Dietary cauliflower puree soup in a blender. Cauliflower soup: dietary recipes

It just melts in your mouth!!! This is exactly how one can characterize a thick cream soup made from cauliflower ground in a blender. 4 recipes.
The content of the article:

Cream soup is an exquisite and very tasty traditional European first course, which is worthy of the highest cuisine! This soup is considered low-calorie and is associated with proper and healthy nutrition. It is great not only for lunch, but also for a light dinner. In addition, this food has begun to gain popularity in our country.

It is worth noting that puree soup and cream soup are completely different dishes. The first is prepared with a broth made from vegetables or meat, and the second is exclusively based on milk or cream. It is these ingredients that give the dish its special tenderness. And if puree soup could often be found in canteens, then cream soup is considered a gourmet dish.

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

Subtleties of cooking cauliflower

• First of all, you should choose cauliflower. The quality and freshness of the head of cabbage is indicated by the green leaves located around it. The cabbage should be strong, heavy and without damage.
• There may be insects in the head of cabbage, so before cooking, the vegetable must be immersed in salt water for 5–10 minutes, then the insects will float up.
• When cooking, 1.5 tsp will help preserve the white color of cabbage. sugar added to boiling water.
• In the winter season, frozen cabbage fruits can be used to prepare such soups.

Recipe: Creamy Cauliflower Soup

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

Preparation:

1. Divide the cabbage into florets, and cut the peeled potatoes. Pour water over the vegetables, add a bay leaf and cook until soft.

Creamy broccoli and cauliflower soup: step-by-step preparation

Ingredients:

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

1. Separate the washed cauliflower into inflorescences. Cut the peeled potatoes and celery into bars. Chop the peeled garlic.
2. Place the vegetables in a saucepan, pour in wine and drinking water. Boil and cook for 20 minutes.
3. Using a slotted spoon, transfer the boiled vegetables into the bowl of a food processor or blender and grind until smooth. After this, return it to the pan and boil.
4. Pour the cream into the pan, add the nutmeg and season with salt and pepper. Then remove the soup from the stove, cover with a lid and leave to steep for 10 minutes.
5. Meanwhile, boil the broccoli in salted water for about 7 minutes and place in a colander to drain.
6. Pour soup into each bowl, add broccoli florets and chopped cheese with 1 cm sides.

Ingredients:

• Cauliflower - 450 g
• Butter - 1 tbsp.
• Hard cheese - 120 g
• Sour cream - 100 g
• Potatoes - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Salt and black pepper - to taste
• Mustard - 1.5 tsp.

1. Boil the cabbage disassembled into inflorescences and the potatoes cut into pieces until soft.
2. Sauté the chopped onion and chopped garlic in butter.
3. When the potatoes are cooked, pour the broth into a bowl, add the fried onions and garlic and beat the mixture with a blender.
4. Add sour cream, mustard to the vegetable puree 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.

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
• Salt and black pepper - to taste

1. Fill the chicken fillet with water and put on fire.
2. Cut the carrots and celery into large pieces and place them in the pan with the breasts. Add the peeled onion (not chopped) and garlic cloves. Boil the broth, add bay leaf and pepper and cook until all the 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, add the cabbage disassembled into florets and cook for about 20 minutes.
4. After this, puree the prepared 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 the dish with chopped herbs and serve with toast or baguette croutons.

Puree soup is a thick cream made from blended vegetables, meat, fish or cereals.

Thanks to its composition and consistency, it is easily digestible and does not leave a feeling of heaviness, therefore it is perfect for dietary or baby food.

Cauliflower is used much more often as a base than its classic white cabbage cousin.

The reason is not only the exquisite taste, but also increased nutritional value with a minimum of calories. A variety of ingredients, such as: croutons, mushrooms, herbs, bacon, etc. – can be an excellent addition to cauliflower puree soup, decorating not only the appearance, but also the taste.

Creamy Cauliflower Soup: Basic Principles

The basic principle of preparing cauliflower soup is as follows: vegetables and meat (if called for in the recipe) are boiled or stewed, put together and ground. The ingredients may vary, but the base is usually the same. This is cauliflower combined with a lot of other vegetables: potatoes, carrots, onions, various seasonings, as well as butter, full-fat milk or cream.

Cooking method:

1. Peel the onions and potatoes. Wash the cabbage and separate the bunches from each other. Choose a pan with the thickest bottom possible.

2. Chop the onion and cook it in a saucepan, simmering in butter until soft.

3. Add other vegetables, add water - enough to cover them - and cook for up to half an hour.

4. Pour the broth into a glass. Grind the vegetables in a blender and dilute with the broth. Next, add the prepared spices, garlic, parsley or dill.

