Cauliflower soup made with lots of veggies including peas, carrots and potatoes. This vegetable soup is perfect for dinner or lunch.
Chunky and full of vegetables hearty soup made in about 45 minutes perfect as a meal-prep dish. It can be made few days in advance and is great for lunch or dinner, just reheat on stove or in microwave.
Cauliflower Soup Recipe
Texture: chunky.
Taste: salty, savory.
Simplicity: easy, chop all vegetables, add chicken stock and cook.
Meal Type: lunch, soup, dinner.
Ingredients Needed
- Butter
- Oil
- Onion
- Cauliflower
- Carrot
- Potatoes
- Peas
- Chicken Stock
- Salt
- Black Pepper
- Heavy whipping Cream (optional)
- Dill (optional)
How to make Cauliflower Soup
- (Full recipe ingredients and video below). Chop all vegetables.
- Sautee onion, add cauliflower, carrot, potatoes and cook for few minutes.
- Add peas and chicken stock, season, cook for approximately 20 minutes.
- Add optionally heavy whipping cream, mix in, turn off the heat. Top with fresh dill.
Vegetable Soup Tips
- You can use store bought or homemade chicken stock or homemade chicken broth, you can also use different flavors of stock, for example beef or vegetable.
- You can omit heavy whipping cream, it is optional, but it adds extra flavor to the soup, also it makes soup more creamy.
- Also, you can use frozen vegetables but cooking time may change, don’t cook your vegetables too long, they might become mushy.
Potato Cauliflower Soup Faq’s
Yes, just use water or vegetable stock. If using water season with more salt and some spices. Omit heavy whipping cream and butter to make it vegan.
You can store the soup in refrigerator for 4-5 days in airtight container, preferably glass, these glass round meal-prep containers are good or this glass round food storage set. Also, keep in mind the expiration day of whipping cream.
If your chicken stock was not flavorful enough or if you used water, you can add more salt and black pepper, also you can add spices like garlic powder or dried herbs, for example parsley, sage, thyme.
Yes, you can freeze the soup in plastic container for up to 3 months.
Other Soup Recipes
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Vegetable Cauliflower Soup
Ingredients
- 2 Tbsp. butter
- 1 Tbsp. oil
- 1 onion diced
- 4 cups cauliflower cut into smaller pieces
- 1 carrot small, peeled, sliced
- 3 potatoes medium-sized, peeled, diced
- 1/2 cup peas frozen
- 6 cups chicken stock or broth
- 2 tsp. salt
- 1/8 tsp. black pepper
- 1/2 cup heavy whipping cream optional
- 2 Tbsp. dill fresh or dry, chopped, optional
Instructions
- In a large pot add butter and oil.
- Add diced onion and sautee on low-medium heat for 2 minutes.
- Add cauliflower and carrot, mix in. Add potatoes. Cook on low-medium heat for 2-3 minutes, mixing often.
- Add peas, chicken stock, salt and black pepper.
- Cook on low-medium heat for approximately 20 minutes until vegetables will become soft.
- Add heavy whipping cream, mix in. Turn off the heat.
- Top with fresh dill.
Video
Notes
- You can use store bought or homemade chicken stock or homemade chicken broth, you can also use different flavors of stock, for example beef or vegetable.
- You can omit heavy whipping cream, it is optional, but it adds extra flavor to the soup, also it makes soup more creamy.
- Also, you can use frozen vegetables but cooking time may change, don’t cook your vegetables too long, they might become mushy.
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