Sweet Corn Cauliflower Soup

Southwest corn cauliflower soup garnished with queso fresco, chili powder, and lime wedges in white bowl with spoon.

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This vegetarian Sweet Corn Cauliflower Soup is full of Southwest flavor! It's made with fresh corn, white beans, chili powder and lime juice.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: Southwest

Diet: Gluten Free, Vegetarian

Keyword: corn cauliflower chowder, cauliflower corn soup, Southwest corn chowder,

Servings:

Calories: 107kcal

Author: Christine Rooney

Equipment

Ingredients

6 cloves garlic
1 onion any color
1 jalapeno pepper seeds and membranes removed for less heat
2 Tbsp. olive oil
4-5 cobs sweet corn yields 4-5 cups corn kernels
4-5 cups cauliflower florets equals 1 small head of cauliflower
1 15.5 oz. cannellini beans drained
4 cups low sodium vegetable broth or low sodium chicken broth
1 tsp. chili powder
1 tsp. smoked paprika
½ tsp. ground cumin
½ tsp. ground coriander
2 Tbsp. lime juice plus lime wedges for garnish
queso fresco, diced avocadoes, cilantro for garnish optional

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 1 onion (any color).
Mince 1 jalapeno pepper, removing the seeds and membranes for less heat.
Remove the husks and silk from 4-5 cobs of fresh sweet corn. Cut the bottom of each cob with a knife, creating a flat surface. Using a knife, cut the kernels from each cob (yields 4-5 cups corn kernels).
Remove any outer leaves from 1 small head of cauliflower. Cut the cauliflower into florets, making sure they are relatively the same size to ensure even cooking (yields 4-5 cups cauliflower florets).
Place a cast iron Dutch oven or large, heavy-bottomed soup pot onto the stove top and heat to medium-high.
Once heated, add 2 Tbsp. of olive oil.
Add the minced garlic, onions, and jalapenos to the Dutch oven. Sauté for 5-6 minutes, stirring often.
Add the corn kernels and cauliflower florets to the Dutch oven along with 1 tsp. kosher salt, ½ tsp. pepper, 1 tsp. each of chili powder and smoked paprika, and ½ tsp. each of ground cumin and ground coriander. Stir until completely combined.
Sauté the veggies for another 5-6 minutes, stirring often.
Add 4 cups of low sodium vegetable broth (or low sodium chicken broth) and 1 15.5 oz. can of drained cannellini beans (or Great Northern Beans). Stir until combined.
Bring the soup to a boil. Once boiling, reduce to a simmer, cover, and cook for 10 minutes.
Remove the Dutch oven from the heat (the vegetables should be tender, but not mushy).
Carefully place an immersion blender into the soup pot.
Puree the soup on a low speed until it all the vegetables are pureed and the soup has reached a chowder-like consistency (being careful not to scrape the bottom of the soup pot with the blender).
Alternately, you can mash the vegetables with a potato masher. Keep in mind that the soup will not become as thick and chowder-like if using a potato masher.
Add 2 Tbsp. of fresh lime juice to the chowder and stir until completely combined.
To Serve: Serve the soup with a squeeze of fresh lime juice. Garnish with queso fresco or cotija cheese (or grated cheese of choice), diced avocadoes, cilantro, tortilla chips for dipping (optional).

Notes

Nutritional facts do not include any toppings or garnishes.

If you do not have ground coriander, feel free to substitute another ½ tsp. of ground cumin.

Frozen corn may be used in place of sweet corn, but keep in mind that the taste and texture may vary slightly.

Nutrition