Cauliflower soup is a very tasty and healthy culinary solution for a home-cooked lunch or a hearty snack. The dish can be prepared in different ways. Look for the best ideas in our proven selection of ten very tasty cooking recipes with step-by-step photographs.
Delicious cauliflower soup
A very tasty cauliflower puree soup will serve as a healthy and vitamin-rich lunch for the whole family, including the little ones. In addition, the most delicate vegetable soup turns out to be interesting in taste, appetizing and nutritious. A simple culinary idea will definitely add variety to your table.
- Cauliflower 150 (grams)
- Potato 80 (grams)
- Carrot 50 (grams)
- Bulb onions 50 (grams)
- Chicken broth ½ (liters)
- Cream 100 (milliliters)
- Salt taste
- Ground black pepper taste
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How to make delicious cauliflower soup? Peel the onions and carrots. Be sure to wash the vegetables to remove contamination and then cut them into medium-sized pieces. -
We cut the peeled potatoes into cubes or small slices. -
Rinse the cauliflower under water, dry it and carefully separate it into inflorescences. -
Place all the vegetables in a saucepan and add chicken broth. Boil over low heat after the first boil for about 25 minutes. You can also use plain water instead of broth. -
If there is too much liquid left in the pan after cooking, you can pour it into a glass. There is no need to immediately pour it into the sink, as this water can be used to regulate the thickness of the soup. Blend the contents of the pan using a blender until you obtain a soft paste. -
Pour cream into the resulting tender mass, add salt and spices. If the soup is too thick, add the reserved broth. -
Place the workpiece on the fire and warm it up for literally two minutes. -
A very tasty cauliflower soup is ready. Pour into plates and try it quickly!
Cauliflower soup with chicken
Cauliflower soup with chicken is an incredibly tasty, nutritious and appetizing hot dish for the dinner table. Tender vegetable soup is healthy and not too high in calories. In addition, an interesting and uncomplicated culinary idea is suitable for baby food.
Cooking time – 55 minutes
Cooking time – 20 minutes
Servings – 4
Ingredients:
- Cauliflower – 150 gr.
- Chicken fillet – 250 gr.
- Potatoes – 200 gr.
- Tomatoes – 120 gr.
- Sweet bell pepper – 70 gr.
- Carrots – 80 gr.
- Onions – 80 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Greens - to taste.
- Water – 1.7 l.
- Sunflower oil - for frying.
Cooking process:
- We get all the necessary products. We clean the vegetables and rinse them under water.
- Cut the chicken fillet into portions and place in a saucepan or saucepan.Add water here and bring our simple chicken broth to active bubbling. Be sure to remove the foam and boil for 30 minutes over moderate heat.
- Dice the onions and grate the carrots. If you want, the carrots can be cut into thin strips.
- Heat a frying pan with sunflower oil and add chopped vegetables. Fry them together for about four minutes.
- We cut the peeled potatoes into neat medium-sized cubes.
- Remove the seeds and stem from the sweet pepper. We cut the vegetable into cubes.
- Carefully separate the cauliflower into small inflorescences.
- We unload all our prepared vegetables into the chicken broth. We also put fried onions and carrots here. Add the chopped tomato to the soup and cook everything together for another 25 minutes.
- At the end of cooking the soup, add salt and ground black pepper.
- Cauliflower soup with chicken is ready. Pour into bowls, sprinkle with herbs and serve for dinner!
Cauliflower and broccoli soup
Cauliflower and broccoli puree soup has an incredibly pleasant light taste and a quick cooking process. This vegetable hot treat is ideal for a family lunch or a hearty vitamin-rich snack. The most delicate cream soup can be supplemented with bread, crackers and seeds.
Cooking time – 35 minutes
Cooking time – 15 minutes
Servings – 4
Ingredients:
- Cauliflower – 0.5 pcs.
- Broccoli – 0.5 pcs.
- Onions – 1 pc.
- Sweet bell pepper – 1 pc.
- Carrots – 1 pc.
- Spaghetti – 60 gr.
- Water – 1.8 l.
- Olive oil – 40 ml.
- Salt - to taste.
- Bay leaf – 2 pcs.
- Sunflower oil - for frying.
