Craving a cozy meal? This homemade Polish Cauliflower Soup is just that! It’s easy to make, delicious, and comforting recipe made with basic ingredients such as cauliflower, carrots, celery, cream, and herbs. Perfect for a chilly fall or winter day.
This cauliflower soup recipe makes the hearty home-cooked soup of my childhood that my grandma used to make. When I stayed at my grandma’s house for sleepovers, she would serve the soup with homemade, crusty sourdough bread that she baked. We’d enjoy it for lunch or dinner on the first day and have it again for breakfast the next morning.
I love this cauliflower soup because it’s pretty straight forward, super simple to whip up and requires very few ingredients that you probably already have in your kitchen. This cauliflower soup recipe is a keeper, it’s one of the easiest and tastiest soup ever, it’s a family favorite next to my Rosół Polish Chicken Soup.
If you’re looking for the perfect comforting recipe, this Polish Cauliflower Soup is a fun recipe to try. It’s super easy, flavorful, and great for a weeknight dinner.
Looking for more easy recipes using cauliflower? Check out this Roasted Cauliflower Parmesan Steaks and Greek Yogurt Roasted Cauliflower !
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INGREDIENTS FOR POLISH CAULIFLOWER SOUP
- Cauliflower – this recipe calls for one head of a large cauliflower, cut in florets.
- Carrots and celery stalks
- Eggs
- Whipping cream – I used 35% milk fat whipping cream to add a little richness to the soup.
- All-purpose flour
- Unsalted butter
- Lemon juice – fresh and bright.
- Herbs and seasoning– a combination of fresh thyme, lovage, dry bay leaf, smoked paprika, salt and black pepper.
- Fresh flat-leaf parsley
- Water – I use water in this recipe, but you can substitute with vegetable broth or chicken broth. Keep in mind that the sodium levels in vegetable or chicken broth can vary depending on the type and brand, so be sure to adjust the salt to taste once the soup is cooked.
- Salt and pepper – to taste.
Scroll down to the recipe card below for the exact measurements.
HOW TO MAKE POLISH CAULIFLOWER SOUP
Here is an overview of how to make cauliflower soup (full details are in the recipe card below).
- Add cauliflower florets, carrots and celery into a large heavy pot or Dutch oven. Pour in enough water to cover the vegetables. Add the bay leaf, lovage, thyme, season with salt, pepper and smoked paprika. Bring to a boil, then reduce the heat to medium-low. Cover and let simmer for about 20 minutes, until the veggies are tender.
- While soup is boiling, prepare egg mixture. Add eggs to a large glass measuring cup or to a medium-size bowl and mix well using fork. Set aside.
- Make the roux: In a medium saucepan melt the butter and whisk in the flour until smooth, forming a thick paste. Allow it to bubble for at least 1 minute while mixing (cook the flour mixture till is light golden). Carefully remove 1 cup of hot soup liquid from the pot and gradually add it to the roux, a little at a time. Stir until smooth after each addition, ensuring there are no lumps. Continue this process until all the liquid is incorporated. Use a spatula to scrape the roux back into the soup. The soup should thicken quickly.
- Bring the soup to boil. Using a whisk slowly pour in the beaten eggs into your soup and stir clockwise until all eggs are added and they are cooked through.
- Reduce the heat to low, stir in the whipping cream. Cook, stirring for about 1 minute, or until everything is heated through. Do not let it boil. Remove the soup from the heat and stir in the lemon juice. Remove bay leaf and serve.
- Ladle into bowl, garnish with crispy bacon and sprinkle with chopped parsley, if desired. Enjoy!
TIPS AND VARIATIONS
- This recipe is extremely versatile. Feel free to toss in all your favourites vegetables like parsnip, leek, peas, spinach etc.
- Add macaroni pasta (cook the pasta separately and add them to your soup bowl just before serving), potatoes, rice or cooked barley.
- I prefer the chunky consistency of whole vegetables in the soup; however, you can puree the soup if you like a smoother texture.
- Instead of whipping cream, use milk.
- For an extra layer of flavour, add 1/4 tsp of red Chile flakes.
- In this recipe, the soup is made with drop eggs- but you can serve it with hard boiled eggs instead.
