Step 1

Heat olive oil in a large pot over medium high heat until shimmering. Add onions and garlic, and sauté, stirring occasionally, until garlic begins to take on color and onions are translucent, about 5-8 minutes.

Step 2

Stir in the smoked paprika and season onions and garlic with a pinch of salt. Cook, stirring frequently, for 1-2 minutes, until onions are well-coated and the paprika is very fragrant.

Step 3

Add the celery and cauliflower, and continue to cook until all vegetables are softened and have just begun to brown, another 5-10 minutes.

Step 4

Turn the heat down to medium-low, Add the lentils and stock, cover pot, and cook, stirring occasionally, until the lentils have absorbed the stock and are tender, between 15 and 25 minutes.

Step 5

Use an immersion blender to blend the hot soup in the pot until you reach your desired consistency; I prefer a mostly-smooth puree but you can leave bits unprocessed if you prefer. Stir in the cream and taste; add additional stock or water if you are seeking a thinner consistency. Add additional salt and fresh pepper, as desired.

Step 6

Serve immediately with your choice of extra virgin olive oil, fresh bread, bread crumbs, or croutons, and/or microgreens. Can also be refrigerated for up to 4 days or frozen for meal prep.