Cauliflower soup is not only very tasty, but also healthy, because it contains many vegetables that are cooked in a matter of minutes, which means they retain all their nutrients and vitamins. It can be safely cooked in Lent, since it is absolutely without a drop of fat, and, of course, without meat.
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Ingredients:
Cauliflower - 150 g
Large potatoes - 1 pc.
Onions - 50 g
Carrots - 50 g
Petioled celery - 40 g
Tomato - 1 pc.
Pumpkin - 150 g
Dill / parsley - a couple of twigs
Salt to taste
Ground pepper - to taste
Water - 1 l
How to cook:
Prepare the items listed for the soup. Peel the onions, carrots and pumpkin, wash under running water along with the rest of the vegetables.
Place a pot of water on a fire. When it comes to a boil, immediately load in the diced potatoes, onions and carrots in chunks. Cook over moderate heat for 10 minutes.
Next, add chopped petiole celery and peeled butternut squash to the pan. This variety is not only fragrant, it also prepares quickly. Cook everything together for another 10 minutes.
Now load the sliced tomato, boil it for a minute or two and add the cauliflower. You should not cut it, it is disassembled into inflorescences and put in the soup whole.
By the way, if the tops of the cabbage are young and green, they also need to be chopped and added to the pan. It will not only enhance the cabbage flavor, but also give a beautiful green color.
Cauliflower should be boiled for no longer than 3 minutes, then it will retain all the vitamins and remain slightly crispy.
Gently scrape off any foam from the surface, season with salt and pepper to taste. Now add finely chopped fresh herbs. Cover the pan with a lid, turn off the gas and let the finished first course brew for at least 15 minutes so that all the flavors mix.
Pour the prepared cauliflower soup into portions and serve for lunch.
Enjoy!
By the way, such a soup can be easily included in your diet if you are on a weight loss diet, because its calorie content is only 14 kcal per 100 g.
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