Peel and finely dice the shallots and the garlic. Peel and dice the potato. Cut the cauliflower into florets.
Sweat the shallots garlic and potato in butter for 5 minutes and then add the cauliflower. Sweat for a further couple of minutes before adding the stock and cream. Leave to simmer for 20 minutes or until all of the vegeatables are soft. Remove from the heat and grate in the Manchego cheese. Blend in a food processor until smooth and season to taste.
Heat the olive oil until smoking hot. Add the green peppers to the pan and cook until the skins are brown and crispy. Add a little salt to help this process. Once cooked, place on kitchen towel drain away the excess oil.
Pour the soup into bowls and garnish with peppers and smoked paprika.
«Try frying pieces of chorizo until golden brown and sprinkling on top of the soup to add a meaty element to this dish.»