Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and sauté for about 5-6 minutes until translucent.

Stir in the minced garlic and cook for an additional minute.

Add the chopped cauliflower, oregano, and thyme. Sauté for 3-4 minutes.

Pour in the vegetable broth and enough water to cover the cauliflower. Season with salt, pepper, and smoked paprika if desired. Bring to a boil, then simmer for 20-25 minutes.

Blend the soup until smooth using an immersion blender, or transfer it to a countertop blender in small batches.

Stir in lemon juice and adjust seasoning to taste.

Serve the soup warm, garnished with feta cheese if using.