Cooking process:
- For convenience, we immediately take out all the necessary products.
- We wash the cauliflower and separate it into large inflorescences. Place them in a saucepan.
- We disassemble the washed broccoli into the same inflorescences and place them in a saucepan.
- Add spaghetti, which we break up.
- Place the whole peeled sweet pepper here. When it becomes soft during cooking, we will remove the peel from it and return the pulp back to the pan.
- We supplement the products with salt and bay leaves.
- Fill it all with water and after boiling, cook for 10 minutes over medium heat.
- At this time, prepare the frying. Heat a frying pan with sunflower oil and simmer the onion cubes in it.
- Add the onions with diced carrots and fry the vegetables together for another 6 minutes.
- After 10 minutes, taste the contents in the pan for salt. If necessary, add a little more salt.
- Add the fried vegetables to the pan with the contents and after boiling, cook everything together for another five minutes. At this time, you can already take out the bell pepper and separate the pulp from it.
- Grind the finished treat using an immersion blender. We need to get a soft puree.
- Cauliflower and broccoli soup is ready. Check out this culinary idea!
Dietary cauliflower soup
Dietary cauliflower soup is an ideal solution for those who care about their figure and health. Hot soup is low in calories, but at the same time tasty and nutritious. In addition, the treat contains a lot of fiber, essential vitamins and minerals.
Cooking time – 55 minutes
Cooking time – 20 minutes
Servings – 4
Ingredients:
- Cauliflower – 0.3 kg.
- Oat flakes – 0.75 tbsp.
- Chicken fillet – 150 gr.
- Water – 2 l.
- Onions – 110 gr.
- Carrots – 120 gr.
- Zucchini – 1 pc.
- Bay leaf – 1 pc.
- Salt - to taste.
- Ground black pepper - to taste.
- Hot chili pepper - to taste.
- Greens - to taste.
Cooking process:
- Cut the loin of the bird into portions. Immerse them in a suitable saucepan, add cold water and simmer over low heat for 30 minutes after boiling. If foam forms, be sure to remove it.
- We also add hot peppers and onions, cut into halves, into this broth.
- Dip the cauliflower into the prepared broth, which we first separate into inflorescences.
- We grate the carrots and peeled zucchini on a coarse grater and also add them to the soup. Cook everything together for another 5 minutes.
- At this time, prepare the required amount of oatmeal and bay leaf.
- We also dip the prepared products into our soup and cook until ready - about 10 minutes.
- At the end, add salt, pepper and chopped herbs.
- Boil for 5 minutes, after which you can turn off the stove.
- Dietary cauliflower soup is ready. Help yourself!
Quick cauliflower soup with potatoes
Quick cauliflower soup with potatoes is an incredibly tasty, nutritious and appetizing hot treat for the dinner table. An attractive vegetable soup is healthy and not too high in calories. In addition, the culinary idea is relevant for the children's menu.
Cooking time – 50 minutes
Cooking time – 15 minutes
Servings – 4
Ingredients:
- Cauliflower – 200 gr.
- Water – 1.5 l.
- Potatoes – 450 gr.
- Carrots – 150 gr.
- Onions – 150 gr.
- Vegetable oil - for frying.
- Salt - to taste.
- Ground black pepper - to taste.
- Bay leaf – 2 pcs.
Cooking process:
- We take out all the necessary vegetables and herbs and put them on the desktop.
- Peel the potatoes, rinse with water and chop into cubes.Place in a saucepan and add one liter of cold water. After boiling, boil for 7 minutes.
- At this time, chop the onion and fry it for about 5 minutes until soft in vegetable oil.
- Add peeled carrot cubes to the onion. Fry the vegetables for another 5 minutes, stirring regularly.
- Place the fried vegetables in a pan with potatoes. We lower the fire. Add salt and spices.
- Carefully wash the cauliflower to remove dirt and dust and divide it into inflorescences.
- Place the cabbage inflorescences in a frying pan with vegetable oil and cook until you get an appetizing crust.
- Place the prepared cauliflower into the pan. Add more boiling water if necessary. Stir and cook for five to six minutes.
- Quick cauliflower soup with potatoes is ready. Pour into soup bowls, sprinkle with herbs!
