Cauliflower soups

A collection of cauliflower soup recipes with photos and step-by-step instructions. We will tell you and show you how to make cauliflower soup that is delicious and healthy!

Sort recipes by .

Cauliflower Soup Recipes

Ingredients

Chicken fillet – 300 g

Cauliflower – 250 g

Canned peas (with filling) – 350 g

Onions – 1–2 pcs.

Soft processed cheese “Slivochny” – 100 g

Vegetable seasoning – 1 des.l.

Refined sunflower oil – 3 tbsp.

Parsley – 4 sprigs

Ingredients

Broccoli – 200 g

Cauliflower – 200 g

Potatoes – 160 g

Onions – 100 g

Garlic – 1-2 medium cloves

Broth (chicken, vegetable) – 0.5 l

Olive oil – 30 g

Butter – 30 g

Ingredients

Cauliflower – 1 pc.

Chicken broth – 1250 ml

Green onion – 1 pc.

Heavy cream – 100 ml

Butter – 50 ml

Egg yolks – 2 pcs.

Ingredients

Chicken fillet – 300 g;

Cauliflower – 200 gr;

Potatoes – 2 pcs;

Onion – 1 piece;

Carrots (medium) – 1 piece;

Garlic – 2 cloves;

Mustard – 1.5 tsp;

Dark peppercorns, salt - to taste;

Greens - for serving.

Ingredients

Cauliflower – 500 g

Potatoes – 150 g

Butter – 30 g

Salt and dark ground pepper - to taste

Ingredients

Chicken fillet – 300-350 g;

Potatoes – 3 pieces;

Small carrots - 2 pieces;

Small forks of cauliflower - 1 piece;

Small onion - 1 piece;

Fresh parsley, dill;

Ground dark pepper - to taste.

Ingredients

Cauliflower – 1 kg

Vegetable oil – 1-2 tbsp.

Celery – 250 g

Ground dark pepper - to taste

Nutmeg - to taste

Garlic – 6 cloves

Bacon – 150-300 g (to taste)

Onions – 1 pc.

Sweet pepper – 1-2 pcs. (optional)

Wheat flour – 1 tbsp.

Broth/water – 1 l

Bay leaf – 1-2 pcs. (optional)

Green onions – 0.5 bunch (for serving)

Ingredients

Potatoes – 3 pcs;

Bell pepper – 2 pcs;

Cauliflower – 1 piece;

Parsley – 1 bunch;

Basil – 1 bunch;

Garlic – 1 clove.

Ingredients

Chicken fillet – 300 g

Onions – 1 pc.

Garlic – 1 clove

Frozen cauliflower – 200 g

Cream 20% fat – 1 cup

Butter – 50 g

Ground black pepper – 1 pinch

Water – 4 glasses

Ingredients

Cauliflower – 180 g

Onions – 100 g

Potatoes – 230 g

Pepper, h.m. - taste

Garlic – 1-2 cloves.

Parsley - to taste

Vegetable oil – 2 tbsp.

Ingredients

Cauliflower – 400 g

Reddish lentils – 120 g

Bell pepper – 1 pc.

Vegetable oil – 3 tbsp.

Dark peppercorns – 2-3 pcs.

Bay leaf – 1 pc.

Ingredients

Cauliflower – 1-1.2 kg

Potatoes – 2-4 pcs.

Onions – 1 pc.

Chicken or vegetable broth – 1-1.2 l

Olive oil – 1 tbsp.

Butter – 20 g

Cream 33-35% – 100 ml

Salt, pepper - to taste

Toast:

Snow white bread – 1-2 slices

Olive oil – 2 tbsp.

Herbal mixture - optional

Ingredients

Cauliflower – 600 g

Potatoes – 3-4 pcs.

Garlic – 3-4 cloves

T/s cheese – up to 100 g

Sour cream – 4-5 tbsp.

Olive oil – 3 tbsp.

Grainy mustard - 1.5-2 tbsp.

Bay leaf – 1 pc.

Ingredients

Cauliflower – 1 pc.

