Go Back
Serbian Cauliflower Soup Recipe
Print Recipe

Cauliflower Soup aka Corba

A comforting traditional Serbian soup made with cauliflower, potatoes, carrots, celery, and aromatic herbs simmered in a flavorful broth. This hearty Balkan favorite is simple to prepare, budget-friendly, and perfect for a cozy lunch or dinner.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: Serbia
Keyword: cauliflower
Servings: 8
Calories: 125kcal

Ingredients

  • 2 tbsp oil divided
  • 1 medium onion chopped
  • 1 large carrot sliced into thin rounds
  • 1 stalk celery diced
  • 1 medium tomato seeded and chopped
  • 1 medium potato diced
  • 1 medium to large head cauliflower cut into florets
  • 1 tsp dried thyme
  • 4 cups chicken stock or vegetable broth
  • Salt to taste
  • ¼ tsp black pepper
  • 2 tbsp all-purpose flour

Instructions

  • Turn the stove on over medium heat and place a pot with 1 tbsp oil.
  • Add the chopped onion and cook until softened and translucent, about 4–5 minutes.
  • Stir in the carrot and celery and cook for 1–2 minutes.
  • Add the thyme and black pepper, stirring to coat the vegetables.
  • Add the cauliflower, potato, and tomato. Cook for 1 minute while stirring.
  • Pour in the chicken stock or vegetable broth. Add a little water if needed to fully cover the vegetables.
  • Bring to a gentle boil, then reduce the heat, cover, and simmer for 25–30 minutes, or until the vegetables are tender.
  • While the soup cooks, prepare the roux. Heat the remaining tablespoon of oil in a small saucepan over medium heat.
  • Add the flour and stir continuously until a smooth, lightly golden roux forms.
  • Slowly stir the roux into the soup and cook for an additional 10 minutes, stirring occasionally.
  • For a creamier texture, partially or fully blend the soup using an immersion blender.
  • Taste and adjust the seasoning with salt and pepper as needed.
  • Serve hot with fresh bread, Serbian pogacha, or a simple salad.

Notes

  • Use vegetable broth for a vegetarian version.
  • Blend only part of the soup if you prefer a balance of creamy broth and chunky vegetables.
  • Fresh parsley or dill makes an excellent garnish.
  • The soup often tastes even better the next day after the flavors have had time to develop.