Paprika Spiced Cauliflower Soup

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
This is a delicious way to enjoy cauliflower. The broth is flavourful and the dumplings add some lovely texture to the soup.
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  • 1/3 cup all-purpose flour
  • 1/2 tsp kosher salt a bit less if using table salt
  • Freshly ground pepper
  • 6 Tbsp unsalted butter cubed and chilled, DIVIDED
  • 1 large egg
  • 1 Tbsp paprika
  • 1/8 - 1/4 tsp cayenne or hot Hungarian paprika for heat, use to taste
  • 1 large yellow onion finely chopped
  • 6 cups chicken stock low-sodium would work well in this soup
  • 1 small head cauliflower large stem removed, cut into small florets
  • 1 medium carrot peeled and sliced or diced
  • For garnish: 1 small bunch flat-leaf parsley, stemmed and finely chopped


  • Make the dumplings: In a small bowl, stir together the flour, salt and a bit of freshly ground pepper. Add 2 Tbsp. of the butter, and using your fingers, rub the butter into the flour until pea-size crumbles form. Add egg, and stir until dough forms (mine was more of a thick batter). Cover and refrigerate until ready to use.
  • In a large soup pot, heat the remaining 4 Tbsp. of butter over medium-high heat. Add paprika, cayenne and onion, and cook, stirring, until soft, about 5 minutes. Add the chicken stock, cauliflower and carrots and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Using a 1/2-tsp. measuring spoon and working quickly, spoon out and drop all dumpling dough into simmering soup (I just used a 1/2 tsp. measuring spoon, scooped and gave it a good rap against the side of the pot to drop into the soup), cook, stirring occasionally, until the dumplings are cooked through, about 3 minutes. At this point, you can do a taste test and add additional salt, if necessary. Add some additional cayenne, if needed, for a bit more heat.
  • To serve, ladle soup and dumplings into serving bowls and garnish with parsley.


Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!

Nutrition Information:

Calories: 374kcal | Carbohydrates: 28g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 856mg | Potassium: 730mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3975IU | Vitamin C: 35.6mg | Calcium: 52mg | Iron: 2.2mg