Zupa Kalafiorowa

Name: Zupa Kalafiorowa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Polish
Ingredients: 800 g Cauliflower, cut into florets; 400 g Potato, diced; 200 g Carrot, sliced; 120 g Onion, diced; 10 g Garlic, minced; 30 g Clarified butter; 1500 ml Chicken broth, hot; 150 g Sour cream, tempered; 15 g Dill, chopped; 2 g Turmeric; 8 g Salt; 2 g Black pepper, ground

Zupa Kalafiorowa · ready in 50 min · 5 servings · 280 kcal per serving · easy · 12 ingredients

A delicate Polish cauliflower soup with tender potatoes, sweet carrot, sour cream, and dill, warmed with a classic golden touch of turmeric.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 5
kcal: 280
Difficulty: easy

Polish Soups Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 5 servings

800 gCauliflower, cut into florets
400 gPotato, diced
200 gCarrot, sliced
120 gOnion, diced
10 gGarlic, minced
30 gClarified butter
1500 mlChicken broth, hot
150 gSour cream, tempered
15 gDill, chopped (to serve)
2 gTurmeric
8 gSalt
2 gBlack pepper, ground

Equipment

stovetop, chef knife, cutting board, measuring spoon, kitchen scale, large pot, ladle, heatproof bowl, whisk, wooden spoon, fork, serving bowl

Instructions

Mise En Place
Gather and measure all ingredients; cut cauliflower into florets, dice potato and onion, slice carrot, mince garlic, and set out the pot and tools. · 15 min
What to look for: Vegetables are prepared in separate piles and all tools are within reach.
Sweat Aromatics
Heat clarified butter in a large pot over medium heat, then sweat onion and garlic until glossy, soft, and translucent without browning. · 5 min
What to look for: Onion looks translucent and garlic smells mellow, with no browned edges.
Add Root Vegetables
Add carrot and potato, stir for 2 minutes to coat them in butter, then pour in chicken broth and scrape the pot base clean. · 3 min
What to look for: Potato and carrot are shiny, and the broth is clear around the vegetables.
Simmer Cauliflower
Bring the broth to a boil, add cauliflower florets, then lower to a gentle simmer and cook until the vegetables are tender. · 20 min
What to look for: The broth bubbles gently and some cauliflower florets remain whole.
Season Soup
Season the soup with turmeric, salt, and black pepper, stirring until the broth turns an even warm golden color. · 2 min
What to look for: The soup is evenly golden with visible tender vegetables.
Temper Sour Cream
Whisk sour cream with 150 ml hot broth in a bowl, then stir the tempered mixture back into the pot off the boil. · 3 min
What to look for: The cream mixture is smooth, and the soup looks lightly creamy without curdling.
Serve With Dill
Serve the soup hot in bowls, keeping some cauliflower florets whole and finishing each portion with fresh chopped dill. · 2 min
What to look for: Each bowl has golden broth, tender vegetables, whole florets, and bright green dill.

Nutrition (per serving)

kcal	280
Protein	8 g
Carbohydrates	32 g
of which sugars	8 g
Fat	13 g
of which saturated	7 g
Fibre	7 g
Sodium	1766 mg

Nutri-ScoreC

Allergens

Contains: milk

Ingredient substitutions

Cauliflower

Potato: Use only to stretch the soup; cauliflower is the defining ingredient and texture will change.

Potato

Carrot: The soup becomes sweeter and less starchy, but remains within a traditional vegetable base.

Carrot

Potato: The soup will be paler and less sweet, with a thicker body.

Onion

Garlic: Use sparingly because garlic is stronger and lacks onion sweetness.

Garlic

Onion: The aroma becomes sweeter and milder, with less sharpness.

Clarified butter

Sunflower oil: Use when clarified butter is unavailable; the soup loses some buttery aroma.