Soup recipe for 2 people, takes only 20 mins; recipe has olive oil, onion, cauliflower, garlic clove, vegetable stock, chorizo, bread, double cream and parsley.
Cauliflower soup with chorizo and garlic croutons
Course: Soup
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, finely chopped
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion, chopped
- Vegetable Stock: 500ml chicken or vegetable stock
- Parsley: small bunch parsley, chopped
- Bread: 1 large slice of crusty bread
- Cauliflower: 1 cauliflower, cut into florets
- Chorizo: 5cm long piece of chorizo, cut from a ring
- Double Cream: 2 tbsp double cream
Directions
- Heat 1 tbsp oil in asaucepanover 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 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.
- Using astick 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.