5. Return the mixture to the pan and heat together with the cream. Do not boil. Then you can add whatever your heart desires to the soup. As a rule, these are rye crackers.

Delicate cauliflower soup

This is a classic and quickest soup recipe. It does not contain any additional ingredients other than those that form the basis of the dish. This cauliflower puree soup can perfectly complement the menu of those who are worried about their weight.

Ingredients:

Meat-based broth or just water - one and a half to two liters;

Forks of cauliflower;

A handful of flour;

Melted butter;

Chicken egg yolks;

Salt, a mixture of dry peppers with the addition of nutmeg - optional.

Cooking method:

1. Clean the inflorescences. Cook until soft and broth appears. Do not pour out the resulting broth completely - it will be needed to regulate the thickness of the future soup. Grind the cabbage in a blender. If you have meat broth, add it.

2. Mix the butter melted in a frying pan with flour. Heat, avoiding boiling. Add water or broth and mix thoroughly. Pour in the yolks, making sure that no white gets in, as well as seasonings.

3. Mix all ingredients and place on the stove. Once the soup is hot, it is ready. You can eat it this way, or you can add rye croutons.

Cheese and creamy cauliflower soup

Soft cheese is added to this soup. “Philadelphia” is best suited, however, you can also find more budget-friendly analogues. In principle, any curd cheese will do, as well as feta cheese. From the quantity of ingredients indicated in the recipe, four medium servings of finished soup are obtained.

Ingredients:

A small forkful of cabbage. This is about 500 g;

Three medium potatoes;

Bulb;

A little flour;

100 or 200 grams of Philadelphia;

A glass of cream. You can take full fat milk;

A mixture of peppers, nutmeg, bay leaf, salt - depending on taste;

Cooking method:

1. Fry the onion until it becomes transparent.

2. Cut the potatoes into pieces and fry with onions. Finally, sprinkle the mixture with flour.

3. Pour the prepared vegetables into the freshly boiled broth. Place cheese there and boil again. Place the cauliflower, first dividing it into small bunches. Add spices and cook until vegetables are ready.

4. Take out the bay leaf, grind everything else, gradually adding cream.

5. Heat on fire, but do not boil. The dish can be placed on plates.

Cauliflower soup with bacon slices, chicken and green peas

Another name for this soup is “veloute”. In classical French cuisine, veloute is a sauce. In our country, it received a rebirth and became a separate hot dish. Together with cauliflower, broccoli is sometimes used here, however, its specific taste must be taken into account. In the standard version - with cauliflower - the cream soup comes out tender and very aromatic.

Ingredients:

Cabbage – a small head of cabbage. Weight – no more than a kilogram;

Chicken breast or ham – 1-2 pcs. Minced meat can be a substitute for chicken;

Pickled peas - a third of a jar;

Vegetable (preferably olive) oil;

Salt and other spices

Cooking method:

1. Cook the chicken meat and divide it into small pieces together with the bacon;

2. Boil the cauliflower inflorescences, do not discard the broth.

3. Grind all this in a blender, adding cream.

4. Fry the bacon, adding garlic. Finally, add the peas.

5. Divide the puree soup into portions. Place the peas and bacon bits separately directly onto the plates.

Cauliflower soup with chicken, cooked in a slow cooker

According to this recipe, similar to the previous one, broccoli can replace cauliflower. In this case, potatoes are added to the slow cooker. Also, broccoli and cauliflower get along well together, especially if you take them in equal proportions. Any poultry meat is suitable for this soup: both legs and sirloin.

Ingredients:

Chicken - half a kilogram;

The same amount of cabbage;

Two carrots;

Greens, pepper, various, salt - not for everyone.

Cooking method:

1. Grind the carrots and chop the onion.

2. Fry the meat.

3. Place meat and all vegetables in a slow cooker. Pour in water with seasonings. It should completely cover the mixture.

4. Cook in the “Stew” mode. If the time is not determined automatically, set it to 40-50 minutes.

5. Drain the broth, grind the vegetables and fresh herbs to a puree. Adjust the thickness with decoction or water. Creamy cauliflower soup is cooked. To complete the taste, you can add crackers.

Creamy cauliflower and blue whiting soup

The combination of cabbage and fish varieties may seem very dubious to many. However, this is not the case. Thanks to its delicate and largely neutral (unlike broccoli or cabbage) taste, cauliflower complements fish well. The finished dish has virtually no odor.

Ingredients:

Cauliflower - medium size forks;

Carrot;

Half a kilo of blue whiting. Can be replaced with other white meat fish;

Fish broth;

Small onion;

Vegetable and butter;

A few spoons of flour;

Seasonings and spices.

