Tip : Some suggest that the paprika should be added to the sour cream and flour mixture and added to the soup at the end. I prefer to add the paprika to sautéed onions as I think it adds flavor to the soup while cooking the cauliflower.
Ingredients
- 1/2 medium onion finely diced
- 1 tbsp vegetable oil
- 1 tspn Hungarian paprika
- 1 medium head cauliflower broken into florettes
- 1/2 tbsp salt
- 4 1/2 cup water or enough water to generously cover the cauliflower
- 1/2 cup sour cream or 3/4 cup yogurt
- 1 tbsp all-purpose flour
- 3 tbsp chopped parsley
Instructions
- Gather all ingredients before you start recipe.
- Clean and break cauliflower into florets and peel and chop 1/2 of a medium onion.
- Heat oil in a medium stock pot over medium high heat, add chopped onion and sauté until the onions become soft, 5-7 minutes.
- Remove pan from heat and add paprika and stir, off the heat, to combine well.
- Add cauliflower to onion mixture and stir to combine.
- Season with salt, add enough water to fully cover the cauliflower by about an inch to an inch and half. Bring water to a boil then turn the heat down to a simmer and cook for about 10-12 minutes, or until the cauliflower is soft.
- Remove soup from heat.
- Add one heaping teaspoon of flour to a one cup measuring cup. To this, add 3-4 tablespoons of sour cream or yogurt and fill the measuring cup to the one cup mark with water. Using a wire whisk, stir to combine the flour with the sour cream.
- With the soup still off the heat, stir the sour cream mixture into the soup with a wire whisk, stay at the bottom of the soup so you don't break the cauliflower florets too much.
- Chop and add parsley to the soup and serve.