Cauliflower zucchini carrot puree soup. Cauliflower and zucchini soup, how to prepare it with photos. Cauliflower and shrimp soup

Cream soups are liked not only by adults, but also by children. Having a delicate consistency, they are at the same time thick and satisfying. Puree soup made from zucchini and cauliflower is often included in the menu by health-conscious people. The dish is low-calorie and healthy. Having many recipes for preparing it allows you to alternate between different versions of the soup, so that it almost never gets boring. The availability of the products included in its composition allows you to cook it as often as you want.

Cooking features

The process of preparing vegetable puree soups practically does not depend on the specific composition, but has its own specifics.

• Young zucchini with tender flesh are more suitable for making creamy soup. They don't even have to be cleaned, you just need to wash them well. It is also possible to make soup from large zucchini, but before doing this you need to remove the peel from them with a vegetable peeler and scrape out the pulp and seeds from the center with a spoon. Soup made from young zucchini will have a more delicate consistency.
• Cauliflower must be disassembled into inflorescences and washed thoroughly. It is advisable to divide large inflorescences into several parts in order to minimize the time of heat treatment of the vegetable - under the influence of high temperature, some beneficial substances contained in cauliflower are destroyed.
• When cooking pureed soup, it is better to immerse vegetables in already boiling water or broth, then they will retain more useful elements.
• If you intend to use frozen vegetables to make soup, they need to be allowed to thaw before being added to the soup. Otherwise, the dish may turn out to be too watery.
• If you pre-fry the vegetables for the soup, it will turn out tastier, but will no longer be dietary.
• Adding potatoes or brewing the soup with flour will make the soup thicker. You can dilute the vegetable puree with vegetable or chicken broth, milk or cream.
• A blender is most often used to chop vegetables, but you can do without it. To do this, the products will have to be rubbed through a sieve. If you prepare a little soup, for example, for a child, then it will not take much time and effort.

It is recommended to serve the zucchini and cauliflower puree soup with croutons. You can make them yourself by cutting wheat bread into cubes and drying it in the oven. If you prefer store-bought crackers, it is better to choose those that have the most neutral aroma. Croutons can be added to the soup immediately before serving or offered separately. The latter option is preferable, since croutons quickly become soggy in the soup.

A simple recipe for pureed zucchini and cauliflower soup

• zucchini – 0.5 kg;
• cauliflower – 0.5 kg;
• onions – 100 g;
• carrots – 100 g;
• water – 1.5 l;
• vegetable oil – 20 ml;
• salt, pepper - to taste.

Cooking method:

• Wash and peel the vegetables thoroughly. Separate the cabbage into inflorescences.
• Cut the zucchini into cubes about a centimeter in size.
• Peel the carrots and chop them on a coarse grater.
• Peel the onion and cut into small cubes.
• Pour oil into the bottom of the pan in which the soup will be cooked.
• When the oil is hot, add the onions and carrots and fry them for 5 minutes. Fill with water and bring it to a boil.
• Place zucchini and cauliflower in boiling water. Cook for about 15 minutes (until the vegetables are done).
• Drain the vegetable broth and place the vegetables in a blender bowl.
• After turning on the appliance, puree the vegetables and place them in a saucepan.
• Dilute the vegetable puree with the broth to the desired consistency. Add salt and season to taste.
• Bring the soup to a boil and simmer for a few minutes.

When serving, the dish can be seasoned with sour cream and sprinkled with fresh herbs. It wouldn't hurt to serve the croutons separately.

Creamy zucchini and cauliflower soup

• zucchini – 0.4 kg;
• cauliflower – 0.4 kg;
• tomato – 100 g;
• onions – 75 g;
• carrots – 100 g;
• potatoes – 150 g;
• olive oil – 40 ml;
• water – 1 l;
• cream – 0.2 l;
• salt, hard cheese - to taste.

Cooking method:

• Soak the cauliflower in water for 10–20 minutes, rinse and separate into inflorescences.
• Wash the zucchini using a brush. If you are dealing with a large specimen, peel it and cut it lengthwise, scoop out the seeds with a spoon. Cut the pulp into small cubes.
• Peel the potatoes and cut them into the same pieces as the zucchini.
• Scrub the carrots, wash and dry with a napkin. Grate coarsely.
• After freeing the onion from the husk, finely chop the onion.
• Heat the oil at the bottom of the pan, add the onions and carrots and fry until soft.
• Pour boiling water over the tomato and peel. Grind using a blender.
• Place zucchini and tomato puree in a saucepan. Sauté vegetables for 5 minutes.
• Fill with boiled water and heat it.
• When the water boils, place the potatoes and cauliflower in it. Cook vegetables until soft.
• Grind the contents of the pan with an immersion blender.
• Salt and season the soup to taste, pour cream into it.
• Heat the soup without bringing it to a boil. It must be sterilized after contact with kitchen appliances, but do not allow the cream to curdle.

When serving the dish, sprinkle the soup with grated hard cheese.