Cream cheese – 100 g

Hard cheese – 20 g

Salt, herbs - to taste

Ingredients

Cauliflower – 300-350 g

Ghee – 1 tbsp.

Salt – 1 pinch

Dark salt – 0.5 tsp.

Asafoetida - on the tip of a knife

Ground dark pepper, ground paprika, curry - to taste

Ingredients

Cauliflower – 400 g

Potatoes – 350 g

Olive oil – 1 tbsp.

Butter – 15 g

Garlic – 1 clove

Ingredients

White fish fillet – 300 g

Broccoli – 200 g

Cauliflower – 200 g

Green onions - to taste

Pepper - to taste

Ingredients

Onions – 1 pc.

Potatoes 3-4 pcs.

Cauliflower – 200 g

Duck stew – 150 g

Tomato – 1 pc. (big)

Garlic – 2 cloves

Salt and pepper - to taste

Bay leaf – 2-3 pcs.

Ingredients

Chicken drumstick – 1 pc.

Medium potatoes – 1 pc.

Onions – 0.5 pcs.

Cauliflower – 200 g

Parsley - a few sprigs

Pepper, h.m. - taste

Vegetable oil – 1 tbsp.

Ingredients

Chicken gizzards – 250 g

Potatoes – 250 g

Cauliflower – 200 g

Onion – 40 g

Garlic – 1 clove

Parsley - a couple of sprigs

Salt and pepper - to taste

Comments and reviews on selected recipes

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

Eggplant medge

French zucchini in the oven

Harissa (hot sauce)

Chicken legs in honey-soy sauce

Salad with caramelized eggplants and tomatoes

Chocolate glaze made from cocoa and sour cream

Frisky tomatoes with cilantro and garlic (marinated)

Potatoes with stew in the microwave

Carrot pancakes with kefir

Viburnum jam for the winter (seedless)

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

Cauliflower soups

Pork ribs soup with mung bean and cauliflower

pork ribs – 500g; water – 2.5 l; cauliflower – 200g; mung bean – 180g (partial glass); sweet pepper – 1 pc.; carrots – 1 pc.; onion – 1 pc.; tomato – 1 pc. (big); salt - to taste; ground sweet paprika – 1 tsp; ground turmeric –

Soup with cauliflower and green peas

meat (beef on the bone, brisket or ribs) – 400g; water – about 2 l; green peas (fresh, peeled) – 250g; cauliflower – 200g; vegetable oil – 3-4 tbsp; onion – 1 pc.; carrots – 1 pc.; fresh greens - to taste; pepper

Vegetable cauliflower soup with spinach

spinach – 70g; water – about 2 l; cauliflower – 300g; vegetable oil – 3-4 tbsp; onion – 1 pc.; carrots – 1 pc.; fresh greens - to taste; ground dark pepper - to taste; salt - to taste.

Soup with turkey meatballs, cauliflower and mushrooms

for meatballs: minced meat (turkey) – 200g; salt - to taste; pepper - to taste; fresh greens - 2-3 sprigs; for broth: water (vegetable or meat broth) – 2.5 l; onion – 1 pc.; carrots – 1 pc.; mushrooms (champignons) – 200g; cauliflower – 1/

Guinea fowl soup with baby corn and cauliflower

guinea fowl (soup set) – 1 pc.; water – 2.5 l; onion – 1 pc. (medium size); carrots – 1 pc.; fresh corn - 2 cobs; cauliflower – 1/2 pcs. (medium size); fresh dill - to taste; salt - to taste; pepper (a mixture of dark and allspice

Okroshka on kvass with chicken and cauliflower

kvass – 1 l; chicken breast – 400g; boiled egg – 2 pcs.; boiled potatoes – 3-4 pcs.; cauliflower – 200g; radishes – 10 pcs.; fresh cucumber – 1 pc. (medium size); green onions - to taste; salt - to taste; sour cream (yogurt or mayonnaise) – 2 tbsp.

