Smoky Paprika Cauliflower Lentil Soup
"This soup comes together very easily and packs a smoky punch from fragrant and bold smoked paprika. Easily made vegetarian/vegan, and naturally gluten free."
-- @breadandbasil


Prep time 15mins
Cook time 45mins
Serves or Makes: 4 servings, easily doubled


  • 1/ 4 cup extra virgin olive oil
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 2 teaspoons smoked paprika
  • 2 ribs celery, diced
  • 1 large head of cauliflower, cut into small florets and stem roughly chopped
  • 8 ounces dried green or red lentils
  • 1 quart chicken or vegetable stock, plus additional stock or water for desired texture
  • 1/ 2 cup heavy cream or non-dairy milk
  • kosher salt and black pepper, to taste
  • bread crumbs, microgreens, and additional extra virgin olive oil, for serving, optional


  • Step 1

    Heat olive oil in a large pot over medium high heat until shimmering. Add onions and garlic, and sauté, stirring occasionally, until garlic begins to take on color and onions are translucent, about 5-8 minutes.

  • Step 2

    Stir in the smoked paprika and season onions and garlic with a pinch of salt. Cook, stirring frequently, for 1-2 minutes, until onions are well-coated and the paprika is very fragrant.

  • Step 3

    Add the celery and cauliflower, and continue to cook until all vegetables are softened and have just begun to brown, another 5-10 minutes.

  • Step 4

    Turn the heat down to medium-low, Add the lentils and stock, cover pot, and cook, stirring occasionally, until the lentils have absorbed the stock and are tender, between 15 and 25 minutes.

  • Step 5

    Use an immersion blender to blend the hot soup in the pot until you reach your desired consistency; I prefer a mostly-smooth puree but you can leave bits unprocessed if you prefer. Stir in the cream and taste; add additional stock or water if you are seeking a thinner consistency. Add additional salt and fresh pepper, as desired.

  • Step 6

    Serve immediately with your choice of extra virgin olive oil, fresh bread, bread crumbs, or croutons, and/or microgreens. Can also be refrigerated for up to 4 days or frozen for meal prep.