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Chorizo and Cauliflower Soup with Cilantro
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender
  • Knife
  • Cutting Board

Ingredients
  

  • 8 oz chorizo sausage, sliced into rounds
  • 1 medium head cauliflower, cut into florets
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook until the edges brown and some fat renders out, about 5 minutes. Remove the chorizo with a slotted spoon and set it aside.
  • Add the diced onion to the same pot and cook in the rendered fat until it softens, about 4 minutes. Stir in the minced garlic and cumin and cook for 1 minute more.
  • Add the cauliflower florets and chicken broth. Season with salt and black pepper. Bring the mixture to a simmer and cook until the cauliflower is tender, about 15 minutes.
  • Use an immersion blender to partially puree the soup, leaving some chunks of cauliflower for texture. Return the cooked chorizo to the pot and stir to combine.
  • Ladle the soup into bowls and top each serving with the chopped cilantro.

Notes

If your chorizo is very spicy, start with a smaller amount and add more at the end so you can control the heat. The soup thickens slightly as it sits, so add a splash of broth when reheating leftovers. Leftovers keep well in the fridge for three days.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Immersion Blender, Knife, Cutting Board