Cau­li­flower soup with fancy chorizo top­ping

SERVES 2 PREP 10 mins COOK 20 mins EASY

BBC Good Food - - Easy Everyday -

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

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 crou­ton­sized 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.

GOOD TO KNOW fo­late • fi­bre • vit c • 2 of 5-a-day PER SERV­ING 550 kcals • fat 38g • sat­u­rates 15g • carbs 27g • sug­ars 10g • fi­bre 8g • protein 21g • salt 1.8g

£2.90 per serv­ing

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