Our easy cauliflower cabbage potato soup recipe makes a creamy vegetable soup that’s incredibly rich and comforting. You could enjoyably slurp it as is on a chilly autumn or fall evening, dunking toast into the silky broth, or add texture and make it a bit fancy by sprinkling crushed croutons, fresh fragrant dill sprigs, and cracked black pepper on top.
One of our best potato soup recipes, this creamy cauliflower cabbage potato soup recipe will make you a comforting vegetable soup textured with homemade croutons that tastes so rich and creamy you’d think there was cream in it (there isn’t!) and while you could happily tuck into a bowl on the sofa in your PJs (which is what I’m doing tonight), you could also make it a bit fancy.
In fact, my inspiration for this cauliflower cabbage potato soup recipe was partly a heavenly, velvety cauliflower soup that Terence used to make for dinner parties years ago when we lived in the UAE. We frequently had friends over for multi-course tasting menus Terence prepared that rivalled any Michelin-starred European restaurant.
Terence would often begin his divine degustation menus with an amuse bouche of creamy cauliflower soup that was a hit with our guests: a shot glass of a rich creamy cauliflower soup that was topped with a dollop of cream, a spoonful of caviar, and a sprinkle of finely-sliced chives or micro-herbs.
But I’m getting ahead of myself. Before I tell you more about this creamy cauliflower cabbage potato soup recipe, I have a favour to ask. Grantourismo is reader-funded, so if you’ve enjoyed our recipes, please consider supporting Grantourismo.
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Now let me tell you more about this easy cauliflower cabbage potato soup recipe for a creamy vegetable soup that’s incredibly rich and comforting.
Cauliflower Cabbage Potato Soup Recipe
This easy cauliflower cabbage potato soup recipe will make you an incredibly creamy vegetable soup that’s so rich and comforting that it tastes like a slow-cooked soup and yet it’s a cinch to make and takes less than an hour.
While part of my inspiration for creating this creamy cauliflower cabbage potato soup recipe was the tiny but deeply flavoured soups that Terence used to serve in a shot glass as an amuse bouche for the multi-course menus he’d prepare for our friends, part of my inspiration was the beautiful cauliflowers we’ve seen lately.
When I spotted a perfect white cauliflower a few days ago, the first dish to come to mind was that heavenly, velvety cauliflower soup that Terence used to make years ago when we lived in Abu Dhabi and then Dubai and used to have friends over regularly for dinner parties.
I immediately snapped up one of those beautiful cauliflowers, which we’ve had access to recently, as we don’t normally see them here in Siem Reap.
The cauliflowers we get are typically wrapped in layers of protective packaging which, although used with the best of intentions, quickly cause spots of mould to form beneath the plastic.
The cauliflowers I bought were absolutely perfect so you can expect to see a few cauliflower recipes this week. For now, just a few tips to making this creamy cauliflower cabbage potato soup recipe.
Tips to Making this Creamy Cauliflower Cabbage Potato Soup Recipe
As always, just a few tips to making this creamy cauliflower cabbage potato soup recipe as it’s super easy to make. First I fry the diced onion and minced garlic in a small fry pan until fragrant, then transfer them to the soup pot.
I use a homemade chicken stock sometimes, but at other times I use a vegetable stock to which I add the bay leaves, diced potatoes, shredded cabbage, cauliflower florets, sea salt, white pepper, and optional turmeric.
A couple of things: firstly, don’t forget to pick out the bay leaves before pouring the chunky soup into the blender, and, secondly, the ground turmeric isn’t necessary, and I love the soup without turmeric, but I also like it with ground turmeric. Turmeric adds colour and an earthiness to the flavour of the soup but it’s not essential.
Another tip: make sure to set aside some vegetables before blending the bulk of the veggies, so you can return those later to add texture to the soup.
As always, don’t forget to taste the soup and adjusting the seasoning to suit your palate before re-heating it and again after it’s hot and before you serve it.
I love sprinkling crushed croutons, fresh sprigs of fragrant dill and some cracked black pepper on top, but I note that American cooks top their cauliflower soups with commercial potato crisps. I’ve not tried that yet, and I’m not convinced enough that I will. Please try our homemade croutons instead.
Serve the soup as soon as it’s hot with sour cream, more fresh dill, and crusty bread or toast, and stir the sour cream into the broth for an even richer and creamier soup.
Creamy Cauliflower Cabbage Potato Soup Recipe
- 1 tbsp olive oil
- 150 g onion - finely diced
- 2 cloves garlic - minced
- 1 litre chicken or vegetable stock
- 2 bay leaves
- 250 g potatoes - peeled and diced 2cm cubes
- 200 g cabbage - shredded
- 250 g cauliflower - cut into small florets
- 1 tsp sea salt – or to taste
- 1 tsp white pepper – or to taste
- ¼ tsp ground turmeric – optional
- 2 tbsp croutons - crushed
- 1 tbsp fresh dill
- Cracked black pepper
- 2 tbsp sour cream - sour cream
- 1 handful dill
- In a fry pan over medium-high, heat the olive oil until it shimmers, then fry the finely diced onion for a few minutes until soft and translucent, add the minced garlic and fry until fragrant, then transfer to your soup pot.
- To a large soup pot over high heat, pour in a litre of chicken or vegetable stock and add the bay leaves, diced potatoes, shredded cabbage, cauliflower florets, sea salt, white pepper, and optional turmeric, bring to a boil, then reduce to medium heat, cover, and simmer for 20-30 minutes until the vegetables are soft.
- Turn off the heat, allow the vegetable soup to cool down enough to handle, then transfer three quarters of the veggie broth to a blender, including all the liquid, and blend for a minute or two until the soup is thick and creamy. Transfer the remaining mixed vegetables to a dish.
- Return the creamy blended soup to the pot, taste and adjusting seasoning if needed, then re-heat until hot and simmer until you’re ready to eat.
- Ladle the soup into bowls, scoop up the vegetables you set aside and distribute those between bowls, spoon on the crushed croutons, top with some fresh sprigs of fragrant dill, grind some cracked black pepper on top.
- Serve immediately with sour cream, more fresh dill, and crusty bread or toast, and stir some sour cream into the soup for an even richer and creamier soup.
Please do let us know in the comments below if you make this easy cauliflower cabbage potato soup recipe for a creamy vegetable soup, as we love to hear how our recipes turn out for you.