Hungarian Cauliflower Soup

Ingredients:

1 medium-sized onion or 1 tsp Univer onion paste, 600g cauliflower (can also be frozen), 2 carrots, 1 parsley root, 3 tbsp oil, 1 tsp all purpose savoury seasoning powder, 1 level tsp salt, 1/2 tsp ground black pepper, 1 bunch of parsley, 1 tbsp plain flour, 1 tsp fine ground red paprika, 1/2 tsp Univer Erős Pista hot paprika paste or hot Piros Arany.

1. Clean and peel all of the vegetables. Finely chop the onion, split the cauliflower into chunks (roughly the size of walnuts). Slice or half-slice the carrots and parsley root, depending on how thick they are. 

2. Sauté the onion on oil in a saucepan for 2-3 minutes, add the cauliflower, carrots and parsley root, then braise for another 5-6 minutes. If using onion paste, only add it for the last 1–2 minutes. Sprinkle with all purpose savoury seasoning powder, add salt and pepper, season with the finely chopped parsley, add the flour and then the paprika powder. Braise for 30 seconds. There should not be white flour left anywhere.

3. Stir thoroughly, add around 1.2 litres of water and keep stirring until it comes to the boil (if using frozen cauliflower, only add at this point). Cook half covered over low heat until all the vegetables are semi-tender. This will take around 15-20 minutes. Taste and season if necessary. Finally, add Erős Pista hot paprika paste or hot Piros Arany to add a bit of pizzazz.

Useful advice:

Enrich your soup by cooking small gnocchi or dumplings in it.