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
Prep:10 mins
Serves 2
2 tbsp olive oil1 onion, chopped1 cauliflower, cut into florets2 garlic cloves, finely chopped500ml chicken or vegetable stock5cm long piece of chorizo, cut from a ring1 large slice of crusty bread2 tbsp double creamsmall bunch parsley, chopped
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Using 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.
