Cauliflower Soup with Crispy Chorizo
A velvety smooth cauliflower soup, loaded with all the good toppings - nuggets of smoky chorizo, roasted cauliflower and crispy leaves.
Ingredients
Directions
- 1
Preheat the oven to 180°C and prep your cauliflower - separate the head and leaves, then chop both into bitesized pieces. Add a quarter of the florets to a baking tray, drizzle with olive oil and season with salt and pepper, toss and roast for 15 minutes at 180°C
- 2
Sweat the garlic, leek and celery in a saucepan with a glug of olive oil for 10 minutes, then add the reserved cauliflower florets and repeat
- 3
Remove the baking tray from the oven, add the cauliflower leaves, drizzle, season and toss, then return to the oven for 10-15 minutes (check the leaves after 10)
- 4
Add the vegetable stock and bay leaves and cook on a gentle simmer for around 15 minutes, until the vegetables are tender
- 5
Meanwhile, add diced chorizo to a cold pan and cook on a low heat to release the oils and crisp up the edges
- 6
Remove the bay leaves from the soup and blitz to a smooth consistency. Check the seasoning and adjust as needed
- 7
Ladle the soup into bowls, garnish with the toasted cauliflower, crispy cauliflower leaves and chorizo. Finish with a drizzle of chorizo oil and a crack of black pepper, then tuck in and enjoy!
