Creamy Caulflower Cheese Soup with Smoked Paprika

Creamy Caulflower Cheese Soup with Smoked Paprika

Servings: 2-3

Heart Smart Lactose Intolerant Vegan Allergen Friendly Dairy Free Gluten Free Soy Free Vegetarian
Recipe Directions
Nutrition Information


2 tablespoons olive oil

2 celery ribs, diced

1/2 onion, diced

16 ounces frozen cauliflower florets (about 4 cups)

3 cups vegetable stock

1 cup GO VEGGIE Mozzarella Shreds

Homemade croutons and smoked paprika, for serving


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.

Recipe by: Healthy Delicious