Cauliflower soup with fancy chorizo topping served in two bowls

Cauliflower soup with chorizo and garlic croutons

  • Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: Per serving
NutrientUnit
kcal550
fat38g
saturates15g
carbs27g
sugars10g
fibre8g
protein21g
salt1.8g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.7 ratings
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