Sometimes I end up with too many vegetables in my refrigerator. And when that happens, I make soup.
Case in point? I happened to have a lovely head of cauliflower that I didn’t want to go to waste, so I cooked it and made it into a creamy soup. Cauliflower has a lovely flavor that is so good on its own. But I couldn’t stop there with just a creamy cauliflower soup. I wanted it spicy.
So I reached for my handy dandy ancho chile paste. Every so often I make a large batch of it and store it in jars in the freezer. That way I always have some to use in recipes, like this soup. Immediately the soup became something altogether different – flavored with layers of chile peppers and lovely Southwestern spices. Fabulous. And so easy.
This is what I did, and you can do it, too!
Spicy Cream of Cauliflower Soup
1 large head of cauliflower, trimmed, broken into florets
1 leek, cleaned, coarsely chopped
2 stalks celery, coarsely chopped
1 onion, coarsely chopped
Broth of choice, I used chicken broth
1 can evaporated milk, or any non-dairy substitute
3 tablespoons ancho chile paste, or to taste
2 teaspoon ground cumin
Place the cauliflower, leek, celery, and onion in a large stockpot, and cover with water or broth. I use chicken broth powder to make my chicken broth, so I opted to add the powder at the point when I blended the soup. If you use commercial chicken broth, that works just the same.
Bring everything to a boil, cover the pot, and then simmer until the cauliflower is fully cooked, about 20-30 minutes.
Place the cooked vegetables in a blender jar, and only add a little of the liquid. You can always add more later if you need to thin the soup.
Add the evaporated milk. Depending on the size of your blender jar, you might have to blend this soup in two batches, so use about half of the vegetables and half of the evaporated milk for each batch. At this point I also added my chicken broth powder.
Blend until smooth. Add the ancho chile paste and cumin powder, blend, and taste. You might want salt. If you do, start with just 1 /2 teaspoon. If you make the soup too salty, there’s no turning back!
I needed to add a little more ancho chile paste when I added the cumin, which is why you see more of it. It totaled aobut 3 tablespoons but if you’re unsure of how much to use, start out with just 1 tablespoon. Of course, it also depends how much soup you’re making. Just taste taste taste! It’s your soup, so make it according to your taste!
Serve the soup hot. I added just a little grated Parmesan for fun.
Sure, it’s easy to make a cream of cauliflower soup. But go a little crazy for a change! Add some ancho chile paste and spice things up. When I tasted the soup I realized I’d made the chile paste with some chipotle peppers as well as ancho chile peppers. They really added something to this soup.