Bohemian Chicken and Smoked Paprika Soup
1 onion, peeled and roughly chopped
2 tbsp. extra virgin olive oil
6 cups low sodium chicken broth
1 bay leaf
1 1/2 tsp. smoked paprika
1 cup cooked chicken breast, shredded
1 head steamed cauliflower, cut into florets
1 tbsp. fresh parsley, chopped
Salt and pepper to taste
- Place the celery and onion in the 40 oz. Processing Bowl and pulse until chopped.
- Pour the oil into a saucepot and add the chopped vegetables. Stir and sauté for 3-4 minutes. Add the broth, bay leaf, paprika and chicken and stir well.
- Place the steamed cauliflower in the Processing Bowl and pulse until very smooth.
- Add to the soup and cook on medium heat for 8-10 minutes, or until hot throughout. Just before serving, add the parsley and adjust the seasonings to taste.