Home Puree soups
Cauliflower puree soup is a diet not only for adherents of a healthy diet. And although this is the unloved product of many since childhood, you can discover its taste in a new way and fall in love with this super vitamin supplement. There are a large number of soups with this product, and the execution options allow everyone to choose exactly the composition that they like.
Cauliflower harmonizes well with zucchini and broccoli, and cream and a variety of cheeses are excellent additions for a soft, airy taste. For a refined taste, seafood is an excellent addition.
Aluminum and iron dishes are not suitable for cooking cauliflower in them, so you should select suitable containers in advance
Soups made from such a product are very healthy, you can also choose the same vitamin products and get a real healthy, proper and wholesome lunch.
To preserve the white color of cabbage during cooking, add one tablespoon of lemon.
Thanks to the various options and compositions, you can consume such soups every day, as well as prepare special ones for festive occasions.
How to make pureed cauliflower soup - 16 varieties
- Cauliflower soup with asparagus
- Cauliflower puree soup “Baked Bulgarian”
- Cauliflower puree soup with mussels and fennel
- Cauliflower puree soup with squid tentacles
- Creamy cauliflower puree soup
- Cauliflower puree soup “Coconut Paradise”
- Cauliflower puree soup with custard balls
- Cauliflower puree soup “King of Tomatoes”
- Cauliflower puree soup with chicken
- Cauliflower puree soup with ginger
- Mushroom Cauliflower Puree Soup
- Vichyssoise cauliflower soup
- Cauliflower puree soup with potatoes
- Shrimp Cauliflower Soup
- Cauliflower puree soup with mustard croutons
- Cauliflower puree soup with Parmesan cheese
Cauliflower soup with asparagus
What else can truly satisfy a creamy soup? Of course, you can’t do without tender chicken!
Ingredients:
- Chicken breast – 3 pcs.
- Processed cheese – 2 pcs.
- Milk – 250 ml.
- Asparagus – 400 gr.
- Cauliflower – 1 pc.
- Broccoli – 1 pc.
- Salt – 1 tbsp.
Preparation:
Boil the meat, boil the vegetables separately, adding salt, do not drain the broth from the meat. Once cooked, add a cup of meat broth to the vegetables. Beat everything with a blender. Add cheese, beat again. Add milk, beat again. Cut the boiled meat. Add to the finished soup.
Hearty lentil soup
An interesting option for a hearty first course with potatoes and lentils for your table!
Ingredients:
- Vegetable oil 1 tbsp.
- Vegetable broth - 1.2 l
- Pepper - to taste
- Garlic - 5 teeth.
- Head of cauliflower 1 pc.
- Salt
- Curry 2 tsp.
- Bay leaf 2 pcs.
- Turmeric 1/4 tsp.
- Potatoes - 2 pcs.
- Tomatoes - 800 g
- Carrots - 1 pc.
- Yellow lentils 1 tbsp.
- Onion - 1 pc.
Preparation:
Chop all the vegetables into small cubes.
Fresh tomatoes can be replaced with canned ones, without skin.
Sauté onions in oil in a large saucepan.
Add garlic and cook vegetables for another 2 minutes.
Add chopped carrots and after two minutes pour in the broth.
Add washed lentils, chopped potatoes, spices and bay leaves. Cook the soup for about twenty minutes.
Add cabbage inflorescences and chopped tomatoes.
Cook the dish until the cabbage is soft, and then add spices to taste.
Cauliflower puree soup “Baked Bulgarian”
You can compare it to a Mexican dish, but less spicy; paprika and bell pepper will impart a piquant color to the dish.
Ingredients:
- Red bell pepper – 3 pcs.
- Cauliflower – 1 pc.
- Garlic – 2 cloves
- Onion – 1 pc.
- Thyme – 1.5 tbsp.
- Paprika – 1 tsp.
- Olive oil – 20 ml.
- Meat broth – 4 tbsp.
Preparation:
Cut the peppers, remove the insides, bake on parchment paper so that the skin is on top, in a maximally heated oven until the skin burns, then pull out and remove the skin. The cabbage is divided into sprigs and also placed in the oven for 20 minutes. Fry onion, garlic cloves in a small saucepan in oil, add broth and thyme with paprika. Leave until boiling, add peppers. After boiling, reduce heat and simmer for 15 minutes. After salting and peppering, blend with a blender.
