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5

Creamy Cauliflower Cheese Soup with Smoked Paprika

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 60kcal
Author Lauren Keating

Ingredients

  • 2 tablespoons olive oil
  • 2 celery ribs diced
  • ½ onion diced
  • 16 ounces frozen cauliflower florets about 4 cups
  • 3 cups chicken stock
  • 1 cup GO VEGGIE mozzarella shreds
  • Homemade croutons and smoked paprika for serving

Instructions

  • Heat the oil in a medium saucepan set over medium-high heat. Add the celery and onion and cook 5-7 minutes, or until soft.
  • Add the cauliflower and stock. Bring to a boil, then reduce heat and simmer 10 minutes, or until the cauliflower is soft. Transfer to a blender; blend on high until smooth.
  • Return the soup to the pot. Slowly stir in the mozzarella until melted. Add salt to taste.
  • Serve the soup topped with croutons, smoked paprika, and additional mozzarella shreds.

Notes

To make a version of this soup, use vegetable broth instead of chicken stock. For best results, look for a broth that doesn't contain tomatoes.

Nutrition

Calories: 60kcal | Fat: 7g