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3 from 5 votes

Creamy Cauliflower Soup with Piri Piri Shrimp

Fresh cauliflower is so cheap right now that they're practically being given away but, if you must, you can use frozen cauliflower florets for this soup – you'll want about 6 cups. You can also use store-bought piri piri sauce, but why buy something that's so easy to make? Piri Piri peppers are practically impossible to find, but a combination of jalapeño and habanero makes a nice stand-in. This sauce is hot, so let each diner add their own. A drizzle is all that you'll need – I used about a quarter teaspoon in mine.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Lauren Keating

Ingredients

  • 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
  • ½ 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
  • ½ Onion chopped
  • 1 Tablespoon Paprika
  • ¼ cup Water
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Fresh Lemon Juice
  • 1 pound uncooked Shrimp
  • Fresh Cilantro for serving

Instructions

  • 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.