Hungarian Creamy Roasted Cauliflower Dill Soup (Krémes Karfiolleves)
This traditional soup with a delicious modern twist of roasted cauliflower, that adds a caramelized flavour and a creamy texture, then finished off with fresh dill.
Servings: 4
Calories: 361kcal
Equipment
- Baking sheet
Ingredients
- 1 head cauliflower, cut into pieces
- 3 tbsp extra virgin olive oil (additional 1-2 tbsp may be needed to sauté the onions and celery)
- 3 cloves garlic, sliced in half
- 4-6 slices butcher bacon, chopped
- 1 large onion, chopped
- 2 stems celery, diced
- 1½ tsp sweet Hungarian paprika
- 5 cups vegetable stock
- 1/2 cup 10% half and half cream
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 425°F. Place the cut cauliflower on a large baking sheet, and drizzle olive oil over the cauliflower and toss to coat well. Then add garlic, and bake for about 30 minutes.
- In a large sauce pot, cook the bacon until crispy, and then transfer to a plate lined with paper towel to absorb the fat.
- If the bacon was lean, then add 2 tablespoons of olive oil to the pot, and sauté the onions for about 3 minutes, then add celery, and cook for another 2 minutes. Stir in the paprika.
- Add the roasted cauliflower, and garlic and combine well. Then add vegetable broth and bring to a boil, and turn down to a low boil and cook for about 10-15 minutes until the flavours blend and to ensure cauliflower is tender, then stir in the cream.
- Transfer in batches to food processor/blender or use a hand emulsifier and puree until smooth. Then add salt and pepper, and adjust seasoning if needed.
- Stir in the dill, and serve immediately. Garnish with fresh dill, parsley and chopped bacon.
Nutrition
Calories: 361kcal | Carbohydrates: 17g | Protein: 7g | Fat: 31g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1976mg | Potassium: 646mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2040IU | Vitamin C: 76mg | Calcium: 79mg | Iron: 1mg