Ingredients for 8:
- 1 piece of Cauliflower
- 4 pieces of large red tomato
- 1 clove garlic
- ¼ piece of white onion
- 2 liters of natural water
- 300 grams of string cheese
- 1 pinch of salt
- 1 pinch of Pepperq
- 1 tablespoon chicken bouillon powder
- 1 tablespoon of Oil
Preparation:
1. We put the red tomatoes in boiling water, add the garlic clove and the onion, and let them cook over medium heat for 5 minutes.
2. We take the cauliflower and begin to slice it into small pieces, and once all the pieces are sliced, we wash each of those pieces until all the cauliflower is completely clean.
3. Once the red tomatoes are ready, place them in the blender along with the garlic, onion, a pinch of salt, the powdered chicken bouillon and half the water. We proceed to blend until we obtain a soupy and homogeneous sauce.
4. Now in a pan with previously heated oil, add the red tomato broth and add the remaining water, also add a pinch of pepper, integrate and let it boil for 5 minutes over high heat.
5. After this time, add the cauliflower pieces and let them cook in the broth for 20 to 25 minutes over high heat, or until the cauliflower feels very soft.
6. Finally, in the dishes where we are going to serve our Mexican cauliflower soup, we place some of the string cheese at the bottom and serve the soup.