Cheese soup with cauliflower. Cauliflower Cheese Soup Recipe

Cauliflower is not as popular here as white cabbage. But nutritionists strongly recommend taking a closer look and be sure to include it in your diet. The fact is that it is easily absorbed by the body, is very nutritious, contains a large amount of essential amino acids and vitamin C. Plus, cauliflower is hypoallergenic, so it can even be given to infants.

Vegetable soup with cauliflower and cheese is a real find for every mother. Everyone will definitely like this dish, and it is also very healthy and satisfying.

Cauliflower Cheese Soup Recipe

Ingredients:

Method for making cauliflower cheese soup

We wash, peel and chop all vegetables. Fry them lightly in hot oil. Place in a saucepan with broth and cook until tender.

Then grate the cheese. When the vegetables are completely ready, let them cool a little and add the cheese and mustard. Using a blender, grind the vegetable soup with cauliflower to a silky consistency. Then add pepper and salt and mix. Serve the soup with herbs, croutons and small pieces of fried bacon. Sprinkle nutmeg on top. It turns out very tasty!

Let's prepare another wonderful dish - chicken soup with cauliflower. For this we need the following set of products: 200 gr. chicken meat, 4 potatoes, 1 carrot, 1 onion, 200 gr. cauliflower, 1 tomato, salt, herbs.

How to make Chicken Cauliflower Soup

Pour water over the chicken and let it boil. Then drain the water and pour clean water into the washed pan, put the meat in it and set it to cook again, add salt.

Cut potatoes and carrots into small cubes. Add them to the broth and simmer for 15 minutes. Divide the cauliflower into small florets and add to the soup. Immediately add the finely chopped onion. First peel the tomato, cut it into small pieces and add it to the soup. Boil all ingredients for 10 minutes.

Season the finished soup with sour cream or homemade mayonnaise and sprinkle with finely chopped herbs. For one-year-old children, pureed cauliflower soup with chicken broth is more suitable. To do this, just grind it with a blender.

Remember that cauliflower vegetable soups are very healthy for your children. Try to please your loved ones with such wonderful dishes. Bon appetit!

There are many recipes for cheese soups. Such soups are found in French cuisine and are also found in others. It is believed that the best cheese soups are prepared in Britain, the homeland of cheddar. In Russia right now, with good cheeses, to put it mildly, not all is well, and my wife and I were convinced of this once again when preparing cheese soup with cauliflower.

The cabbage was perfect, but the same cannot be said about the cheeses. In the end it turned out delicious.

But here’s some advice: if you, having bought processed cheese like “Orbita” or “Druzhba” and started cutting it, realize that it is somewhat rubbery in consistency and, therefore, will not melt no matter how you heat it, take something better for this soup something like creamy “Yantar” or “Hochland”.

Although with other cheeses it is very easy to miss. In general, relying on luck and good fortune.

So, the recipe for cauliflower cheese soup. Prepare for 4-5 servings.

What do you need?

chicken broth (ours) or beef broth - 2 l
- 2 pcs.
processed cheese – 2 pcs. or 200 g
semi-hard cheese of the “Russian” type – 200 g
hard parmesan – 200 g
– 200 g
butter – 80 g
– 1 stem
small – 1 pc.
– 1 bunch
– 1 bunch (for serving)
– ½ pcs.
nutmeg – ½ tsp.
salt - to taste

What to do?

Prepare the ingredients. Peel the potatoes, cut into cubes.
Cut the processed cheese into small cubes.
Grate semi-hard cheese on a coarse grater.
Cut Parmesan or whatever replaces it into cubes about 1 cm on a side.
Separate the cauliflower into florets.
Wash the celery stalk, if necessary, remove the film, cut into thin discs.
Peel the carrots and grate them on a coarse grater. Remove seeds and membranes from the pepper and chop finely. Chop the cilantro (leaves) coarsely.
Bring the chicken broth to a boil, add the melted cheese first. When the cheese has dissolved in the broth, add the potatoes to it. Cook for 10 minutes. It is assumed that the broth is already salted; if not, add salt to taste.
While the potatoes are cooking, fry them. To do this, melt the butter in a frying pan and add the celery.
In just a minute, add grated carrots to it.
In another three minutes, pepper should join them.
Add cilantro.
Pour in a couple of tablespoons of chicken broth, reduce the heat to low, cover the frying with a lid and simmer for 10 minutes, stirring a couple of times during this time.
When the potatoes are cooked, add semi-hard cheese to it.
When this cheese melts, add cauliflower and cook for 5 minutes.
Add hard cheese to the soup, then fry it, nutmeg, add heat, let the soup boil, season with salt - and remove.
This soup should only be served fresh and hot, sprinkled with finely chopped dill.

