Mexican Cauliflower Soup

Ingredients

• 3 tablespoons olive oil
• 6 cups sliced onions
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 medium heads local cauliflower, cored and cut into chunks
• 1 large local potato, peeled and diced
• 6 cups chicken or vegetable stock
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Diced tomatoes and chopped fresh cilantro, or diced avocado and grated jack or cheddar cheese, or diced tomatoes and chopped fresh oregano, for garnish

Instructions

1. In a soup pot, saute onions in olive oil until translucent, about 10 minutes.
2. Add chili powder and cumin, cooking for 1-2 minutes stirring constantly.
3. Add cauliflower, potato, and chicken stock and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes until vegetables are tender.
5. Puree in a blender, food processor or using a hand blender.
6. Thin to desired consistency with a little stock or water.
7. Add salt and pepper to taste. Serve with the garnishes.