I absolutely adore everything about this soup. Despite the fact that it’s totally healthy, it’s luxuriously rich and creamy and is the perfect way to warm up on a cold day. Top it off with shrimp cooked in spicy piri piri sauce and you have a meal that’s just about perfect in every way. Honestly, the only way to make this any better would be if someone cooked it for me – not that it’s at all difficult to make. Shawn was wary of the idea of cauliflower soup, but even he ended up loving it. Me? I gave up on my spoon about three minutes into dinner, ate all of the shrimp and drank the soup straight from the bowl. It’s that good. The leftovers were also excellent – the flavor of the butter used to sauté the onions really comes out once the soup sits. Unfortunately, it only keeps for about three days and I wasn’t able to eat it all fast enough. I might have cried as I poured the last of it down the drain, and I already have plans to make this soup again the next time it snows.