Hungarian cauliflower soup bowl recipe

Ingredients

• 5 cups vegetable broth
• 2/3 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
1. 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
2. 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
3. Add the cauliflower to the soup and cook until the freekeh and cauliflower are tender, about 8 minutes. Remove and discard the bay leaf. Add the peas, vinegar and parsley, stir and adjust seasoning with salt and black pepper. Serve in bowls.