Polish cauliflower soup with leek

Ingredients

• cauliflower 450 grams
• potato 450 grams
• white onion 1 medium piece
• leek 1 small piece
• celeriac 4 tablespoons
• carrot 1 medium piece
• vegetable stock 1560 milliliters
• vegetable oil 1 tablespoon
• butter 1 tablespoon
• bay leaf 1 piece
• allspice 2 pieces
• fresh dill 2 tablespoons
• parsley 2 tablespoons
• salt 1 to taste
• black pepper 1 to taste

Tools

• pan
• pot
• spoon

Instructions

1. Melt the butter with the oil, then add the bay leaf, allspice berries, onion, leek, and celery root. Cook over low-medium heat until softened, stirring often.
2. Add the carrot, potatoes, and stock. Cover, bring to a boil, then lower the heat and simmer gently.
3. Add the cauliflower and pepper to taste. Cover, bring back to a boil, then lower the heat and simmer until the vegetables are just tender.
4. Remove from the heat and discard the bay leaf and allspice berries. Partly mash the soup to thicken it without making it creamy, then stir in the dill and parsley. Adjust the seasoning with salt if needed.

Learn More

Explore related articles and tips for this recipe.