Lenten cauliflower soup
Lenten cauliflower soup is an interesting tasting and at the same time very simple to make hot dish for a family dinner. A hearty treat ideal for a Lenten or vegetarian menu. Serve with bread, croutons and other accompaniments.
Cooking time – 1 hour 25 minutes
Cooking time – 15 minutes
Servings – 5
Ingredients:
- Cauliflower – 0.5 kg.
- White cabbage – 220 gr.
- Potatoes – 160 gr.
- Sweet bell pepper – 100 gr.
- Tomato – 150 gr.
- Leek – 130 gr.
- Carrots – 150 gr.
- Coconut flakes – 35 gr.
- Dried ginger – 5 gr.
- Paprika – 5 gr.
- Dry vegetable broth – 15 g.
- Margarine – 15 gr.
- Olive oil – 20 ml.
- Salt - to taste.
- Spices - to taste.
- Water – 2.5 l.
Cooking process:
- Pour olive oil into a thick-bottomed pan and add margarine.Quickly fry thin leek rings on it. Add shavings of grated carrots here, stir and cook for a couple more minutes.
- We also send tomato and bell pepper cubes here. Stir everything well and simmer for another 10 minutes.
- Add coconut, paprika (best used in flakes) and ground ginger to the vegetables.
- Add potato cubes to the fried vegetables.
- We also put chopped white cabbage here - cut it into very thin shavings using a knife or vegetable cutter.
- We add cauliflower inflorescences to our preparation.
- Fill it all with water, also pour in dry vegetable broth, add salt, spices and ground pepper.
- Cover the treat with a lid and cook over medium heat for 40 minutes after the first boil. Then turn off the stove and let the soup brew for 20-30 minutes.
- Lenten cauliflower soup is ready. You can pour it into soup bowls and try it!
Creamy cauliflower and zucchini soup
Creamy soup made from cauliflower and zucchini turns out incredibly tender and pleasant to taste. This hot treat is perfect for a family dinner. Your family will definitely notice the appetizing appearance, interesting taste and nutritional properties of the vegetable puree soup.
Cooking time – 50 minutes
Cooking time – 15 minutes
Servings – 4
Ingredients:
- Cauliflower – 0.5 kg.
- Zucchini – 0.5 kg.
- Onions – 150 gr.
- Carrots – 150 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Vegetable oil - for frying.
- Green onions - for serving.
Cooking process:
- Cut the peeled onion into cubes.
- Wash the zucchini well and cut it into cubes. If the vegetable is small and young, the skin does not need to be removed.
- Three peeled carrots on a coarse grater.
- We divide the well-washed cauliflower into inflorescences.
- Choose a pan with a thick bottom in which food will not burn when frying. Pour in vegetable oil and fry the onion for a couple of minutes.
- Add grated carrots to the onion and fry the vegetables together for a couple more minutes.
- Lay out the rest of the vegetables, add salt, pepper and stir everything well.
- Fill the vegetables completely with water and cook after boiling for 20 minutes.
- Place all the boiled vegetables in a blender bowl and pour in some of the broth.
- Grind the workpiece using a blender until a delicate composition is obtained.
- Creamy cauliflower and zucchini soup is ready. Garnish with chopped green onions.
Cauliflower and Pumpkin Soup
Cauliflower and pumpkin soup has a delicate taste, nutritional properties and attractive appearance. In addition, hot vegetable soup is very healthy due to its high content of fiber, zinc and other essential vitamins and minerals.
Cooking time – 55 minutes
Cooking time – 15 minutes
Servings – 5
Ingredients:
- Cauliflower – 250 gr.
- Pumpkin – 250 gr.
- Potatoes – 200 gr.
- Sweet bell pepper – 90 gr.
- Onions – 80 gr.
- Processed cheese – 100 gr.
- Egg – 2 pcs.
- Garlic – 1 tooth.
- Parsley – 10 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Water – 2 l.
- Vegetable oil - for frying.
Cooking process:
- We get all the necessary products indicated in the list.
- Peel the potatoes, run them under water and separate them into medium-sized pieces.
- Bring water to a boil in a saucepan and add the prepared potatoes. Cook in boiling water for 15 minutes.
- Chop the peeled onion. It is best to cut into small cubes.
