Cream of Cauliflower Soup | ANN OGDEN GAFFNEY

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium Spanish onion, halved and thinly sliced
• 1 clove garlic, thinly sliced
• 1 tsp ground coriander
• 4 - 5 cups frozen cauliflower florettes
• 1 x 14 oz can white lima beans, rinsed and drained
• 1 qt light vegetable stock
• salt and pepper to taste
• 2 tbsp roughly chopped parsley
• 4 pinches sweet paprika for sprinkling
• 4 tbsp croutons