Lean Cauliflower Soup

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Ingredients for Preparing Lean Cauliflower Soup

Vegetable oil 1 tablespoon and to taste for dressing
Sifted wheat flour 2 teaspoons
Cauliflower 1 head (500-700 grams)
Onions 1-2 pieces
Distilled pure water 1 liter
Salt to taste
Black pepper to taste
Paprika pinch
Ground allspice 1 pinch per serving

Main ingredients: Cabbage, Onion, Flour
Serving 6 servings
World Cuisine

Inventory:

Colander, Knife, Cutting board, Deep aluminum pan with a lid, Paper kitchen towels, Blender, Teaspoon, Measuring cup for liquid, Tablespoon, Stove, Wooden kitchen shovel, Ladle, Kitchen towel, Plate - 6 - 8 pieces

Cooking lean cauliflower soup:

Step 1: prepare the ingredients.

First, take a fresh, juicy head of cauliflower with an approximate weight of 500 - 700 grams, remove leaves from it, cut the stalk, disassemble it into inflorescences, put them in a colander and rinse the cabbage together with peeled onions under cold running water from various kinds of pollution . After we carefully check and if there are places on the inflorescences that are slightly corroded by different animals, we cut them off with a knife. Then we dry the vegetables with kitchen paper towels to remove excess water, put them on a cutting board one by one and cut the onion into cubes with an approximate diameter up to 1 centimeter, and each inflorescence is cut into 2 - 3 parts so that the pieces do not exceed a diameter of 3 - 3.5 centimeters. Leave the cut on the cutting board.

Step 2: prepare the soup.

We turn on the stove to a high level and put on it a deep aluminum pan with a thick bottom. Pour into a container 1 a tablespoon of vegetable oil and after the fat is hot, we introduce into it 2 tablespoons of sifted wheat flour. Stirring the ingredient with a wooden kitchen spatula, fry the flour in oil for 2 minutes or until it acquires a light golden hue.

Then pour the right amount of clean distilled water into the pan from 1 to 1.5 liters, its mass depends on how thick the soup you want to get in the end. After we bring the liquid to a boil and add chopped onions to the container.

Immediately after the onion, we introduce the cauliflower inflorescences into the pan, bring the water to a boil again, reduce the temperature of the stove to an average level, cover the pan with a lid so that a small gap remains, and cook the vegetables until they are soft, it will take about 20 minutes.

Step 3: bring the dish to full readiness.

In 2 - 3 minutes until vegetables are ready, add a little paprika to the pan for color and aroma, as well as to taste salt and black pepper. We boil the soup for a few more minutes, turn off the stove and, holding the pan with a kitchen towel, rearrange it on a cutting board laid on the kitchen table. We arm ourselves with a hand blender and grind the boiled vegetables to a homogeneous consistency, that is, into semi-liquid mashed potatoes.

We act carefully, turning on the kitchen appliance at low speed and increasing it as the ingredients are ground, while not forgetting that the soup is hot! We taste the vegetable mass and, if necessary, add more salt, as well as spices. Then we cover the pan with a lid and let the first hot dish brew 7 to 10 minutes. After using the soup ladle, pour the soup into deep plates, everything will come out 6 - 8 servings.

Now we pour each serving of soup with vegetable oil at the rate of half a tablespoon in 1 plate and sprinkle with chopped allspice, it will give the finished hot pleasant aroma. Serve the soup along with croutons, dried diet bread, lean bread or rolls.

Step 4: serve lean cauliflower soup.

Meatless cauliflower soup is served hot. Optionally, along with the soup, you can serve lean mayonnaise based on apples, soy or starch. Cook and enjoy delicious food even on fasting days! Enjoy your meal!

Recipe Tips:

- - The composition of spices in this recipe is not important, you can use any other seasonings that are suitable for the first hot dishes, for example, a mixture of French herbs, coriander, sage, savory and many others.

- - At will, you can compose the components of the soup with other vegetables, for example, carrots, salad peppers, potatoes, mushrooms. But in order for all vegetables to be cooked at the same time, we must not forget that their slices should be different, it is better to grind carrots, cut potatoes into cubes with a diameter of up to 1.5 centimeters, mushrooms with layers up to 5 millimeters thick, pepper with straws up to 1 thick centimeter. Cook all vegetables at the same time as cabbage and onions until tender!

- - At the request of 5 - 7 minutes before the dishes are completely ready, the soup can be seasoned with garlic cloves squeezed through the garlic, this ingredient will give a pleasant rich aroma to the prepared first dish.