I grew up in Poland. On Soups! 🙂
Polish cuisine is known for soups.
My Mom made all kinds of different soups and I, naturally, had inherited the love and ability to make a soup out of anything.
I find cooking, making soups in particular, very comforting and relaxing.
The peeling, the chopping, the simmering, the stirring… it’s all therapy to me!
But, back to my beautiful Cauliflower Soup…
Cauliflower Soup is so easy to make!
Even my 8 year old daughter can make it. With some supervision, of course.
Also, Cauliflower Soup is budget friendly.
If you can get a head of cauliflower for $2 that is! I love to get my vegetables, predominantly potatoes, onions, carrots and cauliflower at Aldi, where I never spend more than $3 for a 10 lb bag of potatoes, $1.49 for a 3 lb bag of onions, 99¢ for a 2 lb bag of carrots and $1.99 for a head of cauliflower! And, of course I do not use all of it for one soup!
To make a large pot of Cauliflower Soup, you need 1 onion, 3 carrots, 4 potatoes and 1 head of cauliflower.
Also, some fresh parsley is nice to finish it off and some heavy cream with cornstarch. And that is all! Seriously!
My favorite pot to make soups, or pretty much anything, really, is a Dutch Oven.
I begin making my Cauliflower Soup with sautéing onions in a little bit of olive oil. Butter or coconut oil works too.
I try to add and sauté carrots and potatoes with the onions, before I put liquid in. I feel like the vegetables are more flavorful after sautéing.
As far as the liquid I make my soup with, it can be chicken or vegetable broth or simply, plain (filtered though) water with a tablespoon of chicken bouillon. I use Better Than Bouillon brand that I get from Costco for $4.99 (16oz jar).
It’s important to know that carrots and potatoes need more time to cook than cauliflower, therefore I cook the carrots and potatoes before adding cauliflower.
Cauliflower does not need more than 10 minutes to cook. I like my cauliflower al dente. Mushy cauliflower is not appealing or tasty.
I like to finish my Cauliflower soup with some heavy cream mixed with a bit of cornstarch to thicken the soup.
Parsley or dill make a nice garnish. Either one works, depending on preference.
I know people that cannot stand the smell of dill…
I am the opposite. I can add dill to anything.
However, parsley works as well.
Sometimes, when I have mushrooms on hand, I pan-fry them with some coconut oil, salt and pepper and then add them to my Cauliflower Soup.
My husband is not happy then. He does not like mushrooms. I love them!
Cauliflower Soup is delicious and nutritious on its own, but a slice of bread on the side is nice to have.
My whole family loves Cauliflower Soup!
It is a true soul warmer on a cold or rainy day!
As Always, Eat Well, Spend Wisely!
- 1 onion, peeled and diced
- 2 Tbsp olive oil, butter or coconut oil
- 3 carrots, peeled and diced
- 4 potatoes, peeled and diced
- 8 cups chicken or vegetable broth (or water with chicken bouillon)
- 2 bay leaves
- 4 allspice corns
- 1 large cauliflower, cut into florets
- 1 tsp salt
- 1/8 tsp black pepper
- 2 tsp garlic salt with parsley
- 1/2 cup heavy cream
- 1 Tbsp cornstarch
- 2 Tbsp fresh parsley, chopped (or dill)
- In a large pot or my favorite, Dutch oven, sauté chopped onion in a little bit of olive oil, butter or coconut oil.
- Add carrots and potatoes. Sauté for a little bit longer and then add stock or water with bouillon + bay leaves and allspice corns. Bring to a boil, then reduce heat to low, cover and simmer for about 15 minutes or until potatoes are almost soft.
- Add cauliflower florets and seasonings. Simmer for another 10 minutes until cauliflower is tender but not falling apart.
- Mix heavy cream with cornstarch in a cup. Temper with a ladle of hot soup and then pour onto the soup. Mix and simmer for another 5 minutes until thickened.
- Add parsley or dill and serve hot.