Vegetable Soup with Cauliflower and Potatoes
Lean, light, tasty, and nutritious, suitable for children and adults! This excellent vegetable soup with cauliflower and potatoes, made with chicken broth, is both healthy and filling. It can be made with water or vegetable stock during fasting days. Serve with sour cream or without.
Updated : 27 August, 2025
Easy
About 20 min.
Ingredients
200 grams
Cauliflower
2 tablespoon
Rice
3
Potato
1
Onion
1
Carrot
1
Bell pepper
1
Tomato
3 tablespoon
Vegetable oil
1.3 liter
Broth
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I made the soup using chicken broth, but you can use vegetable stock or plain water. Meat broth works as well. Add more liquid if you prefer a thinner soup.
Step 2
Place the broth on the stove and bring to a boil.
Step 3
Meanwhile, peel the potatoes, rinse, and cut into small pieces (cubes or sticks). Rinse the rice several times until water is clear.
Step 4
Add the potatoes and rice to the boiling broth. Reduce heat to medium, cover partially, and cook for about 10 minutes.
Step 5
Peel the onion and carrot. Cut the bell pepper in half, remove seeds, rinse all vegetables, and pat dry.
Step 6
Heat a small amount of refined vegetable oil in a skillet. Sauté the vegetables over high heat, stirring occasionally.
Step 7
Rinse the tomatoes and cauliflower. Dice the tomatoes (peel if desired). Break the cauliflower into small florets.
Step 8
When the potatoes and rice are almost cooked, add the cauliflower to the pot. Cook for about 5 minutes.
Step 9
Add the sautéed vegetables and tomatoes. Season with salt. Simmer on low heat for another 5 minutes.
Step 10
Finally, add finely chopped herbs such as parsley, dill, and young green onions. Cook for a few seconds and remove from heat. Let the soup sit briefly before serving.
Step 11
Delicious, filling, and easy!