Creamy Cauliflower Cheese Soup Recipe
Fresh, crisp, and colorful, this Rotini veggie salad combines tender pasta with a medley of raw vegetables and leafy greens, all tossed in a light Dijon vinaigrette. It’s a quick, refreshing dish that’s perfect for a healthy lunch or a vibrant side.
Ingredients:
2 cups small cauliflower florets
1 cup fat-free vegetable broth
1 packet IP Broccoli Cheese Soup Mix
1 tsp lemon juice
1⁄4 tsp salt
1⁄4 tsp black pepper
A large pinch smoked paprika
1 tbsp chopped chives or green onion tops, optional
Directions:
In a small saucepan over high heat, combine the cauliflower and broth and bring to a boil.
Lower heat, cover the pan and simmer until cauliflower is tender, about 10 minutes.
Meanwhile, prepare the soup mix according to packet directions and keep warm.
Pour cauliflower into a blender. Cover the blender with a folded towel over the lid.
Blend on low speed in 10 seconds increments, gradually increasing the speed to high, until smooth.
Return cauliflower to the pan. Stir in soup mix, lemon juice, salt, and pepper.
Heat until hot (do not allow to boil). Serve with a sprinkle of paprika and chives, if desired.
