Recipe: Cauliflower and white cabbage puree soup. Calorie, chemical composition and nutritional value.

Cauliflower soup

Kitchen utensils: heavy-bottomed saucepan, stove, oven, baking dish, immersion blender.


Cauliflower700 g
Potato300 g
Carrot100 g
Sunflower oil1-2 tbsp. l.
Garlic1 head
Processed cheese100 g
Cream 10%150 ml
Bulb onions100 g
Ground black peppertaste
Ground nutmegtaste
Water1-1.5 l

How to choose the right ingredients

Both frozen and fresh cauliflower are suitable for our soup. Frozen even has a number of advantages: it is already washed and divided into inflorescences, the weight is indicated on the package, during freezing the entire composition of vitamins and nutrients is preserved, and most of the nitrates are lost. But all these benefits matter if the cabbage is properly frozen and has not been defrosted multiple times.

Therefore, we pay attention to the following:

  • tightness of the packaging and absence of ice deposits on it;
  • friability of the contents of the package;
  • no more than a year should pass from the date of manufacture.

When buying fresh cabbage, you need to take into account that almost half will go to waste. Therefore, our recipe requires a head weighing 1.4-1.5 kg. Instead of processed cheese, you can use cream cheese, and replace the cream with full-fat milk. If you have meat or chicken broth, you can completely or partially replace the water included in the recipe.

Step by step recipe

  1. Wash the head of cauliflower, remove the green leaves and divide it into inflorescences. We cut large specimens in half.

  2. Line a baking dish with parchment paper and lay out 700 g of cabbage inflorescences. Lightly add salt and sprinkle with sunflower oil.

  3. We free the head of garlic from contaminated scales and roots. Mine. Cut into 2 parts and place in the pan with the cauliflower. Bake vegetables in the oven for 30 minutes at 180°.

  4. Wash and clean the remaining vegetables. Cut 100 g of onion into small cubes. Cut 300 g of potatoes and 100 g of carrots into not very large pieces of arbitrary shape.
  5. Place a thick-bottomed pan on the stove, pour in 1 tablespoon of sunflower oil, and add the onion. Fry over low heat, stirring occasionally.

  6. When the onion turns golden, add potatoes and carrots to the pan. Mix.

  7. Add spices: ground black pepper, nutmeg powder. Add a little salt. Lightly fry the vegetables with spices so that the latter reveal their aroma. Pour 0.5 liters of hot water into the pan, cover with a lid and cook until tender. This will take about 15 minutes.

  8. By this time, the cauliflower and garlic will acquire the necessary softness and a pleasant golden blush. We take them out of the oven, remove the garlic from their casings and place them together with the cabbage in the pan with the rest of the vegetables.

  9. Add 100 g of processed cheese.

  10. Take an immersion blender and turn the contents of the pan into a homogeneous puree.

  11. Pour 150 ml of cream.

  12. Add small portions of water and bring the soup to the desired consistency. Stirring continuously, maintain a boil for 2-3 minutes. Take a sample and add salt if necessary. The soup is ready.

Video recipe

In this video you can see how easy this soup is to make. The video will help you evaluate the appearance of vegetables at each stage of preparation and the consistency of the finished soup.

How to decorate and serve

  • Decorating puree soup is a pleasure. It is quite dense and is able to hold even quite heavy elements on the surface. You can use slices of boiled carrots, grated cheese, beautiful bars or slices of meat for decoration.
  • The greenery can be stuck into it in a beautiful bouquet or finely chopped and laid out in a spiral.
  • Serve cream soup in a soup plate or broth cup. Take care of the crackers in advance: dry white bread cut into small pieces in the oven until golden and appetizing.
  • It is better to place them on the table in separate dishes so that everyone can add them to the soup according to their wishes. You can prepare croutons for this soup by frying slices of bread in vegetable or butter.

Madame Du Barry's creamy cauliflower soup

Number of servings: 4. Calorie content: 70 kcal. Cooking time: 50 min. Kitchen utensils: 2 pots, frying pan, blender, stove.


