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    Home ยป Recipes ยป Soups/Salads

    Chunky Cauliflower Potato Soup

    November 9, 2016 By Monika Last Updated April 23, 2024 15 Comments

    Jump to Recipe

    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!

    Side view of chunky cauliflower soup in yellow bowl with spoon on top of white plate, with cauliflower, cheese and grater on wooden board, and green cloth in background.

    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 โ…• 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.

    Chopped onion and bay leaf in large pot with spoon.

    2. Add potato and cauliflower: Add the cubed potatoes and roughly chopped cauliflower and continue cooking for 3-4 more minutes stirring often.

    Cauliflower pieces and cubed potatoes in large pot with spoon.

    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).

    Cubed potato and chopped cauliflower in large pot with spoon.

    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.

    Chunky creamy cauliflower soup in large pot with spoon and potato masher to the right.

    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.
    Chunky potato cauliflower soup in yellow bowl with spoon on white plate, with cauliflower, cheese, herbs and grater on top of wooden board and green cloth in background.

    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

    Side view of chunky cauliflower soup in yellow bowl with spoon on top of white plate, with cauliflower, cheese and grater on wooden board, and green cloth in background.

    Chunky Cauliflower Potato Soup

    This Cauliflower Potato Soup is a simple, hearty dish that's made using a handful of ingredients. Quick and easy to prepare it is ready in under 30 minutes. Enjoy vegan or with a sprinkle of cheese and knob of butter.
    5 from 1 vote
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: vegetarian
    Prep Time: 6 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 28 minutes minutes
    Servings: 6 servings
    Calories: 107kcal
    Author: Monika Dabrowski

    Equipment

    • Potato masher
    • Medium sized pot

    Ingredients

    • 1.1 pounds (500 g) cauliflower roughly chopped
    • โ…” pounds (300 g) potatoes peeled, cubed
    • 1 onion finely chopped
    • 4 tablespoons celeriac/celery root peeled, coarsely grated
    • โ…“ teaspoon onion granules
    • 1 bay leaf
    • 2 allspice berries (or โ…• tsp allspice powder)
    • ยผ teaspoon nutmeg
    • 1ยฝ tablespoons olive oil
    • 2โ…” 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.ย 
    • 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

    Serving: 1serving | Calories: 107kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 502mg | Fiber: 3g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 48mg | Calcium: 40mg | Iron: 2mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    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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    Comments

      5 from 1 vote (1 rating without comment)

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    1. Linda says

      March 07, 2024 at 5:31 pm

      Can the celeriac/celery root be omitted? Or can you use celery stalk (sliced thin) instead?

      Reply
      • Monika says

        March 09, 2024 at 3:51 pm

        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).

        Reply
        • Linda says

          March 09, 2024 at 10:59 pm

          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...

          Reply
    2. Zeba@Food For The Soul says

      November 17, 2016 at 11:20 am

      Love this Monika..I and definitely making this. Thanks for share this wonderful recipe!

      Reply
      • Monika says

        November 17, 2016 at 11:47 am

        Thank you! Do let me know how it turns out:)

        Reply
    3. Monique says

      November 14, 2016 at 7:50 pm

      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 ๐Ÿ™‚

      Reply
      • Monika says

        November 14, 2016 at 9:15 pm

        Thank you! Glad you like it:)

        Reply
    4. Jean | DelightfulRepast.com says

      November 12, 2016 at 1:57 pm

      Monika, lovely! I'll be pinning this one -- a cauliflower soup that is not pureed!

      Reply
      • Monika says

        November 12, 2016 at 3:35 pm

        Thank you Jean! It can be pureed but I think this chunky hearty version is nicer:)

        Reply
    5. Monika says

      November 11, 2016 at 6:45 pm

      Thank you! Hope you like it! And thanks for stopping by:)

      Reply
    6. Monika says

      November 11, 2016 at 5:24 pm

      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:)

      Reply
      • petra08 says

        November 11, 2016 at 6:49 pm

        hi Monika
        This could be! I haven't thought about it that way ๐Ÿ™‚

        Reply
    7. Eb Gargano / easypeasyfoodie.com says

      November 10, 2016 at 9:00 pm

      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 ๐Ÿ™‚

      Reply
      • Monika says

        November 10, 2016 at 9:32 pm

        Thank you Eb!

        Reply
    8. Monika says

      November 10, 2016 at 4:26 pm

      Thank you Corina! I also prefer the cauliflower roasted rather than boiled, in any dish. Thanks for stopping by:)

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me โ†’

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