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Purée Soup of Cauliflower, Zucchini, Tomatoes, and Beet Greens

Smooth, tender, and fragrant — it'll win over even the pickiest eaters!

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Cauliflower puree soup, zucchini, tomatoes and tops
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 3 g
Fats 50 % 8 g
Carbohydrates 31 % 5 g
79 kcal
GI: 100 / 0 / 0
  • During a fast you need to follow a certain diet and eat somewhat differently. So here I'll share a recipe for a vegetable purée soup. To start, break the cauliflower into florets and rinse it; boil half the cauliflower in salted water for about 15–20 minutes, and braise the other half in butter for about 20 minutes. Now braise the zucchini. The vegetables should turn soft — don't let them brown. Next, heat butter in a small saucepan and sauté the garlic and leek with the spices. Add the carrots and milk and cook covered. Separately, stew the tomatoes with a little sugar and the basil, bringing them to a boil over high heat. Add the beet greens, then reduce the heat, cover, and cook for 15 minutes. Put the braised vegetables in a blender and purée them. Add the broth and stir everything together well. Melt the processed cheese in a little boiling water. Finally, gently heat everything together and serve. You can stir chopped fresh herbs or onion into the finished soup.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Zucchini - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Processed cheese with 60% fat content - 354  kcal/100g
  • Processed cheese with 45% fat content - 294  kcal/100g
  • Cheese 'megle' - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Turmeric - 325  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Onion - 41  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Beet leaves - 12  kcal/100g

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