Chorizo, jalapeño, and cilantro garnish provide flavor, texture, and visual pop to this simply delicious show-stopper of a soup. Need more fat macros? Top with extra cheese or a dollop of sour cream; just be sure to recalculate your macros.
Ingredients List
- 5 Tbsp olive oil, divided
- 1 small shallot, chopped
- 2 stalks celery, chopped
- 2 jalapeño peppers, 1 seeded and chopped and the other thinly sliced
- 2 tsp garlic powder
- 1 medium head, 22-oz cauliflower, trimmed and cut into florets
- 1 Tbsp chili powder
- 2 tsp ground cumin
- sea salt and freshly ground black pepper
- 8 oz fresh Mexican chorizo
- 1/2 cup heavy cream
- 1 cup (4 oz) shredded cheddar cheese
Instructions
- In a medium (4-quart) pot with a lid, heat 4 tablespoons of the olive oil over medium heat. Add the shallot, celery, the chopped jalapeno, and the garlic powder and cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add 2 cups water and the cauliflower, chili powder, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then reduce to a simmer. Cover and let simmer until the cauliflower is quite soft when pierced with the tip of a paring knife, about 30 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the chorizo and cook, stirring continuously to break apart the meat as it browns, until well cooked, crispy, brown, and crumbly, about 10 minutes.
- Working in batches, puree cauliflower and cooking liquid in a blender until smooth, adding the heavy cream as you do; to prevent splattering, fill the blender only halfway. If the soup is too thick, add a little water. Transfer pureed soup to a clean pot, then whisk in the grated cheese in 5 additions, incorporating well after each. Season to taste with salt and pepper.
- Ladle into bowls, top with the chorizo crumbles and sliced jalapeño and serve.
Delicious. Really lovely. I did add water to thin it out a bit. Smooth creamy and super satisfying. Was easy to make. Will definitely make again.
This was great! I used breakfast sausage, instead of chorizo, as my only substitution and added avocado on top as well. My immersion blender made pureeing this really simple.
My husband hates all things cauliflower related but happily ate this.
It’s tasty, right! Thanks for giving our community some ideas for substitutions and additions.
Question: not good with hot spicy food. Has anyone tried this without the jalapeno? Understand changes the taste, but gives me tummy issues.
When not wanting hot or spicy, I add a can of diced mild green chilies. Wonderful flavor!
Delicious! I used butter b/c I don’t cook with heated oils, but otherwise followed pretty closely. It was rich and creamy and worked great with an immersion blender. I topped with shredded lettuce and avocado in addition to the chorizo and sour cream. A total hit!
Okay I just got this email and recipe so have not tried it yet, but I am a fantastic cook 😊and on Keto, and this recipe like so many of your is WONDERFUL!