Cauliflower in our national cuisineappeared not so long ago. During the time of Catherine the Great, this vegetable was considered a delicacy and was available only to wealthy Russians. The palace kitchen ordered it from abroad and paid fabulous money for it. Therefore, soon it was decided to grow the cauliflower, which was loved by nobles, in domestic beds and this vegetable became accessible and not so expensive. And yet, cauliflower finally “registered” in our menu quite recently. Having appreciated the taste of this overseas vegetable, we learned to cook many dishes from it. Therefore, for example, cauliflower soup - a recipe far from exotic for our cuisine. However, many still do not know that it can be cooked in different ways. Try the proposed recipes in practice and choose the one you like the most.

Cheese soup made from cauliflower

This recipe can be called the most popular!An amazing combination of delicate cauliflower and processed cheese, and in addition - small elastic meatballs made from minced chicken. It's very tasty! Ingredients:

• 1 carrot;
• 2 potatoes;
• 1 head of onions;
• 1 head of cauliflower;
• 1 pod of bell pepper;
• 2 processed cheese;
• 200 g of chicken ground meat;
• 1 raw egg;
• salt;
• vegetable oil.

Preparation:Place a 2-liter pot of water on the fire and leave it until it boils. Meanwhile, peel and wash the onion and carrot. Then cut the carrot into strips and finely chop the onion. After that, heat the vegetable oil in a roasting pan and fry the carrots together with the onion until the vegetables are golden brown. Peel and wash the potatoes, then cut the tubers into small cubes. Separate the cauliflower head into florets and wash. Make meatballs from the minced chicken, adding an egg and salt with ground black pepper to the minced meat. As soon as the water in the pot boils, lower the meatballs into it, reduce the heat and cook the soup for about 5 minutes. After that, put the chopped potatoes, cauliflower florets and the fried carrots and onions into the soup. Let the soup simmer for 20 minutes, and at the very end season it with ground black pepper and fresh herbs. After 5 minutes our aromatic cheese soup with cauliflower is ready. You can let it sit for a while, and then try it.

Creamy cauliflower soup

The recipe for creamy cauliflower soup is also quite popular. We offer you one of its versions. Ingredients:

• 1 head (about 600 g) of cauliflower;
• 5 medium-sized potatoes;
• 2 heads of onions;
• 3 tablespoons of canned corn;
• 100 g of soft processed cheese;
• 1 cup cream 10% fat;
• 1 pinch of nutmeg;
• vegetable oil;
• salt;
• black ground pepper
• green onions.

Preparation:Place a pot of water on the fire, add some salt, a little sugar and bring the water to a boil. Meanwhile, separate the cabbage head into florets, rinse them and when the water boils, add them to the pot. Leave some of the florets. Cook the cabbage until it is not fully cooked. While the cabbage is cooking, peel and wash the potatoes and onions. Cut the potatoes into cubes and add to the cabbage when it is almost ready. Finely chop the onion and fry until golden brown in a roasting pan with vegetable oil. When the cabbage and potatoes are fully cooked, grind them with a blender until puree, pour warm cream into the pot and add processed cheese. Then cover the pan with a lid and bring the soup to a boil, then add the remaining cabbage, canned corn and fried onions. Continue cooking the soup until the cabbage is ready, taste for salt, pepper, add nutmeg and season with ground black pepper and green onions. Serve the soup with white bread croutons.

Cauliflower soup with green peas

That green peas arean essential ingredient of most salads, everyone knows. But the recipe for green pea soup is known to few. We suggest you cook soup from green peas and cauliflower. The soup turns out light and filling, perfect for dietary nutrition. Ingredients:

• a small head of cauliflower;
• half a can of green peas;
• 4 medium-sized potatoes;
• 1 head of onions;
• 1 carrot;
• chicken bouillon;
• fresh greens;
• salt;
• spice.

Preparation:Place the pot with the broth on the fire and bring it to a boil. Meanwhile, peel the carrots, onions, potatoes, and separate the cabbage into florets. Wash the vegetables and cut the potatoes into small cubes, the carrots into strips, and finely chop the onion. When the broth starts to boil, add the carrots, potatoes, and onions and bring the broth to a boil. Then add the cauliflower and cook the soup for about 15-20 minutes. After that, add the green peas, reduce the heat, and continue cooking the soup for another 5 minutes. At the end of cooking, add fresh finely chopped herbs, salt the soup, and season it with spices. Cover the pot with a lid and leave our soup to infuse. Serve with sour cream and fresh bread.

