Composition / ingredients
Step-by-step cooking
Step 1:
How to cook vegetable soup with cauliflower? Peel the potatoes and cut into small cubes.
Step 2:
Put the potatoes in the pre-cooked broth.
Step 3:
My cauliflower, remove the leaves and disassemble into inflorescences.
Step 4:
15 minutes after boiling, we put cauliflower in a saucepan with potatoes.
Step 5:
Peel and chop the onion. Peel the carrots and cut into strips.
Step 6:
Fry the vegetables in a frying pan with the addition of vegetable oil while stirring until soft. It's about 7 minutes.
Step 7:
Put the vegetable roast in the soup. Salt, pepper, mix.
Step 8:
Cook the soup until ready. When serving, add finely chopped greens to the soup plate.
This soup can be served with sour cream to make it even tastier and more satisfying. If you do not put sour cream and cook soup on water or vegetable broth, then you can include it in your menu during the fasting days. Before finding a recipe and seeing how to cook vegetable soup with cauliflower, I read a little about this cruciferous vegetable on the web. I'm sharing some facts with you. Cauliflower or curly cabbage is considered a dietary product. Due to the low calorie content, which is 42 Kcal per 100 g, it is often included in the diet of girls who want to lose weight and watch the figure. Regular consumption of this cabbage in food helps to get rid of extra centimeters in the waist and hips. Vitamins of different groups included in its composition have a beneficial effect on the condition of the skin and make it smooth. The use of this vegetable leads to the leveling of the tone of the epidermis, acceleration of collagen production and relief of fine wrinkles. In addition, cauliflower is a source of natural antioxidants. In general, this vegetable will bring great benefits to your body. I cook this soup for my family for lunch, but sometimes we eat it for dinner. I try to put more fresh greens in it, which will never hurt. I highly recommend cooking as a first!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cauliflower - 28 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
- Broth - 15 kcal/100g
