Mexican Cauliflower Soup

Mexican Cauliflower Soup

Cook Time: 27 minutes


  • 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


  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.

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