Recipe: Cauliflower soup with white sauce step by step with pictures | Handy.Recipes

Cauliflower soup with white sauce

Cooked cauliflower soup with white sauce

Time to cook: 30 minutes

Nutritional Value

Cauliflower is considered the real queen among vegetables because it contains many nutrients. Cauliflower is useful for adults and children regardless of their health condition. Tender flesh of the vegetable, which contains easily dense fiber, is ideal for people who, because of problems with the gastrointestinal tract contraindicated use of conventional white cabbage. The benefits of cauliflower is due to the fact that it contains almost all the vitamins necessary for a person. It contains twice as much vitamin C as citrus fruits. Only fifty grams of this vegetable per day contain a daily dose of vitamin C for humans. Vitamins C and A have powerful antioxidant properties, and B vitamins, also contained in cabbage, have a beneficial effect on the nervous system. Cauliflower is also rich in such trace elements as potassium, calcium, phosphorus, magnesium and iron. It contains a lot of pectin, citric and malic acids. I would like to offer you a recipe for an extraordinarily delicious, light and flavorful cauliflower soup.

Author of the recipe

Ingredients for cauliflower soup with white sauce:

  • Cauliflower - 500 g
  • Onions - 1 pc
  • Carrots - 1 pc
  • Garlic (herbs or 2 cloves)
  • Petiole celery
  • Dill (dried or fresh) - 1 tablespoon
  • Hummelsuneli - 1 tablespoon
  • Black pepper (freshly ground) - 2 teaspoon
  • Broth (chicken) - 2 l
  • Butter - 100 g
  • Milk (1 cup - 250 ml) - 1.5 glass
  • Salt (to taste)
  • Wheat flour / Flour - 4 tablespoon

How to cook cauliflower soup with white sauce step by step with photos

Slice onion, carrots, celery, garlic, cauliflower.

Melt 50 grams of butter in a cauldron or saucepan over medium heat.

When the butter has melted, throw in the onions.

After a minute, add carrots, celery, garlic herbs to the onions.

As soon as the vegetables are lightly browned, throw in the cauliflower, ground black pepper, dill, chopped suneli, salt to taste.

Cook for about 5 minutes on medium heat, stirring constantly, and add the chicken broth. Bring the soup to a boil, then lower the heat.

While the soup is boiling, prepare the sauce. For this purpose melt 50g of butter in a saucepan.

Add 1.5 cups of milk and 4 tablespoons of flour, mix well and simmer for 3 minutes from the boiling point.

Gravy is ready, add it to soup and let cook for 10 minutes. Let the soup infuse for 10 minutes, then pour it on a plate. Enjoy!!

Nutritional Value:

Whole Dish:
2579.2 Calories
193.9 g
134.5 g
153.6 g
80.1 Calories
6 g
4.2 g
4.8 g

Salt, Black Pepper, Garlic, Flour, Wheat Flour, Yummy, Butter, Onions, Broth, Carrots, Dill, Hummelsuneli, Milk, Celery, Broths and Soups, Hot Soups

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