• 4servings
  • 20minutes

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Nutrition Info . . .

VitaminsA, B2, B9, C, D
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 heads cauliflower

  2. 50 g butter

  3. 600 ml chicken stock

  4. 600 ml milk

  5. 100 g spicy chorizo , diced

  6. 1 handfuls flat leaf parsley , chopped

Instructions Jump to Ingredients ↑

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

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

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

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

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


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