QiMeal
Zupa Brokułowo-Kalafiorowa
Zupa Brokułowo-Kalafiorowa · ready in 50 min · 5 servings · 336 kcal per serving · easy · 13 ingredients
A homely Polish broccoli and cauliflower soup with a blended creamy base, tender florets, melted serek topiony, and a fresh dill finish.
- Prep
- 12 min
- Cook
- 38 min
- Total
- 50 min
- Serves
- 5
- kcal
- 336
- Difficulty
- easy
Ingredients · 5 servings
- 400 gBroccoli, cut into florets
- 400 gCauliflower, cut into florets
- 350 gPotato, peeled and diced
- 120 gCarrot, peeled and chopped
- 120 gOnion, peeled and quartered
- 1 cloveGarlic, peeled
- 30 gButter
- 120 gSour cream
- 1500 mlChicken broth
- 100 gProcessed cheese, cubed
- ½ bunchFresh dill, chopped (to serve)
- 1 tspSalt
- ½ tspBlack pepper, ground
Equipment
stovetop, kitchen scale, large pot, sieve, mixing bowl, knife, cutting board, ladle, whisk, immersion blender, wooden spoon, slotted spoon
Instructions
- Mise En Place
Gather and weigh all ingredients; set out a large pot, sieve, bowl, knife, board, ladle, whisk, and immersion blender. · 10 min
What to look for: Ingredients are trimmed, measured, and grouped by cooking stage.
- Start Broth Base
Melt butter in a large pot, add carrot, onion, and garlic, then pour in chicken broth and simmer gently for 15 minutes. · 15 min
What to look for: The broth lightly bubbles and the vegetables soften.
- Strain Broth
Strain the broth through a sieve into a bowl, pressing the vegetables lightly; discard the solids and return the clear broth to the pot. · 3 min
What to look for: The broth is clear, golden, and free of cooked aromatics.
- Cook Potato
Add diced potato to the strained broth, bring it back to a steady simmer, and cook for 10 minutes until the pieces are tender. · 10 min
What to look for: Potato edges look softened but the cubes still hold shape.
- Simmer Florets
Add cauliflower and broccoli florets, reduce to a gentle simmer, and cook for 10 minutes until just tender but still bright. · 10 min
What to look for: Broccoli stays green and cauliflower is tender without falling apart.
- Reserve Vegetables
Lift out about 1/2 of the florets and potato with a slotted spoon, placing them in a bowl so the soup keeps its rustic texture. · 3 min
What to look for: A generous portion of whole vegetables is set aside.
- Blend Soup Base
Blend the remaining vegetables and broth in the pot until smooth, keeping the blender head submerged to avoid splashing hot soup. · 3 min
What to look for: The base turns pale green and creamy with no large pieces.
- Melt Cheese
Return the reserved vegetables to the pot, add processed cheese, and stir over low heat for 3 minutes until fully melted. · 3 min
What to look for: The cheese disappears into the soup and the surface looks glossy.
- Finish Cream
Remove the pot from heat, whisk in sour cream, then season with salt and black pepper until the soup tastes rounded. · 2 min
What to look for: The soup looks creamy and smooth, with whole florets visible.
- Serve With Dill
Serve the hot soup in bowls, sprinkling each portion with fresh dill and leaving visible florets in every serving. · 1 min
What to look for: Each bowl has creamy broth, green dill, and pieces of broccoli and cauliflower.
Nutrition (per serving)
| kcal | 336 |
|---|---|
| Protein | 15 g |
| Carbohydrates | 33 g |
| of which sugars | 9 g |
| Fat | 16 g |
| of which saturated | 9 g |
| Fibre | 6 g |
| Sodium | 1846 mg |
Nutri-ScoreB
Allergens
Contains: milk
Ingredient substitutions
Broccoli
- Cauliflower: Keeps the soup traditional but makes it less green and milder.
Cauliflower
- Broccoli: Keeps the vegetable texture but gives the soup a greener, stronger taste.
Potato
- Cauliflower: Thickens less than potato but keeps the soup vegetable-based.
Carrot
- Onion: Adds broth sweetness differently, with less carrot aroma.
Onion
- Garlic: Use sparingly because garlic is sharper than onion.
Garlic
- Onion: Gives a softer allium note without the sharpness of garlic.