Vegetable spicy soup
A spicy, creamy soup with a spicy aftertaste will delight lovers of dishes with a sparkle.
Ingredients:
- Mustard beans - 1 tsp.
- Potatoes - 1 pc.
- Salt
- Olive oil - 3 tbsp.
- Laurel leaf - 1 pc.
- Onion - 1 pc.
- Black pepper
- Cauliflower – 400 g
- Butter - 1 tsp.
- Sour cream - 3 tbsp.
Preparation:
Boil chopped cabbage in salted water for no more than five minutes.
Saute the onion in oil with a bay leaf.
Cut the potatoes into cubes and add to the onion.
Add spices to the cabbage. Add vegetables, sour cream and butter.
Remove the bay leaf, add mustard and puree the soup.
Serve the puree soup with herbs.
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.
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.
Creamy cauliflower puree soup
The most delicate taste comes out in the classic variation of soup with cream, nothing extra, just a pleasant aftertaste!
Ingredients:
- Cauliflower – 350 gr.
- Potatoes – 100 gr.
- Cream – 100 gr.
- Onion – 50 gr.
- Garlic – 1 clove
- Butter – 50 gr.
- Crackers – 50 gr.
Preparation:
Peel the vegetables and fry the onion in butter in a saucepan. Add chopped potatoes. After frying, add hot water and boil for about 10 minutes. Add cabbage and season. Remove from heat after 10 minutes. Drain 1 cup of broth. Blend everything with a blender, add broth, blend again. Add cream and grated garlic. Add crackers, garnish with herbs.
Cauliflower puree soup “Coconut Paradise”
Replacing the cream with coconut milk turns this soup into a truly exotic one that can be served as a holiday dish and be sure everyone will appreciate it!
Ingredients:
- Onion – 1 pc.
- Cauliflower – 1 pc.
- Coconut milk – 250 ml.
- Garlic – 2 cloves
- Water – 250 ml.
- Olive oil – 20 ml.
- Seasonings of cumin, turmeric, coriander, ground red pepper - to taste
Preparation:
Fry peeled, chopped onions and garlic in olive oil for 5 minutes. Boil cabbage with spices in a small amount of water. Blend the cabbage and onions with a blender, add milk, water if necessary, and bring to a boil. Decorate the dish as desired.
Chili soup
A very spicy and spicy soup with character.
Ingredients:
- Potatoes - 2 pcs.
- Freshly ground black pepper
- Cauliflower - 1 pc.
- Salt - to taste
- Chicken broth - 900 ml.
- Onion - 1 pc.
- Chili pepper - 1 pc.
Preparation:
Boil the potatoes in the broth until soft, and then add the cabbage.
Sauté onions with chili. Add to soup.
Bring the dish to taste, and then puree.
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.
Hearty cheese soup
The tenderness of cheddar and the piquancy of mustard create a unique and perfect-tasting dish.
Ingredients:
- Cauliflower - 800 g
- Onions - 2 pcs.
- Cheddar cheese - 200 g
- Garlic - 2 cloves
- Olive oil
- Nutmeg - a pinch
- Celery - 2 pcs.
- Carrots - 2 pcs.
- English mustard - 1 tsp.
- Potatoes - 3 pcs.
Preparation:
Saute chopped celery, onion and grated carrots. Add garlic.
Chop potatoes and cabbage. Boil until soft, and then add the roast and mustard.
Puree and add spices.
Cauliflower puree soup “King of Tomatoes”
The rich color inherent in tomato soup and the delicate creamy taste are the main features of this puree soup.
Ingredients:
- Cauliflower – 500 gr.
- Carrots – 2 pcs.
- Tomatoes – 4 pcs.
- Lemon – 2 slices
- Water – 2 l.
- Dry herbs, spices - to taste
Preparation:
Peel and cut vegetables. Pour water over carrots and potatoes and boil until tender. Separately, remove the cabbage, puree with a blender, and place in another bowl. Add tomatoes cut crosswise to the carrots. Remove the carrots, puree them in a blender, and add them to the cabbage. Remove the skins from the tomatoes, puree them in a blender, and add them to the rest of the puree. Mix, boil over heat, add spices, lemon juice, and salt at the end.
Cauliflower puree soup with chicken
The young chicken has a mild, juicy flavor that carries over into the creamy texture of the soup.
Ingredients:
- Cauliflower – 270 gr.
