Hungarian Cauliflower and Cabbage Soup
Warm up your kitchen with Hungarian Cauliflower and Cabbage Soup, a hearty and flavorful dish brimming with rustic European charm. This vibrant soup marries tender cauliflower florets and shredded green cabbage with aromatic vegetables like carrots, celery, and onions, all infused with the bold flavors of Hungarian sweet paprika and caraway seeds. Simmered to perfection in a savory vegetable broth and finished with a sprinkle of fresh parsley, this comforting recipe is both nourishing and satisfying. Ideal for weeknight dinners or a cozy weekend meal, this soup is naturally vegan and can be elevated with a dollop of sour cream for a creamy touch. Ready in under an hour, it’s a delicious way to savor the soul of Hungarian cuisine. Perfect for those seeking a wholesome cabbage soup recipe or a globally-inspired vegetable soup, this dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 head (medium-sized, chopped into florets) cauliflower
- 0.5 head (shredded) green cabbage
- 2 tablespoons olive oil
- 1 large (diced) onion
- 3 cloves (minced) garlic
- 2 medium (peeled and sliced) carrot
- 2 (chopped) celery stalks
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon ground caraway seeds
- 6 cups vegetable broth
- 1 piece bay leaf
- 0.25 cup (chopped, plus more for garnish) fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 cup (optional, for serving) sour cream
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, sliced carrots, and chopped celery. Cook for another 3 minutes, stirring occasionally.
Add the Hungarian sweet paprika and ground caraway seeds to the pot, stirring well to coat the vegetables in the spices.
Pour in the vegetable broth, and add the bay leaf. Stir to combine.
Bring the soup to a simmer, then stir in the chopped cauliflower florets and shredded cabbage.
Cover the pot and simmer for 20-25 minutes, or until the vegetables are tender but not mushy.
Remove the bay leaf and stir in the fresh parsley. Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with additional chopped parsley. Serve with a dollop of sour cream, if desired, for added creaminess.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 6947 mg | 302% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 60.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6089 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
