Cauliflower Spring Soup

Cauliflower Spring Soup is great in spring, when cauliflower is fresh and beautiful, but actually you can prepare it throughout the year- using frozen cauliflower.


  • 1 l/ 4 cups chicken stock
  • 3 potatoes
  • 1 carrot
  • 1/3 cauliflower
  • salt, pepper
  • 0,5 cup sweet cream
  • dill

Use prepared in advance chicken stock to save time: . Pour chicken stock to the pot, add the same amount of water (or less if your chicken stock is not so concentrated), boil.

Add potatoes cut in cubes and diced carrot. I used also cauliflower leaves for cooking, to give an extra flavor to the stock. Cauliflower leaves were so fresh and beautiful, that it would be a pity to throw them away.

After 20 minutes take leaves out, add cauliflower pieces and cook for another 10 minutes. Season with salt and pepper.

You can add sweet cream (I didn’t)- first mix cream with a plate of soup for hardening and then mix it with the rest of the soup. Let it boil for a second and take off from the fire.

Serve Cauliflower Spring Soup with a dill. Smacznego! Enjoy!

Cauliflower Spring Soup

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