For me, every spoonful of this soup is a trip to my childhood) When Mom and my brother cooked this soup, it was straight for us some kind of holiday, it was hard for me to imagine something tastier, velvety and delicate in texture than my favorite soup-puree from colored cabbage😌🌟
Ingredients: broth (we have beef), cauliflower, potatoes, (dry) rice, which is boiled soft (we have jasmine), butter, salt, sour cream / unsweetened yogurt - for soup dressing
Cooking method:
Cut the potatoes, disassemble the cauliflower into small inflorescences.
Put the chopped vegetables in a ladle, pour boiling water (boiling water should slightly cover the vegetables), add a piece of drained oil, put on fire - cook until tender over low heat (~ 15 min.)
We do the same with rice: put the rice in a ladle, pour boiling water over it, cook over low heat until it is boiled.
When the vegetables and rice are ready, drain the water from the vegetables, transfer the rice and vegetables to the soup pot, add some of the broth - pierce with a blender until smooth. After, if necessary, add the remaining broth, stirring the soup, achieving the density and consistency that you like.
Now add salt to taste and bring the soup to a boil over low heat, stirring constantly. EVERYTHING IS READY!)) Serve with a tablespoon of sour cream or yogurt.
bon appetit to you and your baby!