10 nourishing soups and tender cauliflower
Educational Program Food / / December 19, 2019
Flavorful dishes with cheese, chicken, cream, mushrooms, shrimp and more.
Soups can be used fresh, and frozen cauliflower.
1. Cream of baked cauliflower
Ingredients
- 1 head cauliflower;
- 3 tablespoons olive oil;
- salt - to taste;
- 1 red onion;
- 2 garlic cloves;
- 950 ml vegetable or chicken broth;
- 2 tablespoons butter;
- 1 tablespoon lemon juice;
- ¼ teaspoon ground nutmeg;
- chives or parsley - to feed.
preparation
Cut the cabbage into small pieces. Put them on the laid parchment baking sheet and mix with 2 tablespoons of olive oil. Spread inflorescences in a single layer and podsolite.
Put baking in a preheated 220 ° C oven for 25-35 minutes. Cabbage should be soft and browned at the edges. In the middle of cooking turn the florets.
In a saucepan, heat the remaining olive oil over medium heat. Put cubes of onion and podsolite. Cook, stirring, for several minutes. Add the chopped garlic and cook for another 30 seconds. Pour in the broth.
Leave some of the most beautiful pieces of cabbage to feed, and the rest put in a saucepan. Slightly increase heat and bring the broth to a boil. Then reduce heat and simmer for 20 minutes at low reflux, stirring periodically.
Pyuriruyte finished soup blender, add the butter, lemon juice and nutmeg. Salt the dish to taste. Before serving, garnish each serving with a slice of cabbage soup and chopped herbs.
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2. Cream of cauliflower and potatoes with cream and fried shrimps
Ingredients
- 4-5 potatoes;
- ½ cauliflower;
- 1 onion;
- 100 ml + 1 tablespoon olive oil;
- 950 ml of water;
- salt - to taste;
- ground black pepper - to taste;
- ¼ teaspoon cayenne pepper;
- 250 ml whipping cream;
- 4 tablespoons butter;
- 450 g of purified major shrimp;
- 3 garlic cloves;
- a few sprigs of parsley.
preparation
Divide the potatoes and cabbage into small cubes. More finely chop the onion.
Preheat the pot to 100 ml olive oil at medium heat. Put the onion and fry for 1 minute. Add the potatoes and cabbage. Cook, stirring, until onion is transparent. Pour warm water, season with salt and pepper two species and bring to boil. Pour in the cream and cook the soup under the lid for about 15 minutes. Potatoes should be soft.
Meanwhile, in a skillet over medium heat, heat the butter and remaining olive oil. Put the shrimp and sprinkle with salt, pepper, crushed garlic and chopped parsley. Cook, stirring, for 3-4 minutes.
When the soup is cooked, it pyuriruyte blender until smooth. Serve with grilled shrimp.
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3. Cheese soup with cauliflower, chicken and green peas
Ingredients
- 300 g of chicken;
- 1 liter water;
- 1 onion;
- 1 carrot;
- 3 tablespoons of vegetable oil;
- ½ cauliflower;
- 250 g of canned peas (with the liquid);
- 1-2 teaspoons seasoning soup;
- salt - to taste;
- ground black pepper - to taste;
- 100 g processed cheese;
- a few sprigs of parsley.
preparation
Cut the chicken into large chunks. Put in a pot of cold water and boil over medium heat for half an hour.
Meanwhile, finely chop the onion and grate the carrots on a coarse grater. Heat the oil in a frying pan over medium heat. Put the onion and fry for a couple of minutes. Add the carrots and cook, stirring occasionally, until vegetables are tender.
Divide the cauliflower into florets and place in the boiling broth. After boiling, boil 5 minutes, add dots with the liquid and cook 3 more minutes.
Pour the soup zazharku. Add seasoning, salt and pepper. Mix, boil for 3 minutes and remove from heat. Dissolve in the soup cream cheese. Before serving, sprinkle the dish with chopped parsley.
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4. Cream of cauliflower with milk and Parmesan
Ingredients
- 1 head cauliflower;
- 1 onion;
- 5 garlic cloves;
- 2 tablespoons olive oil;
- 700-750 ml vegetable or chicken broth;
- 2 sprigs thyme;
- 700-750 ml milk;
- 50 g parmesan;
- salt - to taste;
- ground black pepper - to taste;
- greens - optional supply.
preparation
Slice the cabbage medium-sized pieces. Chop the onion and garlic.
In a saucepan over medium heat, heat the oil. Fry onion, stirring about 5 minutes. Cast the garlic and cook for 1-2 minutes. Add to the vegetables inflorescences, broth and thyme. Stir and bring to boil. Reduce heat, cover with lid and simmer for 20-25 minutes until tender cauliflower. Remove the thyme.
Pyuriruyte soup blender until uniform. Enter milk and grated parmesan. Season soup with salt and pepper. herbs garnish if desired.
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5. Cheese soup with cauliflower and béchamel sauce
Ingredients
- 1 head cauliflower;
- 1 carrot;
- 1 celery;
- 700 ml of water;
- 1-2 tablespoons seasoning soup or chicken;
- 3 tablespoons butter;
- 3 tablespoons flour
- salt - to taste;
- ground black pepper - to taste;
- 500 ml of milk;
- 100-120 g of cheddar cheese or other solids;
- Dried garlic - optional, to taste.
preparation
Divide the cauliflower into small florets. Carrots grate on medium grater and celery cut into pieces. Put the prepared ingredients in a saucepan. Cover with water and add seasoning. Bring to a boil, reduce heat and cover. Cook for 12-15 minutes until soft.
