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07 Jan, 2016

Cauliflower, celeriac and paprika soup

A proper hearty soup is a sure fire way to get you in the mood for winter. The big question is; should it be chunky or should it be smooth? On a cold day we’re very happy to gulp down either, but if there ever were a queen of the smooth soups then this silky classic is it.



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


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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