Bloemkoolsoep Dutch Cauliflower Soup
Warm and comforting, Bloemkoolsoep, or Dutch Cauliflower Soup, is a creamy and flavorful classic that embodies the heart of Dutch home cooking. This easy-to-make recipe combines tender cauliflower, hearty potatoes, and aromatic onion and garlic, all simmered in a rich chicken or vegetable stock. A touch of milk and a sprinkle of nutmeg add velvety depth and subtle warmth, making it the perfect dish for chilly days. Whether blended to silky smoothness with an immersion blender or a traditional blender, this soup strikes the ideal balance between simplicity and sophistication. Garnish with fresh parsley for a burst of color and serve with crusty bread for an authentic, satisfying Dutch dining experience. Ready in just 40 minutes, it’s an inviting and nutritious bowl of comfort for any occasion.
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Recipe Information
Ingredients
- 1 head (medium) cauliflower
- 2 medium-sized potatoes
- 1 medium-sized yellow onion
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 4 cups chicken or vegetable stock
- 1 cup milk
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) ground black pepper
- 2 tablespoons (chopped) fresh parsley (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Wash the cauliflower and cut it into small florets.
Peel the potatoes and dice them into small, even-sized cubes.
Peel and finely chop the onion and garlic cloves.
In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until they soften and become fragrant.
Add the cauliflower florets and diced potatoes to the pot. Stir to combine with the sautéed onion and garlic.
Pour the chicken or vegetable stock into the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the vegetables are tender.
Using an immersion blender, puree the soup directly in the pot until creamy and smooth. Alternatively, carefully transfer the soup to a blender in batches and puree, then return it to the pot.
Stir in the milk, nutmeg, salt, and pepper. Heat the soup gently, but do not let it boil.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 8734 mg | 380% | |
| Total Carbohydrate | 333.4 g | 121% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 39.3 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 696 mg | 54% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4682 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
