Karfiol Leves (Hungarian Cauliflower Soup)

Total Time
Prep 10 mins
Cook 30 mins

Pronounced kahr-fee-ol le-vesh.

Ingredients Nutrition


  1. Place cauliflower in a pot with stock, milk, and salt and bring to a boil.
  2. Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes).
  3. In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes) (be careful not to scorch the flour and not to get any on you).
  4. Add the parsley and white pepper.
  5. Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup.
  6. Simmer until cauliflower is done and soup no longer tastes floury (10 minutes).
  7. Let cool thoroughly.
  8. In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup.
  9. Reheat before serving.
Most Helpful

Terrific soup, littleturtle. I enjoyed it pretty much as written with the exception of adding more like 2 cloves of garlic. Also, I used chicken base to make up broth, which made this saltier than anticipated. Next time I'll withhold the 1 tsp salt until *after* tasting it for seasoning. If you add the parsley right before serving, it'll stay a nice bright green hot off the stove. This recipe is really easy to follow, and surprisingly tasty considering the short ingredient list! Thanks very much for posting it.

Heather U. August 30, 2006

What a delicious soup! I made it as specified, except for adding 1/2 tsp. of turmeric for a golden color and added health benefits. I also thought it would taste wonderful with the addition of sauteed onion. The soup is great either way.

rckimmo April 14, 2015

Loved it! Even my kids liked it, and they're not much for soup. I made it exactly as is, except that I blended it with a stick blender at the end to make it a bit more creamy. Tastes great, though!

Zsuzsa April 29, 2011