Preparation 
1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute. 
2. Cook Cauliflower: Add the chopped cauliflower to the pot and cook for 5 minutes, stirring occasionally. 
3. Add Broth and Simmer: Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the cauliflower is tender. 
4. Blend Soup: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup in batches to a blender. 
5. Add Walnuts and Cream: Return the blended soup to the pot. Stir in the toasted and chopped walnuts, heavy cream or coconut milk, ground cumin, and paprika. Cook for another 5 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste. 
6. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm! This Creamy Cauliflower Walnut Soup is rich and comforting. 
