The beauty of this useful vegetable soup the fact that you can cook it at different times of the year. For recipes, you can use both fresh and frozen cauliflower... Thus, the supply of vitamins will be replenished regardless of the weather outside the window.

Simple Chicken and Cauliflower Soup

Ingredients

• chicken meat - 500 gr.;
• potatoes - 400 gr.;
• carrots - 150 gr.;
• Bulgarian red pepper - 150 gr.;
• cauliflower - 400 gr.;
• butter - 40 gr.;
• fresh greens;
• salt pepper.

Preparation

1. We wash the meat, put it in a saucepan and fill it with about 2 liters of water.
2. When the water boils, reduce the heat to a minimum and cover the broth with a lid so that it languishes for about 20 minutes. Salt and add black pepper.
3. While the broth is cooking, peel and dice the potatoes.
4. Put the pan on a small fire and peel the onion, chop small cube... We do the same with carrots. It is better not to grate it, but cut it as small as possible.
5. Put the butter in the pan, and when it melts, put the chopped vegetables.
6. Wash the bell pepper, peel and cut into strips. Saute with carrots and onions for about 5 minutes, until vegetables are tender. Salt a little salt at the end of frying so that the vegetables reveal their taste.
7. When the broth is ready, put the meat out of it and let it cool.
8. Put potatoes in the soup and add a little heat so that the broth boils again.
9. Wash cauliflower and divide into small inflorescences. It is better to cut off their bases.
10. We cut the meat or divide it into large fibers.
11. When the potatoes in the soup have boiled for about 10 minutes, add the stew, cauliflower and meat to the soup. Let it simmer for another 5 minutes, so that the cabbage is cooked, but not too soft.
12. If necessary, add pepper and salt.
13. At the very end of cooking, put finely chopped fresh dill and parsley in the soup.
14. You can serve the soup with sour cream.

Ingredients

• chicken fillet - 300 gr.;
• cauliflower - 250 gr.;
• processed cheese - 200 gr.;
• onions - 200 gr.;
• butter - 50 gr.;
• carrots - 100 gr.;
• salt pepper;
• fresh herbs.

Preparation

1. We wash the chicken fillet, pour 1.5 liters of water, salt and bring to a boil. Cook over low heat for 20 minutes.
2. Peel the potatoes and cut them into cubes. Peel the onions, carrots, chop everything. You can - not too shallow.
3. Put the pan over medium heat, spread the butter, onions and carrots. Fry, stirring constantly for 10 minutes. When the vegetables acquire a golden hue, you can salt them a little and taste for readiness. If the carrots and onions crunch a little more, pour in 100 grams of soup broth, cover and simmer for another 7-10 minutes, until the vegetables are soft.
4. When the chicken is cooked, we take it out of the broth and put the potatoes in it.
5. We divide the cabbage into inflorescences and spread it to the potatoes.
6. We spread the passivation there.
7. Bring everything to a boil and cook for 15 minutes, until the potatoes are completely cooked.
8. When the vegetables are cooked, we filter them, pouring the broth into a separate saucepan.
9. Grind the vegetables thoroughly with a blender. If not, a regular mixer will do.
10. Divide the meat into small fibers.
11. Mix mashed potatoes with broth and put on fire.
12. Rub the cheese on a coarse grater and put it in the boiling soup.
13. Cook it over medium heat for another 10-15 minutes, until the cheese is completely dissolved.
14. The meat can be put in a saucepan, or it can be portioned into plates.
15. It is better to decorate the soup with herbs in plates.
16. You can serve the dish with rye bread croutons.

Cauliflower soup and chicken meat served as a first course. Its preparation does not take much time, therefore it can be cooked quite often.

Soup is served with or without sour cream.

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

Recipe from a large number 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 laid in chicken bouillon 30 minutes before the end of cooking. You do not 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 oil for frying and potatoes in it.

In summer, you can often cook soup from different vegetables besides cauliflower. To make it, boil the broth, put young potatoes in it, bell pepper, carrots, onions, green pea, asparagus and fresh chopped tomatoes. Frying in this recipe is also not required.

Cauliflower goes well with canned corn. Therefore, sometimes we add corn to the soup prepared according to the first recipe. We do this 5 minutes before the end of cooking. This volume will take 100 grams of the product.

