Creamy Cauliflower Soup with Crispy Chorizo Chips

Too few ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
cauliflower
onion
1 clove garlic
2½ tbsp olive oil
600 ml vegetable broth
bay leaf
¼ tsp ground nutmeg
1 dash salt
1 dash pepper
¼ chorizo

Utensils

  • knife
  • cutting board
  • frying pan
  • Step 1/4

    • cauliflower
    • onion
    • 1 clove garlic
    • knife
    • cutting board

    Remove the stem and leaves from the cauliflower, give it a good rinse under cold water, pat dry and cut into florets. Peel and dice the onion as well as the garlic cloves.

  • Step 2/4

    • 600 ml vegetable broth
    • bay leaf
    • ¼ tsp ground nutmeg
    • 1 dash salt
    • 1 dash pepper
    • 2½ tbsp olive oil

    Heat the olive oil in a large pot on medium heat and put in the onion. Sauté for about a minute, stirring occasionally, and add the cauliflower florets, garlic and spices. Sauté for another minute and add the vegetable broth.

  • Step 3/4

    • ¼ chorizo
    • frying pan

    Bring to a boil, reduce heat to low and simmer for about 15-20 minutes until the cauliflower is tender. Meanwhile, peel and cut the chorizo into thin slices. Put 1/2 tsp olive oil in a pan on medium to high heat and roast the chorizo chips until crispy.

  • Step 4/4

    Take the soup off the heat and blend with an immersion blender directly in the pot or transfer to a blender and blend until smooth. Top with the chorizo chips and infused olive oil from the pan.

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