Hungarian Cauliflower Soup
- Christina
- Feb 27, 2020
- 2 min read
Soup is the best thing on a cold, snowy day. This soup can be made vegetarian, just switch out the broth. So delicious š
You need...
š² 3 large carrots- peeled
š² 2 celery sticks
š² 1 large white onion
š² 1 medium size green pepper
š² 1 cauliflower head
š² 1 teaspoon of dill seed
š² 2 tablespoon of olive oil
š² 1 1/2 teaspoon of Hungarian paprika
š² 2 teaspoon of sea salt
š² 1 teaspoon of fresh ground black pepper
š² 10 cups of chicken broth - you can use vegetable broth instead if you want this to be vegetarian
š² 1 cup of sour cream
š² 2 tablespoon of flour
š² 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 itās up to you!
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