Spicy Paprika Cauliflower Soup with Dumplings

© 2012 REMCooks.com

One of the food magazines Baby Lady & I read is Saveur. I have a Zinio subscription which is delivered directly to my PC, my MacBook and my iPad. It’s great on the iPad because if I ever want to cook a recipe from it the iPad is so Portable and takes up so little counter space. When I received the November 2011 Saveur magazine, in an article, The Art of Soup, Baby Lady noticed the recipe for Karfiolleves (Paprika Spiced Cauliflower Soup with Dumplings), a traditional Hungarian soup. As it should be, soup making is serious business in Hungary. Most meals in Hungary begin with a soup and cauliflower is a common soup ingredient. The Saveur recipe was from chef Andrea Németh of Bagolyvár in Budapest. It looked absolutely delicious and our mouths were watering from the photograph. Baby Lady & I like Cauliflower and big bold flavors. This soup seemed right up our alley. So we tried it but with a spin. I am a huge fan of Smoked Paprika, particularly La Chinata Smoked Paprika (a Spanish Paprika). This is a fabulous soup and perfect on a cold winter day. Give it a try.


  • 1/3 cup flour
  • 1/2 tsp. kosher salt
  • 6 tbsp unsalted butter, cubed and chilled
  • 1 egg, beaten
  • 1-1/2 tbsp. La Chinata Hot Smoked Paprika
  • 1 large yellow onion, finely chopped
  • 6 cups vegetable stock (I prefer homemade stock – recipe follows)
  • 1 small head cauliflower, large stem removed, cut into florets
  • 1 medium carrot, peeled and finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1 small bunch flat leaf parsley, stemmed and finely chopped


Make the dumplings: In a bowl, stir together flour and salt; add 2 tbsp. butter, and using your fingers, rub into flour until pea- size crumbles form. Add egg, and stir until dough forms; refrigerate until ready to use.

Heat remaining butter in a 6-qt. saucepan over medium-high heat; add paprika and onion, and cook, stirring, until soft, about 5 minutes. Add vegetable stock, cauliflower, and carrot; season with salt and pepper, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally until vegetables are tender, about 15 minutes. Using a ½ tsp measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally, until dumplings are cooked through, about 3 minutes.

To serve, ladle soup and dumplings into 4 serving bowls, and garnish with parsley.

Roasted Vegetable Stock


  • 2 Eggs beaten
  • 3/4 lb cremini mushrooms, halved
  • 1/2 lb shallots (6 small or 4 medium), left unpeeled,then quartered
  • 1/2 lb carrots (3 medium), cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 garlic cloves, coarsely chopped
  • 4 fresh flat-leaf parsley sprigs (including long stems)
  • 3 fresh thyme sprigs
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 1 Turkish bay leaf or 1/2 California
  • 1/2 cup canned crushed tomatoes
  • 1 quart water
  • 3/4 teaspoon salt


Preheat oven to 425 F.

Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Put oven rack in middle position. Roast the vegetables, stirring occasionally, until vegetables are golden, roughly 35 to 40 minutes.

Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan. Transfer liquid to the saucepan. Add bay leaf, tomatoes, water, beaten eggs and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 – 60 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.

NOTES: This makes a very rich stock with an incredible depth of flavor that holds up well with the Paprika in the soup. If you prefer a mellower flavor, use chicken stock.

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