CAULIFLOWER SOUP WITH CHORIZO AND GARLIC CROUTONS

Cauliflower soup with chorizo and garlic croutons image

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

Provided by Sophie Godwin - Cookery writer

Time 30m

Number Of Ingredients 9

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Ingredients

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

Steps:

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 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 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.

Nutrition Facts : Calories 550 calories, Fat 38 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium