Cauliflower soup with chorizo and garlic croutons

• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• cauliflower↗1

  broken into florets

• garlic cloves↗2

  finely chopped

• chicken or vegetable stock500ml ml
• chorizo↗5cm long piece of

  slice 5 cm long, cut from a ring

• large piece of crusty bread1
• double cream↗2 tbsp tbsp
• parsley↗small bunch

  chopped

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in a pot over medium heat. Add the onion with a pinch of salt. Cook until softened, about 6 minutes, then add the cauliflower and half the garlic. Stir well, then pour in the stock. Cook for 12 minutes or until the cauliflower is tender.

2. 2

   Meanwhile, clean the chorizo and cut it into small pieces. Toast the bread, then tear or cut it into crouton-sized pieces. Heat the remaining oil in a pan, add the chorizo and fry until crispy. Add the bread and the remaining garlic and cook for about a minute until everything is well coated with the chorizo oil. Set aside.

3. 3

   Using an immersion blender, puree the soup together with the cream and season to taste. Warm if needed, then divide into two bowls. Mix the parsley with the chorizo and croutons and sprinkle generously on top.