Main Page
Soups
Vegetable soup with cauliflower

Vegetable Soup with Cauliflower

An easy, fragrant soup. A light, vitamin-rich, low-calorie, appetizing, and wholesome vegetable soup for lunch. Ideal for anyone fasting, on a diet, or who simply likes plain, low-fat food — just use vegetable broth.

♚Larisynshik

Recipe author

Composition / ingredients

Servings:

Broth (vegetable or meat, for those who eat it)

1.5

Cauliflower

500

Carrots

Potatoes

Onion

Vegetable oil (for frying)

Salt

Pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 22 % 2 g

Carbohydrates 56 % 5 g

41 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make vegetable soup with cauliflower? Peel the potatoes and cut them into small cubes.
Step 2:

Add the potatoes to the broth you cooked earlier.
Step 3:

Wash the cauliflower, remove the leaves, and break it into florets.
Step 4:

15 minutes after it comes to a boil, add the cauliflower to the pot with the potatoes.
Step 5:

Peel and chop the onion. Peel the carrots and cut them into strips.
Step 6:

Sauté the vegetables in a skillet with a little vegetable oil, stirring, until soft — about 7 minutes.
Step 7:

Add the sautéed vegetables to the soup. Salt, pepper, and stir.
Step 8:

Cook the soup until done. When serving, add finely chopped fresh herbs to each bowl.

This soup can be served with sour cream to make it even tastier and more filling. If you skip the sour cream and make the soup with water or vegetable broth, you can include it in your menu on light eating days. Before finding a recipe and learning how to make vegetable soup with cauliflower, I read a little about this cruciferous vegetable online. Here are some facts. Cauliflower is considered a diet food. Thanks to its low calorie count — 42 kcal per 100 g — it's often part of the diet of women who want to lose weight and watch their figure. Eating it regularly helps trim inches off the waist and hips. The various vitamins it contains benefit the skin and make it smooth. Eating this vegetable helps even out skin tone, boost collagen production, and smooth fine wrinkles. Cauliflower is also a source of natural antioxidants. All in all, this vegetable does your body a lot of good. I make this soup for my family for lunch, but sometimes we eat it for dinner too. I like to add plenty of fresh herbs, which never hurt. Highly recommended as a first course!
Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preferences (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potatoes, grains, and other ingredients belong in the soup, which may not match yours. In practice this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do this, scale all the recipe ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. Down the road, like most experienced cooks, you'll be able to add the water and the ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
To keep onions from stinging your eyes while you slice, rinse the onion and the knife in cold water. The cutting board won't absorb the unpleasant onion smell if you rub it with a slice of lemon first.