This cauliflower potato soup has a chunky texture and is a simple, hearty, delicious dish. Quick and easy to prepare it is ready in under 30 minutes. Enjoy vegan or with a sprinkle of cheese and knob of butter.
See also cauliflower leek soup!
This cauliflower potato soup is deliciously comforting, filling and incredibly easy to make. It's also nutritious and made without heavy cream. What I also love about this soup is that it is made with the cauliflower florets as well as the stalk! So there is no waste.
This cauliflower and potato soup is full of texture which is great for 2 reasons: it makes for a more interesting culinary experience plus you won't need to use a blender. Just use a potato masher to break up the larger vegetable pieces and enjoy!
Cauliflower potato soup ingredients and substitutions
- Cauliflower: use a fresh, firm cauliflower with no blemishes.
- Potatoes: I recommend using a floury potato variety (such as Russets or Maris Piper).
- Onion: used along with onion granules for added flavour.
- Celery root/celeriac: use celery instead if preferred.
- Herbs: you can add ⅕ teaspoon of ground allspice instead of allspice berries.
- Stock: use either chicken or vegetable stock.
- Oil: vegetable or olive.
Step-by-step recipe instructions
1.Cook onion: In a pot heat the oil, add the bay leaf, allspice berries, onion and celeriac and cook gently for 4-5 minutes stirring often.
2. Add potato and cauliflower: Add the cubed potatoes and roughly chopped cauliflower and continue cooking for 3-4 more minutes stirring often.
3. Add stock: Pour in most of the stock, add the onion granules, nutmeg and pepper to taste. Stir, cover and bring to the boil then simmer for 10-15 minutes or until the potatoes are fully cooked (take care not to overcook them).
4. Mash: Remove from the heat and using a potato masher break up the larger pieces so the soup becomes thick but still has a chunky texture. Add more stock if required. See Serving Suggestions below.
Serving suggestions
I love to serve this healthy potato cauliflower soup with fresh herbs such as parsley, dill, chives or cilantro (fresh coriander). Also delicious with a dollop of sour cream, knob of butter or a scatter of grated cheddar/parmesan cheese. Enjoy with fresh baguette, garlic bread, spinach bread or simply on its own.
Optional ingredients
- Garlic: add 1 clove along with the onion.
- Paprika: add 1 teaspoon for colour.
- Ham or bacon: add towards the end of cooking (see also Polish potato soup with bacon).
Can I puree cauliflower and potato soup
Yes, you can, if that's what you prefer. I wanted a creamy consistency without 'hiding' the cauliflower and potatoes in the soup so the semi-chunky texture was a great compromise. Mashing the vegetables thickens the soup naturally while still allowing it to retain some texture.
I've used this method in 2 other soup recipes: roasted root vegetable soup and leftover turkey soup.
Top tips
- Cauliflower: Use both florets and stalk.
- Potatoes: Use popular floury all-rounders such as Maris Piper, Russets or Yukon Gold.
- Cooking: Try not to overcook this soup so the vegetables do not become too soft and mushy. Remove from the heat once the potatoes are fully cooked (after 10-15 minutes of simmering).
- Seasoning: You may not need to add any salt but be generous with the pepper.
- Serving: Best served hot.
- Storing: Refrigerate leftover potato and cauliflower soup for up to 3 days.
- Freeze for up to 3 months.
More soups to try next
- Simple Chunky Vegetable Soup
- Beet Greens Vegetable Soup
- Chicken and Potato Vegetable Soup
- Simple Chunky Leek and Potato Soup
- Red Cabbage Winter Vegetable Soup
See these other easy soup recipes including this collection of creamy vegan soups.
Recipe
Chunky Cauliflower Potato Soup
Equipment
- Potato masher
- Medium sized pot
Ingredients
- 1.1 pounds (500 g) cauliflower roughly chopped
- ⅔ pounds (300 g) potatoes peeled, cubed
- 1 onion finely chopped
- 4 tablespoons celeriac/celery root peeled, coarsely grated
- ⅓ teaspoon onion granules
- 1 bay leaf
- 2 allspice berries (or ⅕ tsp allspice powder)
- ¼ teaspoon nutmeg
- 1½ tablespoons olive oil
- 2⅔ cups (650-700 ml) vegetable stock hot
- Pepper to taste
Instructions
- Cook onion: Heat the oil, add the bay leaf, allspice berries, onion and celeriac and cook gently for 4-5 minutes stirring often.
- Add vegetables: Add the cubed potatoes and roughly chopped cauliflower and continue cooking for 3-4 more minutes stirring often.
- Cook: Pour in most the hot vegetable stock, add the onion granules, nutmeg and pepper to taste, stir, cover and bring to the boil then simmer for 10-15 minutes or until the potatoes are fully cooked (take care not to overcook them).
- Mash: Remove from the heat and using a potato masher break up the larger pieces so the soup becomes thick but still has a chunky texture. Top up with more stock if required and serve.
Notes
- Cauliflower: Use both florets and stalk.
- Potatoes: Use popular all-rounders such as Maris Piper, Russets or Yukon Gold.
- Try not to overcook this cauliflower potato soup or the vegetables might become too soft and mushy. Remove from the heat once the potatoes are fully cooked (after 10-15 minutes of simmering).
- Best served hot.
- You may not need to add any salt but be generous with the pepper.
- Serving: I used freshly chopped parsley for garnish but you could use dish, chives or cilantro/fresh coriander instead. This potato cauliflower soup tastes delicious with sour cream, a knob of butter or a scatter of grated cheddar cheese. Enjoy with fresh baguette or simply on its own.
- Storing: Refrigerate leftovers for up to 3 days.
- 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 chunky cauliflower potato soup I'd love to know how it turned out for you. Did you use different herbs? Let me know in the comments below, thanks:)
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Linda says
Can the celeriac/celery root be omitted? Or can you use celery stalk (sliced thin) instead?
Monika says
Hi Linda, celeriac pairs well with cauliflower and adds depth, but if you prefer celery stalk use that instead (it's not quite as good as celeriac but should still work fine).
Linda says
Doesn't seem to be enough broth with this soup... lot's of cauliflower and potatoes but only 2 2/3 cup of Broth?... I heard carrot is similiar to celery root but sweeter... I will try that... don't have allspice so taking chance on nutmeg and cinnamon. Kinda unusual...
Zeba@Food For The Soul says
Love this Monika..I and definitely making this. Thanks for share this wonderful recipe!
Monika says
Thank you! Do let me know how it turns out:)
Monique says
This soup looks divine! I adore cauliflower and I'd love to try this out. Plus, cheese melted on top of soup is always heavenly 🙂
Monika says
Thank you! Glad you like it:)
Jean | DelightfulRepast.com says
Monika, lovely! I'll be pinning this one -- a cauliflower soup that is not pureed!
Monika says
Thank you Jean! It can be pureed but I think this chunky hearty version is nicer:)
Monika says
Thank you! Hope you like it! And thanks for stopping by:)
Monika says
Thank you! I agree cauliflower is a bit underrated, I wonder if it's the fact that it's not green like other vegetables we think of as being very healthy, such as broccoli. Thanks for stopping by:)
petra08 says
hi Monika
This could be! I haven't thought about it that way 🙂
Eb Gargano / easypeasyfoodie.com says
This is such a fab recipe, Monika. I like the potato masher trick - great if you want a bit of texture in your soup rather than a puree 🙂
Monika says
Thank you Eb!
Monika says
Thank you Corina! I also prefer the cauliflower roasted rather than boiled, in any dish. Thanks for stopping by:)