Instructions:
- Sauté the aromatics
- In a large pot, heat butter or oil over medium heat.
- Add onion and garlic, sauté until soft and fragrant.
- Add vegetables
- Add cauliflower, carrot, and potato (if using).
- Sprinkle with paprika and stir well to coat.
- Simmer the soup
- Pour in the broth and bring to a boil.
- Reduce heat and simmer 15–20 minutes, until cauliflower and vegetables are tender.
- Blend (optional)
- For a creamy texture, use an immersion blender to partially or fully puree the soup.
- Alternatively, leave it chunky for a rustic style.
- Finish with sour cream
- Stir in sour cream, adjust salt and pepper.
- Heat gently (do not boil) until warmed through.
- Serve
- Garnish with fresh parsley or dill.
- Serve with crusty bread or a sprinkle of smoked paprika for extra flavor.
✨ Tips:
- You can add a splash of lemon juice for brightness.
- Some versions include a small potato dumpling (galuska) for a heartier soup.
- For a vegetarian version, just use vegetable broth.
Would you like me to also give you a Hungarian cauliflower soup with a paprika cream swirl, which is a slightly richer, restaurant-style version?