Cooking method:

1. Clean the fish, cut it and simmer for about 20 minutes in a frying pan with the lid closed.

2. Chop the onions and carrots. Fry half separately, simmer half together with the fish. Put all the spices there.

3. Boil the cauliflower. It should become soft. At the end, add the carrot and onion mixture.

4. Place all ingredients in one container and grind using a blender. Place on the fire and cook for a few more minutes.

5. Add flour and achieve the desired consistency using fish broth. Boil.

Children's cauliflower soup with meatballs

You can cook this soup for babies almost from the first days of complementary feeding. There are no spices in it at all; if you wish, you don’t even need to add salt. At the same time, it is also suitable for adults - after all, it contains meat. By default, minced veal is used, but cutlets can be made from any meat and even chicken.

Ingredients:

Ground veal for meatballs;

Small carrot or half a regular one;

Cauliflower – 300 g;

Loaf or white bread;

Potatoes – one large or two small;

Optionally, salt and various types of herbs.

Cooking method:

1. Soak the bread, mix with chopped onions and knead with minced meat. Add salt if desired. Make meatballs.

2. Prepare carrot and potato cubes.

3. Boil water, lower the meatballs for a couple of minutes and remove. They will cook.

4. Change the water, boil again and add vegetables and meatballs. Then take them out and grind the vegetables to puree.

5. Mix everything together. Spices and herbs will help achieve the fullness of taste.

Cauliflower mushroom soup with rice and potatoes

This soup has increased nutritional value due to the presence of a large number of additional ingredients. The soup has a mushroom and potato flavor, although the central component is still cabbage.

Ingredients:

Half a kilogram of cabbage;

Three or four potatoes;

Pre-boiled rice - half a glass;

The same amount of fresh mushrooms;

Milk - one cup;

Egg;

Butter, garlic, salt;

Broth from cooking vegetables.

Cooking method:

1. Fry the mushrooms with the addition of pieces of garlic.

2. Cut the vegetables and boil either in a saucepan or in a slow cooker. Pour in milk.

3. Place boiled vegetables, rice and mushrooms together and beat until creamy.

4. Separate the yolk from the white, beat with milk and season the finished puree soup with this mixture. Heat until boiling.

Cauliflower soup with white wine and cheese

An exquisite recipe for a delicate cauliflower puree soup with a distinct milky-cheese flavor. Its peculiarity is that the cabbage here is not pureed, but remains in the form of small pieces drenched in hot sauce. The dish can be supplemented with crackers.

Ingredients:

Small fork of cauliflower;

Broccoli – 300 g;

Two glasses of cream;

Small celery root – 50 g;

Leeks;

1 small potato;

Cheese cheese, lightly salted or not salted at all – 200 grams;

A third of a glass of white wine (preferably dry);

Pepper, nutmeg, salt – not for everybody.

Cooking method:

1. Separate the cabbage into small bunches. Cut the rest into pieces, the onion into rings. Grate or chop the garlic too.

2. Add wine to water and pour it into a saucepan or saucepan. Add potatoes, celery root, leek. Cook for a quarter of an hour.

3. Prepare puree. Add milk (or cream) and spices to it.

4. Separately cook cauliflower and broccoli. Slice.

5. Divide the cheese and cabbage among plates. Top with creamy vegetable sauce.

Cauliflower soup: tricks and useful tips

1. Cauliflower is an extremely important product for the diet. It is full of vitamins C, PP, group B, as well as phosphorus, potassium, iodine, calcium, etc. However, some microelements disintegrate during heat treatment. Therefore, in order to preserve the maximum of important qualities, cabbage is boiled in a small amount of water and covered. Boil for no more than 5 minutes. If we are talking about a double boiler, you can take a little longer.

2. To ensure a creamy soup, it is better to remove the outer peel, otherwise it will give the finished dish a green color.

3. It is important to choose the right head of cabbage. Freshness, and therefore quality, can be determined by the leaves. They should be fresh, not limp. The fork itself can be ivory, almost white or with a purple tint - its uniformity is important. If spots are observed on the cabbage, this is a sign that rotting processes have begun. Small spots can be cut out. In other cases, it is better not to take such cabbage.

4. Cabbage can be stored for no more than 10 days at a temperature of plus 1-3 degrees.

5. Cauliflower soup is best eaten immediately after it is ready. If this is not possible, a water bath will help maintain the initial temperature. It is better not to reheat the soup the second time, as this will ruin the taste and beneficial properties of the dish.

