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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Wash the cauliflower and cut it into small florets.

Step 2

Peel the potatoes and dice them into small, even-sized cubes.

Step 3

Peel and finely chop the onion and garlic cloves.

Step 4

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.

Step 5

Add the cauliflower florets and diced potatoes to the pot. Stir to combine with the sautéed onion and garlic.

Step 6

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.

Step 7

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.

Step 8

Stir in the milk, nutmeg, salt, and pepper. Heat the soup gently, but do not let it boil.

Step 9

Taste and adjust seasonings as needed.

Step 10

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm with crusty bread on the side.

Nutrition Facts

Serving size	(2606.3g)

Amount per serving	% Daily Value*
Calories	1988.2

Total Fat 47.2g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 84.0mg	0%
Sodium 8734.4mg	0%
Total Carbohydrate 333.4g	0%
Dietary Fiber 27.7g	0%
Total Sugars 39.3g
Protein 70.1g	0%

Vitamin D 107.4IU	0%
Calcium 696.1mg	0%
Iron 17.9mg	0%
Potassium 4681.6mg	0%

*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.

Source of Calories

Fat: 20.8%

Protein: 13.8%

Carbs: 65.4%