Hungarian soup with meatballs

carrots – 1-2 pcs.; onion – 1 pc.; vegetable oil – 75 ml; kohlrabi cabbage – 1 pc.; ground paprika – 1 tsp; potatoes – 300-400g; cauliflower – 1 pc. (small); minced meat – 400-500g; salt - to taste; ground dark pepper - to taste

Lazy dumpling soup

broth (meat, vegetable or water) – 2 l; onion – 1 pc.; carrots – 1 pc.; cauliflower – 300g; salt - to taste; pepper - to taste; greens for serving; vegetable oil for frying; for dough: flour – 250g; water – 100 ml; testicle – 1 pc.; salt – 1/

Zucchini soup with cauliflower

zucchini – 300g; cauliflower – 300g; onion – 1 pc.; butter – 30g; salt - to taste; water (or vegetable broth) – about 800 ml; egg – 1 pc.

Turkey quenelle soup

for quenelles: turkey (small fillet or minced meat) – 300g; snow white bread - 1 slice; egg (whites) – 1 pc.; milk (or low-fat cream) – 1 tbsp; fresh greens - to taste; salt - to taste; for broth: water (meat or vegetable broth) – 2.5-3 l; potatoes – 2 sh

Creamy cauliflower soup

cauliflower – 300g; tomatoes – 150g; sweet bell pepper – 1 pc.; zucchini – 1 pc.; carrots – 1 pc.; onion – 1 pc.; fresh greens - to taste; water – 2 l; salt – 1 tbsp; sweet paprika (ground) – 1.5 tbsp; for serving: black toast

Soup with chanterelles and cauliflower quenelles

chanterelles – 200g; potatoes – 4 pcs.; carrots – 1 pc.; onions – 1/2 pcs.; vegetable oil for frying; salt - to taste; ground dark pepper - to taste; for dumplings: cauliflower – 400g; egg (huge) – 1 piece + 1 white; cheese (hard) – 120g; white

Chanterelle soup with cauliflower and bacon

chanterelles (fresh) – 300g; cauliflower – 1/2 pcs. (medium size); bacon – 200g; onions – 1 sh.; salt - to taste; ground dark pepper - to taste; vegetable oil for frying.

Roasted vegetable soup with cheese

cauliflower – 1/2 pcs.; celery (stem) – 2 pcs.; sweet pepper – 1 pc.; carrots – 1 pc.; tomato – 1-2 pcs.; broth (meat or vegetable) – about 3 l; salt, ground dark pepper - to taste; vegetable oil for frying; hard cheese (grated Parme

Creamy cauliflower soup (veloute or dubarry soup)

cauliflower – 1/2 pcs. (approximately 400g); butter – 15g; onion (onion, but leek is better) – 1 small onion; flour – 1 tbsp; milk – 500-750 ml; salt, pepper, nutmeg - to taste.

Chicken soup with broccoli and cauliflower

chicken thighs – 4 pcs.; broccoli – 200g; cauliflower – 300g; potatoes – 2 pcs.; carrots – 1 pc. (large); tomato – 1 pc.; noodles – 1 handful; vegetable oil for frying; salt, spices - to taste.

Creamy tomato and carrot soup

rice (white, long grain or brown) – 1/2 cup; carrots – 2 pcs. (medium size); tomatoes – 2-3 pcs. (tomato paste or dried tomatoes will do); cauliflower – 150 -200g; onions - 1 onion; cream (fat content 10%) – 60 ml; salt – 1/2

Summer minestrone

vegetable oil; onion – 1 pc.; celery (trunks) – 4 pcs.; garlic – 1 clove; meat broth (beef) – 4 l; cauliflower - 1/2 small fork; snow white beans (boiled or canned) – 200-300g; green beans – 200g; carrot (

Broth with cauliflower meatballs

chicken (meat) – 90g; cauliflower – 70g; egg (white) – 1 pc.; ginger – 10g; soy sauce – 5g; salt - to taste; ground crackers - 1 tbsp.

section: Vegetable soups

Vegetable soup with rice and curry

vegetable broth - about 2 l; cauliflower; onion – 1 pc.; carrots – 1 pc.; rice – 1-2 tbsp; greens, salt, curry mixture - to taste; vegetable oil for frying vegetables

section: Cereal soups

Blomkålsuppe – creamy cauliflower soup

cauliflower, garlic, onion, cream, milk, lemon, chicken broth, salt, pepper.

