Cauliflower cheese soup: a pantry of vitamins. Video
Cauliflower contains many minerals, vitamins, and highly digestible fiber. Unlike white cabbage, it is easily digested and absorbed, which allows even young children to include it in the diet. This product is ideal for preparing a variety of dishes, including soups.
Cauliflower cheese soup: cooking video
Cauliflower vegetable soup with cheese
To prepare 4 servings of this soup, you will need: – 400 g of cauliflower; – 100 g of processed cheese; – 3 liters of water; – 3-4 potatoes; – the head of an onion; – 1 carrot; – 3 tbsp. tablespoons of vegetable oil; – seasonings and salt to taste.
Peel and cut the potatoes into cubes. Put it in boiling water along with the washed and divided cabbage into inflorescences. While the vegetables are cooking, chop the onion and cut the carrots into strips. Fry in vegetable oil for 4 minutes and place in boiling soup. Season with salt and cook until potatoes are tender.
Then put your favorite seasonings and grated cheese into the soup, stir thoroughly so that there are no lumps of cheese left, and pour the finished dish into plates. Garnish the vegetable soup with chopped parsley and serve.
To make the cheese easier to grate, freeze it slightly before doing this.
Ingredients: – 800 g of boiled or canned white beans; – a head of onion; – 1 liter of vegetable or chicken broth; – a head of cauliflower; – 1 clove of garlic; – salt and white pepper to taste.
Separate the cauliflower and rinse under running water. Finely chop the onion and garlic and fry in vegetable oil until aroma and transparent color appear. Add half the beans, cauliflower and broth to these. Simmer over low heat with the lid closed for about 7 minutes.
Remove from heat, transfer to blender and chop until puree. Then return to the pot, add the remaining beans and season with salt and pepper to taste. Heat, stir and remove from heat. Pour into bowls, garnish with green onions and serve with white bread croutons.
To make croutons for this dish, fry small pieces of white bread in vegetable oil and garlic
Ingredients: – a head of cauliflower; – 2 cloves of garlic; – 500 ml of broth; – onion head; – 500 ml of milk; – salt to taste; – ground nutmeg on the tip of a knife; – 3 tbsp. tablespoons of butter; – ¼ teaspoon of white pepper.
Chop the onion and fry until transparent in a deep saucepan. Add chopped garlic to it, and after a minute, add chopped cabbage. Stir and simmer for 3 minutes. After the allotted time, pour the broth into a saucepan, salt, bring to a boil and cook for 10 minutes.
Remove from heat and grind the vegetable soup in a blender, adding pepper and nutmeg. Return the soup to the saucepan, add the milk, bring to a boil and add the butter. Remove from heat and stir well. Pour into bowls and sprinkle with chopped parsley.