Zucchini and cauliflower soup with broccoli

• zucchini – 0.2 kg;
• cauliflower – 0.2 kg;
• broccoli – 0.2 kg;
• carrots – 100 g;
• canned green peas – 150 g;
• chicken broth or water – 1 l;
• boiled chicken fillet (optional) – 0.2 kg;
• salt, spices - to taste.

Cooking method:

• Wash the vegetables. Divide the cauliflower and broccoli into inflorescences, finely chop the zucchini, onions and carrots.
• Place zucchini, onions and carrots in a saucepan, add broth or water, and bring to a boil.
• After the liquid boils, add cauliflower and broccoli florets and cook for 10 minutes.
• Add green peas, reserving a couple of spoons for garnishing the finished dish.
• Cook the soup for another 5-10 minutes, then puree it using a blender or other method.
• Add salt to the soup to taste and boil for 2-3 minutes.

When serving the soup, place a few pieces of chicken meat and a small spoon of green peas in each plate.

The puree soup made from zucchini and cauliflower is tender and thick. It satisfies hunger well without posing a threat to your figure. Many variations of this dish are suitable for children and diets. Vegetarians will also be able to find a suitable recipe.

There is nothing “too much” in this recipe, everything is normal - vegetables, fat content, meat, and benefits. The balanced composition, delicate taste, and pleasant consistency of the cauliflower and zucchini soup are captivating! This means that it was not in vain that fresh vegetables were chosen for the diet. Meanwhile, this soup is very good for children who refuse to eat vegetables. In the pureed state, a completely different taste is obtained, and pieces of vegetables are not visible, so it is easier to agree with the baby to try a couple of spoons of the healthy vitamin first course.

Taste Info Cream soup / Pea soup / Vegetable soup

Ingredients

• chicken fillet – 300 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• young peas - 4-5 tbsp. spoon;
• broccoli – 150 g;
• cauliflower – 150 g;
• zucchini – 200 g;
• water – 2 l.;
• spices, salt - to taste;
• vegetable oil – 15 g.

How to make creamy soup from cauliflower, zucchini and broccoli

Cut the chicken fillet into 3-4 parts, rinse it, place it in a saucepan, add the onion (peeled, washed and cut into 2 parts) and green peas. Why not cut the fillet into small pieces? Because the soup is pureed after cooking, and the meat is removed from the broth before that. Accordingly, 3-4 large pieces of finished fillet are easier to catch from the soup than a dozen small pieces. Pour water over these ingredients and place on medium heat for 25 minutes.


During this time, the remaining components of the dietary soup are prepared. Wash all the vegetables, and then cut carrots, broccoli, cauliflower into medium pieces, you can also add a little more onion. In addition to this list of vegetables, you can add tomato, red pepper, etc.


Fry the vegetables on low heat, place them in hot oil, and cook in a frying pan for about 5 minutes, stirring occasionally. A clove of garlic, chopped and fried along with vegetables, will complement and decorate the taste of the dish.

Remove the meat from the prepared broth and place the vegetables in the pan instead. Cook the diet zucchini and broccoli soup for another 10 minutes.


Then pour the vegetable soup into a blender bowl and puree it. Vegetable soups made from zucchini are easy and quick to puree. The consistency of this first dish is incredibly tender.


The meat is separated into fibers, and before serving the puree soup is added to the plate; peas or croutons can also be used as a decorative element.

For the recipe with photos, see below.

This light and delicious soup made from the freshest summer vegetables will help diversify your usual menu. In summer, during vegetable season, puree soup can be prepared from fresh cauliflower, broccoli and zucchini. In winter, you can use frozen vegetables to prepare this soup. Of course, cold soups, such as or, remain the most relevant for summer. But also such light vegetable soups as pureed cauliflower soup, broccoli and zucchini will not be superfluous

I have only tried to make pureed soups myself, and they are tasty and nutritious! To make pureed soup, you definitely need a blender that can puree all the vegetables until smooth. Of course, you can mash the soup manually, using a masher, but with a blender it turns out faster and better, without lumps.

Ingredients needed for our soup:

• 1 medium zucchini;
• 300-400 g fresh cauliflower;
• a couple of handfuls of broccoli (fresh or frozen);
• 1 large onion;
• a few black peppercorns;
• Bay leaf;
• salt to taste;
• greens for decoration.

Vegetables must be washed and the zucchini peeled. If the zucchini is young, then there is no need to remove the seeds. Separate the cauliflower into individual florets. Place cauliflower inflorescences, pieces of zucchini, coarsely chopped onions, peppercorns and bay leaves into a 5-liter saucepan. Add water and put the pan on the fire. Cook the vegetables for 20 minutes, then add the broccoli. Cook for another 10 minutes.

The vegetables in the soup should become completely soft. Cooking time depends on the power of your stove, on average it is 30-40 minutes. Remove the pan from the heat, scoop out the bay leaf and discard it.

Salt the soup to your taste and puree using a blender. This soup produces a very beautiful soft green color. You can serve it immediately; each serving can be garnished with a piece of boiled broccoli and fresh chopped dill. Bon appetit!

