Makes 6 servings
Hands-on time: 35 minutes
Total preparation time: 45 minutesIngredients
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
2 to 3 tablespoons fresh lemon juice, or to taste
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, optionalHeat 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.