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Cauliflower soup
Cauliflower puree soup will appeal to everyone who prefers first courses with just such a texture. But it's not just about taste! Firstly, such first courses are cooked faster than traditional cabbage soup and borscht, and secondly, even with a low calorie content, puree soups give a reliable feeling of satiety. Here is our soup! In just half an hour, a wonderful first meal with an exquisite taste will appear on your table, after which you will quite calmly “live” until dinner without any snacks. Try it!
How to cook Cauliflower soup
Step 1
Prepare the cauliflower. Clean the head, then disassemble into small inflorescences. Dip in salted water and leave for 15 minutes. If there were bugs in the cabbage, they will float to the surface. Throw the inflorescences in a colander and rinse with running water.
Step 2
Peel the onion and cut into small cubes. Heat vegetable oil in a heavy bottomed saucepan. Add the onion and stir-fry over medium heat for 4 minutes.
Step 3
Put in the cabbage florets. Stirring, fry everything together for another 5 minutes. Pour in hot chicken broth and bring to a boil. Reduce the fire to low. Simmer for 15-20 minutes until cabbage is soft.
Step 4
Remove cauliflower soup from heat. Grind with an immersion blender. You can make the puree absolutely smooth, or you can leave small lumps that will make the texture of the soup more interesting.
Step 5
Pour hot cream into puree. Salt and pepper to taste. Place the pot of soup over medium heat and, stirring constantly, bring to a boil. Remove from stove immediately.
Step 6
Wash the parsley and pat dry well on paper towels. Tear off the leaves and chop finely. Pour the puree soup into serving bowls. Add parsley to each.
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