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
- 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.
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.