Mexican Cauliflower Soup

Name: Mexican Cauliflower Soup
Yield: Serves 6 to 8
Cuisine: Mexico
Ingredients: 2 teaspoons ground cumin; 1 tablespoon chili powder; 2 medium heads cauliflower, cored and cut into small chunks (about 8 cups); 6 cups sliced onions; 4 tablespoons unsalted butter or olive oil; diced tomatoes and chopped fresh cilantro, or diced avocado and grated Monterey jack or Cheddar cheese, or diced tomato and chopped, fresh oregano, for garnish; 1 teaspoon salt; ½ teaspoon freshly ground pepper; 6 cups Chicken Stock; 1 large russet potato, peeled and diced (about 1 cup)

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

One day I had extra cauliflower and needed a soup. Instead of a classic cream of cauliflower with pesto garnish or Hungarian Cauliflower Soup I decided to take this soup in a Latin American direction. The result was this recipe, which evolved from a Mexican recipe for cooked cauliflower with diced avocado and tomatoes.

Ingredients

Americas
Mexico
Soup
Gluten-free
Spicy
Central America

Ingredients

Method