1 or 2 large heads or 4 small heads of cauliflower
1 large white onions
3 garlic cloves
1 1/2 c. bottle white wine –sauvignon blanc
¼ tsp saffron
1 quart of organic chicken broth
2 tsp of smoked paprika
2 bunches of cilantro
2 tsp Coriander
Extra virgin olive oil
Salt & pepper to taste
In a medium sized pot simmer the chicken broth, white wine, and saffron.
Meanwhile, in a large pot or dutch oven, in medium heat, sautee onions and garlic for 2-3 minutes, then add carrots and sautee for another 3 minutes. After carrots are tender, add cauliflower and season with salt, pepper, and smoked paprika and sautee for another 3-4 minutes. Once vegetables are all soft, add the warm chicken stock mix.
Cover the pot and bring to a boil for 2-3 minutes. Lower heat to medium-low and taste and season, if needed.
With a hand emulsifier, blend soup on high speed to break up the vegetables until smooth. Use a wooden spoon to stir. Once soup is smooth, adjust seasonings. Before serving, stir in fresh lemon. Serve hot in a bowl and drizzle a splash of extra virgin olive oil. Garnish with cilantro.