Green cauliflower soup

A wonderful recipe for a light vegetable soup-puree. This soup can be made from fresh vegetables or frozen ones. So this recipe is suitable for any season. Ingredients:

• 1 liter of water or chicken broth;
• 1 small head of cauliflower;
• 400 g of green beans;
• 1 medium size zucchini (400-500 g);
• 1 tablespoon vegetable oil;
• half a teaspoon of paprika;
• 2 sprigs of thyme;
• 2 sprigs of basil;
• 2 branches of rosemary;
• salt;
• sweet bell pepper.

Preparation:Place the pot with broth on the fire. While the broth (water) is boiling, wash the vegetables and cut the green beans and zucchini into cubes, and separate the cabbage into florets. If you use frozen vegetables to make the soup, you won’t have to cut them. Such vegetables can be added to the soup without even defrosting them first. When the broth in the pot boils, put the chopped vegetables in it, add salt, rosemary, basil, paprika and thyme. Continue cooking the soup until the vegetables become soft. Remove the sprigs of herbs from the pot and then puree the vegetables using a blender or mixer. If necessary, add a little boiling water to achieve the desired thickness of the pureed soup, pour in vegetable oil or put in a small piece of butter. Mix everything well, cover the pan with a lid and cook the soup on high heat for another 8 or 10 minutes. Serve the soup, garnished with bell pepper rings and fresh finely chopped herbs.

Cauliflower soup in microwave oven

A wonderful soup recipe that is easy and quick to prepare in a microwave oven. And this soup turns out light and beautiful, as different vegetables are used for its preparation. Ingredients:

• 1 liter of chicken broth or water;
• 100 g of cauliflower,
• 100 g of green peas;
• 1 head of onions;
• 1 fresh tomato;
• 1 carrot;
• 1 potato tuber;
• 1 celery root,
• 1 tablespoon butter;
• salt;
• black ground pepper;
• fresh greens (for your taste).

Preparation:This soup is incredibly easy to make! First, you just need to peel and wash all the vegetables. Then you need to cut the onion into rings, put a piece of butter and onion in a microwave-safe dish and put it in the oven. Heat the onion at 600 W for about 1-2 minutes until it becomes soft. Then take the dish out of the oven, cut the potatoes, celery and carrots into small cubes, put the vegetables in a container with onions, add chicken broth, salt and ground black pepper, cover the dish with a lid and put it back in the oven. Continue cooking the soup at the same power for 15 minutes. During this time, the vegetables will become soft. After 15 minutes, take the soup out of the microwave again, add green peas and diced tomatoes and continue cooking for another 3 minutes. Lastly, add the cauliflower florets to the soup and microwave the dish for another 3 minutes. That's it! Our wonderful summer soup is ready! You can start eating! When serving, it's a good idea to season the soup with fresh herbs.

Mushroom creamy soup made from cauliflower

This recipe can diversify not only your everyday menu. The mushroom soup recipe will be very useful during a non-strict fast or, for example, will complement your diet menu. Ingredients:

• 1.5 liters of water;
• 1 head of cauliflower (300 g);
• 5-6 pieces of fresh champignons;
• 1 carrot;
• 2 processed cheese;
• ground black pepper;
• salt;
• fresh greens.

Preparation:Place the processed cheese in the freezer to make it easier to grate. Place a pot of water on the stove and wait for the water to boil. Meanwhile, clean and wash the vegetables and mushrooms and chop them. Cut the champignons into slices, separate the cabbage into florets, and chop the carrots on a coarse grater. When the water in the pot boils, add salt, a little sugar, and chopped vegetables and mushrooms. Cook the soup over low heat until the vegetables and champignons are fully cooked. Then grate the processed cheese and add them to the soup. Stir the soup, reduce the heat, and continue cooking for 2-3 minutes. During this time, the cheese should completely dissolve in the vegetable broth, and the soup should acquire a rich, creamy taste. If desired, you can add butter to the soup, and serve it with fresh herbs and crispy white bread. As you can see, there are quite a few recipes for cauliflower soup. This vegetable goes well with cheese and cream, with tomatoes and green peas, with mushrooms and shrimp. And you can cook this soup in both vegetable and meat broth. By the way, to preserve the color of the cabbage when cooking, you need to add a little sugar to the water or broth. And there is also an opinion that cauliflower cooked in mineral water turns out especially tasty. So you can choose a suitable recipe for every taste. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!

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