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Cauliflower puree soup with cream
When there is no time to boil meat broth or you don't want too heavy food, an incredibly tasty and healthy cauliflower puree soup with cream will come to the rescue. Even the most convinced opponents of this vegetable will be delighted and change their opinion after trying this wonderful dish.
Ingredients
Show ingredients
- cauliflower - 1 head (700 g);
- potatoes - 270 g;
- carrots - 100 g;
- onion - 150 g;
- 10% cream - 125 ml;
- garlic - 2 cloves;
- rock salt - to taste;
- mozzarella - 100 g;
- any neutral vegetable oil - 30 ml;
- purified water - about 1 l.
Preparation
- Prepare the ingredients for making cauliflower puree soup with cream. It is better to take varieties of potatoes that fall apart, and the cream can be any fat content. It is acceptable to use another cheese instead of mozzarella, even processed cheese. The water should be hot to reduce cooking time.
- Prepare all vegetables immediately. Cut the potatoes into cubes (the smaller they are, the faster the soup will cook).
- Chop the onion not too finely, and cut the carrot into small rounds.
- Cut the cauliflower in half first.
- Then break the head into florets.
- Once all the vegetables are chopped, choose a suitable pot. Its volume for this amount of ingredients should be 2.5-3 l.
- Heat the oil in this pot.
- Sauté the onion in it, stirring constantly, but do not let it change color, just until translucent.
- Add the carrot.
- Immediately add the potatoes.
- Then add the cauliflower florets.
- Now pour hot water over the vegetables.
- It should almost completely cover the entire mixture (you can add more water, but this will decrease the broth's concentration, making the taste too watery). Cover the soup with a lid and cook over medium heat for 20 minutes after boiling.
- During this time, cut the cheese into small cubes or grate it.
- When the vegetables are almost ready, season them with salt.
- Check the readiness of all ingredients with a fork - it should easily pierce all pieces.
- After cooking, drain the liquid into a separate container. This is done to make it easier to blend the vegetables with an immersion blender, and then adjust the soup's thickness by adding the vegetable broth gradually.
- Start pureeing the vegetables with a blender until the smallest lumps disappear.
- Then pour in the cream.
- Add the cheese.
- Squeeze the garlic directly into the pot.
- While adding the vegetable broth in small portions, achieve the desired consistency of the soup.
- Place it over low heat and, stirring constantly, bring to a boil. Then turn off the heat immediately.
- The cauliflower puree soup with cream is ready. Serve the soup while hot. White croutons or small toasts go very well with it. A little fresh greenery would also be appropriate. Enjoy your meal!
