Creamy Cauliflower Cheese Soup

Instructions

1. Peel and chop the onion and garlic. Break the cauliflower into florets.
2. Place all the prepared vegetables into the slow cooker.
3. Dissolve the vegetable stock cubes in 700ml of boiling water.
4. Stir the lighter spreadable cheese into the hot stock until well combined.
5. Pour the cheesy stock mixture over the vegetables in the slow cooker.
6. Season with salt and black pepper.
7. Cover and cook on HIGH for 4 hours, stirring halfway through.
8. Once the vegetables are completely tender, allow the soup to cool slightly.
9. Blend with a hand blender until smooth and creamy.
10. Ladle into bowls and finish with a light sprinkle of paprika.

Serving Suggestions

Serve with your favourite Healthy Extra B choice of bread or toast for dunking!