section: Cream soups, Norwegian cuisine

Cauliflower soup

cauliflower, carrots, parsley root, parsley, celery root, butter, flour, water, salt to taste.

section: Vegetarian cuisine, Bulgarian cuisine, Vegetable soups

Creamy Cauliflower Soup

milk, broth, cauliflower, potatoes, butter, flour, lemon juice, salt and pepper, cream.

section: Soups for microwaves (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves)

Welsh soup

leeks, cauliflower, onions, parsley and celery, rice, pasta (short), butter, flour, cheese, salt, ground dark pepper.

Cauliflower soup "Caldo Verde"

cauliflower, potatoes, starch, olive oil, dark ground pepper and salt to taste, smoked sausage.

section: Vegetable soups

Cauliflower Soup (II)

cauliflower, butter, broth, nutmeg, salt and sugar, grated cheese.

Cauliflower makes delicious soup

Cauliflower soup is not only incredibly healthy, but it can also be very tasty. It is very difficult to feed kids vegetables, including soups. Well, not all adults will eat such dishes. Therefore, cauliflower can be disguised in the soup, leaving all the necessary nutrients in it and preparing a tasty cauliflower soup.

There are a huge number of recipes. Learn to use all the possible products to create your own soup that is tasty, healthy and catchy. Almost everyone knows the beneficial properties of cauliflower. You can prepare both puree soups, which are very tender and simply melt in your mouth, and ordinary soups in every sense of the word with pieces of vegetables.

Cauliflower soup recipes

1. Cauliflower soup

Yolk, cream (glass), 300 grams of cabbage, meat broth (or vegetable, if you wish) take 1200 ml and butter 80 grams.

Divide the cruciferous vegetable family member cauliflower into 2 equal piles. Wash one bunch well, blanch, and then boil them in already salted water. Mix the other part well with the yolk, which you pass through a sieve.

Place the ingredients and the yolk into a saucepan, add cream and cook. Then strain the resulting soup. Rub the cruciferous vegetable well through a sieve (or use a blender). Connect both parts together. Dilute the resulting mixture with the prepared broth. Add butter, add salt. Mix everything well. Serve the croutons as an addition to the soup.

2. Soup-puree of zucchini and pumpkin with the addition of cauliflower inflorescences

Choose either pumpkin or zucchini.

800 gr of each. If you want to take both vegetables, then take 400 grams each. The same amount of cauliflower. Butter is also needed. Take it 40 grams. Flour in the amount of 4 tablespoons and 6 tablespoons of sour cream. One and a half liters of vegetable broth. Salt and herbs to taste.

Start by peeling the pumpkin or zucchini. Remove both skin and seeds. It is better to take young zucchini. Cut into small cubes. This way they will boil better, faster. Simmer lightly, add the washed cabbage, and boil the cabbage broken into florets in slightly salted water in advance.

When all the vegetables are ready, rub them through a sieve or use a food processor or blender until the mixture is smooth. Mix with the broth, add flour. Make sure there is not a single lump. Salt, spices to taste. Boil everything. Add oil and herbs to the prepared soup. Sour cream will need to be placed in plates. The tasty cauliflower soup is ready, and croutons will be a good addition to it.

3. Creamy cauliflower soup (more precisely, creamy soup)

Forks of cauliflower
2 onions
2 tablespoons each of butter and flour
1.5 liters of water or broth (as you like)
300 g champignons
a glass of cream.

Start with the onion. Peel and cut. Do the same with mushrooms. Heat the frying pan well. Add butter and fry the vegetables and mushrooms. The flame must be small. There doesn't have to be a crust. Everything must be stewed. You can add a little water or broth to simmer.

