Mexican “fauxtato” soup
Mexican potato soup is not the same as its American equivalent as you can see in this cauliflower soup version, it doesn’t have dairy, it’s not creamy or thick. It’s more light and the stock remains clear throughout.
First meal I ever cooked
My mom used to be a nurse, she’d be off at 8pm every night but this day she had to work longer hours or she had somewhere to go, can’t recall. Thing is, we had to eat something and I was just the older kid. I was scared to turn on the flame the most. No automatic pilot, I had to lit a match and throw it in the burner and I did it and ran away lol!
Other than a huge flame at the beginning, I made the caldillo (caldo de papas) and it was a huge hit with my little siblings. I never forgot the flavor and the easy it was to make, I did it for my kids also years later so I figured I’d do a low carb version of it.
“Cauliflowery” smell
I’ve heard a lot of people say they don’t use cauliflower because it has a certain smell. While I can agree that they are not the same thing, I think that with a few adjustments it can work as a substitution. I think most of the smell you can get rid of either by cooking it separately and leaving the starch in the cooking water or the use of garlic. Garlic takes care of that. You should try my recipe for garlic paste. Hope that helps.
Anaheim Peppers
Some Anaheim peppers can get a little bit spicy (if you’re lucky) but if you want a kick of spicy for sure use Hatch chile or jalapeños or serranos. Somehow New Mexicans have learned how to separate the fields of chiles by heat…GO FIGURE! All I know is Hatch is my favorite chile of all time. You should try it for yourself. I get the medium heat level.
Cauliflower Soup
My mom used to make this potato soup when I was growing up. This is in fact the first recipe I ever made. I remember distinctively, I was scared of the flames, I was by myself and had to feed my siblings. It was a huge success. I hope you like this version of the soup using cauliflower instead.
Ingredients
- 140 g Cauliflower
- 15 g Onion
- 18 g Carrots
- 20 g Celery
- 3 g Garlic paste
- 40 g Tomato
- 80 g Anaheim peppers
- 5 g Avocado oil
- 3 g Better than bouillon chicken paste
- 40 g Queso fresco
- Granulated chicken bouillon to taste (optional
- Mexican orégano (to taste)
Instructions
- Chop cauliflower into chunks
- Place them on a separate pot in salty water
- Cook them until desired consistency
- Drain them and set aside
- In a pot heat the avocado oil, add the veggies (except the cooked cauliflower), the garlic paste and sauteé for a minute. Cook until soft.
- Add the chicken stock, season with the spices to taste and let it boil
- Add the cooked cauliflower at the end just enough to heat it up.
- To serve, place vut up queso fresco and serve the hot soup on top
- Enjoy!
Notes
- The cauliflower might keep cooking if you return it to the pot with boiling stock so keep that in mind when choosing desired consistency
- If you want a spicy kick add jalapeños or serranos
Nutrition Information:
Serving Size:
243 gAmount Per Serving: Calories: 229
