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Soup – cauliflower puree. Recipes for making cauliflower puree soup Cauliflower puree soup

Creamy Cauliflower Cheese Soup is one of our favorite summer soups! This soup turns out very tender, and butter, cream and cheese make it quite filling. Of course, it can be prepared in winter using frozen cauliflower, but fresh it turns out especially tasty!

Cauliflower Cheese Soup doesn't take much time to prepare, so this soup can be a good option when you need to quickly prepare lunch.

I made the creamy soup for two days, so the photos will show double the amount of ingredients.

Ingredients

To prepare puree soup with cauliflower and cheese you will need:

(for 6-8 servings)

potatoes - 4-5 pcs. (about 400 g);

cauliflower - 400-500 g;

onions - 100-150 g (I used fresh young onions, but you can use regular onions and leeks);

butter - 50 g;

cheese (not too hard) - 200 g;

cream 10% - 150 ml;

flour - 2 tbsp. l.;

water - 1 liter;

salt - to taste;

greens for serving.

Cooking steps

First, boil the water for the soup. Wash and peel the vegetables. Cut the potatoes into large pieces.

Divide the cauliflower into florets.

Place prepared potatoes and cauliflower into boiling water. After boiling, cook for only 15-20 minutes until the vegetables are ready.

Add the resulting creamy flour dressing to the soup.

Add grated cheese in portions to the hot puree soup, stirring thoroughly until the cheese is completely dissolved. Salt the soup to taste.

Bon appetit and summer mood!

will be useful to everyone, without exception, both adults and children. This soup made from cauliflower is dietary, thanks to the fiber contained in cabbage - the puree soup is easily absorbed by the body. Puree soup made from cauliflower is perfect as a first course for lunch. Don’t hesitate, you will definitely feed the whole family with it and you yourself will remain full. Cauliflower contains quite a lot of protein, which is why it is in no way inferior to meat.

Of course, not everyone likes cauliflower; many people think that it doesn’t stand out in any way in terms of taste. Our task is to show in this recipe how tasty and easy it is to prepare cauliflower puree soup so that the whole family is satisfied! Read our recipe and cook with us. It's easy with us!

Ingredients:

• Cauliflower – 400 gr
• Butter - 30 gr.
• Vegetable oil - 1/3 cup
• Onion - 1 pc.
• Flour - 1 tbsp. spoon
• Milk - 3 cups
• Crackers
• Greenery

How to make pureed cauliflower soup

Now we will tell you in detail and show you how to prepare cauliflower puree soup.

Step 1

Separate small and large cauliflower florets. Set the small ones aside.

Step 2

Place the cabbage in a saucepan and add half a cup of water and half a cup of milk. Once the cabbage begins to boil, reduce the heat to low and cover with a lid. Cook until the cabbage is soft (about 8 minutes)

Step 3

Use a blender to puree

Step 4

Melt the butter in a frying pan and add finely chopped onion. Fry it until soft (just enough not to overcook it). Fry for about 5 minutes.

Step 5

Then add flour and mix vigorously. Stir until you get a homogeneous mass.

Step 6

Bring the milk to a boil and add the cabbage puree, mix well and bring to a boil again. Season with salt and pepper. Now you can remove it from the heat.

Cauliflower soup is not only incredibly tasty, but also very healthy. This cabbage is known to many and is a frequent guest on the dinner table. In addition, it is completely non-allergenic and is suitable even for baby food.

The recipes for cauliflower puree soups presented below will perfectly diversify your daily diet.

Choosing the Right Cauliflower

First of all, you need to prepare the products that will form the basis of the dish. When making pureed cauliflower soup, the main ingredient is cauliflower. The vegetable is not rare, you can buy it in any store.

Don’t rush to take the first cabbage you come across, look closely for any flaws. After all, a clean and even head of cabbage will ensure that you use it all without cutting off the damaged parts.

So, a good choice would be the following head of cabbage from the inflorescences:

• smooth, without dents or cuts;
• clean: it should be free of dirt, dust, dark deposits and any stains;
• dense: all inflorescences should fit closely;
• the head of cabbage should not be soft to the touch;
• be sure to weigh the cauliflower: if it looks large, it should weigh accordingly; if a large vegetable weighs little, this indicates that it was grown artificially at an accelerated pace;
• if there are broken branches on the inflorescences, then put this cabbage aside, it was probably stored incorrectly, and it began to deteriorate, and all the imperfections were removed;
• the color of the entire head of cabbage should be uniform, without transitions, light and dark spots;
• A good cauliflower is considered to be one with leaves sprouting between its tightly adjacent inflorescences; this is good because the whole vegetable will be very juicy.

