Quite honestly the best soup for cold days...

White Velvet Soup

1 head cauliflower
2 medium onions
1 head garlic (about 6-8 cloves)
3 cups cooked butter beans (about 2 cans)
2 cups water
2 cups vegetable stock
juice of 1 lemon
sea salt to taste
olive oil
smoked paprika

Directions:
1. Preheat oven to 180 deg.
2. Cut up cauliflower into bite-sized chunks and place on a baking sheet. Drizzle with olive oil. Sprinkle with sea salt.
3. Peel onions and slice into chunks. Peel garlic cloves. Place onions and garlic baking sheet, drizzle with olive oil and sprinkle with sea salt.
4. Place all veggies in oven. Bake for 30-40 minutes until everything has golden edges and is nicely caramelized.
5. Let veggies cool slightly and add to blender along with all other ingredients except olive oil and paprika (process in batches if you have a small blender). Blend on high until very smooth.
6. If the soup is not hot enough after blending, transfer soup to a large pot and warm until steaming. If the soup is too thick, simply add water to thin to your desired consistency.

Garnish with a sprinkling of smoked paprika and a drizzle of olive oil.

Tip: Try Woolies imported Smoked Paprika spice from Spain, called La Chinata.

You have to fork out R40 for it, but it’s worth it.