I have the perfect fall soup for you. This spicy soup recipe came from Fine Cooking, and I have to say, it was fantastic!
The soup had just the right amount of heat, and the combination of seasonings gave the soup a delicately smoky flavor.
I had some orange bell peppers I needed to use or lose, and one clove of garlic I decided to add to the pot, but the recipe didn’t need the additions. It was perfect on its own. We served this healthy, creamy soup with crumbly cornbread – a fantastic combination if I do say so myself.
Happy, healthy cooking!
- ¼ cup olive oil
- ½ red onion, minced
- ½ cup carrot, peeled and chopped
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- ½ tsp turmeric
- ¼ tsp dried chili flakes
- 1 chipotle in adobo (optional) - I didn’t use this, but I would have if it had been in the pantry
- ½ cup chopped cilantro
- 1 large head of cauliflower trimmed of greens and chopped (about 6 cups)
- 4 cups of chicken broth
- 2 cups water
- Sour cream
- Heat oil over medium in soup pot and add onion, carrot, cumin, coriander, chili powder, turmeric, chili flakes and salt/pepper. When softened, add cilantro, chipotle in adobo, cauliflower, broth and water. Bring to a boil, stir and reduce heat to simmer for 30 minutes, until cauliflower is soft. Place in blender (maybe cool a bit) to puree and return to pot to simmer until ready to serve.
- Top with sour cream.
What’s good for me in this dish?
Cauliflower is a cruciferous vegetable that is thought to help prevent cancer. It is especially helpful for lung, colon, breast, ovarian and bladder cancers. It also tops the charts in vitamin C. It has sulfur containing phytonutrients that help the liver detoxify.
Amount Per Serving
Total Fat: 7.68g
Total Carbs: 3.01g
Dietary Fiber: 0.54g
Weight Watchers Pointsplus 4
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