Cauliflower soup is not only cooked with chicken broth. For example, you can make a dietary seafood soup. We 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 mashed potatoes can be cooked with any food, for this you do not need to use processed cheese... Take in combination with the main ingredient of broccoli, fresh tomatoes, which must first be peeled, a small amount of potatoes, you can take an avocado. All vegetables are ground.

Lovers of healthy first courses can make 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 to it. Grind the vegetables, and fry the meat in portions in butter. We put it in soup bowls, decorate everything with parsley.

Cauliflower has such a delicate, slightly creamy aroma that it seems as if it was specially made for cream soups. Such soups differ from simple mashed soups in that they usually add sour cream, cream, milk - something creamy. Thanks to the addition of such ingredients, the soup is very soft in taste and has a delicate texture.

Creamy cauliflower and cream soup can be rather bland when cooked with only spiced cabbage. So that such a delicacy does not disappoint you, we recommend that you add it to basic recipe additional ingredients.

So, just one potato will make it more uniform, creamy, 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 add the meat as a "filler". As for seasonings, cauliflower loves simple spices: salt, pepper and nutmeg will suffice for flavor.

Serve such cauliflower cream soup by all means hot, sprinkled with chopped herbs and supplemented with fresh toast or homemade crackers. It will turn out to be incredibly tasty!

Ingredients

• 0.5-0.6 liters of chicken stock
• 1 boiled large fillet or two chicken drumsticks
• 400 grams of cauliflower
• 1 potato
• 100 ml cream, 20% fat
• salt pepper, nutmeg- taste
• greens and crackers (or dried bread) for serving

Finished product yield: 1 liter

How to make cauliflower cream soup

Put the chicken broth on the fire and bring to a boil.

At this time, cut the potatoes into small cubes so that they cook faster. Put it in broth and cook for 10 minutes.

Divide the cauliflower into small florets.

Send it to a saucepan and cook for another 10 minutes until the vegetables are tender.

Grind the soup with a blender until completely smooth. If necessary, adjust the consistency of the soup with additional water or broth.

Now it's time to add cream to the cauliflower soup to turn it into a cream soup. So, pour the cream into the soup and stir.

Season the dish with spices.

Divide the chicken into small pieces.

Add chicken to cream soup, stir. Bring the dish to a boil and turn off the heat.

It just melts in your mouth !!! This is how you can describe the thick creamy soup made from blended cauliflower. 4 recipes.
The content of the article:

Cream soup is an exquisite and delicious traditional European first course worthy of the most haute cuisine! Such a soup is considered non-nutritive and is associated with the correct and healthy eating... It is great not only for lunch, but also for light supper... In addition, this food began to gain popularity in our country.

It should be noted that cream soup and cream soup are completely different dishes. The first is cooked in broth cooked from vegetables or meat, and the second is cooked exclusively on a milk or cream basis. It is these ingredients that give the food its special tenderness. And if puree soup could often be found in canteens, then cream soup is considered an exquisite dish.

• Any cream soups are prepared in the same way - the products are boiled or, if necessary, stewed, and then crushed with a blender to a puree-like state, which allows you to speed up the cooking process in 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 simple chopping of products in a blender, they are additionally rubbed through a sieve, because only then the cream soup will have the most uniform and delicate consistency.
• Hot milk or cream is poured into the resulting smooth mass. You can thicken them wheat flour pan-fried in butter until light beige, or big amount grated cheese.
• If vegetable oil is used according to the recipe, then it can be replaced with butter, then you will get an even tastier, but at the same time somewhat calorie, dish.
• To get a richer, more expressive and concentrated taste of the soup, vegetables are baked before boiling. This will make the soup a real gourmand.
• The food is served in wide and deep cups or soup bowls, usually with croutons floating in a plate. Decorate the dish with herbs, grated cheese or whipped cream.

The subtleties of cooking cauliflower

Cauliflower is a very healthy and nutritious vegetable that is used in many different dishes, incl. and a cream soup is brewed, 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 a cauliflower. The green leaves around it speak about the quality and freshness of the head of cabbage. The cabbage should be strong, heavy and free of damage.
• There may be insects in the head of cabbage, so before cooking, the vegetable must be dipped in salt water for 5-10 minutes, then the insects will float up.
• When cooking, preserve the white color of the cabbage, 1.5 tsp will help. sugar added to boiling water.
• In the winter season, frozen cabbage can be used to make such soups.

