Cauliflower soup

Name: Cauliflower soup - Dochia L.
Ingredients: 4 chicken wings; 1 cauliflower; 1 carrot; 1/2 celery; 1 parsley root; 1.5 liters of water; 1 chicken stock cube

Soups - Cauliflower soup by Dochia L. - Recipia

Cauliflower soup with chicken wings is made with just a few ingredients and doesn't require much preparation. The wings are boiled first, and once they are partially cooked, the chopped vegetables and cauliflower florets are added. Finally, the soup can be garnished with fresh parsley and sour cream. It's a simple recipe, perfect for a light lunch and for days when you want a warm meal without too many steps. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified; the vegetables are chopped before being added to the pot Cooking Time: until the wings and cauliflower are cooked; the exact duration depends on the size of the wings and cauliflower florets Servings: not specified Difficulty: easy Recipe Type: vegetable soup with chicken Ingredients 4 chicken wings 1 cauliflower 1 carrot 1/2 celery root 1 parsley root 1.5 liters of water 1 chicken stock cube For serving, optional Fresh parsley Sour cream Preparation Method 1. Place the chicken wings in a pot with 1.5 liters of water. Let them boil until they are partially cooked. They don't need to be fully cooked at this stage, as they will continue to cook with the vegetables. 2. Meanwhile, peel the carrot, celery, and parsley root. Chop the vegetables finely so they cook at the same time as the cauliflower. 3. Break the cauliflower into small florets. Smaller pieces cook more easily and are better suited for a soup where all the vegetables are added at the same stage. 4. When the wings are partially cooked, add the carrot, celery, parsley root, and cauliflower florets to the pot. 5. Add the chicken stock cube as well. Stir gently, then let the soup simmer until the cauliflower is fully cooked. This is the main indicator for finishing the soup. 6. Turn off the heat when the cauliflower reaches the desired texture. When serving, you can add fresh parsley and sour cream to taste. Why I Make This Recipe Often I love it because the preparation is quick and the ingredients are easy to find. There's no need to prepare a separate sauce, and the vegetables go directly into the same pot with the chicken wings. The cauliflower adds substance to the soup, while the root vegetables enhance the flavor without requiring many ingredients. It's also a recipe that's easy to adjust in texture. If you prefer firmer cauliflower, you can check it as it cooks and stop the soup when it's done. If you prefer it softer, you can let it boil until the florets are fully tender. Tips Cut the cauliflower into similarly sized florets. This way, some pieces won't become too soft while others remain hard. The root vegetables should be finely chopped, as per the recipe. If cut into large pieces, they may take longer to cook than the cauliflower. The chicken stock cube is added along with the vegetables. Since it is already salty and flavorful, the original recipe does not include separate salt. If adjustments are needed, taste can be checked at the end. Do not overcook the cauliflower. Once cooked, the soup can be stopped, especially if you want the florets to retain their shape. Fresh parsley and sour cream are not listed in the basic ingredients but are optional additions for serving. The amount is left to personal preference. Substitutions The parsley root can be omitted if you don't have it on hand, but the flavor of the soup will be slightly different. The basic recipe uses both celery and parsley root, so substituting or omitting them changes the vegetable proportions. For serving, sour cream can be left out. The soup remains the same base of cauliflower and chicken, just served without the creamy addition. Variations The soup can be served plain, right after the cauliflower has cooked. Another option is to add fresh parsley at the end for a fresher taste. If you like soup with sour cream, it can be added to the bowl when serving. The original recipe does not specify an exact amount, so it can be added to taste. You can keep the chicken wings in the soup as they are used in the recipe. They remain part of the dish and add flavor to the broth during cooking. Serving Ideas The soup can be served immediately after it has been turned off, with fresh parsley and sour cream if desired. The sour cream can be added directly to the bowl, allowing you to serve some portions plain and others with sour cream. It is hearty enough for a simple lunch, as it contains both chicken and cauliflower along with root vegetables. There is no need for an additional side mentioned in the original recipe to serve it. Frequently Asked Questions When is the cauliflower added to the soup? The cauliflower is added after the chicken wings have boiled partially. The chopped vegetables are added at the same time, along with the chicken stock cube. How long should the soup boil? The recipe does not specify an exact number of minutes. The soup is boiled until the cauliflower is cooked and the chicken wings are tender. The time varies depending on the size of the wings and vegetable pieces. Can the soup be made without sour cream? Yes. Sour cream is optional and is added at the end when serving. The soup can be enjoyed plain or with fresh parsley. Does the cauliflower need to be broken into small florets? Yes, it is recommended to break it into small florets, as the recipe requires. This way, it cooks more easily and fits better in each serving. Are the chicken wings kept in the soup? Yes. The recipe uses the wings for boiling and does not indicate their removal before serving, so they can remain in the soup. Nutritional Values The values are estimated, as the weight of the wings, the amount of meat left on the bone, and the use of sour cream are not specified. For the entire pot, without sour cream, the estimate is approximately: 600–900 kcal 55–75 g protein 35–60 g fat 35–55 g carbohydrates If the dish is divided into 4 servings, one serving would have approximately: 150–225 kcal 14–19 g protein 9–15 g fat 9–14 g carbohydrates These values include the chicken wings, cauliflower, and root vegetables, but do not include the sour cream added at serving. A tablespoon of sour cream will increase the caloric value and fat content, but the recipe does not provide an exact amount for this ingredient. Storage and Reheating Leftover soup can be stored in the refrigerator in a covered container and is best consumed within 2–3 days. Allow it to cool before placing it in the refrigerator, but do not leave it at room temperature for too long. Reheat it in portions until hot. If using sour cream, it is better to add it to the bowl after reheating, not to the entire pot. The cauliflower may soften slightly after storage, but the soup remains suitable for the next day.

Cauliflower soup

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