Recipes for vitamin dishes: puree soup from white cabbage, Brussels sprouts and other types of vegetables

Description of preparation:

As you already understand, the main ingredient in pureed cabbage soup is white cabbage. As for the rest, this soup goes with all the vegetables you find at home. Don't be afraid to experiment, a blender will fix everything!

If you like very thick pureed soups, but the thickness of the soup you cook does not suit you, you can add a couple of tablespoons of flour at the stage of frying the onions and carrots in oil.

You can also serve croutons with cabbage soup.

Purpose: For lunch / Inexpensive / Healthy lunch

Main Ingredient: Vegetables / Cabbage

Dish: Soups / Cream soups

Of two types at the same time

White cabbage takes a long time to cook. But preparing the puree soup takes little time and is easy.
The total cooking time will take about one hour.

The main ingredients are white vegetables and vegetable broth.

Energy value per serving : 55 kcal. Proteins - 1.9 g. Fats - 1.7 g. Carbohydrates - 9.5 g.

Ingredients:

• white cabbage - 350 g;
• potatoes - 2 fruits;
• carrots - 1 pc.;
• onion - 1 piece;
• tomatoes - 2 fruits;
• vegetable broth - 400 ml;
• sunflower oil - 80 ml;
• garlic - 3-4 cloves;
• spices - to taste.

Additional:

• sesame seeds - 30 g;
• parsley - 2 branches;
• lemon - ¼ part.

Process:

1. Prepare vegetables.
2. Cut potatoes and carrots into small cubes.
3. Chop the main ingredient.
4. Combine the prepared vegetables in a saucepan, add broth, and place over medium heat for 12 minutes.
5. Pour boiling water over the tomatoes and remove the skin.

6. Finely chop the onion and garlic.
7. Sauté in vegetable oil for a couple of minutes.
8. Add tomatoes and spices to the pan and simmer for 9 minutes, covered.

9. Add the contents of the pan to the pan with the vegetables for 4 minutes.
10. Grind the contents of the pan in a blender until smooth.
11. Pour into plates.
12. Garnish each serving with a slice of lemon, sesame seeds, and parsley.

Watch a useful video on making pureed white cabbage soup:

Ingredients:

• White cabbage - 1/2 piece
• Potatoes - 3-4 pieces
• Onion - 1 piece (Large or medium onion.)
• Carrots - 1-2 Pieces (One large or two smaller.)
• Milk or low-fat cream - 400-500 milliliters
• Sunflower oil - 4-6 tbsp. spoons
• Salt - - To taste
• Pepper - - To taste
• Dill, parsley - - To taste
• Cauliflower inflorescences (optional) - 5-7 pieces

Number of servings: 4

Cream soup of white cabbage, cauliflower and broccoli

What is the difference between cream soup and puree soup? According to culinary experts, puree soup is a more democratic substance than cream soup. It is always or almost always cooked using meat, fish or vegetable broth, or even just water. Thick consistency is legumes (beans, peas, lentils) or vegetables with a high starch content: potatoes, pumpkin, carrots. Cream soup is a dish designed for a more refined taste, more rich, prepared with bechamel sauce. They also say “based on a light version” of this sauce, but I must admit, I still don’t understand what a “light version” is. Perhaps this means less flour than usual.

But bechamel is, of course, ideal. You can make cream soup simply based on the same meat broth, but thicker and richer than usual. Again, ideally it is believed that only chicken or fish can be used for this soup. We sinned against the classics by using beef left over from cooking the broth in this soup. Well, the rest is the same: broccoli as the least high-calorie ingredient, heavy cream. We did not add the cream at the end of cooking, but simply seasoned the soup with it. It turned out tasty too, but if you introduce them warmed up, after preheating the soup whipped with a blender, and mix thoroughly, the final product will turn out even softer and silkier.

What do you need?

• ¼ small fork fresh white cabbage
• 1 small head of cauliflower
• 1 small head of broccoli
• 1 medium bunch of spinach
• 1 small onion
• 2 medium potatoes
• beef broth with pieces of meat
• 100 ml cream 30-35% fat
• ½ tsp. ground nutmeg
• salt, ground white pepper - to taste
• vegetable oil for frying

What to do?

