White cabbage and cauliflower soup
8 servings
45 minutes
Quick vegetable soup with cream: they work great here. Due to the low calorie content, the soup is suitable for those on a lax diet, and due to the simple composition and restrained taste - for children. Take cream with a fat content of no more than 20%: fatter ones will interrupt the delicate taste of cabbage.
1
Finely chop the onion and carrot, sauté the vegetables in a deep skillet with vegetable oil for two minutes.
- Onion: 150 g
- Carrot: 150 g
- Vegetable oil: 20 ml
2
Add finely chopped white cabbage to the saucepan. Sauté it with onion and carrot for three minutes, then pour in chicken broth, add a bay leaf to the saucepan, bring the broth to a boil, then reduce the heat and cook for another fifteen minutes.
- White cabbage: 300 g
- Chicken broth: 2.5 l
- Bay leaf: 1 piece
3
Add rice to the soup, and after ten minutes add finely chopped cauliflower. After another seven to eight minutes, the soup will be ready — just season with salt and pepper and finish with low-fat cream before serving.
- Rice: 100 g
- Cauliflower: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Cream: 100 ml
