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Potato-cauliflower Soup

A creamy soup of potatoes and cauliflower simmered with onions, dill, bay leaves, soy sauce, and pepper, garnished with parsley.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Dill and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 669 recipes. Both carry p-mentha-1,3,8-triene, which smells camphor, herbal. The science ↓

Potato-cauliflower Soup

Timeabout 30 minutes

Ingredients

Directions

Cook the vegetables

  1. Place the onions, cauliflower, and potatoes in a large pot with the water.

  2. Bring to a boil.

  3. Reduce the heat, add the dill, cover, and cook over medium heat until the potato and cauliflower are tender, about 30 minutes.

Purée and season

  1. Remove from the heat and puree in batches in a blender or food processor.

  2. Return the puree to the soup pot.

  3. Add the bay leaves, soy sauce, and pepper.

  4. Cook over low heat for 15 minutes to allow the flavors to blend.

Serve

  1. Remove the bay leaves and garnish with chopped fresh parsley before serving.

Nutrition, whole recipe (rough)

282Calories
11 gProtein
1 gFat
62 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Dill + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together669 recipes

    Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Potato + dilltop 3% of all pairs
    Smell alikemoderate
    Cooked together423 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Dill + peppertop 4% of all pairs
    Smell alikestrong
    Cooked together1,630 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Break down when cooked and puree to give the soup a thick, creamy body.
Cauliflower
Softens into the purée, adding body and a mild, slightly sweet vegetable flavor.
Onions
Build a savory, sweet base flavor as they soften during cooking.
Soy sauce
Adds salty, savory depth that rounds out the flavor of the vegetables.

The step that matters

Puree in batches. Hot soup expands inside a blender or food processor, so filling it too full can force the lid off and cause scalding splatters. Working in smaller batches with the lid vented keeps the purée smooth and safe.

Swap the cauliflower

How well each one fits the dish's main ingredients (onion, potato, dill, sauce, pepper, parsley):

  1. Carrotfits better
  2. Chivefits better
  3. Horseradishfits better
  4. Cauliflowerthe original

Fit is the average pairing score against onion, potato, dill, sauce, pepper, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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