129 Chunky Cauliflower, Potato and Dill Soup

Cauliflower is much underrated, don’t you think? Enjoy the cauliflower season with this Polish cauliflower and potato soup. With an obligatory sprinkle of freshly chopped dill!

Cauliflower season! My much beloved vegetable, which (obviously) tastes best in the summer. When in season, it’s firm to touch raw, and beautifully crumbly when cooked. Tastes best simply boiled, sprinkled with some freshly chopped dill and a (sinful) spoon of melted butter. Oh joy!

This chunky cauliflower and potato soup is a favourite in Poland. Made with new potatoes, cauliflower, carrots, parsnips and dill, the soup is a celebration of harvest. Dill is a quintessence of summer (for me, at least): aromatic, fresh and evocative. The smell of dill is a smell of gherkins (traditionally fermented with dill stalks and flowers), new potatoes (eaten with melted butter, chopped dill and a glass of kefir in Poland) and summer school holidays, which in Poland last from the end of June to the end of August. Smelling dill brings many happy memories.  I wonder if that’s the reason dill is one of my favourite herbs?



1 small cauliflower
2 carrots
5 potatoes
3 celery stalks
1 parsnip
2 garlic cloves
2 chicken legs
salt, pepper
bunch of freshly chopped dill
3-4tbsp sour cream

1. Throughly wash the chicken legs. Add cold water and a pinch of salt into the pot with meat, cover with a lid and bring to a slow boil. While the meat is simmering, prepare the veg.
2. Peel the potatoes and cut them into cubes. Peel the parsnip and carrot and slice them thinly. Slice the celery sticks and garlic. Wash and chop the whole bunch of dill. Wash the cauliflower and divide it into small florets.
3. When the meat is cooked, take it out of the pot and set aside. You can sieve the broth, so it’s clear. If the amount of broth is not sufficient, add some hot water to the pot. Add all the vegetables to the broth and let them simmer on low heat for about 10-15 minutes. Add salt, pepper and some of the chopped dill.
4. Add the chicken, without the bones (preferably cut into small pieces) to the soup. When the vegetables are cooked, take the soup off the heat. Mix sour cream with a splash of hot water and then add some broth. Add the mixture into the pot with soup.
5. Serve with freshly chopped dill and a slice of a good sourdough. Enjoy!





  1. The soup sounds very tasty. I’m trying to add more cauliflower to my diet and this would be a nice way to do so. I like the pretty painted mug you served it in as well. Is it enameled metal?


  2. Cathleen Foord July 9, 2018 at 5:02 pm

    Love the sound of your cauliflower soup I love cauliflower anyway I will try your soup


  3. Sounds simple to make and perfect for a quick summertime meal. I’m sure the dill gives the soup a refreshing touch—I can’t wait to make this and give it a try. Thanks for sharing 😋


  4. Looks like an interesting recipe! Definitely going to give it a try! Thanks for sharing!


  5. […] The smell of the July rains. First cucumbers. Delicately sweet young carrots. The abundance of dill. My auntie’s leczo (which I used to avoid as a child, silly me). Making jams and syrups with […]


  6. Sounds very tasty. Love cauliflower. Will definitely try it.


  7. […] biting into the richness of flavour. And all the end-of-summer dishes! Light stews (leczo), soups (cauliflower, tomato, pepper, pickled cucumber soup), cakes (apple or plum pies), dumplings (with sweet cheese […]


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