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Meat
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
This pure white, creamy soup is stuffed full of cauliflower and spiked with Mexican spices. It can be eaten simply or dressed up with a wide variety of toppings. My favorite includes the cilantro and crunchy corn chips for a contrast in texture. Avocado is always a pleasure, of course. If you want your soup especially spicy, up the amount of cayenne pepper. I have made this sans potatoes by including extra cauliflower.
2 tablespoons oil
2 onions, chopped
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
8 cups chicken, beef, or vegetarian stock of your choice
2 small heads cauliflower or 1 large head cauliflower, cut into florets (about 16-20 ounces Beleaves Frozen or fresh cauliflower florets)
2 large or 4 medium red or yellow potatoes, peeled and diced
1/8 teaspoon cayenne pepper
2 teaspoons Pereg Cumin powder
1 and 1/2 teaspoons Gefen Dried Oregano
1–2 teaspoons salt
diced ripe avocado
crumbled corn chips
diced tomatoes or fresh salsa
cooked and drained black beans
several limes, cut into wedges
half bunch of cilantro, stemmed and chopped
In a large pot, heat oil over medium to medium-high heat until hot. Add onions and garlic and sprinkle with salt. Sauté, stirring as needed to prevent browning, until the onions are softened.
Add stock, cauliflower, potatoes, cayenne, cumin, oregano, and one to two teaspoons salt (less if using store-bought broth). Bring to a boil, turn heat to low, and cover. Cook for 20 minutes or until the cauliflower and potatoes are soft.
If you aren’t using any extra toppings, remove about six florets of the cauliflower and set aside to cut into small bits to garnish the soup.
Using an immersion blender, blend the soup until smooth, or transfer it in small batches to a blender or food processor to purée. Add salt and pepper to taste. Top with the chopped cauliflower florets or other topping(s) of your choice.
Recipes by Kimberly Harris from Ladled. Published by Victory Belt Press.
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