- Smoked chicken – 1 pc.
- Potatoes – 150 gr.
- Onion – 1 pc.
- Milk – 200 gr.
- Vegetable oil – 2 tbsp.
Preparation:
Peel the vegetables and cut into pieces. Also cut the chicken into small pieces. Fry the onion in oil. Pour in milk, add potatoes, cabbage, bring to readiness. Blend everything with a blender. Pepper, salt, place chicken pieces on a portion, pour over the soup.
Broccoli and cauliflower soup with tomatoes
This soup can be compared to the famous spicy gazpacho, but hot pepper can easily be replaced with sweet paprika. Hot, spicy and without meat and potatoes. A very dietary and tasty soup for vegetable lovers.
Important! The tomatoes must be of the highest quality and very ripe.
The soup is perfectly refreshing in the heat, and also helps you lose weight due to celery and hot spices in the composition.
Ingredients:
- cauliflower – 350 g;
- broccoli – 350 gr;
- tomatoes – 350 gr;
- celery (stems) – 150 g;
- water – 1.5 l;
- cilantro, dill, basil, parsley - a “good” bunch;
- salt, spices, garlic - to taste;
- hot red pepper – 1 tsp. with a slide;
- grated ginger – 0.5 tsp;
- lemon juice – 2 tbsp.
Preparation
1. Boil cauliflower and broccoli in salted water (you don’t have to separate them into florets).
2. Make a cross-shaped cut on the tomatoes, pour over boiling water and cold water and remove the skin.
3. Cut the celery into large pieces and blanch for about 5 minutes.
4. Place celery, tomatoes, herbs, garlic in a blender bowl and bring to a paste.
5. Do the same with boiled cabbage.
6. Combine all the vegetables and herbs, add pepper, ginger, vegetable broth (in which the cabbage was cooked) and puree in a blender.
Season the finished soup “a la gazpacho” with lemon juice, garnish with herbs and serve with sour cream.
Cauliflower puree soup with ginger
A warming and satisfying soup - a real fighter against the cold; ginger, known for its warm properties, will bring even more benefits to this soup!
Ingredients:
- Potatoes – 2 pcs.
- Cauliflower – 250 gr.
- Onion – 1 pc.
- Vegetable broth – 2 l.
- Garlic – 4 cloves
- Cream – 120 ml.
- Rapeseed oil – 2.5 tbsp.
- Coriander – 1.5 tsp.
- Ground chili – 3 gr.
- Cumin – 1 tsp.
- Turmeric – 0.5 tsp.
- Ginger – 1.5 tsp.
Preparation:
Peel and chop the vegetables. Fry the onion with ginger and garlic in oil, add the indicated spices. Add potatoes, cabbage, pour in broth, boil until tender. Blend with a blender, grind through a sieve, then add cream.
Pumpkin soup
Such a tasty and satisfying dish will be perfectly complemented by croutons, cheese and herbs.
Ingredients:
- Ground black pepper
- Fresh ginger – 10 g
- Potatoes - 2 pcs.
- White sesame seeds
- Onion - 1 head
- Cream - 200 ml.
- Carrots - 1 pc.
- Balsamic vinegar
- Pumpkin – 400 g
- Salt
- Cauliflower – 200 g
Preparation:
Peel and chop the pumpkin and potatoes. Bake the vegetables in the oven, sprinkling with vinegar and oil.
Boil the cabbage and carrots until soft.
Puree all the vegetables along with the cabbage broth.
Sauté the onion in oil and add to the soup along with the cream. Puree the dish again with grated ginger. Bring the dish to taste and boil.
Pour the soup into bowls, sprinkle with sesame seeds and drizzle with balsamic.
Mushroom Cauliflower Puree Soup
Mushrooms can exist just like in their own puree soup, and also complement other soup options with their taste, a piquant flavor is guaranteed!
Ingredients:
- Cauliflower – 250 gr.
- Onion – 1 pc.
- Carrots – 1 pc.
- Marinated mushrooms – 200 gr.
- Sour cream – 2 tbsp.
- “Satsebeli” sauce – 1 tbsp.
- Garlic – 1 clove
Preparation:
Peel and chop the vegetables. Boil water and cook cabbage until tender. Add chopped carrots, onions, salt. Add mushrooms. When ready, add sour cream and sauce. Boil for about 5 minutes, add chopped garlic, blend everything with a blender.
