Creamy Cauliflower Soup With Paprika Oil Recipe

Recipe By Slurrp

Creamy Cauliflower Soup with Paprika Oil is a comforting and flavorful soup that is perfect for chilly days. Made with roasted cauliflower, onions, garlic, and vegetable broth, this soup is creamy, velvety, and packed with delicious flavors. The paprika oil adds a smoky and slightly spicy kick to the soup, elevating its taste. Serve this soup as an appetizer or a light meal, and enjoy its warmth and creaminess.

4.2
14 Rating -
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Non Vegdiet
Creamy Cauliflower Soup With Paprika Oil
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Ingredients for Creamy Cauliflower Soup With Paprika Oil Recipe

  • 1/4 Head Cauliflower
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1/4 Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1 cup Vegetable Broth
  • 1/4 teaspoon Paprika
  • 1/2 tablespoon Olive Oil

Directions: Creamy Cauliflower Soup With Paprika Oil Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut the cauliflower into florets and place them on a baking sheet.
  • STEP 3.Drizzle the cauliflower with olive oil and sprinkle with salt and pepper.
  • STEP 4.Roast the cauliflower in the preheated oven for about 25-30 minutes, or until golden and tender.
  • STEP 5.In a large pot, heat olive oil over medium heat.
  • STEP 6.Add the chopped onions and garlic to the pot and sauté until they are soft and translucent.
  • STEP 7.Add the roasted cauliflower to the pot and pour in the vegetable broth.
  • STEP 8.Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
  • STEP 9.Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
  • STEP 10.In a small bowl, mix together paprika and olive oil to make the paprika oil.
  • STEP 11.Serve the creamy cauliflower soup hot, drizzled with the paprika oil.

Cooking Tips

  • You can add other roasted vegetables like carrots or parsnips to the soup for added flavor and texture.
  • Garnish the soup with fresh herbs like parsley or chives for a pop of color and freshness.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.

Storage and Serving

  • Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
  • To reheat the soup, gently warm it on the stovetop over low heat, stirring occasionally.
  • Serve the creamy cauliflower soup with crusty bread or a side salad for a complete meal.
Nutrition
value
549
calories per serving
36 g Fat33 g Protein22 g Carbs13 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    33g
  • Carbs
    22g
  • Fiber
    13g

MacroNutrients

  • Carbs
    22g
  • Protein
    33g
  • Fiber
    13g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    104mg
  • Iron
    5mg
  • Vitamin A
    3385mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    125mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    102mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    114mg
  • Manganese
    < 1mg
  • Phosphorus
    401mg
  • Selenium
    31mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp