Light, tender and tasty, summer soup with cauliflower is the perfect first course meal 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 the soup with cauliflower surpasses all other cabbage soups, solyanka and 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 fiber.
At the same time, cauliflower contains a large amount of mineral substances (magnesium, phosphorus, potassium, pectins, easily digestible proteins and vitamins - for example, ascorbic acid (vitamin C) - three times more than cabbage! And cauliflower is a champion among vegetables in vitamin content H (biotin), beneficial to the health of the skin and hair.
I offer you a “light” soup variant on vegetable broth, which can be eaten for both children and vegetarians, and those on a diet. It is cooked without fat at all - zazharki and butter - and, imagine, it turns out delicious. Optionally, in the almost finished soup, before you turn off the fire, you can add a spoonful of vegetable or a piece of butter. And if you prefer more solid dishes, you can cook the soup in meat or chicken broth, add a piece of boiled meat or meatballs of minced meat with rice.
Ingredients for cauliflower soup:
2-2, 5 liters of water
- 3 medium potatoes;
- 1-2 carrots;
- 1 small onion;
- 1 cauliflower head;
- 3-4 tbsp. l rice;
- Parsley, dill, basil greens;
- Salt to taste, approximately 0, 5 tablespoons.
Cooking cauliflower soup:
Let's put on the pan a pan with settled or filtered water. Wash, clean and rinse the potatoes and carrots. From the onions we will remove the husks, we rinse the cauliflower and gently disassemble into inflorescences. Greenery omit for five minutes in cold water, then rinse.
We cut the carrots into thin slices and the potatoes into halves or quarters, depending on the size. You can cut into cubes, as usual for the soup. But, if boil the potatoes in large chunks, and then ceiling and return to the pan - the potatoes are digested better, and the soup turns out to be thicker, you can not even fall asleep in crumbs.
Dip potatoes and carrots in boiling water, add rice and cook for 5-7 minutes over medium heat, slightly sliding the lid so that the soup does not strive to escape. Rice can be replaced by another barley - for example, semolina is well suited to vegetable soup.
After salting the soup, add the ingredients of the next stage, which are cooked faster than potatoes with carrots and cereals - cauliflower and very small sliced onions. Do not worry, it does not even feel in the soup, the main thing - to grind well.
Stir and boil for another 4-5 minutes. Meanwhile, chop 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 the knife: are the potatoes in the soup already soft? We catch it with the help of a skimmer or spoon and crush it with a fork or mashed potatoes, and put it back into the soup.
Now it remains to chopped greens, mix, boil a couple more minutes - and light summer soup is ready!
Cauliflower soup is very tasty served with sour cream and black bread.