Spicy cauliflower soup (Sopa de Coliflor)

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Preparation time: 40
Cooking time:

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: n d 

Tags: healthy · soup · pasta · quick · mexican · cauliflower · interiormexican · molli · veracruz ·


¼ cup Olive oil
2 lbs Cauliflower, trimmed, cored and cut into florets
1 Red onion, finely chopped
4 Garlic cloves, thinly sliced
2 Bay leaves
4 cups Chicken stock
1 cup Veracruz Cooking Sauce
2 cups Water
8 oz Orzo or other small soup pasta
Salt to taste
1 Avocado, sliced and diced


• Heat oil in a large pot over medium-high heat until hot. Add the cauliflower florets and cook, stirring frequently until they start to get tender, 8-10 minutes. Add onion, garlic and bay leaves and cook for 5 more minutes, stirring frequently.
• Add chicken stock and Veracruz Cooking Sauce, stir well, and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes or until the cauliflower is very tender.
• Add water, season to taste with salt, and bring to a boil. Add the orzo and cook for the amount of time recommended on its packaging. Remove from heat.
• Check consistency and add more water if needed. Serve in small bowls, topped with avocado dices. Enjoy!


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