Cauliflower soup with potatoes and dill Recipe
Cauliflower soup is a delicate, homely soup often served in Polish homes for light lunches. It’s mild, creamy (even without blending) and scented with fresh dill. You can compare it to a light vegetable soup, but with cauliflower in the starring role.
This cauliflower soup is light yet satisfying, with a natural creaminess that comes from the vegetables themselves. Fresh dill and sautéed leek give it a gentle, aromatic flavour that makes it perfect for both everyday family meals and more elegant lunches.
Chef's tips
Cut the cauliflower florets quite small so they cook evenly and quickly. Add the florets later than the root vegetables so they don’t overcook and fall apart. If you’re using stock cubes, go easy on the salt at first and adjust at the end.
How to serve
Serve in deep bowls with a generous sprinkle of fresh dill and a knob of butter melting on top. It pairs well with crusty bread, garlic croutons or a simple cheese toastie on the side.
Ingredients
- cauliflower medium - 1 piece
- potatoes medium - 4 piece
- carrot - 1 piece
- parsley root optional - 0.5 piece
- leek (white part) - 0.5 piece
- vegetable or chicken stock stock cubes are fine - 1.5 l
- 18% cooking cream optional, for lightening the soup - 100 ml
- butter - 20 g
- fresh dill chopped - 3 tablespoon
- salt to taste
- pepper to taste
Preparation
- Wash the cauliflower and divide it into small florets. Cut off the tough core and chop it into small pieces.
- Peel the potatoes, carrot and parsley root. Cut the potatoes into cubes, and the carrot and parsley root into thin half-slices or small cubes. Wash the leek thoroughly and slice it into thin rounds.
- In a large pot, melt the butter over medium heat. Add the leek and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent but does not brown.
- Pour the stock into the pot, then add the potatoes, carrot, parsley root and chopped cauliflower core. Bring to a boil, reduce the heat and cook for about 10 minutes.
- After 10 minutes, add the cauliflower florets. Cook for another 10–12 minutes, until all the vegetables are tender but not overcooked.
- Remove the pot from the heat. In a mug, mix the cream with a few tablespoons of hot soup, then pour it back into the pot, stirring. If you’re not using cream, skip this step.
- Season the soup with salt and pepper to taste. Add the chopped dill and gently stir.
- Serve the soup hot, preferably right after cooking.
Storage
Zupę przechowuj w lodówce do 3 dni. Możesz ją zamrozić bez śmietanki do 2 miesięcy, a śmietankę dodać po rozmrożeniu i podgrzaniu. Podgrzewaj na małym ogniu, mieszając, aby się nie przypaliła.
