Serves: 6
Total Calories: 1,313
1. In a large saucepan, heat the oil over medium heat, and cook the onion, stirring frequently, until softened, about 4 minutes. Add the broth, milk, potato, cauliflower, green onions, cumin, and salt. Bring to a boil over high heat, then reduce the heat, cover, and simmer until the vegetables are very soft, about 20 minutes.
2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan, and stir in the pepper. Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Serve hot with a sprinkle of the minced red pepper.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cauliflower and Onion Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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