Hungarian Paprika Cauliflower Soup with Dumplings (Paprika Karfiolleves)
This Hungarian soup has simple ingredients with rich bold flavours.
Servings: 4
Calories: 279kcal
Equipment
- large sauce pot or cast iron pot
Ingredients
- 4 tbsp unsalted butter (or extra virgin olive oil)
- 1 medium onion, finely chopped
- 1 tbsp sweet Hungarian paprika
- 1/4 tsp Hot Hungarian paprika (optional)
- 1 medium carrot, finely diced
- 4 cups cauliflower, floret cut into bite size pieces (1 small head)
- 6 cups vegetable stock/water
- 1 tsp Himalayan salt
- 1/4 tsp black pepper
- 4 tbsp fresh parsley, chopped for garnishing
- dollop sour cream (optional)
Dumplings:
- 1 cup all-purpose flour
- 1/2 tsp Himalayan salt
- 1 egg
- 1/4 cup water
Instructions
- In a medium-large saucepot, heat butter/oil over medium heat and add onions and sauté for about 4 minutes until tender. Stir in the sweet and hot paprika (or cayenne) and leave over heat for about 1 minute, then add the carrots, cauliflower, and stock. Bring to a boil, then reduce heat to medium and cook, stirring occasionally for about 15-20 minutes, until the vegetables are cooked and tender.
- Dumplings: While the soup is simmer, stir together in a medium bowl the flour and salt. Beat the egg before adding, and using a fork, stir in with the flour. Then add the water stirring until the dough forms into a sticky thick consistency. It shouldn’t be runny or thick.
- Once the vegetables are cooked, add a ½ teaspoon of the dumpling batter at a time into the soup. When the dumplings are done, they will float to the top about 1-2 minutes.
- Garnish the soup with parsley, and sour cream (optional) and wholegrain bread.
Nutrition
Calories: 279kcal | Carbohydrates: 34g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 953mg | Potassium: 507mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4219IU | Vitamin C: 56mg | Calcium: 70mg | Iron: 3mg