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Cream soup is a unique dish that can be made from anything. Almost everything is suitable for this: fish, meat, seafood, poultry, dairy products, as well as vegetables and fruits. Depending on which of them is the basis, this original soup is consumed both hot and cold. Not so long ago, a similar dish was used mainly for children's or diet food. Now it helps the housewife to diversify the family’s daily diet as much as possible. Considering the special beneficial properties of vegetables, puree soup made from zucchini and cauliflower is very popular. You can prepare it in different ways.

Celebration of taste

If you cook cauliflower the classic way, you need certain initial ingredients. To prepare it you will need: 0.5 liters of cold water, 1 carrot, 100 grams of zucchini pulp, 200 grams of cauliflower, an onion, 5 allspice peas, a clove of garlic, 35 grams of any vegetable oil and a pinch of salt.

Making this pureed zucchini and cauliflower soup is quite simple:

1. First, the cabbage must be carefully disassembled into individual inflorescences and washed thoroughly.
2. Cut the squash pulp as desired.
3. Carrots, garlic and onions also need to be peeled, washed thoroughly and chopped as finely as possible.
4. Boil water in a saucepan. Then you need to put the already prepared cabbage, garlic and zucchini into it. Pepper, add salt and cook the mixture until the products become completely soft. Then you can turn off the heat, cover the pan with a lid and let the vegetables brew for about 10 minutes.
5. At this time, pour oil into a frying pan and add chopped onions and carrots. Add 30-40 grams of water and simmer over low heat until the liquid has completely evaporated.
6. Transfer the contents of the pot and pan into a blender and grind it to a puree. First remove garlic and pepper from the mixture.

The zucchini and cauliflower puree soup is almost ready. If the mass turns out to be too thick, then you can easily dilute it with vegetable broth and warm it up a little over low heat.

A vegetarian's dream

Those who try to take care of their health understand how healthy squash puree soup is. The recipe for this dish can be slightly modified if desired by adding a few ingredients. The taste of the finished product will be more pronounced if the following composition is used for its preparation: a head of cauliflower, young zucchini, an onion, a couple of tomatoes, 50 grams of vegetable oil and a little herbs (cilantro, basil).

In this case, the process should proceed as follows:

1. First, all products must be washed thoroughly.
2. Then, as usual, disassemble the cabbage into separate inflorescences, and peel the zucchini and cut into medium cubes.
3. Pour a glass of water into the pan, add the prepared vegetables and cook them until completely softened.
4. At this time, finely chop the peeled onion and lightly fry in oil.
5. Add diced tomatoes to it and simmer the ingredients together for a few minutes.
6. Finally, all components must be collected in a blender and thoroughly ground.

After this, the finished soup can be poured into a plate and decorated with chopped herbs.

Creamy tenderness

To add softness to pureed soups, various dairy products are often used in cooking. As a result, the dish becomes more tender and aromatic. Based on this, preparing cauliflower puree soup is possible using the following ingredients:

• 300 grams of zucchini, 1 potato, 100 grams of carrots, half an onion, 400 grams of cauliflower, a little salt, hard cheese, half a glass of cream and 35-40 grams of olive oil.

The entire cooking process takes place in four stages:

1. At the very beginning, the cauliflower should be gradually disassembled into individual small inflorescences, washed and placed in a pan. Pour water over the ingredients, add salt, put on the stove and cook for 20 minutes.
2. During this time, the zucchini, onions and potatoes must first be peeled, then washed and cut into small pieces.
3. Add the remaining vegetables to the pan and cook for another 20 minutes.
4. Transfer the finished mixture into a blender bowl, add oil and beat everything thoroughly. Finally, pour in the cream and perform final mixing.

The prepared aromatic puree soup can be served immediately. To do this, pour it into plates and lightly sprinkle grated hard cheese on top.

Today we will prepare squash puree soup. The recipe is very simple, and the dish turns out exquisite and tasty. Tomatoes will add sourness to the soup, and fresh herbs will add flavor.

If extra calories don’t bother you, you can add cream, sour cream, and butter to the zucchini soup recipe.

Ingredients:

- cauliflower;
- young zucchini;
- two small tomatoes;
- one onion;
- greens (dark basil, cilantro);
- olive oil – 50 g.

Zucchini soup - recipe

Wash cauliflower and zucchini. Pour a glass of water into the pan and bring to a boil. Carefully separate the cauliflower into florets and cut off the skin from the zucchini. Cut into cubes and place in a saucepan. Cook until softened. Set aside.

Finely chop the peeled onion. Fry it, stirring slowly, in olive oil. Then add the tomatoes, cut into pieces, into the pan and continue to simmer.


Place the boiled vegetables and tomato-onion mixture in a high container. Using an immersion blender, grind the ingredients to a puree.


Place the puree soup in a plate, sprinkle with chopped herbs - a mixture of basil and cilantro. Lemon juice will give it a piquant sourness.


Delicious vegetarian zucchini soup is ready.