Roasted aubergine with chilli peanut dressing
Switch up your routine on weeknights with this Asian-inspired vegan dish with roasted aubergine and chilli peanut dressing.
Cauliflower soup with chorizo and garlic croutons
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
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- 2 tbsp olive oil
- 1 onionchopped
- 1 cauliflowercut into florets
- 2 garlic clovesfinely chopped
- 500ml chicken or vegetable stock
- 5cm long piece of chorizocut from a ring
- 1 large slice of crusty bread
- 2 tbsp double cream
- small bunch parsleychopped
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.
