Rich & creamy, spicy & hearty — this Cauliflower Jalapeño vegetarian soup is a super delicious bowl of comfort! I bought a few too many jalapeño peppers last week when I made the oh-so-delicious Puerco Con Salsa Verde.
Every time I opened the refrigerator and saw them, I wondered where they would land. After all, jalapeños have to land somewhere — they’re not something one generally just snacks on.
And what better place to land than in a pot full of cauliflower!?
There’s something incredibly delicious about the heat of the jalapeño pepper with cauliflower when it’s creamy. Together they create a comforting and intensely flavorful bite.
The flavor and texture are so lovely, they you might just get caught licking your bowl. (No joke!)
FYI: The color of your soup will vary, depending on the vegetable stock you use.
- olive oil for the pan, and a bit more to drizzle for garnish
- 1 cup yellow onion roughly chopped
- 1 tablespoon roughly chopped garlic
- 2 approximately 3-inch jalapeño peppers, washed & dried
- 1 teaspoon ground cumin
- 1 1/2 pounds cauliflower washed and dried
- 4 cups vegetable stock
- 1/4 cup fresh cilantro, plus a few sprigs for garnish washed and dried
- 1/4 cup plus 1 tablespoon Creme Mexicana see notes
- sea salt and freshly ground black pepper
Coat the bottom of a large soup pot with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until soft, about 7 minutes.
Cut the stems off the jalapeños and then slice them in half, lengthwise. Remove the seeds, roughly chop them, and add them to the pan, along with the cumin. Cook until the jalapeños are soft, about 4 minutes. (If you want more heat, leave some of the seeds.)
Now add the cauliflower and stir to coat it with the other ingredients. Pour in the stock and bring to a boil. Immediately turn the heat to low, cover and let it simmer until the cauliflower is very tender, about 30 minutes.
Add the cilantro and then pour the contents of the pot into a powerful blender and blend until very smooth, about 10 seconds.
Return the soup to the pot, add the 1/4 cup of crema and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
Drizzle each serving with a bit of the remaining tablespoon of crema, olive oil and a sprig of cilantro.
Crema Mexicana is available in most grocery stores, but if you can't find it, you can mix 2 tablespoons plus 3/4 teaspoon of sour cream with 2 tablespoons plus 3/4 teaspoon of heavy cream.