Irish Creamy Cauliflower Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8
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Calories
229 kcal
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Course
Main Course, Soup
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Cuisine
Irish
Irish Creamy Cauliflower Soup
Description
Irish Creamy Cauliflower Soup features cauliflower florets and potatoes simmered with onions and leeks in chicken or vegetable broth. After cooking until tender, the soup is pureed to a velvety consistency and enriched with shredded Irish Dubliner cheese, which adds a sharp, slightly nutty flavor. The addition of fresh dill brightens the taste, resulting in a smooth, savory soup with gentle herbal undertones.
The cooking process begins by sautéing onions, leeks, and butter to build a flavorful base. The simmering of vegetables in broth softens them for blending, creating the soup's creamy texture. The cheese melts into the hot soup, contributing richness and body without overwhelming the other ingredients.
Serve this soup warm as a starter or a light lunch, accompanied by crusty bread or a simple salad for a complete meal. Its comforting texture and balanced flavors make it a suitable choice for those who appreciate subtle yet distinctive savory dishes.
For safety and best texture, use an immersion blender or carefully blend the soup in batches with the blender vent opened and covered with a towel to prevent splatters. Adjust seasoning with salt and pepper after blending to suit your taste.
Ingredients
- 3 tablespoons butter Irish
- 1 tablespoon olive oil
- 1 onion peeled and chopped, large
- 3 leeks whites only
- 1 head cauliflower (large), cut into florets
- 1 russet potato peeled and chopped, large
- 8 cups chicken broth or vegetable broth
- 7 ounces irish dubliner cheese or sharp cheddar
- 2 teaspoons dill fresh, chopped
- salt
- black pepper
Instructions
- Prep the vegetables. For the leeks, cut the green tops off. Then cut the white ends in half and wash them thoroughly. (Leeks have a tendency to have sand in the layers.) Chop them into into small pieces.
- Set a large sauce pot over medium heat. Add the butter, oil, onions, and leeks. Sauté for 3-4 minutes. Then add the cauliflower florets, potatoes, broth, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Bring to a boil. Then lower the heat a little and simmer for 20 minutes, or until the cauliflower and potatoes are fork tender. Meanwhile, shred the cheese.
- Using an immersion blender, puree the soup until very smooth. Then blend in the shredded cheese. Stir in the fresh dill, then taste and salt and pepper as needed. Serve warm.
Notes
- If using a standard blender, remove the vented lid insert and cover the top with a dish towel to release steam safely and prevent hot soup from splashing.
- Fresh dill adds a gentle herbal note, so adjust the quantity to your preference.
- Choose Irish Dubliner or a sharp cheddar to achieve the intended flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 229kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 1081mg | 45% |
| Potassium | 618mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 57.7mg | 64% |
| Calcium | 236mg | 24% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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