Earlier this week, my friend Jen posted a recipe for Cauliflower Soup on her blog, The Whole Bag of Chips. Not feeling the need to reinvent the proverbial wheel, I used this soup for the base of my Spicy Cauliflower Soup.
I wanted to make Spicy Cauliflower soup because I’ve seen a lot of recipes this week for cauliflower in many spicy, exotic forms. Since school starts again on Monday, I am back to making soup each Saturday for my son’s lunch. I decided I could make him regular Cauliflower Soup which he loves, and pour off a couple cups to jazz up for myself.
I’ll provide you with Jen’s recipe first and then tell you how I jazzed it up. I think you’ll like both options!
Large head cauliflower – chopped
1/2 cup chopped onions
4-6 cups water
2 chicken bouillon cubes
Salt and pepper to taste
**we use chicken broth instead of water and bouillon cubes.
No need to number the steps! Just throw everything into a five quart stock pot and cook until the cauliflower is soft. Cool for a bit and blend with an immersion blender.
To spice it up, I added:
1/2 cup half and half
2-4 cloves of garlic, crushed
1/2 tsp or more of cayenne pepper
I stirred in some shredded cheddar cheese, too. I could see omitting the cheddar and adding curry to make this taste like an Indian Cauliflower Soup.
I know it’s spring and you’re ready to break out the grill. But the nights are still cool and maybe you can embrace one more night of winter with this delightful soup.