If the everyday hot dishes are already a little boring, then it's time to prepare a cream soup made from cauliflower, and how we do it will help you now. This dish is perfect for all those who adhere to a healthy diet and watch their figure.
Cream-soup of cauliflower with cheese
Ingredients:
- cabbage color - 0.5 fork;
- potatoes - 1 pc .;
- mustard sharp - 1 tbsp. a spoon;
- Bay leaf;
- fresh coriander - 0.5 beam;
- bulb - 1 piece;
- water - 3 items;
- butter - 10 g;
- sour cream - 3 tbsp. spoons;
- cheese - 100 g;
- garlic - 2 cloves;
- spice.
Preparation
Bulb and garlic is cleaned and chopped into cubes. We process the cauliflower, break it into inflorescences and carefully lower it into boiling water. Cook the vegetable for about 7 minutes, and at the end throw a pinch of salt. In a deep saucepan we warm the cream and olive oil and passerough to the transparency of the onion with garlic. Then put the laurel leaf, peeled potatoes and pour water. Add the cabbage to the vegetables and cook until the softness of the potato minutes. 10. Hard cheese shred on a large teryochke, and wash the coriander, dry it and finely chop it. Now take out the laurel from the pan and put it all in a blender. Grind to a creamy state, pour the puree back, add flavor to sour cream and mustard, spices and heat the soup, not bringing to a boil. We serve a dish with fresh croutons, sprinkled with grated cheese and chopped cilantro.
Cauliflower soup with chicken
Ingredients:
- cabbage color - 800 g;
- chicken fillet - 500 g;
- zucchini - 600 g;
- parsnip - 200 g;
- bulb - 1 piece;
- garlic - 2 cloves;
- spice;
- cheese - to taste.
Preparation
In the pot, pour the water, put the washed chicken fillet and put it on the fire. After boiling, broth gently drain and pour the meat with fresh filtered water. Cook chicken for 30 minutes, and this time we process and chop the vegetables: parsnip and garlic - slices, bulb - cubes, zucchini - half rings, and cut cabbage into inflorescences. Cheese shred on the smallest grater. In a separate bowl, cook for 10 minutes, parsnips, and then add onions and cabbage. When the chicken is cooked, we pour broth into a pan with vegetables and lay out pieces of courgettes. Cook until soft, carefully remove all vegetables, add garlic, a slice of butter and salt to taste. Grind everything with a blender and, if necessary, dilute the mass with broth. We add chicken pieces to cream soup, pour over tureen, and sprinkle cheese and greens on top.
Cream-soup of cauliflower with melted cheese
Ingredients:
- chicken breast - 1 pc .;
- cauliflower - 400 g;
- raw cream cheese - 400 g;
- garlic - 3 cloves;
- carrots - 1 piece;
- bulb - 1 piece;
- spice;
- fresh greens.
Preparation
Put chicken in a saucepan, pour filtered water and boil for 45 minutes until cooked. This time we prepare all vegetables: we clean celery and carrots and cut into large slices. We put them together with a whole bulb in broth, salt and cook for about 30 minutes until the softness of the vegetables. Then we take meat, and broth filter. Carrots are sent back to the pan, and the rest we do not need. Here we add cauliflower and put it back on fire. After 20 minutes, grind the soup with a blender, heat it and fill it with melted cheese, stirring constantly. Lastly, add chicken pieces and sprinkle with parsley leaves.
Cream-soup with cauliflower and cream
Ingredients:
- cauliflower - 1 kg;
- carrots - 500 g;
- bulb - 1 piece;
- cream - 500 ml;
- spice.
Preparation
Cabbage is boiled and cast a little cabbage broth. Then we pass the chopped onion and carrots in a pan, spread it to the cabbage, pour in the cream, season with spices and punch it all with a blender. Bring to a boil and immediately remove the soup from the plate.