Zsu Dever’s mom used to make this Hungarian Cauliflower Soup Bowl almost monthly. She would use cauliflower or kohlrabi, a vegetable cross between a turnip and a cabbage. Kohlrabi takes a bit longer to cook than cauliflower, but the unique flavor is well worth the extra few minutes. Freekeh is not a traditional addition, but it brings wholesomeness and protein to the soup.
Broth
- 5 cups vegetable broth
- 2/3 cup cracked freekeh
- 2 teaspoons sea salt
- 1 bay leaf
Roux
- 2 tablespoons grapeseed oil
- 1 small onion, finely chopped
- 6 tablespoons whole-wheat pastry flour or all-purpose flour
- 2 cups unsweetened plain almond, soy, or rice milk
- 1 teaspoon Hungarian paprika
Vegetables
- 1 small head cauliflower, cut into small florets
- 1 cup frozen green peas, rinsed to thaw
- 2 teaspoons white wine vinegar
- 3/4 cup minced parsley
- Sea salt and black pepper, to taste
Preparation
Broth: Combine the broth, freekeh, salt, and bay leaf in a large pot over high heat. Cover, bring to boil and reduce to simmer over medium heat. Cook until the freekeh is partially cooked, 10 minutes, or until needed.
Roux: Heat the oil in a medium saucepan over medium heat. Add the onion, cover, and cook until tender, 5 minutes, stirring occasionally. Add the flour and cook until golden, continuously stirring, for 2 minutes. Add 1/2 cup of the milk and stir using a whisk until the roux is smooth. Add another 1/2 cup of the milk and stir until smooth. Add the rest of the milk and paprika. Bring to a simmer and transfer to the soup broth.
Vegetables: Add the cauliflower to the soup and cook until the freekeh and cauliflower are tender, about 8 minutes. Re- move and discard the bay leaf. Add the peas, vinegar and parsley, stir and adjust seasoning with salt and black pepper. Serve in bowls.
Quick Tips: Prepare the cauliflower while the onions cook. Prepare the parsley while the cauliflower cooks. Thaw the peas quickly in a fine-mesh strainer in a bowl of water.
Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
Printable Hungarian Cauliflower Soup Bowl recipe:
- 5 cups vegetable broth
- ⅔ cup cracked freekeh
- 2 teaspoons sea salt
- 1 bay leaf
- 2 tablespoons grapeseed oil
- 1 small onion, finely chopped
- 6 tablespoons whole-wheat pastry flour or all-purpose flour
- 2 cups unsweetened plain almond, soy, or rice milk
- 1 teaspoon Hungarian paprika
- 1 small head cauliflower, cut into small florets
- 1 cup frozen green peas, rinsed to thaw
- 2 teaspoons white wine vinegar
- ¾ cup minced parsley
- Sea salt and black pepper, to taste
- Broth: Combine the broth, freekeh, salt, and bay leaf in a large pot over high heat. Cover, bring to boil and reduce to simmer over medium heat. Cook until the freekeh is partially cooked, 10 minutes, or until needed.
- Roux: Heat the oil in a medium saucepan over medium heat. Add the onion, cover, and cook until tender, 5 minutes, stirring occasionally. Add the flour and cook until golden, continuously stirring, for 2 minutes. Add ½ cup of the milk and stir using a whisk until the roux is smooth. Add another ½ cup of the milk and stir until smooth. Add the rest of the milk and paprika. Bring to a simmer and transfer to the soup broth.
- Vegetables: Add the cauliflower to the soup and cook until the freekeh and cauliflower are tender, about 8 minutes. Re- move and discard the bay leaf. Add the peas, vinegar and parsley, stir and adjust seasoning with salt and black pepper. Serve in bowls.
