Traditional Polish cauliflower soup is made with a handful of simple vegetables and herbs for a light, delicious spring/summer dish. Preparation is quick and easy and the soup is ready in just over 30 minutes!
Traditional Polish cauliflower soup ('zupa kalafiorowa', pron. 'kah-lah-fyo-ROH-vah' in Polish) is a delicious alternative to creamy cauliflower soup. It's especially popular in spring, when cauliflower is in season and, therefore, at its best. This soup also contains other spring vegetables, including leek and carrot, and I remember my mom sometimes also using new potatoes to make it. However, you don't have to wait for spring to make this dish! Just use fresh ingredients, not forgetting to add a garnish of fresh herbs.
Polish-style cauliflower soup has a chunky texture (most Polish soups do!) and, despite being made with potatoes, is quite light (soups in Poland are typically served alongside a hearty main dish so they tend to be light). I used an easy method of thickening this soup (without adding flour) which not only improves the texture but also ensures that the cauliflower is evenly distributed throughout the dish. See Instructions below for details.
Polish cauliflower soup ingredients and substitutions
- Cauliflower: You can use both florets as well as the stalk. Ensure your cauliflower is firm and does not have soft, dark spots.
- Potatoes: use all-rounders, such as Yukon Gold (or Maris Piper, in the UK).
- Other vegetables: onion, leek, carrot and celery root/celeriac (this last vegetable has an intense flavour, not the same as celery, and I don't recommend making this swap).
- Bay leaf and allspice berries: popular ingredients used in most traditional soups in Poland.
- Fresh herbs: Typical herbs used in this soup are dill and parsley. I like to use both, but you can just use your favourite.
- Stock: Either vegetable or chicken stock.
- Oil and butter: I recommend using both for more flavour. Substitute plant-based spread for regular butter if required.
- Salt and pepper: add to taste.
Step-by-step recipe instructions
1. Cook vegetables: Melt the butter with the oil, then add the bay leaf, allspice, onion, leek and celery root and cook over a low-medium heat for about 5 minutes until softened stirring often.
2. Add potatoes and carrot: Add the carrot, potatoes and the stock. Cover and bring to the boil then lower the heat and simmer gently for 10 minutes.
3. Add cauliflower: Add the cauliflower and pepper to taste then cover and bring to the boil again. Lower the heat and simmer for 10 more minutes.
4. Add herbs: Remove from the heat and discard the bay leaf and allspice berries. Next partly mash the soup using a potato masher (to thicken it without making it creamy) and stir in the fresh herbs. Adjust the seasoning, if necessary, and serve.
Serving suggestions
In Poland cauliflower soup is traditionally served with sour cream. Some people add it to the pot, but for me the sour cream can be optional as this soup is delicious both with and without it. If you prefer to serve it with the sour cream add 1-2 teaspoons to individual portions (adding too much will dilute the flavour).
Serve either on its own or with nice sourdough or crusty bread.
How to adjust the consistency and texture
Polish kalafiorowa soup is not overly thick, but you can adjust this consistency by adding a little less stock. If, on the other hand, you prefer more broth simply add a splash of water or a little more stock once the soup is cooked.
For best results I recommend mashing the vegetables very briefly, just to thicken the soup a little. For me this soup works best as a mixture of chunky vegetables and broth speckled with fresh, vibrant green herbs, and I don't recommend pureeing it.
Top tips
- Use both cauliflower florets as well as the stalk.
- Make sure you don't cook this soup longer than is necessary for the vegetables to soften.
- Refrigerate leftover Polish cauliflower soup, once cooled completely, for up to 3 days.
- Serve with or without sour cream (see serving suggestions above).
- Freeze for up to 3 months.
Related recipes to try next
See also these easy, delicious soup recipes!
Recipe
Polish Cauliflower Soup (Zupa Kalafiorowa)
Equipment
- Large pot with lid
- Grater
- Potato masher
Ingredients
- 1 pound (450 g) cauliflower approx. 1 v. small cauliflower, cut into bite size pieces
- 1 pound (450 g) potatoes Yukon Gold/Maris Piper, approx. 3 med. pot., peeled, cut into small cubes
- 1 onion medium, finely chopped
- 1 leek very small, finely chopped
- 4 tablespoons celery root peeled, coarsely grated
- 1 carrot medium, peeled, sliced/diced
- 6½ cups (1,560 ml) vegetable/chicken stock hot
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 bay leaf
- 2 allspice berries
- 2 tablespoons fresh dill and parsley EACH, finely chopped
- Sea salt and pepper to taste
Instructions
- Cook vegetables: Melt the butter with the oil, then add the bay leaf, allspice, onion, leek and celery root and cook over a low-medium heat for about 5 minutes until softened stirring often.
- Add potatoes and carrot: Add the carrot, potatoes and the stock. Cover and bring to the boil then lower the heat and simmer gently for 10 minutes.
- Add cauliflower: Add the cauliflower and pepper to taste then cover and bring to the boil again. Lower the heat and simmer for 10 more minutes.
- Add herbs: Remove from the heat and discard the bay leaf and allspice berries. Next partly mash the soup using a potato masher (to thicken it without making it creamy) and stir in the fresh herbs. Adjust the seasoning, if necessary, and serve.
Notes
- Use both cauliflower florets as well as the stalk.
- Make sure you don't cook this soup longer than is necessary for the vegetables to soften.
- Refrigerate leftover Polish cauliflower soup, once cooled completely, for up to 3 days.
- Serve with or without sour cream (see serving suggestions above).
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this easy Polish cauliflower soup recipe I'd love to know hot it turned out for you. Let me know in the comments below, thanks:)
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Cherie Krutilek says
Could you add some cream to make more creamy
Monika says
Yes, you can serve it with cream or sour cream.
Laura says
I’m so happy to see a recipe that looks good AND is healthy. Thank your for this!
Monika says
You are welcome!