Thursday, 1 November 2012
# 289 Spicy cauliflower soup
The spiciness of this soup comes, of course, from the chorizo. Only a few slices of regular or hot chorizo really do make a difference in my opinion and lately no soup is made in this house without one or two slices of the stuff.
About the photos, I apologise for their bad quality but the lack of natural light meant I had to do a lot of acrobatics to take them. The soup is delicious though so I hope you try it and enjoy it.
Spicy cauliflower soup
6 slices of chorizo (regular or hot, without the skin)
1 medium cauliflower, cut into florets
1/2 medium turnip, peeled and cut into chunks
2 (very) small onions, chopped
2 medium courgettes, peeled and sliced
2 medium carrots, peeled and sliced
2 chicken stock cubes
Drizzle of olive oil
Kettle full of boiling water
In a pan, over a very low heat, drizzle a little olive oil and add the slices of chorizo. Cook the chorizo for a couple of minutes before you start adding the vegetables. I like to add one type of vegetable at a time stirring well before adding the next one.
Add the 2 chicken stock cubes and cover with boiling water. Simmer for 30-40 minutes and then blend. Check the seasoning.
Just before serving break one or two cheese twists for crunchiness.