Cauliflower soup with fancy chorizo topping served in two bowls

Cauliflower soup with chorizo and garlic croutons

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(6 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2

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

Nutrition and extra info

Nutrition: Per serving

  • kcal550
  • fat38g
  • saturates15g
  • carbs27g
  • sugars10g
  • fibre8g
  • protein21g
  • salt1.8g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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…


  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.

  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.

  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.

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Comments, questions and tips

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30th Apr, 2019
This is heavenly!
Draughtsman's picture
1st Feb, 2019
This is the soup I have ever made and it was lovely. Full of flavour and with a bit warmth to it. The only difference is I did it in a slow cooker and I used 1L of stock, 2 cauliflowers, no oil and seasoned to taste with black pepper :)
23rd Jan, 2019
I have been making a version of this for a year, just using my own recipe! I use the Waitrose chopped up Chorizo, no cream, a couple of potatoes added and some Creme fraiche on top with the chorizo, delicious. I have also done the same with broccoli soup and added a bit of grated mature cheese with the chorizo.
12th Jan, 2019
Really nice soup
patlim's picture
7th Dec, 2018
Quick, simple and delicious.
25th Oct, 2018
A really simple recipe and truly delicious soup. Will make it again!
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