If the cauliflower does not meet the listed qualities, then put this head of cabbage aside and do not take it.

Of course, the use of frozen vegetables sold by weight is also not prohibited. When choosing this option, make sure that the cabbage is not too frozen, and also has an even color, without inclusions or spots.

Cream soup for every taste

Cauliflower soup first appeared on French tables. In its classic version, it has a pleasant piquant note. In addition, this is a universal dish, which, depending on the products added, can be a hearty meat dish, a dietary vegetable or mushroom dish, and is also suitable for baby food.

Several options for preparing such a dish will be presented below.

Recipe No. 1: Broccoli and Cauliflower Soup

So, a delicious cauliflower soup with broccoli will be an excellent dish for lunch or dinner. The calorie content of one serving will be 75 kcal, so if you are watching your figure, then do not refuse this soup even in the evening.

Cauliflower and broccoli can be taken either fresh or frozen.

To prepare this version of soup you will need to stock up on the following products:

• sprigs of broccoli and cauliflower - 500 grams each;
• potatoes - 3 medium-sized pieces;
• carrots - 1 medium;
• onion - 1 piece;
• a couple of sprigs of parsley;
• salt and pepper - use taste as a guide.

Cooking process:

1. Both types of cabbage are thoroughly washed and boiled for 20-30 minutes, after dividing them into inflorescences. Ready vegetables are either cut into cubes or torn into small inflorescences.
2. The potatoes are peeled, cut into cubes or cubes and also boiled until fully cooked.
3. Chopped onions and carrots are fried in a frying pan until golden brown, salt and spices are added to them.
4. Give all the ingredients a little time to cool, and then combine them together and beat with a blender until a creamy consistency is obtained. If you want the soup to be thinner, you can add water or vegetable broth.
5. When serving, add a small sprig of parsley to each plate. Cauliflower and broccoli soup is ready.

Recipe No. 2: Cheese soup

Cauliflower soup with cheese is a real delicacy that will not leave you indifferent. The additional component - cheese - can be anything: processed, hard, and even sausage. It will be very tasty if you add cheese not only during the cooking process, but also at the end - grated on a plate.

To prepare cream cheese soup you will need:

• head of cauliflower - 1 piece, or 500 grams frozen;
• fresh onions, carrots - 1 piece each;
• processed cheese for soup - 2 packages;
• hard cheese - 100-200 grams;
• salt and pepper - depending on taste preferences;
• parsley - a few sprigs for decoration.

Step-by-step preparation:

1. First, the usual frying of chopped carrots and onions in oil is done in a frying pan.
2. Cauliflower is “turned” into cubes or simply torn into inflorescences. Boil for 10-15 minutes - no more, so as not to overcook.
3. Processed cheese can be grated or cut into cubes.
4. As soon as the cabbage has been boiled for about 10 minutes, the prepared cheese is sent to it. Sprinkle with salt and pepper.
5. From the moment the cheese melts, turn off the soup and let it cool slightly.
6. Then add the roast to the cabbage and cheese and blend everything using a blender.
7. Once the soup is creamy, grate the hard cheese on the coarse side of a grater. Ladle the soup into bowls and sprinkle cheese on top. Place a bowl of soup in the microwave for 1 minute in the “Grill” mode, this will give you an appetizing golden crust.
8. Remove the soup from the microwave and garnish with a sprig of parsley.

Recipe No. 3: Cauliflower + Chicken

This creamy cauliflower soup recipe is made with chicken. It will take a little time to prepare, about half an hour. And you can eat this soup for lunch and dinner, without harming your figure.

Moreover, dietary chicken adds satiety to the dish.

So, to prepare cream of chicken and cabbage soup you will need the following:

• chilled chicken fillet - 3 pieces;
• cauliflower - 1 medium-sized head;
• potatoes - 3 pieces;
• onions and carrots - 1 piece each;
• salt and pepper.

Cooking steps:

1. Rinse the chicken fillets thoroughly and boil. The output should be not only finished meat, but also broth, which will also come in handy.
2. Fry onions and carrots in oil.
3. Cauliflower is boiled in the prepared broth, followed by potatoes.
4. All ingredients are cooled slightly, combined and ground in a blender. To make the soup a little thinner, add broth to it.
5. Salt and pepper.
6. For a beautiful presentation, use parsley and/or croutons.

