After many attempts to introduce cauliflower to the family menu, I succeeded with this recipe, which in my opinion, is the best healthy cauliflower soup recipe, with carrots and served with sour cream.
Rich, creamy, and full of delicious cauliflower goodness, Hungarian cauliflower soup is a must-try for any soup lover. Whether you’re looking for a comforting meal on a cold winter’s night or a light and healthy lunch option, this recipe will surely hit the spot. So why not try it and savour the rich flavours of Hungarian cuisine today?
Table of Contents
Like the best-creamed cauliflower recipe, this is a recipe that I cook quite often because it is my daughter’s favourite soup, and that’s why I want to show you how to make it step by step. It is a simple recipe that anyone can easily make; compared to other recipes, we will leave the vegetable whole in the Hungarian cauliflower soup and not make cream soup.
Only a Few Ingredients
We need only a few ingredients; of course, cauliflower is the basic ingredient; I chose a medium-sized piece from which we will get at least four servings of soup.
The second ingredient is carrots, I used four pieces, but it is your decision what the quantity used is; it is preferable that the cauliflower still dominates quantitatively. I will use a sweet pepper for the flavour, but in the end, I will take it out of the soup.
Let me show you how to prepare these ingredients.
Preparing the Ingredients
We start with cauliflower, which we first cut into florets; after that, I cut the florets into small pieces.
After peeling the carrots, I cut them into small cubes to bring the cooking time closer to cauliflower.
And for the pepper, because I will use it only for taste, I cut it in half and took out its seeds.
How to Make the Best Healthy Cauliflower Soup Recipe?
Make a Roux
Because I also learned this recipe in Transylvania, where most soups are thickened in various methods, we will start now with a thickening. To do this, heat about 50 ml of sunflower oil in a soup pot, in which we will lightly fry two tablespoons of wheat flour.
Fry for about a minute, stirring constantly, and because we were talking about a recipe with Hungarian influences, we added two teaspoons of sweet paprika powder.
Add the Vegetables
Now we have to move faster so the paprika doesn’t burn, and add the cut cauliflower florets, stirring again.
I immediately added the diced carrots to the pot.
Fill With Water and Boil It
And immediately add water; I put about 2.5 l so that the paprika does not burn; otherwise, it will become bitter. Put the peppers cut into two and two cubes of vegetable concentrate, cover the pot and let it boil over medium heat for about 30-35 minutes.
Season the soup with two teaspoons of sea salt and a teaspoon of freshly ground pepper, and add a bunch of chopped parsley.
Taste and, if necessary, season according to your tastes; I added the juice of half a lemon for a bit of acidity.
With this, we finished our soup, which is, in my opinion, the best healthy cauliflower soup recipe, ready to serve and which I recommend you try too.
Frequently Ask Questions (F.A.Q.)
Why is my Hungarian cauliflower soup tasteless?
If your cauliflower soup tastes bland or tasteless, there are several possible reasons why this may be the case:
– Not enough seasoning: The soup may taste bland if you don’t add enough salt or other seasonings. Be sure to taste the soup and adjust the seasoning as needed.
– Undercooked vegetables: If the cauliflower or other vegetables were not cooked long enough, they might not have released their full flavour into the soup.
-Low-quality ingredients: If the cauliflower or other ingredients are of low quality or not fresh, they may have less flavour. Try using fresh, high-quality ingredients for the best results.
-Too much liquid: Adding too much water or broth to the soup may dilute the flavour and make it taste less intense. Try reducing the amount of liquid or increasing the amount of vegetables to balance the flavours.
-Lack of aromatics: Aromatics such as garlic, onions, and herbs can add depth and complexity to the soup’s flavour. Make sure to include these ingredients in the recipe as directed.
What are the benefits of cauliflower soup?
Cauliflower soup is a nutritious and delicious dish that offers many health benefits. Here are some of the benefits of including cauliflower soup in your diet:
-Rich in nutrients: Cauliflower is an excellent source of vitamins C, K, and B6, folate, and fibre. Incorporating cauliflower soup into your diet can boost your nutrient intake and support your overall health.
-Low in calories: Cauliflower soup is relatively low in calories, making it an excellent option for those trying to lose or maintain a healthy weight. It’s also filling and satisfying, so you can enjoy a hearty meal without overindulging.
-Promotes digestive health: The high fibre content of cauliflower can help promote digestive health by supporting regularity and preventing constipation.
