Ladled: Nourishing Soups for All Seasons by Harris Kimberly

Author:Harris, Kimberly [Harris, Kimberly]
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2012-12-15T23:00:00+00:00

Return the soup to the pot and reheat it.

To serve, ladle it into serving bowls and sprinkle it with just a small amount of the gremolata on top while it is still piping hot. Let the soup rest a minute or two to blend the flavors, stir in the gremolata, and serve.

Mexican Cauliflower Soup

6–8 Servings

This pure white, creamy soup is stuffed full of cauliflower and spiked with Mexican spices. It can be eaten simply or dressed up with a wide variety of toppings. My favorite includes the cilantro and crunchy corn chips for a contrast in texture. Avocado is always a pleasure, of course. If you want your soup especially spicy, feel free to up the amount of cayenne pepper. I have made this sans potatoes by including extra cauliflower (which makes it GAPS-Friendly and starch-free).

2 tablespoons fat of your choice (See here)

2 small/1 large yellow onion, peeled and chopped

6 medium garlic cloves, peeled and finely minced by hand or in a garlic press

8 cups/1.9 liters chicken, beef, or vegetarian stock of your choice

2 small heads cauliflower or 1 large head cauliflower, cut into florets (8–10 cups)

2 large baking potatoes or 4 medium red or yellow potatoes, peeled and diced

1⁄8 teaspoon cayenne pepper

2 teaspoons cumin powder

1½ teaspoons dried oregano

1–2 teaspoons salt

TOPPING SUGGESTIONS

Diced ripe avocado

Crumbled organic corn chips (yellow or blue)

Diced tomatoes

Fresh salsa

Sour cream or Crème Fraîche (See here)

Cooked and drained black beans

Several limes, cut into wedges

Half bunch of cilantro, stemmed and chopped

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