This soup is fast and easy to put together, and is SO good!

Paprika-Spiced Cauliflower Soup

1/3 cup whole wheat pastry flour
1/2 tsp sea or kosher salt
6 TBSP Smart Balance stick margarine, cubed and chilled
1 egg
1 1/2 tsp Hungarian hot smoked paprika
1 large yellow onion, finely chopped
6 cups vegetable stock
1 small head cauliflower, cut into florets
1 medium carrot, finely chopped
salt & pepper to taste
1 small bunch flat-leaf parsley, stemmed and finely chopped

Make the dumplings: In a bowl, stir together the flour and salt, add 2 TBSP margarine, and using your fingers, rub into flour until pea-size and crumbles form. Add egg and stir until dough forms. Refrigerate until ready to use.

Heat remaining margarine in a 6 qt. saucepan over medium-high heat, add paprika and onion, and cook, stirring, until onions are soft. Add vegetable stock, cauliflower,and carrot, season, and bring to boil. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Using a 1/2 tsp. measuring spoon, portion out and drop all dumpling dough into simmering soup, cook, stirring occasionally, until dumplings are cooked through, about 3 minutes. Garnish each serving with parsley.

Makes about 4 servings.