Serves 6
40 min
Maxine's German Cauliflower Soup
Recipe GLPR52e972bc0993d4
A hearty and comforting German-style soup featuring tender mashed cauliflower, smoky sausage, and a creamy finish from cream of wheat. This wholesome one-pot dish comes together quickly with simple ingredients and is perfect for a satisfying meal.
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Ingredients
8 cups water
3 teaspoons salt
5 chicken bouillon cubes
2 tablespoons butter
1 cup cream of wheat
1 package kielbasa or smoked sausage, thinly sliced
1 large head cauliflower
Directions
Rinse the cauliflower head thoroughly under cold running water and trim away the green leaves. Cut the entire cauliflower (including the stalk) into chunks.
Pour the 8 cups of water into a large kettle or pot and bring it to a rolling boil over high heat.
Add the salt and cauliflower pieces to the boiling water. Return to a boil, then reduce heat to medium-low and cover with a lid.
Simmer for 15–20 minutes until the cauliflower is extremely tender and easily breaks apart when pierced with a fork.
Using a potato masher, mash the cauliflower directly in the pot until it reaches your desired consistency—finely broken into small pieces but not completely smooth.
Add the sliced kielbasa, chicken bouillon cubes, and butter to the pot. Stir well to combine and bring the mixture back to a boil.
Slowly sprinkle the cream of wheat into the boiling soup while stirring constantly to prevent lumps from forming.
Cook for 5 minutes, stirring occasionally, until the soup has thickened slightly. Taste and adjust seasoning with additional salt as needed.
Serve hot in bowls and enjoy this warming German classic.
