I’m a little embarrassed to admit that this is the first time I have ever used cauliflower in soup. Besides roasting it, cauliflower has never been something I used really often in cooking. Last week, though, I was eating leftover chicken tortilla soup and came to the illuminating conclusion that I don’t really like chicken.
I know, you’re thinking of all those chicken chili recipes that I posted this winter. I didn’t hate it in all those, but I was actively picking around the chicken in the chicken tortilla soup to get to the all the vegetables. Naturally, I thought to myself: why don’t you make chicken tortilla soup without the chicken? For some reason, the first vegetable I thought to add was cauliflower! I love the texture cauliflower adds to the soup. The smaller pieces are almost like rice. It also adds body to what could be an otherwise light vegetable soup.
I liked to serve this alongside a quick quesadilla, or just a flour tortilla. You could do a salad, but I personally think the soup is filled with enough veggies, so you can splurge a bit on the side! Like most soups, it gets better while it sits. One thing to note is that the vegetables absorb a lot of the broth when it’s in the refrigerator. If you like a really soup-y soup, I would add a bit more broth.
Mexican Cauliflower Soup
1 tbsp olive oil
3 carrots, peeled and chopped
2 celery ribs, diced
1 green pepper, seeded and chopped
1/2 head of cauliflower, cut into small florets
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp onion powder
pinch red pepper flakes
4 cups broth
14 oz can Rotel diced tomatoes with green chiles
4 oz can green chiles
1 can black beans, drained and rinsed
Heat the oil in a soup pot over medium heat. Add all of the vegetables and cook until tender, 8-10 minutes. Add the spices and mix to combine. Pour in the broth, diced tomatoes, green chiles, and black beans. Bring the soup to a boil and then reduce to a simmer. Cook for 15-20 minutes.