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Saute the onion in 1 tbs olive oil for a few minutes.
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Add the cauliflower and fennel pieces to the pot, and cover with an inch of water or vegetable broth. Season with salt and pepper and bring to a boil.
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After 20 minutes or so, remove from heat, add 2 crushed garlic cloves, 1/2 tsp cumin, 1/2 tsp crushed fennel seeds, 1/4 cup Parmesan cheese (if using) and blend to a puree. Adjust seasoning if necessary.
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Fry the basil leaves in 1 tbs of olive oil until they crisp up. Drain and leave aside.
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Toast the walnuts for a few minutes in the same pan.
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Melt the butter, add the sweet paprika, and quickly stir for barely a few seconds. Be careful as the red pepper can burn pretty quickly, and the taste changes completely.
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Serve the soup with the basil leaves, crumbled feta, and toasted walnuts, and drizzle the butter sauce liberally.