Paprika-spiced cauliflower soup

Paprika-spiced cauliflower soup

During the colder months in Eastern Europe, its common to find soups made from vegetables such as cauliflower, as it tolerates frost well and can be stored for a long time. This version of cauliflower soup includes paprika which gives it a nice flavor. Although, every family has their own version, my grandmother cooked cauliflower soup with paprika, my mother without it.

Ingredients

1 tbsp sunflower oil
1 medium-sized cauliflower, cut into small florets
1 onion, chopped
1 carrot, sliced
1 parsnip, sliced
1/3 cup soup noodle *
3 cups water
3 cups vegetable stock
1 tbsp white spelt flour
2 tsp paprika
salt, pepper to taste
dollop of sour cream
chopped parsley for garish

Directions

Heat sunflower oil in a large saucepan. Add chopped onion and cook for 5 minutes until soft. Add carrot, parsnip, cauliflower and saute for another 3-5 minutes. Add flour, paprika and stir while pouring the water. Season with salt and pepper and bring to a boil. Cover the pan, reduce heat to low and simmer for about 10-15 minutes, then add the noodle and cook until vegetables and noodle are tender. Garnish with parsley. Serve with a dollop of sour cream.

* Hungarian soup noodle is a kind of small pasta that can be cooked directly in soup or water, or in stew broth. It is a great accompaniment for Hungarian Beef Goulash or any dish rich with pan juices or gravy. You can substitute it with any kind of Italian small pasta (pastina) like gramigna, gobbetti, farfalline, lancette, treccine, ditaloni rigati, etc.

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Tags: Featured, hungarian food, paprika, Recipes, soups, traditional, vegetables

Category: Recipes