Bon appetit!

A soup that tastes stunning - cook it just once and you will repeat it again and again. An important rule: do not skimp on cheese, the better it is, the tastier the soup will be.

1 Peel and coarsely chop the carrots. Chop the celery. Peel and coarsely chop the onion. Peel and chop the garlic. Cut the cauliflower into pieces about 1.5 cm in size.

2 Place a large saucepan over medium heat and pour 2 tbsp. l. olive oil. Add the chopped vegetables to the pan and stir with a wooden spoon. Cook for about 15 minutes, covered lightly, until the carrots are tender and the onions are lightly browned.

3 Grate the cheese and set aside. Place bouillon cubes in a jar or pan, add 1.8 liters. boiling water from a kettle. Stir until the cubes are completely dissolved, pour the broth over the vegetables. Stir thoroughly and bring to a boil. Reduce heat and simmer covered for 10 minutes.

4 Remove the pan from the heat. Season with salt and pepper, add cheese and mustard. Blend the soup using a hand blender or food processor until perfectly smooth. Pour into bowls and grate a little nutmeg on top if desired. Serve with lightly fried crispy bacon or find some other side dish that suits you.

Cauliflower cannot boast of its unique taste, but the same cannot be said about its beneficial properties: it is rich in vitamin C, B vitamins, phosphorus, iron, magnesium, potassium, but is low in calories. It can be fried, boiled, baked, steamed. Since it can be combined with almost any product, you can use it to diversify your menu every day.

Let's try to prepare cauliflower soup in meat broth with the addition of processed cheese. They will give our first dish a piquant, unusual taste and thickness of the puree soup. Only the curds should be made from real milk, not palm oil. This is exactly the case when there is no need to be greedy and save.

So, we will need the following ingredients (based on a 3-liter pan):

chicken or any other meat that is in the house;
spices for broth (bay leaf, allspice and black peppercorns, one onion);
10 – 12 medium potatoes;
2 - 3 onions;
2 carrots;
a small head of cauliflower;
3 processed cheese;
a bunch of greens (dill, parsley);
3 cloves of garlic.

Cooking method:

We prepare the broth traditionally: fill the well-washed, film-free meat with cold water and bring to a boil, periodically skimming off the foam. After an hour of boiling, add spices (bay leaf, allspice and black peppercorns, one onion). After another hour, take out the meat, remove the spices and onions with a slotted spoon.

While the meat is cooking, peel the vegetables. Add chopped potatoes to the boiling broth.

As soon as it boils, remove the foam. After 10 minutes, add the grated carrots.

After another 10 minutes - chopped onion into half rings.

While cooking the main “soup set”: potatoes, carrots and onions, prepare the cauliflower. It must be thoroughly rinsed under running cold water and divided into inflorescences. If they are large, cut them into 2 - 4 parts.

Cooking time for cabbage is no more than 10 minutes, since with prolonged heat treatment it loses its beneficial properties. Meanwhile, cut the processed cheese into small pieces. It can also be grated, but my family likes it when it partially “melts” in the soup and pieces remain.

Add the cheese to the soup and stir until it dissolves. Next is salt. And the last stage is finely chopped herbs and garlic.

As soon as we put them in the pan, cover it with a lid and turn off the heat. The soup is ready! Unusual, tasty, healthy.

Bon appetit!

The “curly” vegetable is incredibly healthy - as it retains many beneficial properties when cooked. It is rich in vitamins A, B, C, D, E, K, PP, minerals - potassium, calcium, cobalt, chlorine, sodium, zinc, magnesium, iron and amino acids - malic, citric, tartronic.

Biotin, also known as vitamin H, helps skin and hair stay beautiful, and also relieves depression and strengthens the nervous system.

constipation;
haemorrhoids;
Digestive problems.

With its frequent use, the walls of blood vessels are strengthened and excess cholesterol is removed.. This useful product is indicated for patients with diabetes and even prevents malignant cell growth in the body.

Due to its low calorie content, the product is widely used in a balanced diet for maintaining weight or losing weight. There are only 28 kcal per 100 grams, of which:

proteins – 1.6 g;
fats – 0.5 g;
carbohydrates – 4.9 g.

