This creamy soup is really easy to make and nutritious. It also vegan, Whole30 and Keto compliant, and ridiculously delicious.
Add 1 tbsp olive oil to a large sauté pan or pot. Turn the burner to low/medium heat.
When the oil is warm, add the onions and stir for a minute, or until the onions start to soften.
Add the garlic to the pan and stir for another minute.
Move the onions and garlic to the other side of the pan. Add 2 more tbsp of olive oil. Wait for the oil to warm.
Add the cauliflower florets to the pan. Season everything with the salt and spices. Stir for four to five minutes, or until the cauliflower becomes a very light golden brown colour.
Add the stock and the roasted red peppers to the pan and stir.
Cover with a lid and simmer for 20 minutes, or until the cauliflower is fork tender. Turn the burner off and allow the soup to cool a little before putting it into the blender.
Ladle the soup into the blender. You may have to do this in two steps depending on the size of your blender.
Return the soup to the pan. Simmer on low heat for 5 minutes and serve.
Garnish with cauliflower and/or parsley.