SERVING SUGGESTIONS
Any of the following pairs deliciously with this cauliflower soup.
- Garnish each serving with a swirl of garlic-infused oil, a few croutons, or a sprinkle of lemon zest.
- Garlic bread
- Crackers
- Buttery toast
STORING AND FREEZING TIPS
- To Store: Once the cauliflower soup has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 2 days. Reheat the leftover soup in a saucepan on the stove over medium heat, stirring occasionally, until heated through.
- How to Freeze: If you want to prepare the soup in advance and store it in the freezer, do not add the eggs and cream. Allow the soup to cool completely, then pour it into a freezer-safe container and freeze for up to 2 months. Add the eggs and cream to the soup just before serving, once it’s heated to a boil.
FAQS
How to thicken cauliflower soup?
This recipe calls for flour and butter to be stirred together to make a roux, which will thicken the soup nicely. If you’d like to make it an even thicker texture, then the easiest way will be to reduce the water you put in the soup by half cup and go from there.
Why is my cauliflower soup tasteless?
If your cauliflower soup is bland it is likely due to a lack of seasoning. Take time to properly season the soup with salt, black pepper or a sprinkle of crushed red pepper flakes.
How do you get depth of flavor in soup?
Fresh squeezed lemon juice- A spoonful of lemon juice is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavours.
MORE RECIPES
In case you’re looking for some more delicious Polish recipes other than today’s recipe, be sure to try:
- Potato Mushroom Soup
- Rosół Polish Chicken Soup
- Beet Greens Soup – Polish Botwinka
- Zucchini Carrot Fritters
- Potato and Cheese Pierogi
KEEP IN TOUCH
I hope you enjoy this Polish Cauliflower Soup recipe as much as I do! If you make it, I’d love to hear how it turns out. Comment on the post if you have questions, other ideas for the recipe, or if you just enjoyed reading—I’d be happy to see your feedback! ❤️
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Happy Cooking! -A
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*The nutritional and calorie information is an estimate from an online calculator.
POLISH CAULIFLOWER SOUP
Equipment
- Large soup pot or large Dutch Oven
- Large measuring cup
- Saucepan
Ingredients
- 1 medium-large head cauliflower (about 1kg / 2lb) florets broken into bite-size pieces, core chopped
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 2 L water depending on the consistency you want
- 150 ml whipping cream (35% milk fat)
- 4 eggs beaten
- 2 springs lovage or dried (2 tablespoons)
- 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- 1 dry bay leaf
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice or more if needed
- coarse sea salt to taste
- freshly ground black pepper to taste
- Finely chopped fresh flat-leaf parsley for garnish (or diil)
- Garnish: crispy cooked chopped bacon; shredded Parmesan cheese optional
To Make the roux:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
- Add cauliflower florets, carrots and celery into a large heavy pot or Dutch oven. Pour in enough water to cover the vegetables. Add the bay leaf, lovage, thyme, season with salt, pepper and smoked paprika. Bring to a boil, then reduce the heat to medium-low. Cover and let simmer for about 20 minutes, until the veggies are tender.
- While soup is boiling, prepare egg mixture. Add eggs to a large glass measuring cup or to a medium-size bowl and mix well using fork. Set aside.
- Make the Roux: In a medium saucepan, melt the butter and whisk in the flour until smooth, forming a thick paste. Allow it to bubble for at least 1 minute while stirring (cook the flour mixture till is light golden). Carefully remove 1 cup of hot soup liquid from the pot and gradually add it to the roux, a little at a time. Stir until smooth after each addition, ensuring there are no lumps. Continue this process until all the liquid is incorporated.Use a spatula to scrape the roux back into the soup. The soup should thicken quickly.
- Bring the soup to a boil. Using a whisk, slowly pour the beaten eggs into the soup and stir clockwise until all the eggs are added and fully cooked.
- Reduce the heat to low, stir in the half-and-half. Cook, stirring for about 1 minute, or until everything is heated through. Do not let it boil. Remove the soup from the heat and stir in the lemon juice. Remove bay leaf and serve. Ladle into bowl, garnish with crispy bacon and sprinkle with chopped parsley, if desired. Enjoy!