of potatoes, you can take avocado. All vegetables are ground.

Lovers of healthy first courses can prepare cauliflower and pumpkin soup. To do this, prepare a broth from chicken broth, add cauliflower, pumpkin, two whole cloves of garlic, red and black pepper. Grind the vegetables, and fry the meat in portions a little in butter. We put it in bowls with soup and decorate everything with parsley.

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

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

Subtleties of cooking cauliflower

Cauliflower is a very healthy and nutritious vegetable, from which many different dishes are prepared, incl. and cook cream soup, where it reveals its taste well. But in order for the dishes to turn out delicious with it, you should consider some useful tips.

First of all, you should choose cauliflower. The quality and freshness of the head of cabbage is indicated by the green leaves located around it. The cabbage should be strong, heavy and without damage.
There may be insects in the head of cabbage, so before cooking, the vegetable must be immersed in salt water for 5–10 minutes, then the insects will float up.
When cooking, 1.5 tsp will help preserve the white color of cabbage. sugar added to boiling water.
In the winter season, frozen cabbage fruits can be used to prepare such soups.

Recipe: Creamy Cauliflower Soup

This is a classic and quick to prepare soup. It contains no additional ingredients, only those that are the basis of the dish. This hot soup can perfectly complement the diet of those who are concerned about weight and slim figure.

Calorie content per 100 g - 38 kcal.
Number of servings - 4
Cooking time - 30 minutes

Ingredients:

Fresh cauliflower – 550 g
Onion - 1 pc.
Garlic - 2 cloves
Potatoes - 2 pcs.
Parmesan cheese - 40 g (about 5 tbsp)
Heavy cream 30% – 200 ml
Butter - 60 g
Lava leaf - 3 leaves
Salt - to taste

Preparation:

Divide the cabbage into florets, and cut the peeled potatoes. Pour water over the vegetables, add a bay leaf and cook until soft.

Finely chop the peeled onion and garlic and saute in a frying pan in butter.
When the vegetables are cooked, pour the broth into a plate and discard the bay leaf.
Add fried onions and garlic to the vegetables, pour in the cream and use an immersion blender to turn the ingredients into a smooth puree.
Pour 300 ml of vegetable broth into the puree and return the soup to the heat.
Grate the cheese and place in a saucepan.
Boil the soup, season with salt and place in the cooker. Serve with toast, croutons or any crunchy food as... they perfectly complement the soft texture of the dish.

Creamy broccoli and cauliflower soup: step-by-step preparation

Broccoli is an ancient cultivated plant of the Mediterranean and Middle East.
It has gained popularity in many cuisines around the world, but has especially become in demand in Italy and France. It is used to prepare many dishes, and sometimes it is the main ingredient. Broccoli florets are boiled, steamed, stewed, fried and even eaten raw. It is great for appetizers, meat and vegetable side dishes, fish, eggs, sauces and pies. However, one of its unusual uses is in creamy soup. You can find out how to prepare it below. Ingredients:

Broccoli – 250 g

Cauliflower – 250 g

Dry white wine – 100 ml

Garlic - 1 clove

Nutmeg - a pinch

Heavy cream - 250 ml

Celery root - 30 g

Potatoes - 1 pc.

Unsalted cheese - 200 g

Making creamy broccoli and cauliflower soup:

Separate the washed cauliflower into inflorescences. Cut the peeled potatoes and celery into bars. Chop the peeled garlic.
Place the vegetables in a saucepan, pour in wine and drinking water. Boil and cook for 20 minutes.
Using a slotted spoon, transfer the boiled vegetables into the bowl of a food processor or blender and grind until smooth. After this, return it to the pan and boil.
Pour the cream into the pan, add the nutmeg and season with salt and pepper. Then remove the soup from the stove, cover with a lid and leave to steep for 10 minutes.
Meanwhile, boil the broccoli in salted water for about 7 minutes and place in a colander to drain.
Pour soup into each bowl, add broccoli florets and chopped cheese with 1 cm sides.

Creamy cauliflower soup can be considered an exquisite first course with a pronounced cheesy taste.
Because it is cheese that gives the food softness, depth and sophistication. And the cooking process turns into an incredibly simple and exciting culinary creation, the result of which is a delicious and mouth-watering delicious soup. Ingredients:

Cauliflower – 450 g
Butter - 1 tbsp.
Hard cheese - 120 g
Sour cream – 100 g
Potatoes - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves
Salt and black pepper - to taste
Mustard - 1.5 tsp.

