Cauliflower Cream Soup with Chorizo
Quick Recipes Simple Recipes Fasting Recipes Vegetables Soups and Stews
Very creamy soup without any thickening agent. Just cauliflower! It's low in calories, has a low glycemic index, and is fluffy. It's one of my autumn favorites.
Being so simple, it's only good during cauliflower season, with fresh, white cauliflower. I tried making it with supermarket cauliflower out of season, but it didn't turn out as tasty and sweet. Out of season, I recommend the old recipe you can find here.
Ingredients
1 medium cauliflower (about 600 g)
1 medium onion
1 garlic clove
1/2 teaspoon crushed cumin (or crushed fennel seeds)
50 g chorizo (omit for vegan version and replace with sweet paprika and a little smoked paprika)
2 small slices of bread (1-2 days old)
3 tablespoons oil
salt, black pepper
parsley
Servings: 4
How to prepare cauliflower cream soup with chorizo
- Break the cauliflower into large florets and then slice them.
- In a pot, heat 2 tablespoons of oil and add the chopped onion. Leave on low heat to soften, about 15 minutes, without letting it brown at all. Stir occasionally.
- Add the crushed garlic and cumin and sauté for another minute.
- Add the cauliflower, 650 ml water, salt, and black pepper. Bring to a boil and simmer covered on low heat for about 20-25 minutes, until the cauliflower is completely cooked.
- Blend the soup in a blender until super creamy. If you have a weaker blender, first add the cauliflower and a little of its water, blend well until you have a fine puree, and only then add the rest of the water and blend more. Adjust salt, pepper, and cumin.
- For croutons: cut the chorizo into cubes or strips. Put in a pan with 1-2 tablespoons oil and brown lightly. Remove from pan. In the remaining flavored oil, add the bread cut into cubes as small as possible. Grind plenty of black pepper and fry the bread cubes until crispy. Remove them over the chorizo.
* for the vegan version, heat the oil and dissolve a little sweet paprika and a little smoked paprika in it. Fry the croutons in this flavored oil and grind black pepper and a little salt - Serve the soup hot (it's good reheated) sprinkled with chorizo pieces, bread croutons, and a little parsley.
