Table of contents:
Video: Cauliflower Soup. Step-by-step Recipe With Photo
Light, tender and delicious, summer cauliflower soup is the perfect first course for a hot day. This dietary, but nutritious soup will be useful even for lovers of rich broths - especially in summer, when the body requires light food. Our today's recipe is very similar to another vegetable soup - with white cabbage and green peas. But in terms of its properties, the cauliflower soup surpasses all other cabbage soups, hodgepodge and cabbage soup.
Cauliflower is much easier for the body to digest than other types - because the delicate inflorescences contain much less fiber than, for example, white cabbage.
At the same time, cauliflower contains a large amount of minerals (magnesium, phosphorus, potassium, pectins, easily digestible proteins and vitamins - for example, ascorbic acid (vitamin C) - three times more than white cabbage! And cauliflower is a champion among vegetables in vitamin content H (biotin), beneficial for skin and hair health.
I offer you a "light" version of a soup with vegetable broth, which can be eaten by children, vegetarians, and those on a diet. It is prepared completely without fat - frying and oil - and, imagine, it turns out delicious. Optionally, you can add a spoonful of vegetable oil or a piece of butter to the almost finished soup, before turning off the heat.
And if you prefer more solid dishes, you can cook the soup in meat or chicken broth, add a piece of boiled meat or minced meatballs with rice to it.
Ingredients for Cauliflower Soup
For 2-2.5 liters of water
- 3 medium potatoes;
- 1-2 carrots;
- 1 small onion;
- 1 head of cauliflower;
- 3-4 tbsp. l. rice;
- parsley, dill, basil;
- salt to taste, about 0.5 tablespoon.
Method for making cauliflower soup
Put a saucepan on the fire with settled or filtered water. Wash, peel and rinse the potatoes and carrots. Remove the husk from the onion, rinse the cauliflower and carefully disassemble it into inflorescences. Dip the greens for five minutes in cold water, then rinse.
Cut the carrots into thin slices, and cut the potatoes into halves or quarters, depending on the size. Can also be diced as usual for soup. But, if you boil the potatoes in large chunks, and then heat and return them to the pan, the potatoes are absorbed better, and the soup turns out to be thicker, you can not even cover with cereals.
Dip the potatoes and carrots in boiling water, add rice and cook for 5-7 minutes over medium heat, slightly sliding the lid so that the soup does not try to escape. Rice can be replaced with other cereals - for example, semolina is well suited to vegetable soup.
Salting the soup, add the ingredients of the next step, which are cooked faster than potatoes with carrots and cereals - cauliflower and very finely chopped onions. Don't worry, it doesn't even feel in the soup, the main thing is to grind it well.
Mix and cook for another 4-5 minutes. Meanwhile, chop the parsley; fresh or dried dill also goes well with this soup. And a small sprig of basil will give the dish a special, spicy-pleasant taste and aroma!
Trying it with the tip of a knife: are the potatoes in the soup already soft? Catch it with a slotted spoon or spoon and crush it with a fork or a mashed potato pusher, and put it back into the soup.
Now it remains to add the chopped greens, mix, boil for a couple of minutes - and the light summer soup is ready!
Cauliflower soup is delicious to serve with sour cream and black bread.