Polish Cauliflower Soup (Zupa Kalafiorowa)

This is a healthy Polish soup recipe that goes with anything.  Some people will add noodles or polish dumplings to their soup to add the right texture.  I found at the end I had to add a little salt and thyme to get the perfect taste.  I also tried this without any dairy and it was a very good vegan soup.

• 1 tbsp butter (optional if vegan)Polish Cauliflower Soup Recipe
• 1 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 large celery stalks, diced
• 1-2 parsnips, diced (optional)
• 3-4 garlic cloves, minced
• 2-3 teaspoons dried thyme
• 1 teaspoon nutmeg
• 1 teaspoon sugar
• 2 medium cauliflower heads chopped
• 3 tablespoons flour
• 5-6 cups chicken stock (or vegetable stock)
• 1/2 teaspoon chili powder
• 2 teaspoons sea salt (or to taste)
• 1 teaspoon freshly ground pepper to taste
• Optional: 1 cup heavy cream (or 3/4 cup sour cream, or 3/4 cup plain yogurt)
• Garnish: 1 tablespoon fresh dill or parsley, minced

CAULIFLOWER SOUP DIRECTIONS

1.  Heat butter and olive oil till butter is melted.  Add the onion, celery, carrot, garlic, parsnips, and any other vegetables.  Saute until slightly softened.
2.  Raise the heat to medium high and add rest of ingredients except cream, flour, and parsley.  Make sure you have enough broth to cover vegetables (add water if needed).
3.  Reduce heat and add flour (previously mixed with water so there are no lumps).
4.  Bring to a boil, reduce the heat to medium, and simmer until slightly thickened for 30 minutes or until vegetables are tender.  If too thick, add more chicken stock or water. Can use hand blender to make a nice creamy soup.
5.   Optional: keep on low heat and add heavy cream (or sour cream / yogurt).
6.  Taste and adjust seasoning, maybe add more thyme, nutmeg, or salt and pepper.  Cook for another 5-7 minutes.
7.  Ladle into warm bowls and garnish with fresh dill or parsley.

Source:

http://www.polskafoods.com/content/cauliflower-soup-recipe-zupa-kalafiorowa