Cauliflower, celeriac and paprika soup
7th Jan, 2016


  • 1 cauliflower, finely chop the stalk and roughly chop the florets
  • ½ celeriac, finely diced
  • 1 large onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1 stick celery, diced
  • 600ml vegetable stock
  • ½ tsp paprika

Equipment required:

Serves 2

213 calories


Place the cauliflower and celeriac in a roasting tin, sprinkle with the paprika and salt. Cook in the oven for 20 minutes.

Cook the onion in a little oil for 10 minutes until soft. Then add the garlic and cook for a further 5 minutes. Add the celery and stock and bring to the boil, then simmer for 5 minutes. Once the cauliflower and celeriac is cooked, place it in the pan with the stock and simmer for 15 minutes.

Place all the ingredients in the blender and blitz for 3 minutes until completely smooth.

Serve with a light dusting of paprika.

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