- Remove all seeds from the bell pepper and cut the vegetable into cubes.
- Peel the pumpkin and cut into medium-sized pieces.
- Heat a frying pan with vegetable oil and add chopped vegetables. Fry them for about 5 minutes over low heat.
- Rinse the cauliflower under water and separate it into inflorescences.
- Place the cauliflower inflorescences in a saucepan with boiled potatoes.
- After the cabbage, immediately add the fried vegetables. Cook everything together for another 10 minutes on low heat.
- At this time, you can prepare the remaining products. Grate the processed cheese on a grater with medium teeth.
- Break the chicken eggs into the cheese mixture.
- We also send chopped herbs and garlic here.
- Mix our mixture well and pour it into the soup.
- Also add salt and pepper here and cook for another 5 minutes.
- Cauliflower and pumpkin soup is ready. Try it soon!
Cauliflower soup with chicken broth
Cauliflower soup with chicken broth will delight you with a very pleasant light taste and a quick culinary process. This vegetable hot treat is ideal for a family lunch or a hearty vitamin-rich snack. The appetizing soup can be supplemented with bread, crackers, and seeds.
Cooking time – 50 minutes
Cooking time – 15 minutes
Servings – 4
Ingredients:
- Cauliflower – 250 gr.
- Potatoes – 3 pcs.
- Chicken broth – 1.8 l.
- Onions – 110 gr.
- Carrots – 120 gr.
- Sweet bell pepper – 1 pc.
- Tomato – 1 pc.
- Vegetable oil - for frying.
- Curry – 0.5 tsp.
- Salt - to taste.
- Greens - to taste.
Cooking process:
- Peel the potatoes, rinse under water and cut into cubes. Place potato cubes in a saucepan.
- Fill the potatoes with broth, add spices according to the list and salt.Place on the stove and bring to a boil.
- At this time, chop the onion and grate the carrots. Fry the vegetables in vegetable oil for a couple of minutes.
- Add cubes of sweet pepper and tomato to the same pan. Stir everything well and continue frying. It is recommended to first scald and peel the tomatoes. Add only the pulp cubes to the pan.
- So we fry the vegetables for a few more minutes until completely soft.
- We disassemble the cruciferous vegetable (cauliflower) into small inflorescences and immerse them in our pan with boiling broth and potatoes.
- We also immerse the fried vegetables here and continue to cook until the potatoes and cabbage are soft. Five minutes before the end of the cooking process, add the chopped herbs. After this, remove the soup from the stove and let it brew under the lid for 12-15 minutes.
- Cauliflower soup with chicken broth is ready. Try and evaluate the interesting taste of vegetable soup!
Frozen Cauliflower Soup
Frozen cauliflower soup is an incredibly tasty, nutritious and appetizing hot dish for the dinner table. The tender vegetable soup is healthy and will also please you with its low calorie content. Using frozen vegetables will make the culinary process as fast and simple as possible.
Cooking time – 47 minutes
Cooking time – 15 minutes
Servings – 3
Ingredients:
- Frozen cauliflower – 0.5 kg.
- Broth – 0.8 l.
- Leek – 60 gr.
- Garlic – 3 teeth.
- Hot chili pepper – 1 pc.
- Cumin – 1 tsp.
- Turmeric – 1 tsp.
- Coriander – 1 tsp.
- Olive oil – 25 ml.
- Salt - to taste.
Cooking process:
- We get all the necessary ingredients according to the list. We will use the cruciferous vegetable frozen.
- Use a knife to chop the garlic and separate the leeks into half rings.
- We also cut the hot chili pepper into thin rings.
- Choose a good frying pan in which you can fry food. Pour in olive oil or other vegetable oil. Fry the leeks until lightly browned.
- We also send here hot peppers, garlic and spices according to the list. Fry it all together for one minute.
- Place pieces of frozen cauliflower into the same fragrant pan. There is no need to defrost the vegetable - it softens easily and quickly when cooked.
- Fill our contents with broth or plain water.
- Wait for active bubbling and add salt to your taste. Cook for another 10 minutes.
- After the specified time, our soup is ready. If desired, you can mash the contents with a masher for extra tenderness, but this is not necessary.
- Frozen cauliflower soup is ready. Try it soon!
