Cauliflower soup with pink salmon

Cooking method

1. Wash the cauliflower, disassemble it into inflorescences. Wash, peel and slice the potatoes. Peel the onion, finely chop it and lightly add it in oil.

2. Pour cauliflower and potatoes with water, boil and cook for 25 minutes, then add the onion, cook for another 5 minutes.

3. Cut salmon fillet into small pieces, fry until tender.

4. Wash and chop the dill.

5. Beat the soup with a blender, add cream, salt and mix well.

6. Serve by adding pieces of salmon and dill to each serving.

Vegetables and fish are just made for each other!
I tried this dish for the first time many years ago in a cafe and since then it has been one of the main dishes in my recipe book.

Naturally, you can use any Vegetables and red fish, you can easily add carrots or zucchini. Olive oil can be replaced with any other vegetable oil, but I prefer olive oil, as it gives a specific subtle flavor.

If desired, the soup can be cooked in a slow cooker.
Thanks to the thick consistency, the soup stays hot for a long time, which is undoubtedly its huge plus when served on the table, for example, on the occasion of a dinner party. It can also be served with crackers or in an edible bread loaf.

This soup perfectly diversifies your diet if you are trying to lose weight and watch your diet. The perfect combination of BZHU is a huge advantage of this dish.
A large amount of protein fits perfectly into the diet of athletes and those who follow the figure.

Children also love this soup, and since many kids do not really like fish and cauliflower, this cooking option will not let them immediately understand what their mother cooked for them. Cream makes the soup very tender. For kids, it can be beautifully and interestingly decorated, and kids will happily eat it for both cheeks and won't even realize how useful lunch was. And mom is happy and the kids are full.

Bon appetit to everyone!