Vegan Chickpea and Cauliflower Soup

Sauté the aromatics:
1 In a large pot, heat 1 tablespoon of neutral oil over medium heat until very hot. Add the diced onion and cook, stirring regularly, for 5 to 7 minutes until it softens.
2 Add the garlic cloves and sauté until fragrant, about 1 minute. Stir in the capers and cook for 1 minute.
3 Add the butter to the aromatics. Once melted and frothy, add the chickpeas, paprika, and crushed red pepper and stir to coat with the butter. Cook for 5 minutes or until some of the chickpeas begin to turn a bit golden in color.
4 Add the cauliflower to the pot. Add salt and pepper to taste. I recommend starting with 1½ teaspoons salt to start.
Simmer the soup:
6 Add the water or vegetable broth and scrape up any browned bits stuck to the bottom.
7 Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 to 30 minutes or until the cauliflower is fork-tender. Taste and season with salt and pepper. Add more paprika and crushed red pepper, if desired.
8 Add the minced parsley to the soup and simmer for 5 minutes. Turn off the heat.
To Serve:
10 Transfer the soup to a tureen if desired. Ladle into bowls and finish with a drizzle of good extra virgin olive oil and a pinch of fresh parsley. Enjoy!