Parmesan soup
Creamy, hearty and very flavorful, this Italian-style soup makes a great addition to a holiday meal.
Ingredients:
- Olive oil - 1 tbsp.
- Garlic - 2 cloves
- Cauliflower - 400 g
- Potatoes - 2 pcs.
- Parmesan cheese - 100 g
- Nutmeg - 1 pinch
- Sea salt
- Onion - 1 pc.
Preparation:
Saute chopped vegetables - garlic and onions.
Boil the potatoes until tender.
Blanch the cabbage for about 7 minutes.
Combine the ingredients with the cabbage broth and boil. Cook until vegetables are soft.
Add spices and puree the dish.
Pour into heatproof bowls and sprinkle with Parmesan cheese.
Bake in the oven for about five minutes and serve with garlic croutons.
Vichyssoise cauliflower soup
You can safely call the dish haute cuisine. The exquisite taste of red fish turns this French soup into a work of culinary art!
Ingredients:
- Cauliflower – 1 pc.
- Chicken broth – 1 l.
- Cream – 250 ml.
- Red fish – 250 gr.
- Parsley, salt, pepper - to taste
Preparation:
Peel the cabbage, chop it, boil until tender in chicken broth. Remove and blend with a blender. Pour in cream, salt, pepper and heat over heat. Add soup and chopped red fish to the portions.
Light classic soup
The basic recipe for delicious cabbage soup will become the basis for the subsequent preparation of flavorful soups.
Ingredients:
- Carrots - 1 pc.
- Water - 1.5 l
- Green onions
- Cauliflower - 400 g
- Dill
- Potatoes - 4 pcs.
- Salt - to taste
Preparation:
Chop the cabbage into small miniature florets.
Chop the peeled potatoes into cubes.
Coarsely grate the peeled carrots.
Boil water and place vegetables in it. Cook until soft, about 15 minutes.
Add cabbage at the end and cook for another 15 minutes.
Season the finished soup with chopped herbs and bring to taste.
Cauliflower puree soup with potatoes
An economical and quick version of puree soup does not make it any less tasty; it is an excellent option for an everyday dish!
Ingredients:
- Potatoes – 3 pcs.
- Cauliflower – 300 gr.
- Milk – 1 l.
- Butter – 50 gr.
- Paprika – 1 tsp.
- Ginger – 10 gr.
- Cumin – 10 gr.
- Basil – 15 gr.
- Bay leaves – 3 pcs.
- Salt – 2 tsp.
Preparation:
Peel all vegetables and cut into pieces. Bring the potatoes to a boil, add the cauliflower. When ready, drain the water and puree the vegetables with a blender. Add butter, pour in cream, stir. Add salt and seasonings. Boil again for a little while.
Creamy soup with Roquefort
Very tasty and soft in texture, the soup will perfectly complement light meat or fish snacks with ciabatta.
Ingredients:
- Butter - 25 g
- Celery stalk - 2 pcs.
- Cauliflower – 570 g
- Bay leaf - 3 pcs.
- Leek - 1 pc.
- Roquefort cheese - 50 g
- Sour cream - 2 tbsp.
- Onion - 1 piece
- Salt - to taste
- Potatoes - 110 g
- Ground black pepper
- Chives - 1 tbsp.
Preparation:
Boil cabbage until soft.
Sauté onions, potatoes, celery, leeks in oil. It will take no more than 20 minutes.
Add cabbage broth, bay leaf and cabbage to vegetables. Cook the dish for another 20 minutes.
Puree the soup, removing the bay leaves.
Add sour cream, Roquefort and boil the dish.
Serve with whole cabbage, diced Roquefort and chives.
Shrimp Cauliflower Soup
A real gourmet set in one soup, shrimp - a seafood delicate in texture - goes perfectly with the melt-in-your-mouth soup!
Ingredients:
- Cauliflower – 1 pc.
- Shrimp – 200 gr.
- Cream – 3 tbsp.
- Onion – 1 pc.
- Garlic – 3 cloves
- Sea salt, spices - to taste
Preparation:
Peel the vegetables and cut into pieces. Fry onion and garlic in oil. Add the rest of the peeled vegetables and add a small amount of water. Simmer everything under the lid until done. Add cream and simmer for another couple of minutes. Blend everything with a blender. Place on the fire and boil for another couple of 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.
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.
