Cauliflower soup

Ingredients

• 1 fresh cauliflower or 1 bag frozen cauliflowercauliflower
• 1 tbspbutter
• 4potatoes
• 1 tbspplain flour
• 100 mlmilk
• 120 mlcooking cream
• enough to cover the vegetableswater
• a pinchgrated nutmeg
• to tastesalt
• to tasteparsley

Instructions

1. 1

   Prepare cauliflower

   Separate the cauliflower into florets, cutting away and discarding the stalk.

2. 2

   Cut potatoes

   Dice the potatoes and add them to the pan with the cauliflower.

3. 3

   Cover with water

   Add cold or hot water, just enough to cover the cauliflower and potatoes. Do not add salt yet.

4. 4

   Cook until tender

   Simmer over a low heat until both the potatoes and cauliflower are soft.

5. 5

   Make the roux

   Melt the butter and stir in the flour, keeping the roux pale rather than letting it brown. Add the milk, cream and about 100 ml water, then pour the mixture into the soup through a sieve.

6. 6

   Finish cooking

   Continue cooking until the cauliflower and potatoes are completely tender.

7. 7

   Season and serve

   Add the nutmeg and chopped fresh or dried parsley. Season with salt, simmer for 2 minutes, then take the pan off the heat and add more salt if needed.

What is cauliflower soup?

Cauliflower soup is a simple vegetable soup found in many Central European home kitchens, including Slovak cooking. This version combines cauliflower and potatoes with a pale butter-and-flour roux enriched with milk and cooking cream.

The potatoes give the broth body, while the roux helps it feel smooth and cohesive. It can be served chunky or partially blended, as described in the recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 4g protein, 19g carbs, 4g fat.

The potatoes provide most of the carbohydrates, while the butter and cooking cream contribute much of the fat. Cauliflower, milk and the other vegetables provide some protein, but this is mainly a vegetable-based soup; serve it with a protein-rich side if you want a more balanced plate.

Choosing the vegetables

Cauliflower: Use a fresh head or frozen florets; cut away the tough stalk and keep the florets in similarly sized pieces so they cook evenly.

Potatoes: Dice them into small, even cubes. They should become tender alongside the cauliflower and help thicken the soup as they soften.

Keep the roux pale

Butter and flour: Cook the flour in the melted butter without browning it. A pale roux gives the soup a mild flavour and avoids adding toasted notes that could compete with the vegetables.

Liquid: Stir in the milk, cream and a little water, then strain the mixture into the soup as directed. This helps catch any lumps before they reach the pan.

Check the texture

Vegetables: The cauliflower and potatoes should be soft before the soup is finished. Test a piece of each with a fork; if either is still firm, continue simmering.

Blending: For a creamier bowl, use a hand blender briefly and leave a few pieces of cauliflower and potato whole. Blend cautiously to keep the texture partly chunky.

Season at the end

Salt: The vegetables cook in unsalted water first, and the soup is seasoned near the end. Taste after the final 2-minute simmer and adjust the salt if needed.

Nutmeg and parsley: Add these towards the finish so their gentle aroma remains noticeable. Chopped fresh parsley or dried parsley can be used.

Serving ideas

Serve the soup hot as a light main or a first course. Bread makes a simple accompaniment, while a salad can add freshness and crunch to the meal.

For a smoother-looking bowl, partially blend the soup rather than puréeing it completely. Keep a few vegetable pieces visible for contrast.

Recipe notes & tips

• Cut the potatoes into even cubes so they soften at a similar rate.
• Add only enough water to cover the vegetables, as directed, to avoid diluting the soup.
• Keep the roux pale by stirring it over gentle heat.
• Pour the roux mixture through a sieve to catch any lumps.
• Blend only briefly if you want some cauliflower and potato pieces to remain whole.

Variations

• Extra parsley: Stir in a little more chopped parsley just before serving.
• Chunky texture: Skip blending and serve the vegetables whole.
• Smoother soup: Blend for longer, stopping when the soup reaches your preferred consistency.
• Fresh cauliflower: Use a fresh head and separate it into evenly sized florets.
• Frozen cauliflower: Add frozen florets directly to the pan and cook until tender.

Common mistakes to avoid

• Browning the roux: Keep it pale over gentle heat for the mild flavour intended here.
• Adding too much water: Cover the vegetables only, so the finished soup does not become thin.
• Salting too early: Wait until the end, then taste and adjust.
• Undercooking the vegetables: Simmer until both the potatoes and cauliflower are fully soft.
• Over-blending: Blend briefly and leave some pieces whole if you want the texture described.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water or milk if the soup has thickened.

Frequently asked questions