Recipe No. 4: diet soup

Dietary cauliflower puree soup eliminates the presence of frying in oil and potatoes, which are harmful to the figure due to their starch content. This is a full-fledged cabbage soup that will not lose its taste if you exclude some components.

You will need the following:

• cauliflower - 1 head;
• low-fat milk - 100 ml;
• salt and spices - according to preference;
• onions and carrots.

Preparation is as follows:

1. The cabbage is washed and cooked for 15 minutes.
2. Chopped carrots and onions are added to the boiled cabbage.
3. Cook for another 10 minutes.
4. All prepared vegetables are cooled slightly and blended with a blender until pureed. Add 100 ml of warm milk and beat again. Salt, pepper and serve.

Recipe No. 5

Cauliflower and pumpkin puree soup has a pleasant sweetish taste and an orange tint. By adding a new ingredient - pumpkin - the soup becomes very nutritious, so it can be used for breakfast. To enhance the piquancy, some people can add pine nuts.

• pumpkin pulp - 0.5 kg;
• cauliflower - 1 piece;
• carrots and onions - 1 copy each;
• fresh herbs;
• beans - 100 grams.

The preparation is as follows:

1. First, soak the beans for 40 minutes before starting cooking. There is no need to change the water.
2. Peel and chop the carrots and onions. Afterwards, the prepared vegetables are fried in a frying pan heated with oil.
3. As soon as the beans soften, put them on the fire and cook for 30 minutes.
4. As soon as the beans are cooked, they are accompanied by diced pumpkin and cabbage. Cook for another 15 minutes.
5. The vegetables are boiled, and fried carrots and onions are added to them and simmer everything over low heat for about 10 minutes.
6. After cooling for a short time, beat the soup until pureed.
7. Serve the soup in portions with the addition of finely chopped herbs.

Recipe No. 6: cream soup with cream

Cauliflower puree soup with cream turns out to be very delicate in taste and consistency. The presence of cream slightly suppresses the taste of vegetables, but does not completely cover it. The prepared dish is perfect for baby food, a hearty lunch, and a hearty breakfast. This creamy cauliflower soup can be diluted with shrimp, salmon or pieces of ham.

Traditional cream soup with cream is prepared using the following ingredients:

• cauliflower - 700 grams;
• cream 20% - 300 ml;
• onion - 1 piece;
• carrot root vegetable - 2 pieces;
• salt and pepper - to taste;
• finely chopped greens - a handful.

To prepare the cauliflower soup recipe:

1. Wash the cauliflower, divide it into inflorescences and boil for 10 minutes.
2. Fry onions and carrots in a frying pan with oil.
3. The cabbage and roast are mixed and blended with a blender.
4. Cream is poured into the resulting puree, stirring and adjusting the thickness.
5. Everything is salted and peppered.
6. The finished puree soup is poured into plates, decorated with chopped herbs and, if desired, croutons.

This soup can also be prepared in a slow cooker.

Recipe No. 7: cauliflower and zucchini soup

To prepare this dish you will need:

• zucchini - 0.5 kg;
• cauliflower - 1 head;
• ghee - 1 tbsp. l.;
• salt, pepper and curry.

Preparation:

1. Cut the zucchini and cabbage into cubes and boil for 15 minutes.
2. Ready vegetables are turned into puree, which is flavored with melted butter.
3. The soup is salted and seasonings are added.

Recipe No. 8: classic

Classic cauliflower puree soup is prepared with a minimum amount of ingredients, but this does not negatively affect the taste.

To prepare you will need:

• cauliflower - 1 head;
• potatoes - 3 pieces;
• carrots and onions - 1 piece each;
• milk - 100 ml.

Preparation is not difficult: boil the cabbage, then add potatoes and fried onions and carrots. Everything is whipped in a blender with the addition of milk.

Recipe No. 9: with white wine and feta cheese

A very original and delicious recipe. The taste will be cheese and milk, with a piquant wine note.

To prepare you will need:

• cabbage - 1 pc.;
• broccoli - 300 grams;
• cream - 400 grams;
• garlic - 2 cloves;
• celery root - 50 grams;
• potatoes - 1 piece;
• lightly salted cheese - 200 grams;
• dry white wine - 80 ml;
• nutmeg, salt and pepper.

