Light, delicate and tasty, summer soup with cauliflower is an ideal first course for a hot day. This dietary, but nutritious soup will be useful even to lovers of rich broths - especially in summer, when the body requires light food. Our today's recipe is very similar to another vegetable soup - with white cabbage and green peas. But in its properties, cauliflower soup is superior to all other cabbage soups, hodgepodge and cabbage soup.
It is much easier for the body to absorb cauliflower than other species - because delicate inflorescences contain much less fiber than, for example, white.
At the same time, cauliflower contains a large number of minerals (magnesium, phosphorus, potassium, pectins, easily digestible proteins and vitamins - for example, ascorbic acid (vitamin C) - three times more than white cabbage! And cauliflower is a champion among vegetables in vitamin content H (Biotin), useful for healthy skin and hair.
I offer you a “light” version of soup with vegetable broth, which can be eaten by children, vegetarians, and those on a diet. It is cooked completely without fat - frying and butter - and, imagine, it turns out delicious. If desired, in an almost ready soup, before turning off the fire, you can add a spoonful of vegetable or a slice of butter.
And if you prefer more thorough dishes, you can cook the soup in meat or chicken broth, add a piece of boiled meat or meatballs from minced meat with rice.
Ingredients for Cauliflower Soup
For 2-2.5 liters of water
- 3 medium potatoes;
- 1-2 carrots;
- 1 small onion;
- 1 head of cauliflower;
- 3-4 tbsp. l rice;
- parsley, dill, basil;
- salt to taste, about 0.5 tablespoon.
Method for making cauliflower soup
We put on the pan a pan with settled or filtered water. Wash, peel and rinse the potatoes and carrots. We remove the husk from the bulb, rinse the cauliflower and carefully sort it into inflorescences. Put greens for five minutes in cold water, then rinse.
Cut the carrots into thin circles, and cut the potatoes into halves or quarters, depending on size. You can cut into cubes, as usual for soup. But, if you boil the potatoes in large pieces, and then ceiling and return to the pan - the potato is better digested, and the soup turns out to be thicker, you can not even fill it with cereal.
Dip the potatoes and carrots in boiling water, pour the rice and cook for 5-7 minutes over medium heat, slightly sliding the lid so that the soup does not try to escape. Rice can be replaced with other cereals - for example, semolina is well suited to vegetable soup.
Having salted the soup, we add the ingredients of the next stage, which are boiled faster than potatoes with carrots and cereals - cauliflower and very finely chopped onions. Do not worry, it is not even felt in the soup, the main thing is to grind it well.
Mix and cook for another 4-5 minutes. Meanwhile, chop the parsley; Fresh or dried dill also goes well with this soup. A small sprig of basil will give the dish a special, spicy-pleasant taste and aroma!
We try with the tip of a knife: is the potato in the soup already soft? Catch it with a slotted spoon or spoon and crush it with a fork or a mashed potato crusher and put it back into the soup.
Now it remains to add chopped greens, mix, boil a couple more minutes - and the light summer soup is ready!
Cauliflower soup is very tasty served with sour cream and brown bread.