A representative of this vegetable crop burns fat perfectly, due to its high fiber content, and suppresses hunger for a long time. However, there are also contraindications for use. People suffering from gout, gastritis with high acidity and acute intestinal diseases should refrain from consuming it.

Classic recipe

Now, let's look at a step-by-step recipe for preparing delicious.

We will need:

A head of cauliflower.
1 onion.
2 medium carrots.
3 potatoes. It should be noted here that the more cabbage, the less other vegetables you will need. If the weight of the head of cabbage is 500 g, put 3 potatoes; if it is 800 g, two will be enough.
50-100 grams of grated cheese.
salt, pepper, spices to taste.

To begin, prepare all the ingredients.
- rinse the cabbage well;
- separate the inflorescences from the rough stems and leaves;
- cut if they are large;
- the rest of the vegetables – peel, wash under running water and cut into pieces;
- chop the onion into half rings;
- carrots and potatoes – cut into cubes;
- Grate the cheese on a coarse grater.
Place the inflorescences in a saucepan with salted boiling water and cook for 10-15 minutes. If you plan to puree the dish after cooking, cook longer; if you leave the pieces as they are, allow no more than 10 minutes for this.
After checking for readiness - a fork should easily pierce the inflorescences - place in a colander.
Place a thick-bottomed pan on the fire and pour in a little sunflower oil or melt a small piece of butter - this will make the taste more delicate.
Fry the onion, and when it becomes transparent, add carrot and potato cubes. Simmer the vegetables for about 5 minutes - during this time the carrots will give juice.
Then pour in 1.5 liters of water. To make your food truly healthy, it is better to use filtered or pre-settled water for cooking. Next, when the boiling process begins, cover with a lid, reduce the heat slightly and cook until fully cooked. It will take no more than half an hour.
Place the inflorescences into the resulting broth.
Add grated cheese.
Salt, pepper, you can add your favorite soup seasonings with Provençal herbs, suneli hops, dried basil, freshly squeezed garlic work well.
Let it boil and cook for another couple of minutes. The dish is ready!

Other options

With chicken broth

For more filling, try it with chicken.

To do this you need 300-400 grams of poultry meat. You can use breast, drumsticks and thighs. The dish with breast is more dietary, but it tastes a little dry, unlike the legs.

Rinse the meat and place in a saucepan.
Add the whole onion and cook for at least an hour.
The flavor will be richer if the chicken is not cut before cooking.
Don’t forget to periodically skim off the foam so that the soup turns out golden-transparent.
After an hour, remove the onion, cut the bird into pieces, remove the bones (if you chose legs) and begin adding the remaining ingredients in the order already described above.

You can find out more about preparing the first course of cauliflower with chicken.

Cheese cream soup

A delicious creamy puree soup is obtained after adding cream with a fat content of at least 10%. Usually, for homogeneity, the cooked ingredients are crushed using a blender.. At the last stage, when all the products have already been laid out, pour in 100 ml of warm cream and cook for 5 minutes.

Creamy soups are best prepared for one serving and not stored in the refrigerator for more than a day. However, they turn out so tasty that they do not stagnate for a long time.

With processed cheese or Roquefort

A good combination to the “first” would be:

You can find out more about how to prepare the most delicate cream soups with cream, and you can find several recipes for light and satisfying puree soups.

With mushrooms

Another great healthy lunch option. Soup with mushrooms and cauliflower takes a worthy position in the field of first courses. Its rich taste and affordable ingredients make it even more attractive among other first courses, and the delicate taste of the creamy soup will not leave anyone indifferent.

You will need 200 grams of champignons - that's 5-6 pieces. They must be washed well, cut lengthwise and cooked at the very beginning - along with the onions. Mushrooms are a source of protein and replace meat in quantity, which makes food more nutritious.

Serving the dish

Serve in a deep plate with a spoonful of sour cream(if no cream was used during cooking). For decoration, you can chop fresh herbs - green onions, dill, parsley. If you are making a puree soup, do not chop several inflorescences, using them for contrast.

Also, pieces of mushrooms and blue cheese are suitable in the case of a recipe with Roquefort. A classic option would be to decorate with crackers. You can serve the soup with toast, croutons or garliki (toasted bread with garlic).

Conclusion

If you have never tried this “first”, then it’s time to fix it, especially since almost all products are always in the refrigerator. Cheese soup will perfectly diversify your family dinners and will appeal to all family members. Choose your favorite option or try them all one by one.