6. In addition to crackers, small pies with all kinds of fillings, as well as fresh herbs, can be an excellent addition.

7. You can increase the nutritional value of the soup using egg dressing. It’s simple to prepare: pour raw yolks into hot milk and add to the soup. Instead of milk, you can use cream.

8. The real taste of cauliflower will be preserved throughout the entire preparation if you cook it in sweet, or better yet, mineral water.

Don't know what to cook as a first course? An excellent option would be cream soup from There are many known recipes for preparing this wonderful soup. We offer you a couple of options. Choose for your health!

with chicken breast

List of ingredients:

• one onion:
• a bunch of parsley;
• celery stalk;
• one medium carrot;
• 400 g processed cheese;
• three cloves of garlic;
• chicken breast;
• cauliflower forks (medium);
• salt.

How to make creamy cauliflower soup:

1. We start by processing vegetables. Wash them thoroughly with tap water. Peel the carrots, garlic and onions. Now you need to wash the chicken breast, put it in a pan filled with water. We put it on fire.

2. Cut the carrots into large pieces, trim the stems of the parsley, chop the celery.

3. Place a whole onion, garlic cloves, parsley and chopped vegetables into the pan containing the chicken meat. We are waiting for the broth to boil. Carefully remove the foam, salt and add 5-6 peppercorns. Reduce heat and cook the soup for another half hour. During this time, we need to have time to disassemble the cabbage into individual inflorescences.

4. Once the chicken is cooked, remove it from the pan. Pass the broth through a sieve. Pour this liquid into another pan. Remove the carrots from the sieve and place them back into the broth. The rest can be thrown away (parsley, onion).

5. All that remains is to add cauliflower to the broth. Cook for 20 minutes until the florets are soft. In the meantime, cut the boiled chicken meat into pieces and chop the parsley. Remove the pan from the stove, pour the cream of cauliflower soup into the blender bowl and press “start”. Place the resulting mass back into the pan and set the heat to minimum. Add Mix everything. Bring to a boil. The soup is served with chicken and parsley. We wish you bon appetit!

Now you know how to quickly prepare creamy cauliflower soup. But we offer another interesting recipe - creamy soup. Broccoli, cauliflower, carrots are the main ingredients. You can buy them at any grocery store. The dish turns out tender and extremely tasty.

Ingredients needed (for 6 servings):

• 0.5 kg of broccoli;
• two large onions;
• half a kilogram of cauliflower;
• 1.5 liters of broth (chicken);
• Cayenne pepper;
• 200 ml cream (preferably 10% fat);
• one potato (large);
• 100 g brie cheese;
• olive oil.

Practical part:

1. Boil broccoli and cauliflower in separate pans. Pour the broth into the sink.

2. Peel the onion, chop it finely and fry in a frying pan with olive oil for at least 10 minutes. Using a sharp knife, remove the skin from the potatoes, chop them and add them to the onion. Simmer for about 5 minutes. The resulting mass must be divided into exactly two parts. We will add cauliflower to one, and broccoli to the other. Bring to a boil. Pour into the pan with cabbage and add pieces of cheese to where the broccoli soup is being prepared. The main thing is not to confuse.

3. Pour 100 ml of cream into the blender bowl, and then broccoli soup. After a few seconds we will have a puree. We do the same with cauliflower soup. All that remains is to prepare the plates. You need to pour soup into them from two ladles at the same time. It looks very original and appetizing.

First courses are an important part of every person's daily diet. It is believed that such food has a positive effect on health and the functioning of the digestive tract. And cream soups and puree soups prepared using a blender are especially popular. Such dishes are prepared simply and quite quickly, are easily absorbed by the body and will appeal to all family members. Let's talk about how to make creamy cauliflower soup, a recipe for this, we'll give you a proven one, but more than one, of course.

Creamy cauliflower soup

To prepare this you need to prepare seven hundred and fifty grams, one onion, a couple of glasses of vegetable broth, a quarter glass of cream, as well as spices to taste (salt, coriander, chili pepper and cumin). In addition, it is relevant - it only requires a tablespoon.

Chop the onion and garlic, sauté them in a pan with vegetable oil for six minutes. Add seasonings to the container, turn up the heat and stir for a couple more minutes. Next, pour the broth into the pan and add the cabbage, cover with a lid and cook until the cabbage is soft. Turn off the heat and leave the soup covered for another twenty minutes. Beat the finished dish with a blender, combine with cream and heat to the desired temperature.

Creamy broccoli and cauliflower soup in a slow cooker

To prepare such a delicious dish, you need to prepare half a head of cabbage and the same amount of cauliflower. You will also need four to five potatoes, a couple of onions, a couple of cloves of garlic, half a liter of cream and a certain amount of spices, depending on your taste preferences.

