Cauliflower soup is a comforting recipe that has been part of family traditions in many cultures, especially in Latin America. Its origin dates back to homemade preparations where the goal was to make use of cauliflower, an abundant and nutritious vegetable, to create simple yet flavorful dishes. In various Latin American countries, this soup may be known by similar names like "creamed cauliflower" or simply "cauliflower soup," although in Mexico and some specific regions, a spicy touch is added that makes it unique. This dish reflects the fusion of local ingredients with cooking techniques that have been passed down from generation to generation, adapting to the tastes and resources of each family. Furthermore, the use of spices like caraway and banana pepper gives it that distinctive flavor that many mothers have perfected over time.
Mom's excellent creamy cauliflower soup
How to prepare Mom's excellent and creamy cauliflower soup
For this delicious and creamy soup you will need olive oil, onion, celery, garlic cloves, carrot, potatoes, cauliflower florets, chicken broth, dill, caraway seeds, dried mustard, black pepper, cheddar cheese, evaporated skim milk, and spicy banana pepper.
Salt to taste in a large pot, sauté onion, garlic, celery, and carrots until tender.
Add broth or water to the pot with potato cubes, cauliflower, and banana pepper.
Bring to a boil and simmer for 20 minutes, or until the vegetables are tender.
At this point, add the seasonings, except for the salt.
Taste the spiciness and, if it's good, remove the banana pepper now.
If you like it spicier, leave it in until the desired level is reached, remembering that reheating the soup will make it spicier each time.
Then, add the milk and heat over low heat.
Now, add the cheese.
I use 1-2 cups of Velveeta and/or grated sharp cheddar cheese, and stir until melted.
Now salt to taste and serve.
I also add grated sharp cheddar cheese along with the Velveeta.
I also like the taste of caraway and add more than my mom puts in.
Ingredients (15)
- Olive Oil
- Onion
- Celery
- Garlic Cloves
- Carrot
- Potatoes
- Cauliflower Florets
- Chicken Broth
- Dill
- Caraway Seed
- Dried Mustard
- Black Pepper
- Cheddar Cheese
- Evaporated Skim Milk
- Pickled Banana Pepper
Instructions (28 steps)
- 1 Salt to taste in a large pot
- 2 sauté onion
- 3 garlic
- 4 celery
- 5 and carrots until tender.
- 6 Add broth or water to the pot with cubes of potato
- 7 cauliflower
- 8 and banana peppers.
- 9 Bring to a boil and simmer for 20 minutes
- 10 or until the vegetables are tender.
- 11 At this point
- 12 add the seasonings
- 13 except for the salt.
- 14 Taste the spiciness and
- 15 if it"s good
- 16 remove the banana peppers now.
- 17 If you prefer it spicier
- 18 leave them in until the desired level is reached
- 19 keeping in mind that reheating the soup will make it spicier each time.
- 20 Then
- 21 add the milk and heat over low heat.
- 22 Now
- 23 add the cheese.
- 24 I use 1-2 cups of Velveeta and/or shredded sharp cheddar cheese
- 25 and stir until melted.
- 26 Now salt to taste and serve.
- 27 I also add shredded sharp cheddar cheese along with the Velveeta.
- 28 I also like the flavor of caraway and add more than what my mom puts in.