Vegetarian soup with cauliflower on mushroom broth is a tasty and healthy first dish for a vegetarian table. This recipe is also suitable for the lean menu, as it does not contain animal products. Despite the absence of animal protein in it, the soup turns out to be very satisfying, and also useful. It is better to cook it during the harvest season when they are grown in natural conditions, with a minimum amount of doping.
Instead of spaghetti or pasta, you can cut white bread into small cubes, dry them in the oven until golden brown and sprinkle the finished dish right in the plate before serving.
Since the recipe is vegetarian, you can season the soup with soy cream, instead of the traditional sour cream.
- Cooking time: 1 hour
- Servings: 4
Ingredients for vegetarian soup with cauliflower
- 1.5 liters of mushroom or vegetable broth;
- 500 g of cauliflower;
- 350 g potatoes;
- 150 g spaghetti or pasta;
- 150 g sweet onions;
- 250 g tomatoes;
- 250 g of bell pepper;
- 4 cloves of garlic;
- 40 g parsley;
- 2 chili peppers;
- salt, olive oil.
Method of making vegetarian soup with cauliflower
In a deep pan with a thick bottom pour 3 tablespoons of high-quality olive oil. Chop the sweet onion finely, throw it into the pan, fry until the appearance of a caramel shade.
Pour hot mushroom or vegetable broth to the browned onions. We clean the potatoes from the peel, cut into large cubes, send in boiling broth.
It’s easy to cook vegetable broth - put celery stalk, bunch of greens, carrots, onion and parsley root in boiling water, cook 40 minutes, discard vegetables.
If you want to cook dinner fast, then just use the bouillon cubes.
We sort the cauliflower into small buds, the stalk can also be cut finely, or left for the next time. Add cauliflower to the pot.
Ripe red tomatoes put in a bowl and pour boiling water, leave for 1 minute. The time spent in boiling water depends on the degree of ripeness of the tomatoes and the thickness of the skin. 15 seconds are enough for others, and some need to be scalded for 2 minutes. Remove the skin, cut the stalk. Cut the tomatoes into cubes, send them to the pan.
Cut the seeds out of red bell pepper. Pulp cut into strips or cubes, add to the rest of the ingredients.
Squeeze the garlic cloves with a knife to release the essential and garlic oil, chop finely. A bunch of parsley mine, finely chop only green leaves, the stems in the soup is not worth adding.
Two chili pods (red and green) cut into small rings. Hot pepper, I advise you to clean the seeds, but if you like hot food, you can cut it all together.
Cooking on medium heat for about 45 minutes, all vegetables should be soft, boil well. 15 minutes before being cooked, salt to taste, put spaghetti or any other pasta, you can make your own cooking.
Hot soup is poured into plates and immediately served to the table. Enjoy your meal!