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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Wash and cut the cauliflower into bite-sized florets, and set aside.

Step 2

Finely dice the onion, mince the garlic, and chop the carrot and celery into small pieces.

Step 3

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.

Step 4

Stir in the carrot and celery, and cook for another 4-5 minutes until they begin to soften.

Step 5

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Add the sweet Hungarian paprika, and stir well to combine.

Step 7

Slowly pour in the vegetable broth while stirring to avoid lumps. Add the cauliflower florets and the bay leaf.

Step 8

Bring the soup to a boil, then reduce the heat to low. Simmer for 20-25 minutes, or until the cauliflower is tender.

Step 9

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.

Step 10

Stir the tempered sour cream mixture back into the pot of soup, ensuring it is fully incorporated.

Step 11

Season the soup with salt, pepper, and lemon juice. Remove the bay leaf before serving.

Step 12

Garnish each bowl with fresh chopped parsley. Serve hot with crusty bread or a side of rye bread.

Nutrition Facts

Serving size	2704.8 grams (2704.8g)

Amount per serving	% Daily Value*
Calories	1737

Total Fat 102.10g	131%
Saturated Fat 57.80g	289%
Polyunsaturated Fat 4.60g
Cholesterol 230mg	77%
Sodium 6755mg	294%
Total Carbohydrate 180.30g	66%
Dietary Fiber 35.20g	126%
Total Sugars 68.30g
Protein 56.60g	113%

Vitamin D 107IU	537%
Calcium 1045mg	80%
Iron 13mg	71%
Potassium 5157mg	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.

Source of Calories

Fat: 49.2%

Protein: 12.1%

Carbs: 38.6%