Kitchen appliances and utensils: cutting board, knife, spoon, blender, bowl, pan with a thick bottom, stove.
Ingredients
| Product | amount |
| Cauliflower | 700 g |
| Potatoes | 2 pcs. |
| Bow | 2 pcs. |
| Carrot | 2 pcs. |
| Cream 10-33% | 200 g |
| Water | 1 liter |
| Butter | 30 g |
| Garlic | 1 clove |
| Salt | taste |
| Ground black pepper | taste |
| Bay leaf | 2 pcs. |
Step cooking
Vegetable preparation
- We cut 2 onions with medium cubes. We will not grind much, since in the end we will punch all the ingredients with a blender.
- We cut in small cubes 2 medium potatoes. The finer we chop, the faster the vegetables cook.
- Cut into circles 2 small carrots.
- Halve 1 cauliflower (approximately 700 g), and then disassemble into small inflorescences.
Cooking soup
- When all the vegetables are sliced, put an empty pan on the stove, heat it. We take a large pan so that chopped vegetables fit immediately in it. At the bottom we put 30 g of butter and melt it. Creamy can be replaced with vegetable, but with cream it turns out tastier.
- Spread the onion. Fry it over medium heat until translucent and a light golden color. Stir constantly.
- We spread all the vegetables to the onion at the same time: carrots, potatoes and cauliflower.
- Pour 1 liter of water. There should be enough water to cover all the vegetables. You can immediately pour boiling water, then the vegetables will boil faster.
- Add salt, black pepper to taste. If desired, you can add a bay leaf. After cooking, remove from the soup, we will not grind it with vegetables.
- Cook for 20 - 25 minutes. Ready vegetables should be completely soft.
- 5 minutes before the end of cooking, you can add finely chopped or passed through a press 1 clove of garlic.
- Pour the vegetable broth into a separate bowl. This is done so that we can control the consistency of the soup.
- Punch vegetables in a pan with a blender until a creamy uniform state. It turned out vegetable puree.
- Add the broth a little to get the desired consistency. At the same time, remember that in the end we will add cream.
- Pour 200 g of cream of any fat content. It all depends on how creamy the taste you want to get. If there is no cream, then you can do without them or just before serving, add a spoonful of sour cream.
- Serve soup by decorating with herbs or putting crackers.
Video recipe
In this video you can watch how to prepare cream soup from vegetables. You will see how vegetables are cut, they are chopped with a blender after cooking, what consistency the soup turned out and how it looks before serving.
It turned out a gentle soup with a creamy taste. A rich and thick vegetable soup is perfect for lunch and dinner. Children and adults eat it with pleasure. Such soups add some variety to the list of liquid dishes, without which the body can not do. Thanks to its delicate texture, the soup is easily digested and well digested. Try cauliflower soup on vegetable broth. You will not regret that you have prepared it. Bon Appetit everyone! And share your impressions in the comments.
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