Preparation:

1. Wash the cabbage and divide into small florets.
2. Grate the garlic.
3. Celery and potatoes are cut into cubes, and onions into rings.
4. Potatoes, celery and cabbage are placed in a pan and filled with water and wine. Cook for 25 minutes.
5. After cooking, make puree. Cream and seasonings are added to it.
6. Broccoli is boiled and finely chopped.
7. The finished soup is poured into bowls and garnished with broccoli and sliced ​​cheese.

Cream soup for children's menu

Cauliflower puree soup for children differs from other dishes in that the main vegetable undergoes longer cooking. It is also necessary to exclude large amounts of salt, completely remove spices and herbs that the child has not eaten before.

Ingredients:

• a head of cauliflower;
• chicken fillet - 200 grams;
• water for baby food;
• carrots - 200 grams;
• sunflower oil - 1 tbsp. l.;
• green peas - 100 grams.

Preparation:

1. Boil 1 liter of drinking water for baby food.
2. Place chopped chicken fillet there and boil for 40 minutes.
3. Cauliflower and carrots, divided into inflorescences, are sent into the boiling broth.
4. Boil the cabbage for about 20 minutes. Afterwards, cool the contents of the pan a little and beat with a blender.
5. Add oil to the resulting puree and beat again.
6. When serving children's cream soup, it is decorated with green peas.

1. Cauliflower is rich in a variety of elements and vitamins, but most of them decompose during heat treatment. But there is a way to help preserve all the beneficial properties of cabbage: boil it in a small amount of water (so that the cabbage is not completely immersed in it) and covered.
2. If you take cabbage, but don’t have time to cook it, remember that it can only be stored for 10 days at a temperature of 1-3°.
3. To make the soup a pleasant soft beige color, you should cut off a little of the top layer of raw cabbage.
4. Croutons and croutons will be an excellent addition to cauliflower puree soup.
5. It is better to prepare the soup in small quantities - for one serving. Since reheating will lose its primary taste.
6. You can add a raw egg to the soup and beat with a blender. This will increase the nutritional value of the dish.

Calories: Not specified
Cooking time: Not indicated

In the fall, when the shelves are full of cauliflower and it is very cheap, it is impossible to pass by it. I just want to buy a thick head of cabbage and cook something out of cabbage. Just what? What can you come up with that is not too high in calories, but tasty and satisfying, and so that everyone eats and praises it? Let's make cauliflower soup with vegetables and cream! Light, aromatic, with a pleasant creamy taste, very healthy in all respects. Cauliflower alone will bring great benefits to the body, but it will be accompanied by carrots, herbs, and onions, and we will complement all this vegetable abundance with cream and spices. You can even take low fat cream - 15% for example. Instead of bread for the puree soup, we’ll make croutons or dry croutons - and you’ve got a hot dish ready for a family dinner. Although you can bake it.
To make the puree soup light or dietary, it is better to cook it in water or vegetable broth. But you can, of course, use meat or chicken broth and even add pieces of meat to the plates - this is an option for those who cannot imagine soup without meat.
Cauliflower soup - recipe.
Ingredients:

- water or vegetable (meat, chicken) broth – 1.5 liters;
- cauliflower – a small head (350-400 grams);
- carrots – 1 large;
- onion – 2 pcs;
- potatoes – 2-3 pcs;
- butter – 30-40 g;
- cream 15% fat – 1 glass;
- salt - to taste;
- ground black pepper – 1-2 pinches for serving;
- fresh herbs;
- crackers – for serving the finished dish.

Recipe with photos step by step:

What base you choose for the cauliflower puree soup is up to you. If you decide to cook with meat, chicken or vegetable broth, first cook the broth and then start chopping the vegetables. If you choose the easier option - using water (as in the recipe), then put a pan of water on the stove, and while it boils, prepare the vegetables. Cut the peeled potatoes into small cubes or slices.




Cut the onion into small cubes or half rings. In principle, cutting vegetables for this soup is not at all important; they will still be crushed into puree. But in order for everything to be ready at the same time, it is still better to cut either large or small.




Cut the carrots into thin slices or slices.




Place potatoes into boiling water or broth. Salt to taste, bring to a boil. Cook over low heat for 10 minutes until the potatoes are ready.






At this time, melt the butter in a frying pan. Add the onions and carrots and sauté over low heat for 8-10 minutes until the vegetables are soft. Do not fry, the onion can only be brought to transparency or lightly browned until a light golden hue appears. At the same time as the frying pan, put another pan of water on the stove to cook the cauliflower. The water needs to be brought to a boil.




While the onions and carrots are simmering in oil, separate the cauliflower into inflorescences. Rinse under cold water and immerse in cold water for a few minutes (so that midges or small debris that may be between the inflorescences float up).