1. Remove the meat from the pre-cooked meat broth (it should be almost ready) and cut into cubes. Return to broth.
2. Peel the potatoes or, if young, just wash them thoroughly. Cut into cubes. Cut white cabbage into cubes. Separate cauliflower and broccoli into florets. Chop the spinach not too finely.
3. Peel the onion, cut into cubes, fry in vegetable oil until soft.
4. Bring the meat broth to a boil, add salt and throw in the potatoes. When the potatoes boil, put all the cabbage into the broth. About 5 minutes before readiness, lower the onion. In a couple of minutes - spinach. Boil vegetables until done. Just before removing, add nutmeg and white pepper.
5. Cool the finished broth with meat and vegetables slightly. Beat the contents with an immersion blender. Add cream and beat again.
6. Pour into plates, if desired, garnish with herbs and serve!

Bon appetit!

How to make “Cabbage Soup”

1. Cut the white cabbage, boil half a pan of water, add salt and add the cabbage. Peel, wash, cut the potatoes into small cubes and add them to the pan! If using cauliflower, chop and also add it to the pan when the potatoes and cabbage are soft.

2. Peel and dice the onion, grate the carrots. Fry the onion in oil over medium heat and add the carrots. The onions and carrots should become soft and light golden brown. When the vegetables in the pan are soft enough, add the fried onions and carrots.

3. Add spices, cook for another 7 minutes, remove from heat and blend with a blender. Then add milk or cream, return the puree soup to the heat and bring to a boil.

4. Puree cabbage soup is usually served with croutons. Have fun!

Rate the recipe for pureed cabbage soup:

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Recipe from Brussels sprouts and cabbage sprouts

Making Brussels sprouts soup with its Russian cousin takes a little time - an average of one hour.
The main ingredients of the dish will be : Brussels sprouts and white cabbage, vegetable broth. If desired, it can be replaced with meat. This will add flavor to the vegetable puree. Check out the Brussels Sprouts Soup recipe below.

Energy value per serving : 125 kcal. Proteins - 15 gr. Fats - 33 gr. Carbohydrates - 25 gr.

Main ingredients:

• Brussels sprouts - 18 pcs;
• white cabbage - 250 g;
• vegetable broth - 400 ml;
• cream - 120 ml;
• onion - 1 head;
• potatoes - 2 fruits;
• parsley root - 30 g;
• butter - 30 g;
• garlic - a pair of cloves;
• flour - 55 g;
• spices - to taste.

Additional:

• boiled egg - 2 pcs.;
• parsley - 2 types;
• roasted sesame seeds - 15 gr.

Cooking method:

• Rinse the vegetables and parsley root.
• Cut the Belgian vegetable into 2 parts, and chop the white cabbage.

• Melt butter in a deep frying pan, add flour, stir thoroughly.

• Add finely chopped onion, garlic and fry.

• After a couple of minutes, add both types of cabbage to the vegetables.
• Fry for seven minutes with constant stirring.
• Add broth, grated parsley root and simmer for 15 minutes.
• Boil hard-boiled eggs, cool.
• Grind all ingredients in a blender until smooth.
• Add cream and stir thoroughly. You can do it in a blender.
• Pour into soup bowls. Garnish each serving with half an egg, sesame seeds, and parsley.

Cauliflower puree soup with mussels and fennel

Not the most ordinary serving of soup, mussels make the dish more sophisticated, fennel gives it a piquant flavor.

Ingredients:

• Cauliflower – 250 gr.
• Potatoes – 50 gr.
• Onion – 20 gr.
• Garlic – 3 gr.
• Milk – 150 ml.
• Mussels – 50 gr.
• Oil drain. – 15 gr.
• Fennel – 15 gr.
• Vegeta, balsamic - to taste

Preparation:

Peel and trim vegetables. Fry vegetables in vegetable oil. Pour water, put on fire, add salt. Add milk and butter, pepper. When ready, grind with a blender. Rub through a sieve. Add milk, bring to a boil. Cut the fennel into slices, crush the garlic clove with the back of a knife. Place in the pan along with the fennel. Add mussels, pepper and salt. Place fennel and mussels in a serving plate and pour in soup.

Its composition

With its taste and content of nutrients, cauliflower is superior to all other types of cabbage. In terms of protein content, it is 1.5-2 times richer than white cabbage, and in terms of ascorbic acid content - 2-3 times. It is rich in vitamins C, A, PP, B1, B2, B6. Cauliflower contains: starch, fiber, sugar, crude protein.

