Paprika And Cauliflower Soup

• 1 :large cauliflower, separated into florets
• 2 :baking potatoes, peeled and diced small
• 1 :onion, diced
• 1 :tablespoon garlic, mince
• 1 :teaspoon crushed red peppers
• 1/4 :cup olive oil
• 4 :cup chicken broth chicken
• 2 :tablespoons paprika
• 2 :teaspoons cayenne
• 2 :teaspoons kosher salt
• 2 :teaspoons (or more) black pepper
• 1 :bunch parsley, chopped for garnish

Preparation

1. In a large pan of boiling water par boil the cauliflower for about 4 minutes or until tender.
2. Remove from boiling water and let cool slightly.
3. In another stock pot heat the broth until boiling, add the potatoes, reduce to a simmer, cover and cook for at lest 15 minute or until the potatoes are soft.
4. In a skillet heat the olive oil and saute the onion and garlic for about 3 minutes or until lightly golden.
5. Then toss in the cauliflower.
6. Cook, stirring and break up the cauliflower slightly, for about 5 minutes.
7. Add the cauliflower mixture to the simmering soup and then add the paprika, cayenne and pepper.
8. Cook for about 5 minutes then remove from heat and let cool.
9. Heat through, garnish with parsley and serve.
10. This soup can be made up to a week in advance.