Hungarian Cauliflower Soup
Discover the comforting flavors of Hungarian Cauliflower Soup, a hearty and aromatic dish that’s both nourishing and delicious. This traditional Hungarian recipe combines tender cauliflower florets, sweet Hungarian paprika, and a creamy base of sour cream and milk to create a velvety soup with layers of rich, warming spices. Infused with sautéed vegetables like onion, carrot, and celery, and simmered in a bay leaf-scented vegetable broth, this soup is perfect for cozy evenings. Finished with a hint of lemon juice for brightness and garnished with fresh parsley, it’s a satisfying meal that pairs beautifully with crusty bread. Ready in under an hour, this soup is an easy, flavorful way to elevate your weeknight menu while embracing the essence of Hungarian cuisine.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 medium onion
- 3 whole garlic cloves
- 1 large carrot
- 1 large celery stalk
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 teaspoons sweet Hungarian paprika
- 6 cups vegetable broth
- 1 cup sour cream
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 3 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Wash and cut the cauliflower into bite-sized florets, and set aside.
Finely dice the onion, mince the garlic, and chop the carrot and celery into small pieces.
In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 3-4 minutes.
Stir in the carrot and celery, and cook for another 4-5 minutes until they begin to soften.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Add the sweet Hungarian paprika, and stir well to combine.
Slowly pour in the vegetable broth while stirring to avoid lumps. Add the cauliflower florets and the bay leaf.
Bring the soup to a boil, then reduce the heat to low. Simmer for 20-25 minutes, or until the cauliflower is tender.
In a small mixing bowl, whisk together the sour cream and milk until smooth. Temper the mixture by slowly adding a ladleful of hot soup to it, whisking constantly.
Stir the tempered sour cream mixture back into the pot of soup, ensuring it is fully incorporated.
Season the soup with salt, pepper, and lemon juice. Remove the bay leaf before serving.
Garnish each bowl with fresh chopped parsley. Serve hot with crusty bread or a side of rye bread.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 6755 mg | 294% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 68.3 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1045 mg | 80% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 5157 mg | 110% | |
*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.
