Creamy Spicy Cauliflower Soup

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Creamy Spicy Cauliflower Soup

 

1 tablespoon vegetable oil

1 medium onion, coarsely chopped

2 cloves garlic, or as much as you like, chopped

2 medium potatoes, unpeeled

1 head cauliflower Salt and pepper

4 ounces canned mild green chiles

1 fresh jalapeno pepper, or to taste

3 to 4 cups veg. broth or water

1 cup grated sharp Cheddar cheese or cheese you like

 

Heat oil in a wide, deep skillet or Dutch oven over

medium-high heat. Add onion to the pan. Cook about 5

minutes, stirring occasionally.

Add garlic, stir and continue to cook as you chop

potatoes in 1-inch chunks and add them to the pan.

(You can peel the potatoes if you like, but when they

are blended, the skins virtually disappear into tiny

specks that don't impair the creaminess of the soup.)

Trim cauliflower into pieces about as big as the

potatoes. When the potatoes have cooked 10 minutes,

add the cauliflower, lots of salt and pepper and green

chiles.

Trim the stem from the jalapeno, mince the pepper and

add as much of it as you like.

Add broth or enough water to make 6 cups of liquid.

Bring to a boil, lower heat to simmer, cover and cook

15 minutes. Potatoes and cauliflower should be tender.

Remove from heat. Working in several batches, add soup

to a large mixing bowl and blend until smooth. Return

all blended soup to pan and heat to boiling, adding

more liquid (water, broth, milk or cream) if you think

it's necessary.

When the soup is hot throughout, remove from heat and

stir in the cheese. Alternatively, you can serve the

soup with the cheese sprinkled on top. You might like

to add more cheese.

 

Makes 4 to 6 servings.

 

Variation: For curried cauliflower soup, omit the

cheese and add 2 teaspoons of curry powder while

cooking the onion. Serve with a dab of chutney and

sour cream, if preferred.

 

 

 

 

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