In a small saucepan, melt butter at moderate heat. Stir the flour, salt and pepper and mix until uniform. Gradually add the milk, whisking whisk mass. Bring to the boil and boiled while stirring for 2 minutes or until thick.
Enter into the mammary mass coarsely grated cheese. When it is completely dissolved, pour the bechamel sauce in a pot of soup. Season with salt, pepper and if you want garlic.
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6. Thick soup with cauliflower, milk and bacon
Ingredients
- 4 strips of bacon;
- 1 onion;
- 1 carrot;
- 2 celery;
- salt - to taste;
- ground black pepper - to taste;
- 2 garlic cloves;
- 2 tablespoons flour;
- 2 sprigs thyme;
- 1 head cauliflower;
- 950 ml vegetable or chicken broth;
- 250 ml of milk.
preparation
Cut the bacon slices and place in a saucepan or deep frying pan. Cook over medium heat, stirring occasionally, until crisp. Put the bacon on a plate.
Onion, carrot and celery cut into small cubes. Put them in a bowl in which to fry the bacon. Pour the fat is not necessary. Season with salt and pepper and cook, stirring about 5 minutes.
Enter the chopped garlic and cook 1 more minute. Add flour and stir. After 2 minutes, add the chopped thyme and cauliflower, separated into small florets.
Pour in broth and milk. Bring to a boil, reduce heat and simmer for about 15 minutes. Vegetables should be soft. Season soup with salt and pepper and serve with slices of bacon.
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7. Tomato soup with cauliflower, bell pepper, onion and garlic
Ingredients
- a little bit of vegetable oil;
- 1 red bell pepper;
- 1 red onion;
- ½ cauliflower;
- 2 garlic cloves;
- 400 g of chopped tomatoes;
- 1½ liter of vegetable broth;
- salt - to taste;
- ½ teaspoon paprika;
- a few sprigs of parsley;
- sour cream, yogurt or cream cheese - feed;
- green onions - feed.
preparation
Cover the baking sheet with parchment and lightly oil. Peppers, cut in half and remove seeds. Put halves cut down on the pan. Onion cut into four pieces, cabbage, disassemble into florets. Place on a baking sheet with the garlic. Drizzle with a little oil. Send in a preheated 190 ° C oven for 20-25 minutes. When the vegetables are slightly cooled, carefully remove the pepper skins.
Put the vegetables in the pan. Add tomatoes, broth, salt, paprika and stir. Boil the mixture on high heat. Reduce heat and simmer it, covered for 10-15 minutes.
Cast pyuriruyte parsley and soup blender. Garnish each serving with sour cream dishes, yogurt or cheese and chopped onion.
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8. Cream of cauliflower and mushrooms with creamy bechamel sauce
Ingredients
- 1 head cauliflower;
- 2 onions;
- 300 g mushrooms;
- 2 tablespoons butter;
- 1 liter water;
- salt - to taste;
- 2 tablespoons flour;
- 250 ml non-fat cream;
- ground black pepper - to taste;
- ground white pepper - to taste;
- crackers - optional supply.
preparation
Finely chop the cauliflower and onions. Mushrooms cut into thin slices.
Heat half the oil in a frying pan, put the onion and cook, stirring, for several minutes. Cast the mushrooms and cook until soft all the ingredients.
Transfer everything in a pot, pour the water and bring to a boil on a high flame. Add the cabbage and season with salt. Reduce heat to low and simmer for about 15 minutes. Cabbage should be soft.
Meanwhile, in a skillet over medium heat, melt the remaining butter. Add flour and mix thoroughly. Pour the cream in a thin stream, stirring mass whisk.
Pyuriruyte soup blender. Add the sauce and two kinds of peppers. Boil the soup a few minutes. If desired, sprinkle each serving dish crackers.
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9. Soup with cauliflower, lentils and vegetables
Ingredients
- ½ cauliflower;
- 1 onion;
- 1 carrot;
- 1 red bell pepper;
- 1 tomato;
- 3 tablespoons of vegetable oil;
- 120 g red lentils;
- 1½ liters of water or vegetable broth;
- 1 Dried bay leaf;
- salt - to taste;
- ground black pepper - to taste;
- herbs - to taste.
preparation
Divide the cauliflower florets in the middle. Chop the onions. Carrots grate on a coarse grater or cut into small pieces. Bulgarian pepper and tomato slice small cubes.
Heat the oil in a saucepan over medium heat. Lightly fry the onion. Add the carrot and bell pepper and cook, stirring a few minutes.
rinse thoroughly lentils and sprinkle in it in the pan. Pour hot water or broth and simmer for 15 minutes. Cast cabbage and tomato. Bring to a boil and reduce heat. Add the soup lavrushku, salt and pepper. Cook for 7 minutes more. Cast chopped greens. Then remove from heat, cover and leave for 10-15 minutes.
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10. Cream of cauliflower with curry and coconut milk
Ingredients
- 2 tablespoons olive oil;
- 1 onion;
- 3 tablespoons curry paste;
- 1½-2 cauliflower;
- 1 liter of vegetable broth;
- 250 ml coconut milk;
- salt - to taste.
preparation
In a saucepan, heat the oil over medium heat. Fry the finely chopped onion for 2-3 minutes. Add the curry paste, stir and cook for 1-2 minutes.
Put in a pan inflorescence of cauliflower. Pour the stock and bring to a boil on a high flame. Then reduce heat to moderate and cook soup under a cover about 20 minutes.
Enter the coconut milk and cook 1 minute. Pyuriruyte soup blender and podsolite.
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