Cauliflower Soup (Zupa kalafiorowa)Beginner
ChickenPolishSoups

Cauliflower Soup (Zupa kalafiorowa)

Not rated yetRate it

Cauliflower soup made with fresh cauliflower, potatoes, root vegetables, and broth. The vegetables are cooked until tender and lightly seasoned, creating a mild and simple soup that can be served as a light main dish or starter.

By Karel R.
Total45 mins
Prep15 mins
Cook30 mins
Servings6
DifficultyBeginner

Preparation

6 steps · tap a step to mark it done

  1. Prepare the vegetables

  2. Wash the cauliflower and divide it into small florets. Peel the potatoes and cut them into medium cubes. Slice the carrot and parsley root into thin pieces. Finely chop the onion so it cooks evenly.

  3. Cook the onion

  4. Heat butter in a pot over medium heat. Add the chopped onion and cook until soft and translucent. The onion should remain pale and not browned.

  5. Add vegetables and liquid

  6. Add the carrot, parsley root, and potatoes to the pot. Stir briefly, then pour in the water or broth. Bring to a boil and cook for about 10 minutes, until the potatoes begin to soften.

  7. Add the cauliflower florets to the soup. Continue cooking for 15-20 minutes, until all vegetables are tender but still hold their shape. Stir gently from time to time.

  8. Season the soup with salt and black pepper to taste. Add chopped dill or parsley at the end if using.

  9. Serving

  10. Remove the soup from the heat once the vegetables are fully cooked. Serve hot. Cream can be added directly to the bowl before serving, if desired. ENJOY!

Cook’s note

Cauliflower is added after the potatoes so it does not overcook. The soup can be made with water for a lighter version or broth for more flavor. Fresh herbs should be added at the end of cooking. Best served hot.

Made it? Rate this recipe

Your rating helps other home cooks. Sign in to rate.

You might also like

More Chicken recipes