Cauliflower Soup with Apple with Chorizo

August 1, 2016Transform the humble cauliflower soup into a delicious and lighter-than-usual version by adding some spice, apple and a touch of Spanish chorizo.

Prep: 10 mins
Cook: 20 mins
10 mins

20 mins

30 mins
Difficulty: Easy
Yields: Serves 4

Some days are soup days. In the colder months there is nothing better than a steaming bowl of soup mopped up with a well buttered piece of sour dough toast. It can somewhat magically warm your soul to the core and remind you that simple pleasures are hard to beat.

This soup is as simple to make as it is enjoyable to eat. Rather than add potato, or pomme de terre to thicken and enrich this soup, we use only some apple, or pomme. This has the effect of lightening the texture of the soup and provides sweetness, acidity and highlights the curry spices, bringing the whole dish together.

The garnish of fried cauliflower florets adds bitterness and crunch and the paprika spiked chorizo a spicy, piggy kick. You can easily make this dish vegetarian by omitting the chorizo and using vegetable stock and it will still be delightful and well worth the effort.

Ingredients

1 cauliflower, medium, cut into florets 1/2 cup of small florets reserved

1 onion, finely diced

1 tsp curry powder

2 apples, peeled cored and diced

2 cups milk

2 cups chicken stock (or vegetable stock)

1 parsley, small bunch, finely chopped

1 chorizo, finely diced (optional)

2 tbsp olive oil

salt and pepper

Directions

Saute the onions in with 1 tablespoon of olive oil a large pot over a medium heat until translucent, but not coloured (~5mins).

Add apples and curry powder and cook, stirring for another 5 minutes until softened and aromatic.

Add the cauliflower, milk, stock and top up with a little water if required. The liquid should almost cover the cauliflower, which will cook down a little once it softens.

Bring to a gentle simmer and reduce the heat to medium-low. Cook for 15 - 20 minutes until the cauliflower is very soft.

Blend in batches until smooth (or use a stick blender). Add the cream and bring back to a simmer for 2-3 minutes. If you prefer it silky smooth you can pass it through a sieve. Taste and season as required.

In a frying pan, fry the reserved florets in 1 Tablespoon of olive oil over a high heat until lightly charred. Remove and fry the chorizo in the same pan until caramelised and crispy.

To serve, ladle the soup into bowls, top with the fried florets, chorizo, parsley and a drizzle of olive oil.

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