Recipe for cooking creamy spicy cauliflower soup

Soups for Salads :: Vegetable Soups

Creamy Spicy Cauliflower Soup

1 Tbsp. canola oil
1 med. onion, coarsely chopped
2 cloves garlic, or as much as you like, chopped
2 med. potatoes, unpeeled
1 head cauliflower Salt and pepper
4 oz. canned mild green chiles
1 fresh jalapeo pepper, or to taste
3 to 4 C. chicken broth or water
1 C. grated sharp Cheddar cheese (or cheese you like)

Heat oil in a wide, deep skillet or Dutch oven over med.-high heat. Add onion to the pan. Cook about 5 min., stirring occasionally.

Add garlic, stir and continue to cook as you chop potatoes in 1-in. chunks and add them to the pan. (You can peel the potatoes if you like, but when they are blended, the skins virtually disappear into tiny specks that don\",t impair the creaminess of the soup.)

Trim cauliflower into pieces about as big as the potatoes. When the potatoes have cooked 10 min.