Cauliflower soup in a multicooker
Description
A hearty first course. Cauliflower soup can be made with meat or without. In this case, I decided to balance the vegetable's lightness with chicken. This combination will enhance the soup's flavor without sacrificing its mildness. You can add cauliflower in whole florets, or boil and blend it in a blender to make a pureed soup. Adding cream or sour cream will turn it into a creamy soup. Such wonderful transformations! Pour into bowls and serve.
Instructions
- 1
Step 1
Let's start with the cauliflower. Wash it and break it into florets. I decided not to chop it finely, so I'll sort through it carefully to make the florets more or less uniform in size. I'll only trim the thick stems.
- 2
Step 2
Peel the carrots and onion. Chop the onion into cubes or half-rings. Grate the carrots on a grater or slice into small pieces. Open the multicooker. Turn on the "frying" mode and pour in vegetable oil. Sauté the carrots and onions for about 10 minutes.
- 3
Step 3
While the vegetables are sautéing, I'll prepare the potatoes. I need to wash them, peel them, and rinse them again. I'll cut the potatoes into soup-sized cubes and put them into cold water to wait their turn. The chicken must be rinsed as well. I won't put a whole chicken into the soup—that would be too much. A couple of chicken thighs will be enough.
- 4
Step 4
Transfer the sautéed vegetables to a separate dish. Pour water into the multicooker bowl, add the prepared pieces of chicken. Close the multicooker and set it to "Cooking" or "Soup" mode. Don't forget to check the soup during cooking and be sure to skim off the foam. After an hour, add potatoes and cauliflower. Put in dried herbs, salt, and a bay leaf.
- 5
Step 5
Vegetables are boiled for about 30-40 minutes. If they are finely chopped, even less time is needed. Turn off the heat and pour the soup into bowls. Serve with croutons and sour cream.