Cauliflower Corn Chowder

In a large soup pot, saute garlic and onion in olive oil for about 5 minutes on medium heat until onion softens. 2. Add cauliflower, potatoes, smoked paprika, broth, salt, nutritional yeast, and pepper. 3. Bring to a boil, then cook on medium high until potatoes and cauliflower are fork tender (10 minutes). 4. Blend with immersion blender then add corn and coconut milk. Mix well and let it cook another 3-4 minutes on medium heat then serve with good crusty bread. 5. Garnish with parsley! Yum!