Serbian Cauliflower Corba - a thick, creamy soup
Serves: 8
  • 2 tablespoon oil, divided
  • 1 medium onion, chopped
  • 1 large carrot, cut into thin coins
  • 1 stalk celery, diced
  • 1 medium tomato, seeded and chopped
  • 1 medium potato, diced
  • 1 medium to large head of cauliflower, chopped
  • 1 teaspoon dried thyme
  • 1 quart chicken stock or vegetable broth
  • ¼ teaspoon black pepper
  • salt to taste
  • 2 tablespoons flour
  1. In a soup pot, heat 1 tablespoon of oil over medium heat.
  2. Fry onion until golden; add carrot and celery and saute 1-2 minutes.
  3. Add the diced potato, cauliflower, tomato, thyme and black pepper. Saute another minute.
  4. Add chicken stock or vegetable broth. If the vegetables are not covered, add 1 cup of water.
  5. Bring to a boil, then cover and reduce heat. Simmer until vegetables are tender.
  6. Taste and salt to your liking, but watch that shaker! :)
  7. When the vegetables are tender, make a roux by heating 1 tablespoon of canola oil in a small saute pan over medium heat. Add 2 tablespoons of flour and stir well. Add 1 ladle of soup broth to the roux and whisk until smooth.
  8. Add the complete roux mixture to the soup pot and stir. Cook for another 5-10 minutes.
  9. To make an even thicker soup, blend half of it using a hand mixer or a blender.
  10. Adjust seasonings to taste before serving.
Recipe by Passing The Relish at