Transfer the cabbage to boiling water and cook until soft (about 5-6 minutes). Drain the water and place the cabbage in a colander. Thanks to this simple procedure, the specific cabbage smell will disappear, the cauliflower will become tender and will not overpower the taste of other vegetables.




Add boiled cauliflower to onions and carrots. Simmer in oil for a few minutes (the cabbage is already ready, it just needs to absorb the oil).






Transfer the stewed vegetables to the pan with the potatoes. Bring to a boil, cook the soup for 10 minutes until the vegetables are fully cooked.




Drain the broth from the soup (we will need it later), transfer the vegetables to a blender and grind into a homogeneous puree.




Return the vegetable puree to the pan. Pour in a little broth and let it boil again. Season with salt and, if necessary, season with ground pepper or any spices. Add cream, heat through and remove soup from heat.




Serve cauliflower puree soup hot, with croutons, croutons and fresh herbs. Bon appetit!




On a note. If you don’t like completely homogeneous pureed soups, you can leave some of the vegetables whole and then add them to the vegetable puree. Mix everything, dilute with broth, add cream and heat.




The author of the recipe for cauliflower soup is Elena Litvinenko (Sangina)
We also recommend preparing

• 200 g cream (10 or 20% fat);
• 700 g cauliflower;
• 100 g white onion;
• 1 clove of garlic;
• 200 g potatoes;
• 1 tbsp. l. butter;
• salt and pepper - added according to taste preferences.

• Preparation time: 00:10
• Cooking time: 00:30
• Number of servings: 3
• Complexity: light

Preparation

This recipe contains ingredients that are easy to find in any store. And making this soup is not difficult at all.

1. Onions and potatoes are peeled, washed and chopped: potatoes - into small squares, and onions - finely. Cauliflower is washed and divided into individual sprigs-inflorescences.
2. Melt the butter at the bottom of the pan and fry the onion in it until it becomes soft. Place potatoes and cabbage with the onions, pour water boiled in a kettle over the vegetables (the vegetables should be completely covered with it). Add salt and pepper, mix and cook on the stove at medium temperature for 25 minutes.
3. Using a spoon with holes in the bottom or a colander, separate the vegetables from the broth (reserving two cups of liquid). In a blender, mix vegetables, crushed garlic and one glass of vegetable broth until creamy. Pour cream into the mixture, stir and heat the soup in a saucepan on the stove, without bringing to a boil. If it is necessary to make the soup less thick, its consistency is adjusted using the remaining glass of broth.
4. If desired, add croutons, herbs or chopped boiled egg to the bowl of soup.

To prepare a tasty and original first course for dinner, you don’t need to have any special cooking skills. Cauliflower soup is very easy to prepare. This dish can be prepared in different ways and each recipe has its own special taste. To diversify your diet, you can use broccoli instead of cauliflower when cooking again.

• 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.

Creamy Cauliflower Parmesan Soup

Parmesan gives this soup a spicy, original flavor.

Products:

• 100 g parmesan;
• 2 cloves of garlic;
• 1 tbsp. vegetable (preferably olive) oil;
• 400 g cauliflower;
• 1 onion;
• a small pinch of nutmeg;
• salt (sea salt is healthier) - to taste.

Preparation:

1. For cooking you will need a saucepan with a thick bottom. In it, finely chopped onions and garlic are fried in oil (until soft) on the stove.
2. Cauliflower is cooked in a separate bowl. When the liquid boils, keep the cabbage in water for 5–7 minutes. Then the water is drained (a small part of it is added to the pan with the onions), the inflorescences are transferred to the onions and garlic, and mixed.
3. In a saucepan with a closed lid, simmer the cabbage over low heat until cooked. At the end of cooking, add salt and nutmeg.
4. Vegetables and broth are mixed using a blender or ground through a sieve. Parmesan is grated on a fine grater and poured in equal portions into each plate.
5. The cookware must be oven or microwave safe to withstand high temperatures. The oven is heated by turning it on 180 degrees. Place bowls of soup on the grill and let them warm up for 5 minutes.
   

   Low-fat cream, which is added to the finished mass, will help make the soup more liquid and give it a pleasant creamy taste (2 tablespoons of cream will be enough).

Cream soup with cauliflower and zucchini

Products:

• 500 g zucchini;
• 150 g carrots;
• salt and pepper;
• 500 g cauliflower;
• 150 g white onion;
• vegetable oil for frying.

