Directions
Cauliflower soup is a classic autumn, comfort dish for me. Today I added a little extra cheese and chorizo, and it was perfect.
1 cauliflower, cut into florets
2 small onions, roughly chopped
1 potato, roughly chopped
150 g chorizo, chopped
100 g cheddar, grated
30 g butter
2 tbsp EVOO
1 l vegetable stock (or water)
Salt & pepper, to taste
Pea shoots or your fav microgreens
Heat the butter and half of the oil and add the onion. Cook until soften, then add the potato and cauliflower. Stir to coat, add the stock and bring to boil. Cook for 20 minutes or until cauliflower is tender.
Meanwhile, heat the rest of the oil and cook the chorizo until crisp, then set aside.
Use a stick blender to blend the soup until smooth. Add cheddar, mix until cheese melts and season.
Divide the soup among bowls, top with chorizo and pea shoots and drizzle with chorizo oil.
Enjoy!
