Hungarian Cauliflower And Cabbage Soup

1. 1

   In a 4 or 5 quart nonstick pan, heat the oil over medium-high heat. Add the casbbage, onion, and garlic and cook, stirring, until slightly softened, about 4 to 5 minutes. Stir in the paprika until it is absorbed.

2. 2

   Add the broth and water, bring to a boil. Add the cauliflower and simmer, uncovered, 20 minutes or until the cauliflower is soft. Add salt and pepper.

3. 3

   Place 2 cups of the soup in a blender or food processor and process until smooth. Stir puree back into soup. Stir in the yogurt and reheat if necessary, but do not boil.

4. 4

   Serve in bowls, topped with additional yogurt dollops, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.