Croatian Cauliflower Soup
Cozy up with a steaming bowl of Croatian Cauliflower Soup, a comforting and nutritious take on a classic vegetable soup that's perfect for any season. This creamy yet light dish features tender cauliflower, carrots, potatoes, and a fragrant blend of paprika and garlic, simmered to perfection in a rich vegetable broth. A touch of optional heavy cream adds velvety richness, while fresh parsley provides a burst of color and herbal freshness. Easy to prepare in just 45 minutes, this wholesome soup is ideal as a hearty appetizer or a satisfying light meal when paired with crusty bread. Naturally vegetarian and easily adaptable for vegans, Croatian Cauliflower Soup is as versatile as it is flavorful—perfect for warming up your weeknight dinners while staying healthy.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 medium carrot
- 1 medium yellow onion
- 1 large potato
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 6 cups vegetable broth
- 1 bay leaf
- 2 tablespoons fresh parsley
- 0.5 cup heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash the cauliflower thoroughly and cut it into small florets. Peel and dice the carrots, onion, and potato into small, even-sized pieces. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until softened and translucent, about 5 minutes.
Stir in the paprika and cook for another 1 minute to toast the spice and bring out its flavor.
Add the carrots, potato, and cauliflower florets to the pot. Stir well to coat the vegetables in the spiced oil.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 20 minutes, or until the vegetables are tender.
Remove the bay leaf from the soup. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender and blend in batches.
Return the soup to low heat. Stir in the heavy cream (if using) for added richness. Season with salt and black pepper to taste.
Garnish the soup with freshly chopped parsley before serving. Serve warm with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 13.5 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1823 mg | 39% | |
*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.
