Save to Pinterest A steaming bowl of this Vegetarian Cauliflower Chowder is the perfect remedy for a chilly day. This creamy and comforting soup is brimming with tender cauliflower florets, hearty potatoes, and sweet carrots, all brought together in a delicately seasoned vegetable broth. It is a rich, satisfying meal that offers warmth and flavor without any meat, making it an ideal choice for a cozy family dinner.
Save to Pinterest The beauty of this chowder lies in its simplicity and the way the gentle seasonings of thyme and smoked paprika enhance the natural sweetness of the vegetables. It is a thick, velvety soup that feels indulgent while remaining light enough for a lunch or a starter. Every spoonful provides a balanced mix of textures, from the softness of the potatoes to the slight bite of the cauliflower.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 large carrot, diced
- 2 medium potatoes, peeled and diced
- 1 stalk celery, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup whole milk (or unsweetened plant-based milk)
- 2 tbsp olive oil or unsalted butter
- 2 tbsp all-purpose flour (or gluten-free flour)
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp ground white or black pepper
- 1/2 tsp salt, or to taste
- 2 tbsp fresh chives or parsley, chopped
- Shredded cheese or plant-based cheese (optional)
Instructions
- Step 1
- Heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté 4–5 minutes until softened.
- Step 2
- Stir in garlic and cook for 1 minute.
- Step 3
- Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook the flour.
- Step 4
- Gradually whisk in the vegetable broth, ensuring no lumps remain. Add potatoes and cauliflower florets.
- Step 5
- Season with thyme, smoked paprika, pepper, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are very tender.
- Step 6
- Stir in the milk and simmer for another 5 minutes.
- Step 7
- For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot, or transfer 2 cups to a blender and purée, then return to the pot.
- Step 8
- Taste and adjust seasonings as needed.
- Step 9
- Serve hot, garnished with fresh chives, parsley, or shredded cheese if desired.
Zusatztipps für die Zubereitung
To ensure a smooth base, make sure to cook the flour for the full two minutes before adding the broth; this removes the raw flour taste. For an even deeper flavor profile, consider adding a pinch of nutmeg or a splash of white wine when you pour in the vegetable broth.
Varianten und Anpassungen
This chowder is highly adaptable. To make it vegan, simply use plant-based milk and butter. For those following a gluten-free diet, substitute the all-purpose flour with a certified gluten-free flour blend. If you prefer a bit of heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce during the seasoning step.
Serviervorschläge
Garnish your bowls generously with fresh chives or parsley for a pop of color and brightness. For a complete and filling meal, serve the chowder alongside a slice of crusty artisan bread or a light side salad. A sprinkle of shredded cheese on top adds a lovely richness as it melts into the warm broth.
Save to Pinterest With its vibrant colors and rich, velvety texture, this Vegetarian Cauliflower Chowder is sure to become a staple in your kitchen. It is easy to prepare, healthy, and incredibly satisfying, proving that you don't need meat to create a truly hearty and delicious soup. Enjoy every warm and comforting spoonful!
Recipe Questions & Answers
- → Can I make this chowder vegan?
Yes. Substitute whole milk with unsweetened plant-based milk like oat or almond milk. Use olive oil or vegan butter instead of dairy butter. The flavor and texture remain delicious.
- → How do I achieve the creamiest texture?
Use an immersion blender to partially blend the chowder directly in the pot. This preserves some vegetable chunks while creating a smooth, thick base. Alternatively, transfer 2 cups to a blender and return the purée to the pot.
- → What vegetables work best in this chowder?
Cauliflower and potatoes form the heart of this dish. Carrots add natural sweetness, while celery and onion build aromatic depth. Feel free to add corn kernels or bell peppers for extra variety.
- → How long does leftovers keep?
Store cooled chowder in an airtight container for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. The flavors often deepen and improve after a day in the refrigerator.
- → Can I freeze this chowder?
Yes. Cool completely before transferring to freezer-safe containers. Leave space for expansion. Thaw overnight in the refrigerator and reheat slowly. The texture may thin slightly—simmer a few extra minutes to restore consistency.
- → What garnishes enhance this chowder?
Fresh chives or parsley add bright color and mild onion flavor. Shredded cheddar or plant-based cheese melts beautifully on top. Crusty bread, oyster crackers, or bacon bits make excellent accompaniments.