Loaded baked potato soup is comforting, rich and chock-full of crispy bacon, chives, calories and carbohydrates.
If you love this hearty soup but aim for something more nutritionally balanced, try this Spanish spin on the indulgent soup that swaps cauliflower for potato and crispy chorizo for bacon.
Cauliflower has 29 grams of carbohydrates in an entire head versus 37 grams in one medium potato, and it’s naturally creamy in its pureed form so there’s no need to add copious amounts of dairy to this recipe.
Topping the velvety soup with crispy chorizo adds texture, protein and spice while the scallion provides an acidic bite of freshness. You won’t miss the potato in this luxurious and health-conscious iteration that tastes equally as loaded as the original.
3 tablespoons butter
1 yellow onion, cut into small dice
1 large head cauliflower, florets and stem chopped into 1-inch pieces
½ teaspoon minced garlic
2 teaspoons salt
¼ teaspoon white pepper
¼ teaspoon dried thyme
1 quart low sodium chicken stock
3 tablespoons sour cream
1 tablespoon olive oil
8 ounces chorizo (about 1 link), casing removed and cut into small dice
2 to 3 scallions, cut into thin rounds
1 cup microgreens for garnish (optional)
Melt the butter in a large soup pot, set over medium heat. Add the diced onion and allow it to sweat until tender, about 5 minutes. Add the chopped cauliflower to the pot and cook, stirring occasionally for 10 minutes. Season the cauliflower with minced garlic, salt, white pepper, and dried thyme; stir to combine. Pour in the chicken stock and bring this mixture to a simmer for 20 minutes.
Transfer the chunky cauliflower soup to a blender and puree until smooth. Pour the soup back into the pot and gently stir in the sour cream. Cover the pot and keep warm.
In a medium saute pan, heat the olive oil over medium-high heat and add the diced chorizo. Cook the chorizo until browned and crisp, about 6 minutes.
Serve the cauliflower soup with a mound of crispy chorizo, scallion slices, and microgreens for added umami, bright spiciness, and freshness.
Article originally published in the Boston Herald on February 28, 2018.