Salt & pepper
Cut the cauliflower into florets , slice the carrots and dice the celery and onions.
Place all vegetables in a pot with water, chicken bouillon, smoked paprika and salt & pepper.
Bring to a boil.
Allow this base to simmer for about 10 minutes until vegetables reach desired consistency.
Start making the roux by combining the bacon fat with both flours. Add the minced garlic and milk and constantly stir for about 6 minutes.
Add the roux into the soup base and enjoy!