Vegetable cauliflower soup made with lots of veggies including peas, carrots and potatoes. This Polish cauliflower soup, called Zupa Kalafiorowa is perfect for dinner or lunch.
Looking for a cozy and comforting meal? Look no further than this delicious vegetable cauliflower soup with potatoes, also known as Polish cauliflower soup (Zupa Kalafiorowa). This hearty and healthy dish is the perfect way to get your daily dose of vegetables while enjoying a bowl of chunky, flavorful soup.
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. Whether you’re looking for a quick and easy weeknight dinner or something special to serve at your next gathering, this recipe is sure to impress. So grab your apron and let’s get cooking!
Vegetable Cauliflower Soup Recipe
Texture: chunky.
Taste: salty.
Simplicity: easy, chop all vegetables, add chicken stock and cook.
Meal Type: lunch, soup, dinner.
Ingredients Needed
- Butter – needed for frying the onion and veggies.
- Oil – canola oil, sunflower oil etc.
- Onion – white onion will give lots of flavor to the soup.
- Cauliflower – fresh cauliflower cut into florets. Frozen can be used too.
- Carrot – sliced and peeled fresh carrot.
- Potatoes – white potatoes, peeled and diced to make the soup more chunky.
- Peas – frozen peas are the best for this recipe.
- Chicken Stock – you can use homemade chicken stock, broth, vegetarian stock or store bought. Alternatively, you can use water, but you will need to add more salt.
- Salt – Himalayan, table salt or sea salt.
- Black Pepper – for flavor.
- Heavy whipping Cream – to add richness and creaminess to the soup.
- Dill (optional) – fresly chopped dill to garnish.
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 polish cauliflower soup (zupa kalafiorowa) more creamy.
- Also, you can use frozen vegetables but cooking time may change, don’t cook your vegetables too long, they might become mushy.
Polish 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. unsalted butter
- 1 Tbsp. vegetable 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.2 Tbsp. unsalted butter, 1 Tbsp. vegetable oil
- Add diced onion and sautee on low-medium heat for 2 minutes.1 onion
- Add cauliflower and carrot, mix in. Add potatoes. Cook on low-medium heat for 2-3 minutes, mixing often.4 cups cauliflower, 1 carrot, 3 potatoes
- Add peas, chicken stock, salt and black pepper.1/2 cup peas, 6 cups chicken stock, 2 tsp. salt, 1/8 tsp. 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.1/2 cup heavy whipping cream
- 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.
- Meal Prep Tips: store in airtight container or freeze for few months.
Nutrition
Update Notes: The recipe was originally posted in September 2022, it was updated with new tips in May, 2023.
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