Cauliflower and Crispy Chorizo Soup

by Jacqueline on January 14, 2013

A filling and nourishing soup for Winter

Cauliflower and Crispy Chorizo Soup

I’m going through a bit of a phase at the moment where meals at night are being replaced by thick, nourishing and hearty soups. I’m still thinking about my overindulgence at Christmas and having done some damage to my knee, my exercise is very limited at the moment! This soup ticks all the right boxes in terms of flavour, nourishment and volume. It is based on an Olive magazine recipe I saw a few years ago but I have stripped out the cream to make a more health conscious meal. January is soup month after all so I’m trying different ways of enjoying a bowl of steaming hot goodness.

The flavour of steamed cauliflower can be a touch bland, however, season and add a touch of olive oil and sauté or roast the white florets and they become a pleasure to the taste buds. Add to this the salty and crisp paprika infused chorizo and you have a treat of an evening meal.

Cauliflower and Crispy Chorizo Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serving Size: Serves 4 for Lunch or Dinner

A healthy and hearty soup using a classic Winter vegetable; the cauliflower.

Ingredients

  • 1 large cauliflower
  • 1 onion, chopped
  • 2 medium potatoes , peeled and chopped
  • 500ml of low fat milk
  • 500ml of vegetable stock
  • 4 tbsp of olive oil
  • 2 tbsp of water
  • 20 slices of chorizo
  • Salt and pepper (white) to season.

Instructions

  1. Carve out some small florets (3-4 per serving) from the cauliflower and set aside. With the remaining cauliflower, (all stalk and some florets) chop into smaller pieces.
  2. Heat 2 tbsp of olive oil in a large pan, add the chopped onion and fry until soft, but not brown.
  3. Add the cauliflower, potatoes, milk and stock.
  4. Season and bring to the boil, then reduce the heat, cover and gently simmer for about 20 minutes until the vegetables are tender.
  5. Use a ladel to transfer the soup into a blender and blend until a purée is achieved. Because of the volumes involved, you will have to do this more that once.
  6. Return the soup to the pan and heat gently. I added more seasoning at this point too.
  7. Meanwhile, heat the remaining 2 tbsp of oil in a pan, add the cauliflower florets and some salt and fry until brown and starting to soften.
  8. Add the water, cover and cook for a further 2 minutes until just tender.
  9. Tip the cauliflower into a separate dish.
  10. Add the sliced chorizo to the pan and dry fry quickly on each side until crisp. Use some kitchen paper to absorb the oil running from the chorizo.
  11. Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a few slices of crisp chorizo.

Notes

The portions here are quite generous for 4 dishes as I've intended them to be quite filling but you could comfortably serve 6 smaller portions. You could also try grilling the chorizo slices instead of frying them if this saves time and washing up!

http://howtobeagourmand.com/cauliflower-and-crispy-chorizo-soup/

What soups have you been making to keep the cold at bay? Please tell me in the comments below!

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{ 20 comments… read them below or add one }

1 Camilla @FabFood4All January 14, 2013 at 9:41 am

I love the sound of this cauliflower soup as I’ve only ever had my mum’s one which had lemon juice in it. The chorizo is also an excellent accent as it’s a flavour that can be overpowering but perfect here as a garnish to contrast the subtle cauliflower flavour. I am boiling/baking another gammon today as I loved the stock and the ham that it gave us over Christmas. For £8 it provides so many meals and is also a great addition to soups! Hope you knee gets better soon. Remember RICE – rest, ice and elevation! Camilla xxx

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2 Jacqueline January 14, 2013 at 9:48 am

Oh, thanks Camilla – RICE – I’ve never heard of that term before. Hopefully will be better soon. The baked ham sounds a treat! I can imagine it produces a lovely smokey stock.

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3 Petra January 14, 2013 at 3:29 pm

It looks delicious, I wish I had a bowl of it right now!
Hope you are getting better soon :)

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4 Jacqueline January 15, 2013 at 1:41 am

Thanks Petra. It is so easy to make – why not have a go at making it?
I’m feeling better today – thank you :-)

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5 Mich Piece of Cake January 15, 2013 at 3:34 am

Hi Jacqueline, love this thick creamy soup. It’s really a very healthy treat and I think its perfect for me to get my kids to eat extra vegetables this way!

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6 Jacqueline January 15, 2013 at 12:44 pm

Thanks Michelle – yes,a great way to disguise vegetables!

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7 rita cooks italian January 15, 2013 at 8:36 am

Hi Jacqueline!! I must admit that I have a problem with cauliflower….too mild, not really tasty (unless you add my beloved GARLIC/CHILLI combination!), but I feel tempted by the chorizo addition to the creamy soup!! I will cook carrots spicy soup tonight!!!!!

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8 Jacqueline January 15, 2013 at 12:47 pm

I can imagine garlic and chilli and (perhaps a touch of rock salt?) tastes really delish -I still need to try it. I agree with you re how bland cauliflower can be but I think it really depends how you could it. Roast cauliflower for can taste really good. Chorizo certainly does jazz this dish up – not only in flavour, but in texture too :-)

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9 Maggie January 15, 2013 at 10:36 am

The first time I made cauliflower soup, I kept saying to myself, I’m not going to like eating you. It is one of my favourites now. I like the addition of using chorizo, it adds colour and texture. I freeze everything when I make too much and I think this would freeze beautifully without the chorizo.

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10 Jacqueline January 15, 2013 at 12:49 pm

I completely agree Maggie and cauliflower is such a great vegetable full of good vitamins and minerals. Freezing is a great idea. The first time I made it I just ended up having it for dinner over two days :-)

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11 lisaiscooking January 15, 2013 at 6:35 pm

I’m loving cauliflower right now, and this sounds fantastic! Wish I could have a bowl for lunch on this chilly day we’re having.

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12 Jacqueline January 16, 2013 at 2:01 am

Thanks Lisa!

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13 Caroline Taylor January 17, 2013 at 2:20 pm

I got a cauliflower delivered today and I will be making this at the weekend. Perfect January lunch!

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14 Jacqueline January 22, 2013 at 3:35 am

Hurray! Hope it delivered on texture and flavour Caroline :-)

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15 Monet January 17, 2013 at 7:11 pm

Oh the name alone is making me drool. Crispy Chorizo should be the name of a restaurant! Thank you for sharing with me. This post, along with my cup of hot chocolate, is making for a very lovely Thursday morning. Have a great weekend!

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16 Jacqueline January 22, 2013 at 3:34 am

Ha! A nice name for a resto indeed – I think I would be a regular client Monet! Have a good week :-)

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17 Nic January 19, 2013 at 3:37 pm

Love that you made this healthier, which is what I need to do to my meals!
Happy New Year and hope we can meet up this year!

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18 Jacqueline January 22, 2013 at 3:32 am

Tell me about it Nic – I am trying my best to be healthy Nic but I often slip!
Happy New Year to you too. I am in London next month if you are free to meet up?

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19 kellie@foodtoglow January 21, 2013 at 10:22 pm

January is indeed soup month. And today is the very definition of soup day – horizontal snow and sleet. Ugh! This is a perfect antidote to what’s going on outside: so nourishing, comforting, zesty with the smokey chorizo. Just mmmm. PS I still don’t know why I am not receiving our posts! Must re-subscribe. I don’t want to miss anything :D

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20 Jacqueline January 22, 2013 at 3:31 am

Oh, I know the feeling just spent a fabulous 6 days in Tokyo – blue skies but ice cold and I was constantly craving steaming hot bowls of miso soup or ramen! Not sure about the emails. Try Google Reader?

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