Cauliflower500-600 g
Leek250 g
Bulb onions400 g
Vegetable oil35 g
Dry white wine50-60 ml
Cream 22%300 ml
Chicken egg2 pcs.
Carrot300 g
Celery root150-200 g
Black peppercorns5-10 pcs.
Water1.5 l
Bay leaf1-2 pcs.

Step-by-step preparation

  1. First of all, let's prepare a strong vegetable broth. Let's prepare vegetables for him. We thoroughly wash 250 g of leeks, cut off the lower part with white juicy scales, we will need it later. We will put green leaves in the broth. Peel 400 g of onions, 300 g of carrots and 150-200 g of celery root.

  2. Place a thick-bottomed pan over medium heat and pour in 17 g (tablespoon) of vegetable oil. One by one, cut the prepared vegetables into large pieces and place them in a saucepan. Fry lightly, stirring.

  3. Add 1-2 bay leaves and 5-10 black peppercorns, a pinch of salt and a pinch of sugar. Continue frying for 1-2 minutes to release the aroma of the spices.

  4. Add 1 liter of water. Cover the pan with a lid. When the broth boils, turn down the heat. While the broth is simmering, we make cauliflower.

  5. We cut the head of cabbage into inflorescences; we will need 500-600 g of them. Pour about 0.5 liters of water into a small saucepan, lower the cauliflower and place it on the stove. As soon as the water boils, the pan can be removed from the heat.

  6. Cut the rest of the leek into rings. Place a deep frying pan over low heat, pour in 1 tablespoon of vegetable oil, and add onion rings. Sauté for 1-2 minutes.

  7. Break 2 eggs and separate 2 yolks.
  8. Place the cabbage in a colander, pour out the water, and place the half-finished inflorescences in the frying pan with the onions. Lightly add salt. and sauté until all the liquid has evaporated. The onion should not change its color.

  9. Pour 50-60 ml of dry white wine and simmer the vegetables in it for 2-3 minutes, stirring occasionally.
  10. Strain the vegetable broth that has been prepared by this time through a colander and add it to the pan. Boil for about 5 minutes over very low heat, stirring constantly.
  11. Pour 300 ml of cream. Cook, stirring until the cabbage and onion are cooked.

  12. Place the contents of the pan into the blender bowl. Grind.

  13. Add 2 yolks to the blender and bring the mixture to a creamy state.

  14. Pour the mixture into a saucepan, put it on medium heat, and adjust the taste with salt and sugar. We wait until it boils, then turn off the heat, pour the soup into plates and serve.

Video recipe

In this video you can see how a famous chef prepares soup according to this recipe, listen to his comments and see that even a child can prepare this dish.

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.

Cooking and decorating tips

The original recipe for Madame DuBarry's soup has not survived to this day; all that is known for certain is that it is a creamy cauliflower soup with leeks, cream and egg yolks. Therefore, when preparing it, it is permissible:

  • use any set of vegetables to prepare vegetable broth;
  • use chicken broth instead of vegetable broth;
  • replace vegetable oil with butter;
  • use cream of any fat content;
  • independently regulate the amount and ratio of liquid components, according to your own ideas about the thickness and desired taste of the soup.

For decoration, you can leave a few small cabbage inflorescences, stewed until tender. The whiteness of the soup will be emphasized by a sprig of parsley or dill or a spinach leaf.

Creamy cauliflower soup with broccoli

You can get a bright spring green soup by adding broccoli to cauliflower.

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.

Other cooking options

A wide variety of vegetables, as well as legumes, mushrooms and meat are used to prepare pureed soups. They are boiled until tender, crushed and diluted with broth. Vegetable soup is cooked according to completely different rules, where the size and shape of cutting the ingredients and the order of their introduction matter. If you liked the delicate European taste of the recipes described above, prepare onion soup, a traditional French dish. Recipes for Tom Yum soup (prepared in Thailand and Laos) and Japanese Miso soup will help you expand your culinary geography. And if you want something familiar, familiar from childhood, prepare chicken soup.

Did you like my recipes? Write about your impressions and share recipes for cauliflower dishes. Bon appetit!

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