It’s just about time to move my Dutch Oven to the back and make room for my spring and summer utensils…but this soup deservedly gets my time and attention.  It’s a delightful spring recipe made with cauliflower and potatoes and lots of garlic.  The Mexican flavors take it over the top.

I was one of the lucky participants in some recipe testing for a great new book called “Ladled – Nourishing Soups for all Seasons.”  It is by Kimi Harris who also writes the delicious website “The Nourishing Gourmet,” where I gets loads of inspiration for some of the recipes you’ve tried here.  Since I have too many cookbooks to count and not enough time (or waistline) to prepare them all…what I enjoy most about Kimi’s book is the simplicity of using fresh ingredients, and noting options for dietary restrictions, such as dairy, gluten, vegetarian, etc.  Kimi also lays out the recipes in well-ornanzied fashion complete with mouth-watering photos on every page.  AND…she talks about the importance of making homemade bone broths, which are loaded with calcium and other nutrients.

After my weekly trip to Hurley Farms, I picked up some of the most gorgeous cauliflower I’ve ever seen.  And it was just harvested that morning!  I was anxious to try the soup recipe in the Ladled book since I had all the ingredients on hand – even tortillas. (I made my own chips – recipe soon.)  Combining the earthy cauliflower, silky texture from the potatoes, and the Mexican spices…this will surely become a keeper in your recipe collection.


Mexican Cauliflower Soup – Serves 6-8

You may wonder why my soup is green…but then you know I put dark leafies in almost everything I make.  I added spinach to this batch which gives it another nod to spring.  Serve along with – or on top of – Rancho Gordo black beans.

2 tablespoons fat of your choice

2 small/1 large yellow onion, peeled and chopped (I used leeks)

6 medium garlic cloves, peeled and finely minced by hand or in a garlic press

8 cups/1.9 liters chicken, beef, or vegetarian stock of your choice

2 small heads cauliflower or 1 large head cauliflower, cut into florets (8–10 cups)

2 large baking potatoes or 4 medium red or yellow potatoes, peeled and diced

2 cups baby spinach

1⁄8 teaspoon cayenne pepper

2 teaspoons cumin powder

1 1/2 teaspoons dried oregano

1–2 teaspoons salt


Optional garnishes (go for it!)

Diced ripe avocado

Crumbled organic tortilla chips (yellow or blue)

Diced tomatoes
Fresh salsa
Sour cream or Greek Yogurt

Several limes, cut into wedges

Half bunch of cilantro, stemmed and chopped

1. In a large pot, heat the fat of your choice over medium to medium-high heat until hot. Add the onions and garlic and sprinkle with salt. Sauté, stirring as needed to prevent browning, until the onions are softened.

2. Add the stock,cauliflower, potatoes ,cayenne, cumin, oregano, and 1–2 teaspoons of salt (less if using store-bought broth). Bring the soup to a boil, turn heat to low, and cover. Cook for 20 minutes or until the cauliflower and potatoes are soft.

3. If you aren’t using any extra toppings, remove about 6 florets of the cauliflower and set aside to cut into small bits to garnish the soup.

4. Using an immersion blender, blend the soup until smooth, or transfer it in small batches to a blender or food processor to purée.

5. Add salt and pepper to taste. Top with the chopped cauliflower florets or other topping(s) of your choice.


Mexican Cauliflower Soup — 4 Comments

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