- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 cauliflower, cut into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 garlic cloves, finely chopped
- 500ml chicken or vegetable stock
- 5cm long piece of chorizo, cut from a ring
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 large slice of crusty bread
- 2 tbsp double cream
- small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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.