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Cauliflower soup with chorizo and garlic croutons

Cauliflower soup with fancy chorizo topping served in two bowls

Cauliflower soup with chorizo and garlic croutons

Name: Cauliflower soup with chorizo and garlic croutons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 onion chopped; 1 cauliflower cut into florets; 2 garlic cloves finely chopped; 500ml chicken or vegetable stock; 5cm long piece of chorizo cut from a ring; 1 large slice of crusty bread; 2 tbsp double cream; small bunch parsley chopped

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.17 ratingsRate

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Cook up this quick cauliflower soup for a light and tasty meal when you're short of time. Top with crispy chorizo, parsley and croutons

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

chopped
1 cauliflower

cut into florets
2 garlic cloves

finely chopped
500ml chicken or vegetable stock
5cm long piece of chorizo

cut from a ring
1 large slice of crusty bread
2 tbsp double cream
small bunch parsley

chopped

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Nutrition: Per serving

kcal550
fat38g
saturates15g
carbs27g
sugars10g
fibre8g
protein21g
salt1.8g

Method

step 1

Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and half the garlic. Give everything a good stir, then pour in the stock. Cook for 12 mins or until the cauliflower is tender.
step 2

Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into crouton-sized pieces. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp. Tip in the bread and remaining garlic and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
step 3

Using a stick blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, and top generously.

Recipe from Good Food magazine, October 2018

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A star rating of 4.8 out of 5.17 ratings

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