Roast cauliflower soup with chorizo

• porsi: Serves 4-6

Bahan-bahan

1 large head of cauliflower, chopped

Rapeseed oil

Salt and black pepper

400ml milk

400ml vegetable stock

100g chorizo, diced

A large handful of fresh parsley, chopped

Petunjuk

1 Preheat the oven to 180'C/160C fan/ gas mark 4. Put the cauliflower on a tray, drizzle with some oil and season with salt and pepper. Place in the oven for about 10 minutes. Remove from the oven and shake well to allow for even cooking, then return to the oven for another 10 minutes. This will give the cauliflower a beautiful nutty flavour

2 Heat the milk and stock in a pot over a medium heat for about five minutes. Add the cauliflower and bring to a boil, then reduce the heat and simmer for 10 minutes.

3 Using a slotted spoon, put the cauliflower into blender and add as much liquid as needed to bring this to a smooth purée. Season with salt and pepper.

4 Meanwhile, heat a pan over a medium-high heat and add the chorizo. The chorizo will start to release some of its oil and turn to brown. Let it cook for about three minutes then add the chopped parsley.

5 Pour the soup into bowls. Garnish with the chorizo and parsley. As a final touch, drizzle over some of the chorizo oil.