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In a large pot, heat the butter or oil over medium heat.
Add the chopped onion and garlic, sautéing until translucent and fragrant (about 3 minutes).
3. Cook the Soup Base:
Add the carrots, parsnip, and diced potatoes to the pot. Stir for 2–3 minutes.
Pour in the broth and add the bay leaf.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Add the Cauliflower:
Add the cauliflower florets to the pot and season with salt, black pepper, and dried marjoram.
Simmer for another 15 minutes, or until the vegetables are tender.
5. Blend and Add Cream:
Remove the bay leaf. For a creamy texture, blend part of the soup with an immersion blender (optional).
Stir in the heavy cream or sour cream. Heat gently without bringing to a boil.
6. Serve:
Ladle the soup into bowls, garnish with fresh parsley or dill, and serve warm.
Serving Suggestions
Serve with a slice of crusty bread or rye bread for a traditional Polish pairing.
Top with croutons or a sprinkle of grated cheese for added texture.
Enjoy as a light main dish or a comforting starter.
Cooking Tips
For a richer flavor, use chicken broth instead of vegetable broth.
If using sour cream, temper it by mixing with a little hot broth before adding to prevent curdling.
Add a pinch of nutmeg for an extra layer of warmth and flavor.
Nutritional Benefits
Cauliflower is rich in vitamins C and K and provides antioxidants.
The soup is low in calories and packed with fiber and nutrients.
Dietary Information
Can be made vegetarian by using vegetable broth.
Gluten-free if served without bread.
Nutritional Facts (Per Serving)
Calories: ~150
Protein: 4 g
Carbohydrates: 15 g
Fat: 8 g
Fiber: 3 g
Sodium: 500 mg
Storage
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