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Set your 5 or 6 quart slow cooker to high and add cauliflower, potato, beans, veggie broth, onion, garlic, thyme, paprika, and salt.
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Cover and cook for 4-5 hours on high.
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Once the veggies are tender, turn off the slow cooker and add coconut milk, butter and parmesan. Blend using an immersion blender.
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Optional: In small pot, heat 1/4 cup of olive oil, smashed garlic cloves and 1/2 teaspoon red pepper flakes. Heat until the garlic becomes fragrant. Do not burn garlic. Remove from heat and garnish soup with the pepper oil. You can top it with green onion, cilantro or parmesan.