Step-by-step preparation:

Boil the cabbage disassembled into inflorescences and the potatoes cut into pieces until soft.
Sauté the chopped onion and chopped garlic in butter.
When the potatoes are cooked, pour the broth into a bowl, add the fried onions and garlic and beat the mixture with a blender.
Add sour cream, mustard to the vegetable puree and dilute it with broth to the desired consistency.
Stir the soup, boil, season with salt, pepper and serve with finely grated cheese, herbs and croutons.

To prepare this soup, you can use not only cauliflower, but also, as in the previous similar recipe, broccoli.
Since these varieties of cabbage are in perfect harmony with poultry meat, which will suit absolutely anything: ham, fillet, thighs. Ingredients:

Cauliflower – 450 g
Onion - 1 pc.
Chicken breast - 1 pc. double
Processed cheese - 350 g
Carrots - 1 pc.
Celery stalk - 1 pc.
Garlic - 2 cloves
Greens - a bunch
Salt and black pepper - to taste

Preparation:

Fill the chicken fillet with water and put on fire.
Cut the carrots and celery into large pieces and place them in the pan with the breasts. Add the peeled onion (not chopped) and garlic cloves. Boil the broth, add bay leaf and pepper and cook until all the ingredients are soft.
When the food is cooked, discard the onion, garlic and bay leaf. Transfer the breasts and carrots to a plate. Strain the broth, add the cabbage disassembled into florets and cook for about 20 minutes.
After this, puree the prepared cauliflower and carrots with a blender until smooth, return to the pan, place on the stove, add grated processed cheese and knead thoroughly so that there are no cheese lumps.
Bring the soup to a boil, remove from the stove and pour into deep cups, adding chicken meat to each serving. Sprinkle the dish with chopped herbs and serve with toast or baguette croutons.

Video recipe for cauliflower and carrot soup:
Video recipe: cauliflower, broccoli and asparagus soup:

Cauliflower has such a delicate, slightly creamy aroma 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 creamy cauliflower soup must be served hot, sprinkled with chopped herbs and topped with fresh toast or homemade croutons. It will turn out unsurpassably delicious!

How to make cauliflower soup with carrots

Cauliflower is one of those vegetables that makes a great puree when cooked. The creamy cauliflower soup turns out to be so tender and uniform in consistency that it can be a real competitor. In this recipe, cream is used at the discretion of the housewives. You can use sour cream or mayonnaise. You don’t have to add anything, the taste won’t be “lost.” To add a “dressy” color, use a lot of greenery. Provençal herbs would be appropriate here.

Ingredients:

cauliflower – 350 g;
greens – 200 gr;
dried Provencal herbs – 10 g;
onions – 2 pcs.;
carrots – 2 pcs.;
potatoes – 3 pcs.;
water – 1 l;
salt, white pepper.

Preparation:

1. Chop the onion, grate the carrots and sauté in vegetable oil. To add some piquancy, you can add chopped garlic to the heated oil.

2. Wash, peel and grate the potatoes on a coarse grater; separate the cabbage into inflorescences.

3. Pour cold water over grated potatoes and cauliflower and add salt.

4. After boiling, place the fried vegetables into the pan.

5. Cook for 30-35 minutes, as all ingredients should be well boiled.

6. 5 minutes before readiness, add chopped herbs and Provençal herbs.

7. Let the soup cool slightly, add white pepper and blend with a blender until pureed.

Pour the finished dish into bowls, add sour cream/cream/mayonnaise, garnish with fresh herbs and ground pepper.

This is the perfect cauliflower soup recipe for your diet. If for some reason you don’t eat zucchini, you can replace it with potatoes (however, they will increase the calorie content), pumpkin or turnips. It’s hard to imagine a lighter and healthier dish for lunch.

Important! Young zucchini or zucchini will give more juice (liquid), while “adult” ones will give a more viscous and noticeable texture and will be less susceptible to boiling.

Ingredients:

cauliflower – 300 gr;
zucchini – 250 gr;
bell pepper – 2 pcs.;
rice – 2 tbsp;
water – 2.5 l;
salt, spices - to taste;
adjika – 1 tbsp.

Preparation:

1. Pour cold water over the cabbage, chopped into inflorescences, chopped zucchini and pepper, add salt and put on fire.

2. Cook for 15 minutes after boiling to preserve the integrity of the vegetables and about 30 minutes to prepare the puree soup.

3. Add washed rice and adjika.

4. Cook until the rice is completely cooked.

Pour the finished soup into a tureen, season with pepper, and garnish with your favorite herbs. Serve with toasted Borodino bread and adjika.