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Fresh vegetable soup served with carrots, celeriac and parsley
Light vegetable soup, flavoured with crisp vegetables and fresh herbs

Hungarian vegetable soup

Author: Flavelo
Recipes Soups
The secret of a really good vegetable soup lies not in water, but starting with fat. When we first sauté the vegetables, their flavours concentrate and take on a deeper, sweeter character than if we just threw them into water. This foundation makes an everyday soup festive.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 130 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large soup pot
  • Chopping board
  • Sharp knife
  • Vegetable peeler
  • Wooden spoon

Allergen Information

⚠️ Celery

Instructions

1 ✓

Clean the vegetables. Slice the carrots and parsley root into rounds, dice the celeriac and potatoes, break the cauliflower into florets, and finely chop the onion.

Tip: Try to cut the pieces to a similar size so they cook through at the same time.
2 ✓

Heat the oil in the pot and sauté the onion until translucent. Toss in the carrots, parsley root and celeriac, then fry them for 4-5 minutes until fragrant.

Tip: Frying caramelises the sugars in the vegetables, making the soup much tastier [Maillard reaction].
3 ✓

Add the potatoes and crushed garlic, stir, then pour over the hot water or stock.

Tip: Always pour over hot liquid so the cooking process doesn't stop and the vegetables don't get soggy.
4 ✓

Cook over a medium heat for 10 minutes, then add the cauliflower and garden peas too.

Tip: These need less time so they won't overcook by the time the carrots are soft.
5 ✓

When everything is soft, season with salt and pepper. Remove from the heat and sprinkle with the fresh, chopped parsley.

Tip: Do not cook the parsley as it loses its vitamin content and fresh taste.

Recipe FAQ

What should I do if it's too watery?
You can take out a ladleful of vegetables, blend them, and pour back to thicken.
When should I add noodles/pasta?
If cooking pasta in it, do so in separate water, or only at the very end so it doesn't soak up the soup.

Ingredients

  • 2 medium carrots
  • 1 parsley root (or parsnip)
  • 1 slice celeriac (approx. 100g)
  • 3 potatoes
  • 1 head onion
  • 1 clove garlic
  • 150 g garden peas (fresh or frozen)
  • 200 g cauliflower
  • 3 tbsp sunflower oil or lard
  • 1.5 tsp salt
  • 0.5 tsp ground black pepper
  • 1 bunch fresh parsley leaves
  • 1.5 litres water or vegetable stock