Recipe: Creamy Cauliflower Soup with Cream

This is a classic and quick soup. There are no additional ingredients in its composition, only those that are the basis of the dish. This hot soup is a great addition to the diet of those who are concerned about weight and slimness.

• Calorie content per 100 g - 38 kcal.
• 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 tablespoons)
• Heavy cream 30% - 200 ml
• Butter - 60 g
• Lava leaf - 3 leaves
• Salt to taste

Preparation:

1. Divide the cabbage into inflorescences, and cut the peeled potatoes. Pour the vegetables with water, put the bay leaf and cook until soft.

Finely chop the peeled onion and garlic and fry in butter in a skillet.

When the vegetables are cooked, pour the broth into a plate, and Bay leaf throw it away.

Add fried onions with garlic to the vegetables, pour in the cream and turn the ingredients into a smooth puree with an immersion blender.

Pour 300 ml of vegetable broth into the puree and put the soup back on the fire.

Grate the cheese and send to the saucepan.

Boil soup, season with salt and place on stoves. Serve with toast, croutons, or any other crunchy food. they perfectly complement the soft texture of the dish.

Broccoli and Cauliflower Cream Soup: Step by Step Preparation

Broccoli is an ancient cultivated plant in the Mediterranean and the Middle East. It gained popularity in many cuisines of the world, but especially became in demand in Italy and France. It is used for the preparation of many dishes, and sometimes it is the main ingredient. Broccoli inflorescences are boiled, steamed, stewed, fried and even eaten raw. It is great for appetizers, meat and vegetable side dishes, for fish, eggs, sauces and for fillings in pies. However, one of its unusual uses is in cream soup. And how to cook it, you can find out below.

Ingredients:

• Broccoli - 250 g
• Cauliflower - 250 g
• White dry wine- 100 ml
• Garlic - 1 clove
• Nutmeg - pinch
• Heavy cream - 250 ml
• Celery root - 30 g
• Potatoes - 1 pc.
• Unsalted feta cheese - 200 g

Making a creamy broccoli and cauliflower soup:

1. Disassemble the washed cauliflower into inflorescences. Cut the peeled potatoes and celery into strips. Chop the peeled garlic.
2. Dip vegetables in a saucepan, pour wine and drinking water. Boil and cook for 20 minutes.
3. Transfer the boiled vegetables with a slotted spoon to the bowl of a food processor or blender and chop until smooth. Then return to the pot and boil.
4. Pour cream into a saucepan, add nutmeg and season with salt and pepper. Then remove the soup from the stove, cover and leave to infuse for 10 minutes.
5. Meanwhile, boil the broccoli in salted water for about 7 minutes and discard in a colander to drain.
6. Pour soup into each plate, put broccoli inflorescences and chopped cheese with 1 cm sides.

Cauliflower cream soup can be considered an exquisite first course with a pronounced cheese flavor. Since it is the cheese that gives the dish softness, depth and sophistication. And the cooking process turns into an incredibly simple and fascinating culinary creation, the result of which is a delicious and mouth-watering delicious soup.

Ingredients:

• Cauliflower - 450 g
• Butter - 1 tablespoon
• Hard cheese - 120 g
• Sour cream - 100 g
• Potatoes - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Black pepper salt - to taste
• Mustard - 1.5 tsp

Step by step cooking:

1. Boil the cabbage disassembled into inflorescences and boil the potatoes cut into pieces until soft.
2. Saute the chopped onion and chopped garlic in butter.
3. When the potatoes are boiled, pour the broth into a bowl, add the fried onions with garlic and beat the mass with a blender.
4. TO vegetable puree add sour cream, mustard and dilute it with broth to the desired consistency.
5. 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 poultry meat is in perfect harmony with these varieties of cabbage, which will suit absolutely any: hams, fillets, 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
• Black pepper salt - to taste

Preparation:

1. Chicken fillet fill with water and put on fire.
2. Chop the carrots and celery into large pieces and dip them into a saucepan to the breasts. Add the peeled onion (not chopped) and the garlic cloves. Boil the broth, add the bay leaf and pepper and cook until all ingredients are soft.
3. When the food is cooked, discard the onion, garlic, and bay leaf. Transfer the breasts and carrots to a plate. Strain the broth, put the cabbage disassembled on the inflorescences and cook for about 20 minutes.
4. After that, punch the finished 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.
5. Bring the soup to a boil, remove from the stove and pour into deep cups, adding chicken meat to each serving. Sprinkle with chopped herbs and serve with toast or baguette croutons.

