Hungarian cauliflower soup

is an easy creamy starter. A delicious vegetarian meal and even vegans can have it if you serve it without sour cream. Also, use rice flour and create a gluten-free healthy soup. This version of cauliflower soup cooked with paprika which gives it a nice flavor and color.

Recipe

Ingredients for 4 people:

• 1 medium-sized head of cauliflower, cut into florets
• 1 onion, diced
• 1 level tablespoon of sweet paprika powder
• 1 coffee spoon of ground caraway seeds
• 2 good tablespoons of rice flour
• 4-5 tablespoons of vegetable oil
• sour cream to serve (optional)
• salt

Directions:

In a soup pot, sauté the onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.

Put the cauliflower florets into the pot and pour over just enough water to cover the florets. Add 1 coffee spoon of ground caraway seeds, salt to taste and cook until tender.

Meanwhile, you have time to make the roux (to thicken your soup): In a pan, heat 4-5 tablespoons of oil, add 2 tablespoons of rice flour, stirring constantly. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little.
After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool and add 1 level tablespoon of red paprika powder. Now add some water (or liquid from the soup) to the roux to thin it.

Use a slotted spoon and gently remove 5-6 cauliflower florets from the soup, set aside. When serving, add the florets to the top of each bowl of soup.

Using an electric blender puree the soup until smooth.

Pour the roux back to your soup pot and bring the soup back to a boil.

Enjoy

Hungarian cauliflower soup

is another quick starter, a vegetarian meal and even vegans can have this soup if you serve it without sour cream. This version of cauliflower soup cooked with paprika which gives it a nice flavor and color.

Recipe

Ingredients for 4 people:

• 1 medium-sized head of cauliflower, cut into florets
• 1 onion, diced
• 1 level tablespoon of sweet paprika powder
• 1 coffee spoon of ground caraway seeds
• 3 tablespoons of plain flour
• 4-5 tablespoons of vegetable oil
• sour cream to serve
• salt

Directions:

In a soup pot, sauté the onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.

Add 2 liters of water to the sautéed onions. Put the cauliflower florets into the water, add 1 coffee spoon of ground caraway seeds, salt to taste and cook until tender.

Meanwhile, you have time to make the roux (to thicken your soup): In a pan, heat 4-5 tablespoons of oil, add 3 tablespoons of flour, stirring constantly. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little.
After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool and add 1 level tablespoon of red paprika powder. Now add some water (or liquid from the soup) to the roux to thin it.

Use a slotted spoon and gently remove 5-6 cauliflower florets from the soup, set aside. When serving, add the florets to the top of each bowl of soup.

Using an electric blender puree the soup until smooth.

Pour the roux back to your soup pot and bring the soup back to a boil.

Serve with sour cream.

Enjoy