Cauliflower soup with chorizo and garlic croutons

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tbsp olive oil

1 onion chopped

1 cauliflower cut into florets

2 garlic cloves finely chopped

500ml chicken or vegetable stock

5cm long piece of chorizo cut from a ring

1 large slice of crusty bread

2 tbsp double cream

small bunch parsley chopped

Directions

Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and half the garlic. Give everything a good stir, then pour in the stock. Cook for 12 mins or until the cauliflower is tender.

Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into crouton-sized pieces. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp. Tip in the bread and remaining garlic and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.

Using a stick blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, and top generously.

Nutrition

• Calories: 550
• Total Fat: 38 g
• Saturated Fat: 15 g
• Sodium: 1.8 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 8 g
• Total Sugars: 10 g
• Protein: 21 g