Can I use frozen cauliflower?

Yes, but don't thaw it before cooking. Add it straight from the freezer to the boiling broth, increasing cooking time by 2–3 minutes.

What can replace suluguni?

Adyghe cheese, feta, or mozzarella work well. For a creamy texture, use processed cheese.

How long should I cook the chicken for the broth?

Chicken breast takes 20–25 minutes after boiling until tender. For a richer broth, you can simmer it for up to 30 minutes.

Why did my egg clump together?

You may have poured it too quickly or stirred too slowly. Pour in a thin stream while stirring constantly.

Light Cauliflower Soup

Name: Light Cauliflower Soup
Total time: 65 min
Yield: 4 порции
Cuisine: International
Ingredients: Water — 1500 g; Chicken fillet — 500 g; Cauliflower — 300 g; Dill — 15 g; Parsley — 15 g; Suluguni Cheese — 50 g; Chicken egg — 55 g; Salt — 2 g; Spice — 2 g

80min

2439g

Nutrition per 100g

This cauliflower soup with suluguni is the perfect first course for those seeking lightness and rich flavor. A delicate chicken broth, tender cauliflower florets, stretchy cheese, and airy egg ribbons create a harmonious combination. The dish is nourishing yet low in calories — a great choice for a family lunch.

DietHealthyanddeliciousLunchFats & OilsSoups

WHAT YOU WILL NEED

From ingredients

9 products

Основа

Овощи

Зелень

Сыр

Заливка

Специи

SIMPLE PROCESS

Step by step recipe

For a clear, flavorful broth, simmer the chicken over low heat and skim off any foam. Add the cauliflower near the end to keep its texture. Pour the egg in a thin stream while stirring constantly to form beautiful ribbons. Suluguni adds a subtle saltiness and a lovely stretchy quality.

Step 1

Make the Broth

Cover the chicken breast with cold water (1.5 liters), bring to a boil, skim off foam, reduce heat to low, and simmer for 20–25 minutes until cooked. Season with salt.

Step 2

Prep the Cauliflower

Break the cauliflower into florets and rinse. Cut large florets into smaller pieces.

Step 3

Add Cauliflower

Remove the chicken from the broth, let it cool, and shred or dice it. Add the cauliflower florets to the broth and cook for 10–12 minutes until tender.

Step 4

Add Egg and Herbs

Return the chicken to the soup. Beat the egg with a fork, then slowly pour it into the boiling broth while stirring constantly. Add finely chopped dill and parsley.

Step 5

Add Suluguni

Grate the cheese finely and stir it into the soup until fully melted. Cook for 2–3 more minutes.

Step 6

Serve

Let the soup rest covered for 5–10 minutes. Ladle into bowls, garnish with extra herbs if desired, and serve hot.

CHEF'S TIP

Choose Fresh Cauliflower

Firm, white florets without dark spots give the best flavor and texture. If using frozen, don't thaw before cooking.

Don't Overcook the Cauliflower

Cook the florets for 10–12 minutes until tender but still slightly firm. They should hold their shape.

Pour the Egg in a Thin Stream

To get delicate egg ribbons rather than a single lump, slowly pour the beaten egg into the boiling broth while stirring constantly in one direction.

Add Suluguni at the End

Grate the cheese finely and stir it in 2–3 minutes before the soup is done so it melts without losing its stretchy texture.

SUBSTITUTIONS

Add your taste

With Broccoli Replace cauliflower with broccoli — the soup becomes more colorful and slightly sweeter. Reduce cooking time to 7–8 minutes.
With Processed Cheese Instead of suluguni, use processed cheese for soups — it dissolves completely and gives a creamy texture.
With Chicken Thighs Replace breast with chicken thighs for a richer, more flavorful broth. Increase cooking time to 1.5 hours.
Add Rice Add 50g of rinsed rice along with the cauliflower for a heartier, thicker soup.

HOW TO STORE

How to Store Cauliflower Soup

Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. When reheating, add a little water or broth if it has thickened. Freeze in portions for up to 2 months — thaw in the fridge and reheat on the stovetop.

GOOD TO KNOW