Soup is the best thing on a cold, snowy day. This soup can be made vegetarian, just switch out the broth. So delicious 😋
You need...
🍲 3 large carrots- peeled
🍲 2 celery sticks
🍲 1 large white onion
🍲 1 medium size green pepper
🍲 1 cauliflower head
🍲 1 teaspoon of dill seed
🍲 2 tablespoon of olive oil
🍲 1 1/2 teaspoon of Hungarian paprika
🍲 2 teaspoon of sea salt
🍲 1 teaspoon of fresh ground black pepper
🍲 10 cups of chicken broth - you can use vegetable broth instead if you want this to be vegetarian
🍲 1 cup of sour cream
🍲 2 tablespoon of flour
🍲 1 garlic clove
1. Heat up oil in a pot on medium heat.
2. Peel carrots and dice. Set aside.
3. Clean and dice green pepper, onion, and celery. Place all veggies in pot, cook until onion becomes translucent.
4. Remove from heat.
5. Stir in seasonings.
6. Clean and dice cauliflower into bite size pieces. Place in pot.
7. Return pot to heat and cook for 10 minutes. Make sure to constantly stir.
8. Mince garlic and add to soup.
9. Stir in broth. Bring broth to a boil and then lower heat. Let soup simmer until veggies become soft. Time Depends on the size you cut veggies. Mine took 35 minutes.
10. In a separate bowl combine sour cream and flour.
11. When veggies are softened, use a 1/4 measuring cup and pour some broth into the sour cream mixture. Stir. Do this slowly to help bring sour cream to soup temperature. Continue doing this, slowly. I did a total of two cups of broth. Once sour cream is brought to the same temperature, pour into soup pot.
12. Let the soup simmer for another 5 minutes.
Perfectly served with sour cream and crackers. I like to use chili Fritos instead of crackers but it’s up to you!
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