Cauliflower soup with chorizo

It’s been quiet on the blog for most of the summer. Lots of things have kept me busy outside of the kitchen so food has mostly been the usual … and not much to write about. Things have now started to calm down and with the change in the weather I feel like spending more time in the kitchen again.

So I will start a new season of hopefully inspiring food with a homely cauliflower soup – perfect for a coldish and grey evening.


Serves 2-3 people

1 tbsp olive oil
1 large onion, diced
2 garlic cloves, dices
1 large head cauliflower
1000ml (10dl) chicken stock  (or vegetable stock for a vegetarian version)
Salt and freshly ground pepper to taste
150 g chorizo
Chopped flat-leaf parsley

Heat the oil in a large pot. Add onions and garlic, reduce heat to low, and cook, stirring occasionally, until onions are very soft. Stir in cauliflower and stock and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, about 20 to 25 minutes. Use a stick blender to blend soup until very smooth, then season to taste with pepper and salt.

Cut the chorizo into slices and fry in a pan over low heat until crisp.

Ladle soup into bowls and drizzle with chorizo and parsley.

I served the soup with homemade sesame rolls.

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