Video recipe for cauliflower and carrot puree soup:

Recipe video: cauliflower, broccoli and asparagus puree soup:

Diet puree soup with cauliflower and milk - 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. Delicate, creamy texture similar to cream and will surely appeal to everyone, without exception, both young and old. This delicious soup is a great way to feed your family with healthy vegetables.

There are several options for a recipe for a dietary cauliflower puree soup: 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 in calories and easiest to prepare. Choose the cooking method that you like the most, it will be delicious anyway!

Ingredients

for chicken broth:

• chicken wings - 4 pcs.
• water - 1 l.
• onion - 1 pc.
• carrots - 1 pc.
• black peppercorns - 2-3 pieces; 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-made 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 Make Diet Cauliflower Soup Broth

Chicken wings- the most suitable part for making dietary broth: they contain almost no fat, and the broth comes out of them rich, aromatic and very, very tasty. Put all the ingredients in a saucepan, cover with water and wait until boiling. Cover and cook over low heat for 35-40 minutes. Then strain the liquid and remove the vegetables, they can be thrown away. Chicken wings can be put into ready-made puree soup or used for other dishes.

If desired, the vegetables for the vegetable broth can be pre-fried. In this case, the broth will turn out to be richer and more satisfying, but also more high-calorie.

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

How to Make Cauliflower Milk Diet Puree Soup

1. Detailed recipe with a photo will make the cooking process quick and easy. First, prepare the vegetables: Disassemble the cauliflower into inflorescences, chop 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 put it in a saucepan too.

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

3. Place the cauliflower slices in a saucepan, pour in the broth (or water), add the thyme and stir. Wait for the boil, cover and cook over low heat for 20-25 minutes, until the cabbage is tender.

4. Remove the thyme sprigs from the soup. Using a blender, grind the mass until smooth. Add milk, cheese and put on little fire... Do not boil! When the milk has warmed up and the cheese has dissolved, the dietary cauliflower puree soup is ready.

Hard cheese gives delicate taste and saturates the dish with useful ingredients - calcium, protein, magnesium, zinc. Optionally, you can replace it and make a cream soup with cauliflower and melted cheese, very tasty too!

Pour the finished dish immediately into plates, garnish with herbs, croutons, pieces of meat or toasted pieces of cauliflower, and then serve.

Another good recipe is

Cauliflower cream soup, although a dietary, vegetable dish, can become a real decoration of your lunch menu. The soup is hearty, but light, very healthy and equally good both in winter and in 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. It can be potatoes, eggs, sour cream and, of course, cream. Garlic, cheese and onions are also great for the soup.

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

• 1 kilogram of cauliflower;
• 1 onion;
• 2 cloves of garlic;
• 400 ml of broth liquid, 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 saucepan with a thick bottom in a couple of spoons of preheated vegetable oil... Add the cabbage after a couple of minutes. If you took a fresh one, disassemble it into inflorescences. But in any soup, you can also use a frozen vegetable. It will add a less bright taste to the soup, but it will also be beneficial. In addition, it does not need to be defrosted beforehand.

Fry the cabbage for a couple of minutes in a saucepan with onions and garlic. Then add spices and pour in water or broth. Place the lid on the saucepan and simmer. After that, reduce the heat, and cook the soup, covered, for about 20 minutes.

After 20 minutes, the cabbage should be cooked. Punch with a blender, return the puree soup to the stove and add the cream. While stirring, bring the liquid to a boil and turn off the heat. Let the soup sit on the stove for a little while, when it has cooled slightly, it can be served with croutons or fresh bread.

Cooking in a multicooker

Cooking cabbage soup is as easy as shelling pears and in a slow cooker. Can be used classic recipe, or try to give the soup more flavor and color.

To do this, take:

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

Grate the carrots - it not only diversifies the taste of the soup, but also gives it a bright orange hue. If you want to enhance it, add some curry to the soup. If you want to brighten the soup, use more carrots. Onions can be chopped, or cut into halves - anyway, they can be chopped with a blender. Cut the chicken fillet into pieces (if you take other parts of the chicken, put it whole or chop into pieces). Put chicken, onions and carrots, cabbage inflorescences and seasonings in a multicooker bowl. Pour water into the bowl so that it covers the food. For the specified amount of ingredients, you get about 1.5 liters. Turn on the device to the "Extinguishing" mode for an hour. When the program finishes its work, pour out a little broth from the bowl, and chop the rest with a blender in puree. The soup can be diluted with the rest of the broth so that it becomes the desired consistency.