Preparation:

1. The onion is peeled and finely chopped. Grate carrots (coarsely).
2. The zucchini is washed and cut, without peeling, into medium-sized cubes. The cabbage is washed and divided into inflorescences.
3. Onions and carrots are fried in a saucepan with oil over low heat. Zucchini, cabbage, salt and pepper are added to them. The products are mixed and filled with water (so that the liquid covers the vegetables).
4. Boil the soup for 20-30 minutes until the vegetables are cooked. All ingredients are ground in a blender with a small amount of broth in which they were boiled.
5. The finished soup is poured into plates. It can be decorated with grated cheese, herbs, and crackers.
   

   Adjust the thickness of the consistency (if you need a thinner soup) using vegetable broth.

Cauliflower and Roasted Bell Pepper Soup

Another original recipe for delicious cauliflower soup.

Products:

• 4 red bell peppers;
• 1 head of cauliflower (divided into individual small sprigs);
• 3 cloves of garlic;
• vegetable (preferably olive) oil for frying;
• 1 onion;
• 4 tbsp. chicken or turkey broth;
• 2 tbsp. fresh finely chopped thyme;
• 1 tsp paprika;
• Salt (sea) and pepper.

Cooking method:

1. Wash the peppers, cut them in half and remove the seeds. Place parchment or foil on a baking tray and place the peppers on it, skin side up. The oven is turned on to maximum temperature and, after heating it, place a baking sheet with peppers there.
2. When the skins of the peppers are slightly burnt, they are removed from the oven and set aside to cool. Remove the skin from the cooled peppers.
3. Next, individual sprigs of cabbage are baked in the oven. The oven temperature is set to maximum. After 10 minutes, the inflorescences are turned over and left for another 10-15.
4. In a saucepan, fry the onion and garlic (finely chopped) in oil until the onion is soft and golden brown.
5. Pour broth into the onion, add thyme and paprika. Place the pan over medium heat and wait for the liquid to boil. Peeled peppers and cabbage are placed in a saucepan.
6. Make the fire low, cover the soup with a lid and cook for 10 minutes. Add the required amount of salt and pepper, mix and place the soup in a blender container. There it is ground to a homogeneous creamy mass.

Cauliflower and shrimp soup

Boiled shrimp will make a good flavor combination with creamy cauliflower soup.

Products:

• 2 cloves of garlic;
• 1 kg of cauliflower (meaning the weight of a whole head of cabbage);
• 1 onion;
• greens on a plate for decoration;
• 2 tbsp. l. high fat cream
• 150 g shrimp (cook separately);
• sea ​​salt and pepper (you can use other spices that suit your taste).

Preparation:

1. The cabbage is divided into sprigs and cut into medium-sized cubes.
2. Finely chopped garlic and onion are fried in oil until the onion turns light brown.
3. Add cabbage, salt and pepper, and water to the onion and garlic in a saucepan. Everything is stewed under the lid for 10 minutes.
4. After this time, add cream and stir the soup.
5. Beat the products in a blender until smooth. Return them to the pan, place them on a stove set to medium heat and cook until the mixture boils, then keep for another 3-5 minutes.
6. Shrimp and herbs are poured into the cream soup poured into bowls.

Cream soup with cauliflower and mushrooms

It is recommended to use dried mushrooms purchased from a safe place for this recipe.

Products:

• 1 potato;
• ½ small onion;
• 2 pcs. zucchini;
• ½ head of cauliflower;
• 150 g dried mushrooms (any, according to taste preferences);
• 1 tbsp. l. olive oil;
• pepper, nutmeg, salt.

Preparation:

1. Mushrooms are soaked in warm water for 20-30 minutes. They will increase in volume and soften.
2. At this time, finely chopped onions are fried in a saucepan. After the onion acquires a golden hue, potato cubes are added to it. It's better to make them small. Zucchini is also cut into small cubes (after cutting off the skin).
3. Finely chop the cabbage and add to the pan. Immediately add the mushrooms (along with the water in which they were soaked), salt and pepper. With the lid closed on low heat, the extinguishing procedure will take 15 minutes.
4. When they expire, add nutmeg and simmer the soup on the stove for another 5 minutes. After the specified time has passed, the dish is removed from the stove, allowed to cool and ground in a blender. Before serving, heat the soup on the stove or in the microwave.

By following the recipe directions, you can prepare a delicious soup for lunch. If everything works out, next time you shouldn’t be afraid to experiment with the taste of the dish by adding your favorite ingredients.
Video: