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Creamy cauliflower, paprika and cheddar soup
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Prep Time:
10 minutes
Cook Time:
28 minutes
Total Time:
38 minutes
Velvety cauliflower soup, sure to delight your guests with its creamy texture.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, chopped
  • 5.00 gm paprika
  • 1.5kg cauliflower
  • 1 litre chicken style liquid stock
  • 250.00 ml grated cheddar
  • 126.25 gm pure cream
  • Cheddar, finely grated, to serve
  • Paprika, to serve
Instructions:
  • In a large saucepan over medium-high heat, warm oil. Stir in onion and cook for 5 minutes until softened. Add garlic and paprika, cook for 1 minute until fragrant.
  • Combine cauliflower florets, flavorful chicken stock, and 2 cups of cold water in a pot. Bring to a boil, then lower to medium-low heat. Simmer covered for 20 minutes until the cauliflower is tender. Let it rest for 5 minutes before serving.
  • In a blender, puree the mixture in several batches with cheese and cream until velvety. Transfer back to the pan over gentle heat. Stir and simmer for 2 minutes until warmed. Season with salt and pepper. Dish out, topping with additional grated cheese and paprika for a finishing touch.

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