Creamy Cauliflower Soup with Chorizo and Greens

Posted on January 7th, 2011  |  Filed under Entrees « Recipes

This is a very substantial and satisfying soup, perfect for these last cold days of winter. Thickened by pureed cauliflower and potato, it is luxuriously creamy without any cream. The sausage, greens, and paprika give it heat, and the cauliflower florets give it crunch. Serve this soup with garlic bread and a nice green salad and you’ve got a meal in a bowl.

Makes 6 servings
Hands-on time: 35 minutes
Total preparation time: 45 minutes

Ingredients
2 tablespoons extra virgin olive oil
10-ounces chorizos or andouille sausage, sliced
1 medium onion, sliced (about 1 cup)
1 medium head cauliflower (about 2 pounds)
1 small Yukon gold potato (about 4 ounces)
4 cups canned chicken broth or Chicken Stock (Sara’s Secrets for Weeknight Meals, page 32)
1 bunch mustard greens, kale, or spinach, or a mixture, rinsed, dried, and
thinly sliced
3 tablespoons fresh lemon juice
Kosher salt and freshly milled black pepper
Paprika, preferably smoked for garnish
Grilled or broiled slices of homemade-style bread, rubbed with a cut garlic clove, optional

Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the chorizo, and cook, stirring occasionally, until the pieces are lightly browned on both sides, about 5 minutes. Transfer the chorizos with a slotted spoon to a plate. Add the onion to the pan and cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, cut 2 cups of small florets from the cauliflower and chop the rest. Peel and thinly slice the potato. When the onion has softened, add the chicken broth, chopped cauliflower, and potato to the saucepan; bring the mixture to a boil over high heat. Reduce the heat to low and simmer for about 8 minutes or until the cauliflower and potato are very tender. Transfer to a blender in three or four small batches and puree until very smooth.

Measure the pureed soup and return it to the saucepan. Add water, if necessary, to make 7 cups. Stir in the cauliflower florets and simmer for 4 minutes or until they are almost tender. If you are using mustard greens or kale, add them to the soup with the florets. When the florets are just tender, stir in the chorizo and lemon juice; add salt and pepper to taste. If using spinach, stir it in with the chorizo. Ladle the soup into bowls; sprinkle each with some paprika and serve with garlic bread, if desired.



5 Comments

BarbSanko Says:
October 15th, 2010 at 10:42 am

Sara – I went to a local farm just a couple of days ago, and they had the freshest, most colorful, largest heads of cauliflower that I have ever seen for sale. White, rich yellow, deep purple, big moist green leaves, and an audible snap if you broke a little bitty part of a bud off. I bought one white and one yellow head and did double time to my mother’s house to share them with her. We were both saying we wished we had a really great recipe for cauliflower soup now that the weather is to crisp and chilly. And like a little angel over our shoulders, here you are to share this marvelous with us. Thanks so much!!! It’s the perfect recipe for such fresh veggies, and I’m going back for more!!!



Maureen Says:
October 16th, 2010 at 6:29 pm

This is my all time FAVORITE soup! I’m planning on making it this week.



Frederick Says:
November 16th, 2010 at 6:58 pm

This soup works well with soy chorizo now available in most major food markets..Its lower calories without lost of flavor.Swapping out the chicken broth with veggie type as I did for my vegetarian wife works well. Good soup!And for those of us who like rappini(broccoli rabe yum yum yum.



MaryK Says:
January 8th, 2011 at 10:56 pm

After watching you make this on TV today, I checked and had all the ingredients, and made the soup. It was delicious. I plan to make this a regular.



Phung Says:
September 14th, 2011 at 8:22 pm

Fantastic soup! I like my soup chunky so did only 2 batches to blend in the blender. A favorite!



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