Transylvanian cauliflower soup | Creamy and flavorful

In a large 4-liter pot, heat the sunflower oil over medium heat. Add the finely chopped onion, finely diced carrots and celeriac, and red bell pepper. Sauté the vegetables for 5–6 minutes, stirring occasionally, until slightly softened and fragrant.

Sprinkle the sweet paprika over the sautéed vegetables and stir quickly for 30 seconds to prevent burning, then immediately pour in 2 liters of lukewarm water. Season with salt and ground black pepper.

Bring the soup to a boil, then add the cauliflower separated into medium florets. Simmer everything over medium-low heat for 15–20 minutes, until the cauliflower and root vegetables are tender, but the florets still hold their shape nicely.