Serve herb soup. Black bread with garlic croutons are also well suited to it.

With the addition of cheese

The cheese complements the cauliflower flavor wonderfully, especially with blue cheese.

Therefore, be sure to make a creamy tender cream soup from:

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

Pour cabbage inflorescences with water and cook for 20 minutes. While it is cooking, melt the butter in a saucepan and simmer the chopped onion and leek, 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 a saucepan with vegetables. Stir and cook together for 25 minutes over low heat.

After 25 minutes, grind the contents of the pan with a blender. E If you want to achieve the perfect texture, smooth and silky, then rub the soup through a sieve. Then return the pot to the stove, add sour cream and cheese to the soup. While stirring, wait for the cheese to melt and serve the creamy soup sprinkled with chives.

Cauliflower cream soup with yolks

Another way to thicken the soup and give it a delicate creamy texture is to let the yolks into the liquid.

For this recipe take:

• 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, leaving 2/3 cup of liquid. Melt the butter in a saucepan and add the flour, stirring occasionally, fry the flour for about a minute, and then pour in 1.5 liters of hot broth. Stir everything well, cover and set aside. Purée the boiled cabbage and add 2 yolks and spices to it. Stir everything well and add broth with flour to the cabbage. Place on the stove to warm the soup but not boil. Serve with croutons or croutons.

With zucchini

Another variation of cauliflower soup with the addition of courgettes. This soup is more of a summer one, as due to the zucchini its taste will be light, tender and refreshing.

For this soup, take:

• 500 grams of zucchini;
• 500 grams of cauliflower;
• 150 grams of carrots;
• 150 grams of onions;
• vegetable oil.

Cut the onion and zucchini into cubes, grate the carrots, disassemble the cabbage into inflorescences. In a saucepan where the soup will be boiled, heat two tablespoons of oil and fry the carrots and onions in it. Add zucchini and cabbage to them, salt and pepper the vegetables, mix. Pour over vegetables hot water so that she covers them. Cook for 20 minutes, until vegetables are tender. Catch them from the broth and transfer them to a blender bowl, add a little liquid and chop. With the remaining broth, you can adjust the thickness of the soup. Return it to the pot and heat it slightly. Serve the soup well with hard-boiled and grated eggs. In addition to eggs, you can grate cheese and chop greens into a plate.

Hearty dish with potatoes

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

Soup composition:

• a kilogram of cauliflower;
• 2 potatoes;
• 1 onion;
• 3 cloves of garlic;
• 30 grams of cheese;
• 200 grams of milk;
• 100 grams of butter;
• 80 gram olive oil;
• 1.5 liters of broth;
• a tablespoon of mustard;
• 100 grams of yesterday's white bread or baguette.

Finely chop the onion, garlic and potatoes. Heat 50 grams of butter and olive oil in a saucepan. Creamy will give the soup a bright taste and aroma, and olive will prevent the creamy one from burning. Put onion, garlic, potatoes in oil and fry slightly. The aroma that will float through the kitchen will not leave anyone indifferent. When the onion turns transparent, send the cabbage to it. The inflorescences can be chopped up to cook faster. Pour 1.5 liters of broth or just boiling water into the vegetables. Cook vegetables until soft.

At this time, prepare croutons - put 30 grams of olive oil and butter, mustard and 20 grams of finely grated cheese in a small form. Gruyere works best, but if you haven't been able to get one, Parmesan or any hard, melt-flavored cheese will do. Pour stale there too White bread cut into cubes. Mix everything and place in the oven 180 degrees for 5 minutes.

To make cauliflower cream 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.

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

First feeding recipe

For soup, take 50 grams of cabbage and boil in a little unsalted water for about 10 minutes. When the buds are soft, transfer them to a blender and chop with a little water from the boiling cabbage. For the first feeding, cook the soup liquid enough, in the future, gradually make it thicker, accustoming the child to adult food.

Cauliflower cream soup is not as commonplace as it might seem at first glance. It can be bright, piquant and even spicy, it can become perfect dietary meal and the first meal for your little one.