Soup puree from cauliflower will appeal to everyone who loves useful, but refined food. It is well absorbed and differs thick and delicate consistency. We offer you several delicious recipes that you can easily prepare yourself.
Cauliflower soup with potatoes
Ingredients:
- cabbage color - 500 g;
- garlic - 2 cloves;
- bulb - 1 piece;
- potatoes - 2 pieces;
- oil natural olive oil - 2 tbsp. spoons;
- sour cream is low-fat - 3 tbsp. spoons;
- butter - 15 g;
- cheese - 100 g;
- spice;
- white bread - 300 g.
Preparation
In the saucepan pour olive oil, throw a piece of cream and warm it. Bulb and garlic is processed, chopped finely and passer. Potatoes are clean, shredded in thin slices of medium size. Rinse the cabbage and divide into small slices. Then, in a pan with onions, we spread the prepared vegetables, add salt and weigh until ready. After that, we pass everything through the blender, spread the resulting mashed potatoes back into the dishes, add the water and boil it. Finished soup season with low-fat sour cream and sprinkle with grated cheese. We heat for a few minutes until the cheese melts. Bread chopped cubes and browned in the oven. Then we pour soup-puree from cauliflower on plates and decorate with greens and rusks.
Cauliflower soup with chicken
Ingredients:
- chicken fillet - 1 piece;
- celery - 1 pc .;
- carrots - 1 piece;
- broccoli - 100 g;
- bulb - 1 piece;
- fresh cabbage - 1 fork;
- garlic - 3 cloves;
- raw cream cheese - 400 g;
- fresh parsley;
- spice.
Preparation
All the vegetables are washed and processed. We rinse the chicken, put it in a saucepan, fill it with filtered water and put it on the fire. Carrots and celery are cut into large slices and thrown into hot water along with the uncooked bulb, garlic and parsley roots. After boiling, gently remove all the foam, add salt and add 5 peas of black pepper. Reduce the heat and cook for 30 minutes with the lid closed. This time, we disassemble broccoli and cauliflower into pieces. When the meat is cooked, carefully remove it, and let the broth through a strainer into a clean pan. We throw the carrot back, and throw away the rest. We add 2 types of cabbage and cook until the softness of the vegetables. Chicken meat is sorted into fibers, and parsley is cut with a knife. When the cabbage is cooked, remove the pan from the plate and grind everything with a blender until smooth. Then return to a slow fire, add the cheese and mix. We serve the ready soup-puree from broccoli and cauliflower, decorating with rye crumbs.
Soup puree from courgettes and cauliflower
Ingredients:
- cabbage color - 500 g;
- zucchini - 500 g;
- carrots - 150 g;
- bulb - 1 piece;
- vegetable oil;
- spice.
Preparation
First we need to prepare all the vegetables: we wash them, wipe them and process them. Next, a bulb shred by half rings, zucchini chopped