Cauliflower soup with fancy chorizo topping
SERVES 2 PREP 10 mins COOK 20 mins EASY
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