-Supports immune function: Vitamin C, found in abundance in cauliflower, is vital for immune function and can help ward off infections and illnesses.
-May reduce inflammation: Cauliflower contains antioxidants and other anti-inflammatory compounds. Incorporating cauliflower soup into your diet may help reduce inflammation in the body and support overall health.
Versatile and delicious: Cauliflower soup is easily customised with different flavours and ingredients, making it a versatile and delicious option for any meal.
How can I thicken my cauliflower soup?
Depending on your preferences and dietary restrictions, thickening cauliflower soup has several ways. Here are some options:
Use a roux: A roux is a mixture of flour and fat-thickening soups and sauces.
Blend in more cauliflower: Adding more cooked cauliflower to the soup and blending it with an immersion blender or in a blender can help thicken the soup and add a creamy texture.
Use a cornstarch slurry: A slurry made from cornstarch and cold water can thicken the soup without adding flour. Mix one tablespoon of cornstarch with one tablespoon of cold water until smooth to make a slurry. Add the slurry to the soup and stir until it thickens.
Use cream or milk: Adding a small amount to the soup can help thicken it and add a creamy texture. Be sure to stir the soup constantly to prevent the cream or milk from curdling.
Use potato: Adding a cooked potato to the soup and blending it with an immersion blender or in a blender can help thicken the soup and add a creamy texture.
Serving the Soup
Hungarian cauliflower soup can be served in various ways depending on your preferences. Here are a few serving suggestions:
- Garnish with toppings: Sprinkle fresh herbs, such as parsley or chives, on top of the soup before serving for added flavour and visual appeal. You could also top it with a dollop of sour cream or Greek yoghurt.
- Serve with bread: Serve the soup with a slice of crusty bread, such as a baguette or sourdough, for a delicious and filling meal.
- Pair with a salad: Serve the soup as a starter and pair it with a fresh green salad with a tangy vinaigrette for a healthy and satisfying meal.
- Add protein: To make the soup more filling and nutritious, add protein-rich ingredients such as chickpeas, lentils, or grilled chicken.
- Make it a meal: Turn the soup into a complete meal by serving it with roasted vegetables or a grain salad, such as quinoa or bulgur.
Hungarian cauliflower soup is a versatile dish that can be served in many ways. Experiment with different toppings and serving suggestions to find your favourite way to enjoy it!
If you liked my healthy cauliflower soup recipe, I recommend you also try other soup recipes from our blog, such as:
- Romaine Lettuce Soup
- Pork Meatballs Vegetable Soup
- Smoked Sausage Potato Soup
- White Bean Soup With Smoked Ribs
- Greek Lemon Chicken Soup Recipe
- Traditional Hungarian Goulash Recipe
- Best Fish Soup Recipe
- Hungarian Green Bean Soup Recipe
- Creamy Kohlrabi Soup Recipe
- Romanian Meatball Soup
- Hungarian Tomato Soup
- Tripe Soup Recipe
Best Healthy Cauliflower Soup Recipe
- 1 Soup Pot
- 1 piece cauliflower medium-size
- 1 piece yellow sweet pepper
- 4 pieces carrots
- 2 teaspoons sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 2 teaspoons sweet paprika powder
- 2 cubes vegetable stock
- 50 ml sunflower oil
- 2 tbsp wheat flour
- 1 bunch parsley chopped
- ½ piece lemon juice
- 2.5 l water
- Broke the cauliflower into florets, after that, cut the florets into small pieces. Carrots, after peeling them, cut them into small cubes, to bring the cooking time closer to that of cauliflower. And the pepper, because I will use it only for taste, I cut it in half and took out its seeds.
- Heat about 50 ml of sunflower oil in a soup pot, in which we will lightly fry two tablespoons of wheat flour. Fry for about a minute, stirring constantly, and add two teaspoons of Hungarian sweet paprika powder. Add the cut cauliflower florets, stirring again, add the diced carrots and immediately add water, I put about 2.5 l. Put the peppers cut into two and two cubes of vegetable concentrate, cover the pot and let it boil over medium heat for about 30-35 minutes.
- Season the soup with sea salt, freshly ground pepper and add a bunch of chopped parsley. Taste and if necessary more season according to your tastes, I added the juice of half a lemon for a little acidity.
- Serve hot with a tablespoon of sour cream and possibly a little more lemon juice.