Karfiol Leves Hungarian Cauliflower Soup
Dive into the comforting flavors of Karfiol Leves, a traditional Hungarian cauliflower soup that's as hearty as it is heartwarming. This dish begins with tender florets of cauliflower simmered alongside carrots and potatoes in a velvety paprika-infused broth, enhanced by the richness of a buttery roux. A swirl of tangy sour cream adds creaminess, while fresh parsley brings a burst of color and freshness. Ready in just 35 minutes, this easy, one-pot recipe is a celebration of Hungarian culinary traditions, perfect for busy weeknights or cozy family dinners. Serve it with crusty bread for a wholesome meal that’s nutritious, satisfying, and packed with old-world charm.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 head (medium) cauliflower
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika (sweet Hungarian)
- 6 cups vegetable broth
- 1 medium (thinly sliced) carrot
- 1 medium (diced) potato
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 cup sour cream
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Begin by preparing the cauliflower. Remove the outer leaves and break the head into small florets. Rinse them under cold water and set aside.
In a large pot, melt the butter over medium heat. Once melted, add the flour and stir continuously to make a roux. Cook for about 1 minute, until the mixture is lightly golden.
Stir in the paprika, ensuring it combines evenly with the roux.
Gradually pour in the vegetable broth while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle boil.
Add the cauliflower florets, carrot slices, and diced potato to the pot. Season with salt and black pepper. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
In a small bowl, temper the sour cream by adding a ladleful of hot soup broth to it and whisking to combine. Then slowly stir the sour cream mixture back into the soup.
Let the soup heat through for another 2-3 minutes, but do not let it boil to prevent curdling.
Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh chopped parsley.
Serve warm with crusty bread or a side of your choice. Enjoy!
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6964 mg | 303% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 51.3 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 620 mg | 48% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6274 mg | 133% | |
*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.
