Savory Chicken Cauliflower Soup


rotisserie chicken, baked or boiled
1 head cauliflower, raw
1 large can mixed vegetables
3 large jalapeno peppers, fresh roasted
8 to 10 cloves garlic, roasted
8 cubes chicken or vegetable bouillon
1 onion
2 tablespoons butter
extra virgin olive oil if roasting peppers and garlic
2 tablespoons curry powder
salt to taste (preferably kosher or sea salt)
black pepper to taste (preferably freshly ground)
Water or chicken/vegetable stock, liquid (If using stock, need for bouillon cubes may be reduced or eliminated according to taste.)


Melt butter in bottom of soup pot. Add onion and sauté until onion begins to caramelize. (*If you do not have roasted garlic and jalapeno, at this point take a whole bulb of garlic, slice the top off of the whole garlic bulb, and set on a shallow baking dish. Halve jalapenos lengthwise and remove stems and seeds, then place skin side up around the garlic. Drizzle extra virgin olive oil very lightly over all. Bake in 400 degree oven until top of garlic and jalapenos brown. Remove from oven and cool. Remove garlic cloves from bulb. Place extra garlic in container in fridge and add as you wish to oils or marinades or soups or salads or spaghetti sauces … wonderful!)

Dice garlic and jalapenos for recipe after they have cooled. Place large can of mixed vegetables in blender. Add water (or chicken/vegetable stock) to cover approximately 2 or 3 inches above vegetables. Add 8 bouillon cubes. Blend until mixture is completely pureed. Add more water (or stock) to achieve desired consistency. Pour in with onions in stock pot. Add diced garlic and jalapenos. Add 2 tablespoons curry powder. Add chicken and cauliflower. Simmer until cauliflower is tender and chicken has softened.

Optional: add any or all of the following to soup before simmering:

3 bay leaves

freshly grated nutmeg to taste may be added just before eating

freshly grated Parmesan cheese to taste



Preparation Time

45 Minutes

Total Time

2 Hours

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