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Roasted Cauli and Poblano Chowder w/ Chorizo Recipe

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This recipe for Roasted Cauli and Poblano Chowder w/ Chorizo is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lg head cauliflower
2 poblano peppers
Bulb of garlic to roast
2 T avocado oil
12 oz fresh chorizo
1 onion diced
2 t cumin
2 t coriander
2 t smoked paprika
1 t sea salt
32 oz chicken broth
2 T apple cider vinegar
1/3 c pumpkin seeds for garnish
Directions:
Directions:
Oven 425º
Cauli florets and whole pepper drizzle with 1 T oil and put on baking sheet. Roast the garlic also (or I use my garlic confit). Roast 20 min and stir. Roast another 20 min. Remove stem and seeds of peppers.
Lg soup pot heat med cook chorizo until no longer pink. Remove and set aside. Cook onion 5-7 min until fragrant. Add cauli and pepper to the pot with onion. Press the garlic into the pot ingredients. Add seasonings and broth and vinegar. Bring to boi, reduce to simmer. Simmer for 5 min.
Can blend with immersion blender if desired.
Pour in to bowls and top with sausage and pepitas.
Number Of Servings:
Number Of Servings:
6

 

 

 

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