Pour a liter of water/broth into a saucepan and remove the roast from the frying pan. Let it boil. While everything is cooking, take care of the cabbage. Disassemble it into inflorescences, wash everything thoroughly. Add to the saucepan with the mushrooms and onions. Add little salt. Don't turn up the heat. It must be small. Determine the readiness of the soup by the condition of the cabbage. She must be soft. Fry the flour in a frying pan with butter, then carefully pour in the cream, stirring constantly. Add salt and pepper to your own taste. Grind the soup in a saucepan with a blender or mixer, then pour in the contents of the pan. Let the soup sit on the fire for a little while longer, but do not allow it to boil so that a truly tasty cauliflower soup comes out.

Regular Cauliflower Soup Recipes

1. Soup with meatballs and cabbage

3 liters of broth (if you want chicken, if you want vegetable).
Minced chicken (300 g), take the same amount of cabbage and potatoes.
Onions and carrots.
An egg, a spoonful of flour and butter.
4 tablespoons of rice, and herbs and spices to taste.

Wash the potatoes, peel them, cut them into cubes or cubes. Boil the broth (chicken broth is the most savory, but vegetable broth will be the leanest). As the broth begins to boil, add the potatoes. Chop the onion and carrots for frying. If you want a dietary soup, do not fry it, but add raw vegetables. Oil is excess calories and fat.

The cereal must be washed, pebbles, sticks and other debris removed. Heat the frying pan, add carrots and onions. Fry for 3-4 minutes, stirring constantly to avoid burning the vegetables. Place the rice in the soup, and then add the stewed vegetables.

Get busy with the meatballs. They cook quickly, just make small balls. For meatballs you will need minced meat, spices, and an egg. Mix everything and roll similar small balls and add them to the broth. You need to drop them with a teaspoon and cook for 10 minutes.

Wash the cruciferous vegetable and add it to the soup. You can fish out the meatballs so they don't overcook. The vegetable will cook for about 10 minutes. A few minutes before readiness, add the greens.

2. Delicious soup with noodles and cauliflower.

2 liters of water or broth, half a kilo of cabbage.
2 onions and carrots
vermicelli half a glass.
A clove of garlic, bay leaf, spices, herbs and salt to your own taste.

Boil water, add vermicelli and cabbage (which you have previously washed and chopped) and fry. Cook everything for 10 minutes. Add spices and garlic after removing from the flame, covering with a lid.

Thus, to prepare the desired and tasty cauliflower soup you need the most ordinary ingredients and a little patience during production. It is also necessary to follow recipes so as not to violate the comparability of food products.

Cauliflower soup - the best recipes. How to cook cauliflower soup correctly and deliciously.

Cauliflower soup - general principles and methods of production

Although we are not the noble Russian nobles of the times of Catherine the Great, we have at least one advantage over them. We don’t have to buy cauliflower at exorbitant prices like we did several centuries ago. Now it is grown on thousands of hectares, and this is completely understandable - this valuable vegetable ranks second after white cabbage in almost all indicators. This is a very necessary, tasty and low-calorie product.

Cauliflower contains a whole bunch of essential substances - vitamins and minerals. The narrow cellular structure of the plant contains less coarse fiber than in white cabbage, which is why cauliflower is easier to digest, and the internal organs are less irritated. These characteristics allow extensive use of the vegetable in baby food. And what an excellent soup you can make from it! Everyone will like it – children and adults, ladies and men.

Cauliflower soup - preparing goods

The properties of cauliflower can be found in the greenish leaves. The strong and heavy fork should be surrounded by a small amount of new leaves. Depending on the variety, the inflorescences can be snow-white, ivory or purple. The characteristics of cabbage do not depend at all on the color, but on whether it was grown in the sun or in the shade. If black spots appear on the fork, this is already an alarming signal. Carefully cut out these spots or completely refuse consumption. Cauliflower should be stored for no more than 10 days at a temperature of 0 °C degrees.

Cauliflower soup - the best recipes

Recipe 1: Cauliflower soup with chicken broth

The essence of the recipe: fried vegetables and cabbage are poured with broth, and then with snow-white sauce. The result is a beautiful first course, which perfectly satisfies hunger, is light and healthy.

