Macedonian Cauliflower Soup

Macedonian cauliflower soup is a traditional Balkan-style soup that originates from North Macedonia or is inspired by its regional cuisine. While there isn’t one standardized recipe, it generally reflects the hearty, rustic, and flavorful nature of Macedonian and broader Balkan cooking. 

Key Characteristics:

• Main Ingredient: Cauliflower (fresh, chopped into florets)

• Base: Usually water or vegetable/chicken broth

• Aromatics: Onion, garlic, sometimes leeks or carrots

• Spices: Paprika (often sweet or smoked), black pepper, salt

• Herbs: Parsley, dill, bay leaf

• Thickening (optional): A roux made from flour and oil/butter, or sometimes egg and yogurt/cream is stirred in for richness

• Protein (optional): Some recipes add bits of smoked meat or sausage for depth

• Garnish: Fresh parsley or a swirl of yogurt

Flavour Profile:

• Mild and comforting with a smoky paprika note

• Creamy if dairy is used, but often kept brothy and vegetable-forward

• Earthy from cauliflower and brightened with herbs

Servings: 4

 Equipment Needed:

• Large pot or Dutch oven (4–6 qt)

• Cutting board

• Chef’s knife

• Wooden spoon or spatula

• Measuring cups & spoons

• Ladle

• Optional: Immersion blender (for a creamier texture)

 Preparation & Cooking Times:

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: ~35 minutes

 Ingredients:

• 1 medium head of cauliflower, cut into florets (~1.5 lbs / 700g)

• 1 medium onion, chopped

• 1 medium carrot, diced

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1 tsp sweet paprika

• 4 cups (1 liter) vegetable broth

• Salt and black pepper to taste

• 2 tbsp chopped fresh parsley (for garnish)

• Optional: ½ cup plain yogurt (for swirling in)

 Preparation Instructions:

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat. Add the chopped onion and carrot. Sauté for 5–7 minutes until soft.

2. Add Garlic & Paprika:
   Stir in the garlic and paprika. Cook for 1 minute until fragrant.

3. Add Cauliflower & Broth:
   Add the cauliflower florets and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15–20 minutes, or until the cauliflower is fork-tender.

4. Blend (Optional):
   For a smooth soup, use an immersion blender to puree part or all of the soup. For a rustic texture, lightly mash with a spoon or potato masher.

5. Season & Garnish:
   Season with salt and pepper to taste. Serve hot, garnished with parsley and (if using) a swirl of yogurt.

 Nutritional Information (Per Serving, Approximate):

Note: Nutrition will vary based on exact ingredients used and optional yogurt addition.