I absolutely adore everything about this soup. Despite the fact that it’s totally healthy, it’s luxuriously rich and creamy and is the perfect way to warm up on a cold day. Top it off with shrimp cooked in spicy piri piri sauce and you have a meal that’s just about perfect in every way. Honestly, the only way to make this any better would be if someone cooked it for me – not that it’s at all difficult to make. Shawn was wary of the idea of cauliflower soup, but even he ended up loving it. Me? I gave up on my spoon about three minutes into dinner, ate all of the shrimp and drank the soup straight from the bowl. It’s that good. The leftovers were also excellent – the flavor of the butter used to sauté the onions really comes out once the soup sits. Unfortunately, it only keeps for about three days and I wasn’t able to eat it all fast enough. I might have cried as I poured the last of it down the drain, and I already have plans to make this soup again the next time it snows.
- 2 tablespoons Unsalted Butter
- 1 Onion, thinly sliced
- 2 Garlic Cloves, minced
- 1 medium head Cauliflower, cut into florets
- 4 cups low sodium Chicken (or Vegetable) Stock
- 4 cups Water
- 1 Bay Leaf
- 1/2 cups Fat Free Evaporated Milk
- 2 Tablespoons Olive Oil
- 1 Red Bell Pepper, chopped
- 1 Jalapeño Pepper, seeded and chopped
- 1 Habanero Pepper, seeded and chopped
- 1/2 Onion, chopped
- 1 Tablespoon Paprika
- 1/4 cup Water
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Fresh Lemon Juice
- 1 pound uncooked Shrimp
- Fresh Cilantro, for serving
- Melt the butter in a large stockpot set over medium heat. Add the onion and cook, stirring occasionally, until softened but not browned – about 5 minutes. Add the garlic and cauliflower and cook another 10 minutes.
- Add the stock, water, and bay leave. Bring to a boil, then reduce head and simmer uncovered for 30 minutes or until the cauliflower is very soft.
- While the soup simmers, prepare the piri piri shrimp: Heat the olive oil in a large
- skillet. Add the peppers, onion, and paprika; cook 10 minutes or until very soft. Transfer to a blender. Add the water, vinegar, and lemon juice; blend until smooth. Transfer 1/2 cup sauce to a large skillet; add the shrimp and cook over medium heat until sauce is reduced and shrimp is coked through – 10-12 minutes. Cover the remaining sauce and let sit until ready to serve.
- Transfer the soup to a blender or food processor; puree until smooth. Return to pot and stir in evaporated milk. For a smoother soup, blend it further with an immersion blender. Serve the soup topped with shrimp and a drizzle of the reserved piri piri sauce.