Cauliflower Soup – Zupa Kalafiorowa – Recipe #133


  • 3 chicken tights
  • 1/2 of a medium cauliflower
  • 4 medium potatoes
  • 3 carrots
  • 2 parsley roots
  • 1/2 of a celery root
  • leek
  • 1/4 cup of heavy whipping cream
  • 1 tbs of chopped fresh baby dill
  • salt and pepper


  1. Wash and peal your vegetables. Cut the potatoes into small cubs and keep in a cold water not to change colour. Divide the cauliflower in to small pieces.
  2. Clean the meat and put transfer to a large pot. Add 1 tsp of salt and 1 and a 1/2 l of water. Cook until comes to a boil and forms foam on the surface of the water.
  3. Clean the foam and add carrots, parsley, celery root and leek. Cook for around 20 minutes. 
  4. Remove meat and vegetables from your stock. Reserve carrots and parsley to add back to the soup later. Cut them in small pieces.
  5. Add cauliflower and cook for 10 minutes before adding potatoes. Cover and cook until potatoes are tender.
  6. When potatoes and cauliflower are tender add back the carrots and parsley.
  7. Season with salt and pepper.
  8. Add cream and baby dill, give it a stir and serve.


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