2 tablespoons olive oil (or avocado oil as substitution)
1 teaspoon smoked paprika (or regular paprika)
Salt and pepper to taste
Fresh parsley, chopped (basil as an alternative)
Instructions
Prepare the Ingredients: Wash and chop the cauliflower into manageable florets and dice the onion.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Sauté the diced onion for about 5 minutes until translucent, then add the minced garlic and smoked paprika for an additional minute.
Cook the Cauliflower: Stir in the cauliflower florets and vegetable broth. Bring to a boil, reduce heat to simmer, cover, and cook for 10-15 minutes until the cauliflower is tender.
Blend the Soup: Transfer the mixture to a high-speed blender, add the coconut milk, and blend until smooth.
Adjust Seasoning: Return the blended soup to the pot, taste, and adjust seasoning with salt and pepper. Add more broth for desired consistency.
Garnish and Serve: Serve hot, garnished with fresh parsley.
