Mexican Cauliflower Soup

Recipes from Dr. Preston Maring/ Friday Fresh Farmers’ Market

Mexican Cauliflower Soup
4 Tbsp olive oil
6 cups sliced onions
1 Tbsp chili powder (I used Dixon chili)
2 tsp ground cumin
2 medium heads cauliflower, cored and cut into chunks
1 large russet potato, peeled and diced
6 cups chicken stock
1 tsp salt
1/2 tsp freshly ground pepper
Diced tomatoes and chopped fresh cilantro, or diced avocado and grated
jack/cheddar cheese, or diced tomatoes and chopped fresh oregano, for
garnish
In a soup pot, saute onions in olive oil until translucent, about 10 minutes.
Add chili powder and cumin, cooking for 1-2 minutes stirring constantly. Add
cauliflower, potato, and chicken stock and bring to a boil. Reduce heat and
simmer for 15-20 minutes until vegetables are tender. Puree in a blender,
food processor or using one of those immersible portable hand blenders.
Thin to desired consistency with a little stock or water, add salt and pepper
to taste. Serve with the garnishes.

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