It contains less coarse fiber than white cabbage, so it is better absorbed by the body and less irritating to the gastric mucosa. It is useful for diseases of the gastrointestinal tract, liver and gall bladder. Helps strengthen the immune system and reduce the risk of cardiovascular diseases.

Its calorie content is 25 calories per 100 g of product.

Cauliflower puree soup with custard balls

An ideal option for feeding a child, this unusual soup should feed even the most selective kids!

Ingredients:

• Cauliflower – 500 gr.
• Onion – 1 pc.
• Butter – 25 gr.
• Nutmeg – ½ tsp.
• Celery – 25 gr.
• Potatoes – 2 pcs.
• Pasty processed cheese – 2 pcs.
• Cream – 100 ml.
• Custard balls – 100 gr.

Preparation:

Peel and chop the vegetables. Fry the onion in butter with added sunflower oil, then add 1 liter of boiling water. Add the rest of the vegetables and cook until tender. Add nutmeg, 1/3 tbsp salt, cheese, cream. Boil for a couple of minutes. Beat with a blender. Add custard balls.

Cauliflower puree soup with squid tentacles

Seafood gives first courses a special taste that cannot be replaced by any other product, and the benefits of combining these elements add a significant plus to this soup.

Ingredients:

• Cauliflower – 500 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Cream – 100 gr.
• Squid rings – 150 gr.

Preparation:

Peel the vegetables, put on the fire, add salt and pepper, and when finished, pour the broth into a separate container. Puree the vegetables with a blender. Add cream and broth. Add rings, boil for about 5 minutes.

Cauliflower puree soup with mustard croutons

Undoubtedly, a slice of piquancy will be present in the croutons themselves, for those who love a mild taste with a twist!

Ingredients:

• Cauliflower – 1 pc.
• Broth – 1.5 l.
• Garlic – 3 cloves
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Cheese – 150 gr.
• Milk – 250 gr.
• Butter, olive oil - 50 ml each.
• For croutons:
• Olive oil, butter – 30 ml.
• Cheese – 30 gr.
• Baguette bread – 100 gr.
• Mustard – 1 tbsp.

Preparation:

Peel and chop all vegetables. Pour olive oil and half the butter onto the fire, add onions, potatoes and garlic. In a separate bowl, mix 30 grams of oils, add mustard, cheese, and diced baguette. Bake mustard croutons in a preheated oven at 180 degrees on a baking sheet. Add the chopped cauliflower to the remaining vegetables, pour in the broth. When the vegetables are ready, remove from the heat, pour in milk, cheese and blend with a blender. Add butter. Serve with croutons.

What is cauliflower

Today we will talk about how to prepare dietary cauliflower soup.

Cauliflower is a common vegetable crop, one of the cultivated varieties of the cabbage species.

Source Wikipedia

Cabbage was brought to Russia under Catherine II and was grown in the gardens of a few nobles. For a long time, cauliflower did not take root in our country due to its high demands on growing conditions. But after the famous agronomist A. Bolotov developed its northern version, they gradually learned to grow it.

Currently, it is widely cultivated in Europe, North and South America, China, Japan, and Germany.

Cauliflower puree soup with Parmesan cheese

Instead of the classic processed cheese, we take Parmesan cheese, and voila, the royal soup is ready!

Ingredients:

• Cauliflower – 600 gr.
• Onion – 1 pc.
• Garlic – 3 cloves
• Parmesan – 150 gr.
• Olive oil – 2 tbsp.
• Nutmeg – 5 gr.
• Sea salt - to taste

Preparation:

Peel and chop the vegetables. Fry the onion and garlic in oil, boil the cauliflower separately, pour a little water into the onion after frying it. Place all the ingredients into one bowl and simmer. Add nutmeg, salt. Beat everything with broth and rub through a sieve. Grate the cheese and add to portions.

Useful tips

• It is better to cook cabbage over low heat to preserve most of the beneficial elements.
• If you use vegetable oil rather than butter for frying, the soup will be less nutritious.
• It is more convenient to make puree using a blender, then it will turn out homogeneous without lumps.
• Recipes for preparing this dish can be varied by adding different products to the finished puree: boiled chopped chicken or other poultry, bacon, egg, dried mushrooms (they are pre-soaked in water). These additions will not only change the taste of the soup, but also make it more satisfying. Next we will look at several recipes in more detail.
• Decorate the soup in a plate with croutons, herbs, and eggs.