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Top down view of Polish cauliflower soup in grey bowl with spoon.
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Polish Cauliflower Soup (Zupa Kalafiorowa)

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!
Course Soup
Cuisine Polish, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 101kcal
Author Monika Dabrowski

Equipment

  • Large pot with lid
  • Grater
  • Potato masher

Ingredients

  • 1 pound cauliflower approx. 1 v. small cauliflower, cut into bite size pieces
  • 1 pound 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 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
US Customary - Metric

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

Serving: 1serving | Calories: 101kcal | Carbohydrates: 13g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 563mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2016IU | Vitamin C: 41mg | Calcium: 49mg | Iron: 1mg