So, Fall has been playing games this year but finally seems to be here. If not, I’m forcing Fall into my life with this cauliflower chipotle soup.
The weather has been uber-ridiculous lately. It was that perfect New York fall weather in early September and then it psyched us out and went back to full summer mode in October.
I appreciated the extra ice cream scoops and cooling recipes but COME ON! Now it’s time for turtlenecks and soup weather. And this soup is not only warm and velvety, it’s spicy from the chipotle that heats you from the inside out.
The texture is the high point of this recipe. To achieve the right consistency, make sure to reserve some of the cooking liquid before you puree so you have complete control.
I like it on the thick side, the type where your spoon almost stands up. That’s why I reserve a lot of liquid and add it back slowly.
If you have extra liquid, don’t throw it out! Fill some ice cube trays, freeze them, and use it to flavor other soups or stews. I rarely discard anything in the kitchen unless it is burned. Any surplus is saved in the freezer and labeled. It’s that extra bit that steps up my food game.
I may not always have homemade stock on hand but sometimes even two ice cubes of the last spoonful of stewed rabo (oxtail) or leftover sauce is all you need.
This cauliflower chipotle soup is wonderfully creamy without adding any cream. Now you absolutely can stir in a ¼–½ cup which would make it downright luxurious.
I just use the seasoned water in the recipe to pump up that delicious cauliflower flavor.
Either way you like it, it is Fall in a bowl. Even if the weather doesn’t cooperate.
- • 1½ heads cauliflower, trimmed & cut into florets
- • 2 tablespoons extra virgin olive oil
- • 1 large Spanish onion, chopped
- • 6 cloves garlic, chopped
- • 3 cups low-sodium chicken broth (or vegetable broth)
- • 1 cup water
- • 1 bunch of cilantro stems, no leaves & wrapped in kitchen twine
- • 1 teaspoon granulated garlic
- • ½ teaspoon paprika
- • 1 chipotle in adobo
- • Salt & pepper
- Saute the onions and garlic on medium heat in olive oil until softened.
- Add the florets, chicken broth, water, granulated garlic, paprika, cilantro stems, salt, pepper, and stir to combine.
- Allow it to come up to a boil, then turn it down to a simmer and cover. Cook for about 20 minutes or until the cauliflower is completely cooked through.
- Put aside about a cup and a half of liquid to control the consistency of the soup.
- Pour the remaining cauliflower mixture into a blender a couple of cups at a time with the chipotle and puree until completely smooth. Add the leftover liquid until you reach the desired texture.
- Check for seasoning and then serve hot!