Cauliflower soup

This is a Hungarian way of making cauliflower soup. This was one of my favorite soups growing up and it still is. I live in a condominium and one of my neighbors absolutely loved this soup. Sadly they have moved away but when I see them I still take some to them. He used to tell me, you know I always know when you  are making the Hungarian Cauliflower soup and you are not giving me any…..OMG made me laugh so hard. 

This soup will blow your mind and you can serve it as a main dish as it’s pretty filling.

You can serve it with bread or without.

Ingredients:

·  2 tablespoon of grapeseed oil (good for high heat, not all olive oils are good for high heat so even so that is my preferred oil, when you are cooking best to use something else)

·  3 cloves garlic – minced

·  2 teaspoon of ground black pepper

·  Hungarian paprika – ½ of a cup

·  Rice flour – 1 cup

·  3 big pieces of carrots

·  2 pieces of parsnips

·  A bunch of cilantros

·  A big head of cauliflower

·  Beef bouillon or vegetable bouillon or just simply use regular salt (I like Himalayan salt)

·  1 green bell pepper

·  1 big tomato

·  1 egg

·  Potatoes - 2 big potatoes

·  If you like spicy food which we love – at the end you can add chili sauce or jalapeno or habanero (I sometimes prefer the peppers as they do not alter the taste)

·  Sour cream (not mandatory but it sure makes it amazing when you add it at the end)

  You can also add chicken breast like I did here for your protein, but you can definitely leave it out. Sometimes I make it without and other times I make it with :)

INSTRUCTIONS:

• 1. Add flour and mix with oil without the heat on make it smooth as possible in a big soup pot (I use a 5-liter pot this will allow you plenty of space to add all ingredients and let you)

• 2. Then put the heat on low, brown the flour a bit then take it off the heat and add the paprika and garlic

• 3. After the paprika is mixed, add 2 cups of cold water (this is important and still not on the heat) and with a wooden spoon make this paste very smooth. Once you achieved the smoothness add at least 1 more cup of water and add in your salt & pepper or bouillon (whichever you prefer)

• 4. Add the carrots and parsnips – after I clean them, I cut them in circles, but you can cut them anyway you wish

• 5. Add in the one big tomato cut in half and the green bell pepper also cut in half (you are welcome to eat them, but I usually use this for the taste and remove them later once they are cooked)

• 6. Add in your cut up cauliflowers. I don’t cut them too small because it’s nice later when you serve it as bigger pieces.

• 7. You add more water up to about 4 gallons (on the pot) – cook this until cauliflower is almost cooked then add in your potatoes cut up in small pieces, little cubes. 

• 8. In a bowl mix 2 cups of flour and 1 egg and work it together with a little salt. Make it as hard as possible. Once the soup is boiling and all vegetables are cooked. You start grading this mixture into the soup. These are your amazing homemade noodles. Yayyyy

• 9. Very last step, cover the soup and let it sit for at least another 15 minutes. This is not a must, but it makes all the flavors mix together better.

10.  Before you serve the soup, add in the cilantro – cut up very small, you can garnish it with a slice of tomato and little pieces of jalapeno, habanero, or chili sauce.

…..and as a “Twist”Let’s not forget the sour cream