Nothing says comfort quite like a bowl of Hungarian Summer Vegetable Soup. This light yet flavorful soup is made with fresh seasonal vegetables gently simmered in a rich homemade broth. Sweet carrots, tender cabbage, celery, kohlrabi, cauliflower, and fragrant parsley create a wholesome meal that’s perfect for warm summer days or whenever you’re craving something healthy and nourishing.

Simple ingredients and fresh herbs make this traditional Hungarian soup a timeless family favorite.

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Why You’ll Love This Recipe

• Light and healthy
• Packed with fresh seasonal vegetables
• Easy one-pot meal
• Naturally vegetarian
• Great for meal prep
• Perfect for lunch or dinner

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Ingredients

• 2 tablespoons sunflower oil or olive oil
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 small celeriac, diced
• 1 medium kohlrabi, peeled and sliced or diced
• ½ small green cabbage, cut into wedges
• 1 small cauliflower, cut into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 8 cups vegetable broth
• 1 teaspoon sweet Hungarian paprika
• 1 teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried marjoram
• 2 bay leaves
• 1 large bunch fresh parsley, chopped
• Fresh dill (optional)

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Equipment

• Large soup pot
• Cutting board
• Sharp knife
• Wooden spoon

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