Cauliflower Cabbage Potato Soup Recipe for a Creamy Comforting Broth
This 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 it, or you could add texture and make it a bit fancy by sprinkling crushed croutons, fresh fragrant dill sprigs, and cracked black pepper on top.
Servings: 2
Calories: 426kcal
Ingredients
- 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
To Serve
- 2 tbsp sour cream sour cream
- 1 handful dill
Instructions
- 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.
Nutrition
Calories: 426kcal | Carbohydrates: 50g | Protein: 20g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 2073mg | Potassium: 1245mg | Fiber: 7g | Sugar: 17g | Vitamin A: 251IU | Vitamin C: 105mg | Calcium: 135mg | Iron: 3mg