Place the bite sized florets, garlic and spring onion on a baking tray lined with parchment paper.
Drizzle coconut oil over the veggies, making sure both sides are lubricated, this will help to yield browning.
Allow to cook in the oven for 30-35 minutes or until everything is slightly brown and almost caramelised.
Once done, set the veggies aside to cool for a few minutes. Now we need to make the batch of veggies into a liquid formula. If you have a vitamix, simply add the entire contents (excluding the paprika and olive oil) to the container and blitz until thoroughly piping hot. Alternatively, add everything to a blender or food processor (make sure it’s cool) and whip into a liquid form, then transfer to a pot to heat.
If the soup is too thick, thin it out with some more water or stock, 1/4 cup at a time until desired consistency is reached.
Mix the olive and smoked paprika together and drizzle over soup.
Keywords: cauliflower, lima beans, vegan, dairy free