Cauliflower Chowder

Cauliflower Chowder

 The Spruce / Elaine Lemm

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 8 servings
Nutrition Facts (per serving)
188 Calories
5g Fat
29g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 188
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 13%
Cholesterol 12mg 4%
Sodium 171mg 7%
Total Carbohydrate 29g 10%
Dietary Fiber 9g 31%
Total Sugars 7g
Protein 9g
Vitamin C 55mg 274%
Calcium 102mg 8%
Iron 2mg 10%
Potassium 581mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are a fan of cauliflower, you are going to love this soup. Rather than puréeing the vegetable until super smooth, this soup is thick, hearty, but still creamy and packed with flavor.

It's similar to a potato chowder, but much of the carb-loaded potatoes are swapped for healthy cauliflower. It's a vegetable-laden bowl that's oh-so-satisfying. Though there are a few processes to go through, it's easy to make and the results are spectacular.

Serve the soup as is or garnish with crispy onions, herbs, or cheese—cheddar pairs especially well.

Ingredients

  • 2 tablespoons butter

  • 1 carrot, peeled and roughly chopped

  • 1 small white onion, peeled and roughly chopped

  • 1 stalk celery, roughly chopped

  • 2 cloves garlic, peeled

  • Small handful fresh flat-leaf parsley, plus extra for garnish

  • 1 large head cauliflower

  • 8 ounces potatoes, peeled and cut into small pieces

  • 5 cups vegetable or chicken stock

  • 1/2 cup thick Greek yogurt

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Fried onions, for garnish

  • Shredded cheddar, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Melt butter in a large pot or Dutch oven.

  3. Place carrot, onion, celery, garlic, and parsley into a food processor and pulse to chop finely. Add chopped vegetables to melted butter and cook on medium heat, stirring occasionally, until softened, about 10 minutes.

  4. Remove any leaves from cauliflower and most of the thick central core. Break florets into large pieces. 

  5. Once vegetables are softened, add cauliflower and potatoes and cook for 5 minutes, stirring from time to time.

  6. Add stock, bring to a boil, then lower heat and simmer until cauliflower is tender, making sure you don’t overcook. It should still be slightly firm and take about 10 minutes.

  7. Using a slotted spoon, remove approximately half the cauliflower (if you pick up the potatoes or other vegetables, pop them back into the pan) and place into a bowl. Set aside.

  8. Spoon soup into a food processor or use an immersion blender in the pan and pulse to create a creamy, but not completely smooth soup; it should remain chunky with tiny pieces of vegetables. The potatoes will break up and act as a thickener. Return soup back to pan and bring to a gentle simmer and cook for 15 minutes to reduce slightly.

  9. Break cauliflower florets in bowl into smaller pieces, removing any large pieces of stalk. Set aside.

  10. Add Greek yogurt to soup and stir.

  11. Add reserved cauliflower pieces and stir again. Cook on medium heat for 5 minutes, ensuring that small pieces of cauliflower do not get mushy. 

  12. Taste soup and add salt and pepper to taste. Serve hot in warmed bowls and garnish with herbs and crispy fried onions