Cauliflower soup with green peas and nokedli

by | Feb 25, 2022 | Soups

I have recently learned a new cauliflower soup recipe, which is lighter than the old family recipe I shared. This soup is thickened with cream instead of roux, and besides the vegetables it also contains noodles. You don’t need to insist on a fresh head of cauliflower, this recipe works with frozen florets as well.

Cauliflower soup with green peas and nokedli
Cauliflower soup with green peas and nokedli – photo:


  • 500 g (~1 lb + 1 1/3 oz) cauliflower florets
  • 200 g (~7 oz) green peas
  • 2 medium carrots, diced
  • 200 ml (~3/4 cup + 2 tbsp) cream
  • 2 tbsp flour
  • 1 tbsp parsley leaves, finely chopped
  • 1/2 tbsp tarragon
  • salt and pepper to taste
  • 1/2 – 1 tbsp lemon juice

For the nokedli:

  • 100 g (~3/4 cup + 1 tbsp) flour
  • 1 egg
  • pinch of salt
  • 50-60 ml (~1/4 cup) water

Heat 2-3 tablespoons of oil in a pot, add diced carrots and stir-fry for 2-3 minutes. Add the cauliflower florets, give it a stir, then pour in 200-300 ml / 1 – 1 1/4 cups of water. Cover the pot and over low heat slowly simmer until half-cooked. Stir regularly and add more water if necessary. When the vegetables are half-cooked, pour in 1,2 litres / 5 cups of water (or vegetable stock), add green peas, parsley leaves and tarragon, and season with salt and pepper. Bring it to a boil.

Meanwhile prepare the nokedli batter. Place flour, egg and salt in a small bowl, gradually add water and with a wooden spoon quickly combine them; do not overmix.

When the vegetables are tender, push the batter through a dumpling maker into the boiling soup. Stir regularly.

Combine flour and cream in a small bowl. Mix in some hot soup, then pour the mixture into the soup while stirring constantly. Cook for 2-3 minutes. Turn off the heat, flavour with lemon juice to taste and let the soup rest for 15-20 minutes before serving.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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