Cauliflower is considered to be a tasteless product for baby food and diet food. Undoubtedly, the vegetable is very useful for children and adults. However, cauliflower dishes can also be incredibly tasty, aromatic and beautiful. You just have to choose the right ingredients that will “make friends.”
Cauliflower contains vitamins B, PP, K, the daily requirement of vitamin C in 100 g, vitamin U, which is involved in the formation of enzymes; potassium, calcium, selenium, copper, manganese, fluorine, phosphorus, iron; a large number of antioxidants that prevent the formation of cancer cells. Due to this, regular use in any form is indicated for better functioning of the intestines and gastrointestinal tract, during treatment with antibiotics, or in the presence of liver problems.
At the same time, the calorie content is only 30 kcal per 100 g.
One such unique dish is cauliflower soup. By diversifying the fresh “grass”, you can prepare soups for baby and dietary food, light soups for every day, “elegant” dishes for the holiday table, cream soup to maintain a “wasp” waist, or a dish with a fatty, rich broth that can satisfy all the needs of a full-fledged person. men's lunch.
Let cauliflower soup not seem boring to you, but I will try to tell you as many interesting recipes as possible.
- You may be interested in: Soup with canned beans. 7 recipes for a quick, tasty and satisfying lunch
How to make cauliflower soup: basic rules
You can make soup from fresh or freshly frozen cauliflower. If a fresh head of cabbage is used, it must be cleared of green leaves and placed in a deep container with salted cold water for half an hour. This treatment will remove small pests that may be inside the cabbage. Next, you will need to rinse the head of cabbage and disassemble it into small inflorescences.
If a freshly frozen product is used, then, as a rule, no additional processing is required. However, the cabbage may be frozen in too large florets, so before cooking the soup, they will be divided into smaller florets.
Cook the cauliflower stalks for 10-15 minutes; this must be taken into account when determining the order of adding vegetables.
You can prepare cauliflower soup using water or meat or chicken broth. Cabbage goes well with various vegetables, as well as sour cream, cream and cheese. Puree soups made from this vegetable are very tasty; such a dish can be included in the diet of even very young children.
Interesting facts: white cauliflower is most often sold in stores. Meanwhile, there are varieties of cream, purple, green, and orange. Children really like this colorful cabbage, so it becomes easier to feed them healthy food.
Cauliflower puree soup for children
Cauliflower is great for first feeding, as the product does not cause allergies and is easily digestible. Puree soup for children is prepared without salt, sugar and other additional ingredients, containing only cauliflower and purified water.
Preparing puree soup is as simple as possible. We disassemble the head of cabbage into inflorescences and wash them. Fill with cold water until the vegetables are barely covered. And cook for 7-15 minutes depending on the size of the inflorescences. The cabbage should be soft, but not mushy.
Remove the cabbage from the broth and grind it in a blender. Then additionally grind the puree through a sieve so that the consistency is soft and homogeneous. Dilute the puree with vegetable broth to the desired thickness.
Advice! After the child gets used to mashed cauliflower soup, it can be cooked with additives. For example, with zucchini or potatoes.
Chicken breast option for those on a diet
Cauliflower puree soup can be prepared using chicken breast.
To do this you will need the following components:
- breast – 1 pc.;
- carrots with onions – 1 pc.;
- potatoes - 4 tubers;
- cauliflower and broccoli – 100 g each;
- cream – 50 ml;
- salt, pepper, bay.
If someone is confused by the presence of potatoes in a dish, they can be successfully replaced with equally healthy, but lower-calorie zucchini.
Of course, it is best to cook this soup from young vegetables - with them it will turn out simply amazing.
Cooking sequence:
- To boil water. Cut the breast into pieces, cut the vegetables into cubes, and separate both types of cabbage into inflorescences.
- Add meat with potatoes, carrots and onions to the pan. Salt and pepper.
- After about a quarter of an hour, add the disassembled inflorescences and cook for 10 minutes.
- Beat the contents of the pan with a blender into a homogeneous mass.
- Add cream and bring to a boil.
Serve with homemade croutons.
Puree soup with cauliflower and cheese
You can prepare puree soup not only for kids; this dish is perfect for adults too. Here is one of the options, which is prepared with the addition of mustard, hard cheese and crackers.
- 400 gr. cauliflower;
- 200 gr. potatoes;
- 50 gr. butter;
- 100 gr. hard cheese;
- 1 onion;
- 2 cloves of garlic;
- 2 tablespoons vegetable oil;
- 1 tablespoon Dijon mustard;
- 3 tablespoons sour cream;
- salt, pepper, bay leaf to taste;
- white croutons for serving.
Finely chop the onion and garlic, fry them in thick-bottomed saucepans in a mixture of vegetable and butter. You need to fry until the onion slices become translucent, without allowing them to brown, otherwise the taste of the soup will be ruined.
Creamy cauliflower and potato soup with cream and fried shrimp
Natashaskitchen.com
Ingredients
- 4–5 potatoes;
- ½ head of cauliflower;
- 1 onion;
- 100 ml + 1 tablespoon olive oil;
- 950 ml water;
- salt - to taste;
- ground black pepper - to taste;
- ¼ teaspoon cayenne pepper;
- 250 ml heavy cream;
- 4 tablespoons butter;
- 450 g large peeled shrimp;
- 3 cloves of garlic;
- a few sprigs of parsley.
Preparation
Divide the potatoes and cabbage into small cubes. Chop the onion even finer.
Heat 100ml olive oil in a saucepan over medium heat. Add onion and fry for 1 minute. Add potatoes and cabbage. Cook, stirring, until the onion is translucent. Pour in warm water, season with salt and two types of pepper and bring to a boil. Pour in the cream and simmer the soup, covered, for about 15 minutes. The potatoes should become soft.
Meanwhile, heat the butter and remaining olive oil in a skillet over medium heat. Place the shrimp and sprinkle with salt, pepper, chopped garlic and chopped parsley. Fry, stirring, 3-4 minutes.
When the soup is cooked, puree it in a blender until smooth. Serve with fried shrimp.
Prepare
