White Vegetable Soup with Parsley Recipe
A delicate soup made from white vegetables – cauliflower, celeriac, parsley root and potatoes – is a mild, homely dish that often appears in Polish homes when someone has a cold or simply craves something light. Its texture is similar to creamy French soups, but the flavor is very rustic and parsley-forward.
This soup combines simple, pale vegetables into a comforting, velvety bowl that’s gentle on the stomach yet full of flavor. The strong presence of parsley root and fresh parsley gives it a distinctly Polish character.
Chef's tips
Cut the vegetables into similar-sized pieces so they cook evenly. If you prefer a very smooth texture, blend the soup in batches and pass it through a fine sieve. Adjust the thickness by adding a little more stock or water if it seems too thick after blending.
How to serve
Serve in warmed bowls, topped with chopped parsley and freshly ground white pepper. It pairs well with crusty bread, garlic toasts or a simple green salad.
Ingredients
- cauliflower medium - 0.5 piece
- parsley root medium - 2 piece
- celeriac small - 0.25 piece
- potatoes medium - 3 piece
- onion small - 1 piece
- butter - 1 tablespoon
- vegetable or chicken stock homemade or from a good-quality stock cube - 1.2 l
- 30% cream can be replaced with milk - 100 ml
- bay leaf - 2 piece
- allspice berries - 3 piece
- parsley leaves - 0.5 bunch
- salt to taste
- pepper to taste (preferably white pepper)
Preparation
- Divide the cauliflower into small florets and rinse. Peel the parsley root, celeriac and potatoes, then cut them into cubes. Peel and finely chop the onion.
- In a large pot, melt the butter over medium heat. Add the onion and sauté for 3–4 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the diced parsley root, celeriac and potatoes. Stir and sauté for 3–4 minutes so the vegetables warm through and start to release their aroma.
- Pour in the stock, add the bay leaves and allspice berries. Bring to a boil, then reduce the heat and cook covered for 10 minutes.
- After 10 minutes, add the cauliflower florets. Cook for another 10–12 minutes, until all the vegetables are tender – check with a fork; it should slide in easily.
- Remove the bay leaves and allspice berries. Blend the soup with a blender until smooth and creamy. If you don’t have a blender, mash part of the vegetables with a potato masher – the soup will be less smooth but still tasty.
- Pour in the cream, stir and heat for another 2–3 minutes over low heat, without letting it come to a full boil. Season to taste with salt and white pepper.
- Finely chop the parsley leaves. Ladle the soup into bowls and sprinkle generously with parsley before serving.
Storage
Zupę przechowuj w lodówce w zamkniętym pojemniku. Możesz ją zamrozić bez śmietanki, a po rozmrożeniu dodać śmietankę podczas podgrzewania.
