Vegetable soup with cauliflower and potatoes

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook vegetable soup with cauliflower and potatoes? Prepare all the products that are listed. I cooked the soup with chicken broth, you can make it with vegetable broth or plain water. You can also use meat broth. The amount of liquid can be increased as desired if you want a thinner soup.

2. STEP 2

   

   Place the broth on the stove and bring to a boil.

3. STEP 3

   

   At this time, peel the potatoes, rinse and cut into small pieces. These can be bars or cubes, whichever you prefer. Rinse the rice several times until the water is clean.

4. STEP 4

   

   Add potatoes and rice to boiling broth. Reduce the flame to moderate and simmer covered for about 10 minutes. Open the lid slightly so that there is a small gap.

5. STEP 5

   

   Peel the onions and carrots. Cut the bell pepper into two parts and remove the core and seeds. Rinse everything and dry with napkins.

6. STEP 6

   

   Heat a small amount of refined vegetable oil in a frying pan. Fry the vegetables over high heat, stirring occasionally.

7. STEP 7

   

   Rinse the tomatoes and cauliflower. Cut the tomatoes into small cubes. Peel the tomatoes first if desired, I usually don't do this. Separate the cabbage into small florets.

8. STEP 8

   

   When the potatoes and rice are almost ready, add the cabbage to the pan. Leave for about five minutes.

9. STEP 9

   

   Add roast and tomatoes to the soup. Add salt to taste. Simmer over low heat for about five more minutes.

10. STEP 10

    

    The final step is to add finely chopped greens to the pan. Parsley, dill and green young onions will perfectly complement the soup. Leave on the stove for a few seconds and remove the pan from the heat. Let the soup sit for a while and serve!

11. STEP 11

    

    Tasty, satisfying and easy!

Comments on the recipe

Testomania

11.08.2023

4.8

How I love soups like this vegetable soup with cauliflower and potatoes! The abundance of fresh, healthy vegetables makes its taste bright and rich; I didn’t even use broth to prepare it, I cooked it in water. Rice adds extra richness, and sour cream completes this vegetable flavor scheme. After this soup you don’t even want a second course. Very tasty!