Recipe for: Cauliflower soup with cheese - photo 1
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Recipe for: Cauliflower soup with cheese

Pikantne Soups May Day 60 min Easy 6 wyświetleń ~49.91 PLN * - (0)
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Description

Creamy cauliflower soup with cheese is a light, springtime dish perfect for a May Day lunch or a warm picnic meal. It is based on delicate cauliflower, young root vegetables, and melted yellow cheese, which adds a creamy consistency and depth of flavor to the soup. Served with green parsley and crunchy croutons, it takes on a rustic character. The soup combines the tenderness of cauliflower with hints of marjoram and nutmeg; optional sorrel introduces a spring-like, light acidity. It is aesthetically presented in a bowl with a dollop of cream and parsley leaves, and its creamy texture pairs well with the crunchy toppings.

Ingredients Used

Ingredients (16)

Servings:
4
  • Cauliflower 800 g
  • Potatoes 2 szt. (~300 g)
  • Carrot 1.9 szt. (~150 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Vegetable broth 1200 ml
  • Cheese 150 g
  • 18% cream 100 ml
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 2 szczypty (~1 g)
  • Parsley 0.5 pęczek (~15 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sorrel 80 g
  • Country bread 100 g
💰 Szacowany koszt dania: ~49.91 PLN (12.48 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash all the vegetables. Peel the potatoes and cut them into cubes about 1-1.5 cm on each side. Peel the carrot and cut it into slices or half-slices about 3-4 mm thick. Divide the cauliflower into bite-sized florets (try to make the florets similar in size so they cook evenly). Peel the onion and chop it into small cubes, crush or finely chop the garlic.

Ingredients: Carrot, Cauliflower, Onion, Garlic
Use a large cutting board and a sharp chef's knife. If you don't have a scale, 1 medium potato = about 150 g, 1 medium onion = about 150 g. Chopping should take about 10-15 minutes.

Cooking

2

Place a large pot with a capacity of about 3-4 l over medium heat. Pour in the rapeseed oil and add the butter. When the butter has melted and starts to foam slightly (about 30-60 seconds), add the chopped onion. Sauté for 4-5 minutes, stirring, until the onion becomes translucent and soft. Add the garlic and sauté together for 30 seconds — do not brown the garlic, as it will become bitter.

Ingredients: Butter, Rapeseed oil, Onion, Garlic
The best is a wide, heavy skillet or pot with a thick bottom; use a wooden spoon. Control the heat — too high a temperature will burn the onion. Cooking time is 4-5 minutes.
3

To the sautéed onion, add the chopped potatoes and carrot. Sauté together for 3-4 minutes, stirring to lightly coat the vegetables in fat. Then add the cauliflower florets and pour in hot vegetable broth to cover the vegetables (about 1.2 l). Increase the heat to high and bring to a boil, then reduce and simmer on low for 15-18 minutes, until the potatoes and cauliflower are tender (check with a fork — they should easily pierce the vegetables).

Ingredients: Carrot, Cauliflower, Vegetable broth
Use a ladle to add the broth and partially cover the pot with a lid to avoid excessive evaporation. If you are using a bouillon cube, dissolve it beforehand in hot water. Cooking time 15-18 minutes.

Blending

4

When the vegetables are soft, turn off the heat under the pot. If you want to leave some florets for decoration, remove 3-4 smaller pieces with a spoon and set aside. Use an immersion blender and blend the soup directly in the pot until you achieve a smooth, creamy consistency — blend for 1-2 minutes until there are no lumps. If you don't have an immersion blender, transfer portions to a countertop blender and blend, then combine the soup back in the pot.

Ingredients: Cauliflower, Carrot, Vegetable broth
Use an immersion blender, holding it vertically and slowly moving it around the pot to avoid splashes of hot soup. Blend until the mixture is silky smooth — about 1-2 minutes. If the soup is too thick, add 50-200 ml of hot broth.

Finishing

5

Turn on a low heat. Gradually add the grated yellow cheese — add one spoonful at a time and stir with a wooden spoon until the cheese is completely melted and combined with the soup. After the cheese has melted, pour in the 18% cream and stir gently. Heat for 1-3 minutes, but do not bring to a vigorous boil to prevent the cream from curdling.

Ingredients: Cheese, 18% cream
Use a box grater with large holes for quick grated cheese. Add the cheese slowly and stir constantly to ensure it melts evenly. If the soup starts to separate, remove it from the heat and stir vigorously.
6

Season the soup with salt, pepper, and a pinch of freshly grated nutmeg. Taste and adjust the salt if necessary. Cook the finished soup for another 1 minute on low heat to allow the spices to meld.

Ingredients: Salt, Black pepper, Nutmeg
Add salt gradually — the cheese already brings a significant amount of salt. Use nutmeg very sparingly: 1-2 pinches are enough for the whole pot.

Additions (optional)

7

Prepare the croutons: cut the country bread into cubes, drizzle with canola oil, mix, and bake in a preheated oven at 200°C for 8-10 minutes or fry in a pan for 5-7 minutes until golden and crispy. Set aside on a paper towel to drain excess fat.

Ingredients: country bread, Rapeseed oil
If you are using a pan, fry over medium heat and stir frequently to prevent the croutons from burning. You can also add bread for croutons.
8

If you want to add sorrel: wash and dry the leaves thoroughly, chop them coarsely, and sauté in a small pan with 10 g of butter for 1-2 minutes until they soften and change to a vibrant green color. You can either add a few leaves directly to the bowl with the soup or serve them separately as a tangy accent.

Ingredients: sorrel, Butter
Sorrel wilts very quickly — sauté it briefly over high heat. You can also add sorrel for a spring-like acidity.

Serving

9

Pour the soup into deep plates or bowls. Place the reserved cauliflower florets on top, sprinkle with finely chopped parsley. Add 1-2 tablespoons of sautéed sorrel (optional) and a handful of crunchy croutons. Serve hot with fresh bread.

Ingredients: Parsley, sorrel, country bread, Cauliflower
Use a ladle for aesthetically pouring the soup. Garnish just before serving to keep the croutons crispy. Serving time: immediately after preparation.

Storage

10

If there is leftover soup, cool it to room temperature within 1-2 hours, transfer it to airtight containers, and store it in the refrigerator for 2-3 days. Before serving, heat it slowly over low heat, possibly adding 50-100 ml of water or broth if the consistency has thickened. Do not boil the soup too hard after adding cream — it is best to heat it slowly.

Ingredients: 18% cream, Cheese
Do not store the soup for longer than 24-48 hours if you used fresh dairy products with a short shelf life. The version without cream and cheese is better suited for freezing — add them after thawing.

Fun Fact

💡

Cauliflower was popularized in Europe as early as the 16th century; its creamy soups became known in home kitchens as a way to enhance the vegetable. The addition of melted cheese is a modern French-Polish twist that combines the delicacy of cauliflower with the boldness of cheese.

Best for

Majówka rodzinny obiad piknik na ciepło

Tips

🍽️ Serving

Serve the hot soup in deep plates. For a contrast in textures, leave a few smaller cauliflower florets unblended. Serve with a seasonal salad of sorrel or fresh cucumbers. A lightly soured kefir or buttermilk served on the side pairs well with the soup.

🥡 Storage

Store in the refrigerator for 2-3 days in an airtight container. For freezing, it's best to prepare the soup without cream and cheese; after thawing, season and add cream/cheese. Heat slowly, stirring to prevent separation.

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