Ingredients : cauliflower (one small head), carrots (2 pcs.), onion, butter (3 tablespoons), chicken broth, flour (4 tablespoons), sour cream, parsley, dark ground or crushed pepper, salt, milk , (3 cups), bay leaf.

Manufacturing method

Cut vegetables - onions and carrots, remove leaves from cabbage and disassemble into inflorescences, then cut into even smaller pieces. Melt butter in a saucepan and fry onions and carrots. Add cauliflower and pour in chicken broth. This soup can also be prepared using bouillon cubes - dissolve them in water in advance and bring the purchased broth to a boil. Add spices and cook for 30 minutes. We are preparing a snow-white sauce that will not only decorate the soup, but also make it thicker and richer. Combine 3 cups of milk with flour, beat with a whisk or mixer and pour into a saucepan with melted butter. Boil, stirring for 2-3 minutes. Pour into soup, add 3 tablespoons of sour cream. Delicious soup. Serve hot with greens.

Recipe 2: Green Pot Cauliflower Soup

Greenish canned peas are a universal product. You can prepare a lot of salads with it, or you can cook soup. For example, with cauliflower. Believe me, it’s a beautiful combination for a dietary dish.

Ingredients : cauliflower (300-400 g), potatoes (3-4 tubers), onions, carrots, green peas (half a jar), broth, herbs, salt.

Manufacturing method

Peel the potatoes and cut them into cubes or wedges. Chop the onion and carrots, place the vegetables in boiling water, and bring to a boil. Add the cauliflower and cook for 20 minutes, then add the green peas and leave for another 5 minutes. Finely chop the greens and add to the plates. Season with the freshest sour cream.

Recipe 3: Creamy Frozen Cauliflower Soup

We will need a package of frozen cabbage, approximately 500 grams. The most common dish is fried vegetables, chicken broth, cabbage. It’s far from a culinary masterpiece, but if your soul cries for something hot, but you don’t have time to make it, cabbage soup will help out, warm you up, fill you up, and nourish you.

Ingredients : cauliflower (500 g), cream (100 ml.), potatoes (1-2 pcs.), olive oil (1 tbsp.), pink pepper (1 pinch), onion, vegetable broth (1 liter), salt, white pepper.

Manufacturing method

Let's prepare the vegetables - cut the onion and potatoes into cubes, fry the vegetables in a saucepan or frying pan in vegetable oil until lightly browned. Add the cabbage inflorescences, pour in the broth and cook for 30 minutes. Beat the soup with a blender and add cream and spices. Boil for 1 minute. Sprinkle each serving with pink pepper.

Recipe 4: Vegetarian Cauliflower Soup with Cheese

This recipe makes two servings. Because the soup is cooked in water or vegetable broth, its taste comes from the cheese. Don't feel sorry for him, there can't be too much cheese in this case.

Ingredients : Carrots, onions, broccoli, cauliflower (100 g each), cheese (30-40 g), vegetable oil for frying, seasonings (bay leaf, pepper).

Manufacturing method

Pour oil into a frying pan, fry the chopped onion until the mixture is transparent. Add carrots in cubes, leave for another 7-8 minutes, transfer to boiling water or broth. At this time, disassemble the cabbage into inflorescences, wash and place in a pan with vegetables. Add seasonings. Cook for 20-25 minutes. Cut the cheese into cubes, add to plates and place them in the microwave for 1 minute. Sprinkle parsley or dill on the table.

Recipe 4: Creamy cauliflower soup with meatballs

Meatballs are something that will help you prepare any soup quickly. With all this, it will be rich, tasty and light. The production actually does not differ from other options, the main thing is meatballs. Boil them and later separate them from the broth. This is necessary to bring the soup to a creamy state.

Ingredients : potatoes (2 pcs.), cabbage (4-5 inflorescences), onions (1-2 pcs.), pork (300 gr.), cream (half a glass), dill, salt.

Manufacturing method

We make minced pork and onions. Add cream, salt, pepper. We form meatballs and boil them in water, remove them with a slotted spoon, and lower the vegetables into the broth. Boil until soft and grind, lower the meatballs again. In a bowl, decorate the cream soup with dill.