Finely chop the garlic and onion. Grease the multicooker bowl with oil, add onions and garlic there. Set the “baking for half an hour” mode. Chop the potatoes into small cubes and add them to the slow cooker after the onions have softened. Fry until the potatoes are browned. Separate the cabbage into florets and place on top of the potatoes. Pour about half a liter of water into the multicooker bowl so that it does not reach the top of the cabbage by about two fingers. Set the “quenching” mode for half an hour. After the cabbage has softened, grind the cooked vegetables with an immersion blender until pureed, pour in the cream, add salt and season, mix well and simmer until the signal. Now your creamy cauliflower soup in a slow cooker is ready!

Creamy cauliflower soup with chicken

To prepare such a delicious dish, you need to prepare a chicken breast on the side, one medium carrot, one and one onion. Also use three cloves of garlic, a medium fork of cauliflower, four hundred grams of processed cheese, some parsley, salt and black peppercorns.

Wash all the vegetables, peel the carrots, as well as the onions and garlic. Wash the chicken, place it in a saucepan, fill it with water and place it over medium heat. Chop the carrots and celery into fairly large pieces, and cut off the sticks from the parsley.

Add a whole onion, chopped carrots and celery, cloves of garlic and parsley sticks to boiling water with the chicken. After the broth boils again, skim off the foam, add salt and add five to six black peppercorns. Reduce heat to low and simmer for half an hour.

Separate the cauliflower into florets. Remove the boiled breast from the broth, and strain the broth itself into a separate pan. Return the carrots to the broth and discard all other ingredients. Also add the disassembled cauliflower into the pan and cook for twenty minutes until it softens. Disassemble the slightly cooled meat into pieces, chop the parsley leaves into smaller pieces.

After the cabbage is cooked, blend it with the carrots in the broth until smooth. Then place the pan on low heat, add melted cheese to the soup, stir well, bring to a boil and turn off.

Serve the finished dish with chicken meat, sprinkled with herbs.

Creamy cauliflower soup with cheese

To prepare such a delicious dish, you need to prepare one potato, four hundred grams of cauliflower, a couple of cloves of garlic, one onion, three tablespoons of sour cream and a tablespoon of mustard. In addition, use one hundred grams of crackers, a bunch of herbs, one hundred grams of hard cheese, some salt and ground black pepper.

Boil cabbage and potatoes until tender. Sauté the garlic and onions in a frying pan, add them to the pan and cook a little more. Pour the prepared broth into a separate container, beat the resulting mass with a blender to the desired consistency.

Place the soup on the fire, add sour cream and mustard to it. Stir well, boil and turn off. Serve the finished dish with crackers, sprinkled with cheese and herbs.

Cream of cauliflower and spinach soup

To prepare such a dish, you need to prepare three hundred grams of cauliflower, a couple of potatoes, a small bunch of fresh spinach, a certain amount of dill, vegetable oil, salt, sour cream or cream (depending on your taste preferences).

Wash the potatoes, peel and cut into large pieces. Fill it with water and put it on fire. Separate the cauliflower into florets, and rinse the spinach and shake off the water. Once the potatoes are almost completely cooked, add the cabbage. After the main vegetables are ready, add salt to the soup and turn off the heat. Add spinach leaves to the container, cover the pan with a lid for about five minutes.

Pour vegetable oil into the soup, sprinkle it with fresh dill. Grind all ingredients to a puree. Season the soup with cream or sour cream, you can add pepper and other spices to it.

Cream of cauliflower soup is a dietary soup, an excellent dish for lunch, it will appeal to all family members, without exception.

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

Creamy cauliflower soup with cream, if prepared only from cabbage with spices, can turn out to be a rather bland dish. To ensure that this delicacy does not disappoint you, we recommend adding additional ingredients to the basic recipe.

So, just one potato will make it more uniform, creamy, and 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 also add meat as a “filler”. But when it comes to seasonings, cauliflower loves simple spices: salt, pepper and nutmeg will be enough for flavor.

This creamy cauliflower soup must be served hot, sprinkled with chopped herbs and topped with fresh toast or homemade croutons. It will turn out unsurpassably delicious!

Ingredients

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

Yield of finished product: 1 liter

How to make creamy cauliflower soup

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

During this time, cut the potatoes into small cubes to help them cook faster. Add it to the broth and cook for 10 minutes.

Divide the cauliflower into small florets.

Place it in the pan and cook for another 10 minutes until the vegetables are soft.

Puree 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 creamy 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.