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Fast and tasty
Cauliflower soup is fast and delicious

Quick and Delicious Cauliflower Purée Soup

An extremely healthy, light soup for anyone who wants to stay in shape! Sometimes you're watching TV and there they are — important-looking people at the table, spooning up something strange out of their bowls, and you can't tell if it's soup, porridge, or what. And you just have to try it. I watched a movie like that once, then bought the book it was based on. Turns out they were eating soup — not just any soup, but cauliflower purée soup. Well, I'm no slouch either, so I bought another book — a cookbook this time — and whipped up the same dish for my family. And they approved: delicious, they said, Mom, it just looks a little odd. But that's fine — cauliflower cream soup is perfectly edible and, what's more, genuinely appetizing.

dino4ka

Recipe author

Composition / ingredients

Servings:

Cauliflower

500

Onion

Garlic

Potatoes

Olive oil

Butter

Sour cream

Hard cheese

100

White bread

300

Salt

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 25 % 3 g

Carbohydrates 58 % 7 g

64 kcal

GI: 43 / 57 / 0

Cooking method

Cooking time: 30 min

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In short, grab a heavy-bottomed pot, pour in some olive oil, and add the butter too. Toss in the finely chopped onion and garlic and wait until they turn translucent. Meanwhile, cook the cauliflower. At first I cooked it whole — but the nice folks on TV pointed out you're supposed to cut it into florets. So cut it into florets and cook for about 10 minutes. Add the diced potatoes and the boiled cauliflower to the pot with the onion and garlic, pour in a little of the cooking liquid, salt it, and cook until the potatoes are done. Scoop out the vegetables and blend them in a blender. That's the fancy way — I don't own one, so I pushed everything through a colander with a ladle. It came out fine, but I'm buying that blender anyway. Now return the purée to the pot, add a little water and sour cream, and warm it for 3 minutes. Cut the white bread into cubes and toast them in a hot oven until golden. Grate the cheese on a coarse grater. Ladle the soup into bowls, top with the croutons and cheese, and add a little fresh herb — beautiful. My little one loves this soup; it's probably good for all kids, though I'm no expert, I'm just telling it like it is.