Velvet soup with cauliflower, potato, onion and greek yoghurt

(before blending in the mixer)
Boil 1 chopped onion with 3 cups of water for 20 minutes, for those who have digestive problems, otherwise we boil all the ingredients together that follow in detail.
Wash the cauliflower and divide it in small portions, peel 2 potatoes and cut into pieces to boil quickly and boil everything in a saucepan with 3 cups of water and a little coriander powder for 10-15 minutes.
When 15 minutes are over, add salt, red pepper, extra virgin olive oil, stir and then add half cup of sheep’s Greek yogurt and stir again.
Pour everything in a glass blender, or blend them in the pan with a hand blender, after cooling. The blending takes less than half a minute until the soup reaches the velvet texture.
Serve with a spoonful of Greek sheep yogurt in the center of the dish, sprinkle with paprika and add a tablespoon of extra virgin olive oil.
Bon appetit!