New year, new soup recipe! This recipe for Spicy Cauliflower Rice Soup took a bit of experimenting and I am so happy with the way it turned out. I knew I wanted to make something that had a little heat to warm me up in the dead of winter, but also something fairly healthy. The result was this tomato-based, vegetarian soup with a little kick.
The cauliflower rice in the Spicy Cauliflower Rice Soup serves as the perfect replacement for white rice or even a noodle. I used Trader Joe’s pre-made cauliflower rice that you can find in the refrigerator section. It is such a time-saver. When this stuff first came out, you couldn’t find it in any Trader Joe’s. It was always sold out! My friend Cece and I used to joke that the TJ’s cauliflower rice was an urban legend, but thankfully we have since been proven wrong. If you don’t have access to a TJ’s, or can’t find it in your store to use in the Spicy Cauliflower Rice Soup, not to worry. Cauliflower rice can be easily made on your own by chopping up a head of cauliflower, then pulsing it in a food processor until it is in small, rice-sized pieces. After you’ve pulsed it into the correct consistency, follow the Spicy Cauliflower Rice Soup recipe directions as instructed.
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Spicy Cauliflower Rice Soup
Prep Time: 15 Minutes
Cook Time: 40 Minutes
4 cups Cauliflower Rice
2 tablespoons Olive Oil
2 teaspoons Chili Powder
2 teaspoons Smoked Paprika
1 teaspoon Salt
1 teaspoon Pepper
1 Onion, diced
2 Garlic Cloves, minced
3 cups canned diced Tomatoes
8 cups Chicken Stock, low sodium
Cilantro for topping
Feta for toppings
Preheat oven to 400. Line two baking sheets with parchment paper and set aside. In a large bowl, combine the cauliflower rice, 1 tablespoon of olive oil, 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. Mix together until all of the cauliflower rice is covered in the spice and olive oil. Once covered, divide the cauliflower mixture onto the two baking sheets. Spread out onto a thin layer on the baking sheet, then transfer to the oven to roast for 20 minutes. The cauliflower should be light brown and slightly crispy when you remove it from the oven. Once baked, set aside.
When the cauliflower bakes, heat the remaining 1 tablespoon of olive oil in a large stock pot on the stove over medium heat. Add in the onion and cook for about 5 minutes, or until it begins to soften and turn translucent. Add in the salt, remaining 1 teaspoon of chili powder and 1 teaspoon of smoked paprika, stirring to combine with the onion. Add in the garlic and let cook for another 2 minutes.
Add in the tomatoes and chicken stock, then cover the soup and let it come to a simmer over low to medium heat. Let simmer for 25 to 30 minutes.
After the soup has simmered, uncover and use an immersion blender to blend the soup until it is a smooth consistency. Add in the roasted cauliflower and serve with pieces of cilantro and feta cheese crumbles.