Cheezy Jalapeno Cauliflower Soup
Submitted by Isa
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| prep time: 10 minutes | cooking time: 45 minutes | makes 6-8 servings |
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| This is nice and creamy and plenty spicy. To make it less spicy leave out a jalapeno and make sure not to get any of the seeds in. It's bright yellow color, with the white cauliflower and green peas make it easy on the eyes, too. You can add a teaspoon of ground cumin too and I think it would be good, I just wasn't in the mood for cumin when I made this. |
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Equipment:
Ingredients
1 head cauliflower, chopped small
3 tablespoons olive oil
2 medium onions, diced
3 cloves garlic, minced
3 jalapenos, seeded and sliced thin
6 cups water + 1 cube veggie boullion *or* 6 cups veg broth
1 cup nutritional yeast, more to taste
2 tablespoons arrowroot (corn or potato starch will suffice)
grated zest of 1/2 a lemon
juice of 1 lemon
2 teaspoons dijon mustard
1 cup fresh or frozen peas
spice blend:
1 1/2 teaspoon salt
1/8 teaspoon tumeric
2 teaspoons paprika
Directions
In a large soup pot, heat olive oil over medium heat. Add onions and cook about 5 minutes, until softened. Add jalapenos, garlic and spice blend. Cook 2 minutes more. Add 4 cups of the water plus the boullion or veg broth (note: the recipe calls for 6 cups, right now just add 4). Cover and bring to a boil.
Mix the arrowroot in 2 cups of the water to dissolve. Add the nutritional yeast and stir until dissolved. Add the rest of the water and cornstarch. Lower the heat to simmer. When it starts bubbling add the cauliflower and peas. Cover and let cook 20 minutes, until cauliflower is tender.
Add lemon juice, zest and mustard. Heat uncovered 5 minutes more. Serve with plenty of bread. |
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Reviews (add your own)
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| wrote on Wednesday March 17th, 2004 12:06 PM |
 four soybeans |
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| sweet one wrote on Friday April 02nd, 2004 01:23 PM |
four soybeans |
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This soup was sooooooooooo yummy, especially with tortilla chips. I left out the peas (because my boyfriend does not like them) but used a bit more jalapeno instead. This soup was a nice chnge from the veggie broth-type soup I am used to. |
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| Thea Mixon wrote on Wednesday May 26th, 2004 07:37 PM |
 half a soybean |
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Upon pain of death, DO NOT bother to make this soup! ! The most disgusting thing I've ever ever ever eaten!!!!!! |
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| katie wrote on Saturday March 12th, 2005 05:57 PM |
 two soybeans |
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it was alright but i don't think i will make it again |
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| katie wrote on Sunday March 20th, 2005 12:53 AM |
 three soybeans |
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i know above i said i didn't care for the soup...but i followed isa's suggestion with the cumin when i heated leftovers...it helps a lot. i suggest adding lots of cumin, black pepper, rice, and black beans when you reheat it, its much more tasty. |
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| polianne wrote on Saturday May 14th, 2005 03:16 PM |
 three and a half soybeans |
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i made this soup but changed a few things. i used broccoli instead of cauliflower, used no peas or hot peppers.. basically a broccoli chez soup. it's great this way!! |
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| winter valentine wrote on Tuesday January 17th, 2006 10:18 PM |
 two and a half soybeans |
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i agree with katie, adding rice & cumin totally enhances this soup. |
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| fio wrote on Sunday April 22nd, 2007 08:53 AM |
four soybeans |
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Wow, what's with the low ratings? This soup is great. I can see that adding black beans and cumin would be nice but it's also fantastic as it is. It's surprisingly rich-tasting for a relatively low-fat soup and the oil could be cut out completely if you 'wet-fried' the onions in a tiny bit of water/stock and some vermouth until they're melty.
Apart from fruit at breakfast time, this soup is all I ate all day yesterday when I was essay-writing - it keeps you perky when you need a buzz. Yum yum yum. |
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