Cauliflower soup with chorizo

Break the cauliflower into florets and gently fry in a large saucepan with the butter until softened but not coloured – about 5 minutes.

Heat the stock and milk in a separate pan and add to the cauliflower. Bring to the boil and simmer for 5-7 minutes.

Puree the soup until smooth – either with a stick blender or in a liquidiser.

Heat a sturdy frying pan over a medium heat and gently fry the chorizo until crisp. Stir in the chopped parsley.

Pour the soup into bowls, sprinkle with the chorizo and drizzle over a little oil from the pan to finish.