Zucchini and Cauliflower Puree Soup
4 servings
60 minutes
Zucchini and cauliflower puree soup is a delicate and velvety dish that originated in European cuisine. Light and nutritious, it combines the natural sweetness of zucchini with the subtle creaminess of cauliflower. Its taste is soft, creamy, with a barely noticeable vegetable freshness, and its tender texture makes it an ideal choice for a cozy dinner. Olive oil adds exquisite notes, while cheese and croutons provide a pleasant contrast and crunch. This soup is popular in dietary nutrition, suitable for both children and adults, and thanks to its rich vitamin content – an excellent choice for the autumn-winter period. It can be served with herbs and fresh bread, creating an atmosphere of home comfort and warmth.
1
Wash the cauliflower well, divide it into smaller florets (to cook faster), place in a pot, add salt, and boil for 15-20 minutes.
- Cauliflower: 400 g
- Salt: to taste
2
At this time, clean the zucchini, potato, and onion (I had grated carrot in the freezer). Cut them not too finely.
- Zucchini: 300 g
- Potato: 1 piece
- Onion: 0.5 head
- Carrot: 100 g
3
After the cabbage is cooked, add all the other chopped vegetables to the water. Cook for about 20 more minutes until the potatoes are soft.
- Zucchini: 300 g
- Potato: 1 piece
- Onion: 0.5 head
- Carrot: 100 g
- Cauliflower: 400 g
4
Remove from heat, add olive oil and blend everything with a blender. Then add cream and make the soup into a final puree. Before serving, garnish with cheese and croutons. Enjoy your meal!
- Olive oil: 2 tablespoons
- Single cream 10% fat: 200 ml
- Hard cheese: to taste
