Save to your scrapbook
Cauliflower & almond soup with chorizo drizzle
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
40g flaked almonds
1 Essential Cauliflower
2 tbsp Essential Olive Oil
1 large Essential Onion, roughly chopped
2 sticks Essential Celery, chopped
750ml Essential Semi-skimmed Milk
1 gluten free vegetable stock cube
40g chorizo, very finely diced
50ml Essential Reduced Fat British Crème Fraîche
1. Toast the almonds in a large saucepan then tip out onto a plate. Cut a quarter of the cauliflower into large florets, then into thick bitesized slices. Roughly chop the rest of the cauliflower including the core.
2. Heat 1 tbsp of oil in the saucepan and fry the sliced florets until deep golden, turning once or twice. Remove to a plate. Add the chopped cauliflower, onion, celery, milk and 250ml boiling water to the pan. Crumble in the stock cube and add all but 2 tbsp of the almonds. Bring to a simmer. Cover and cook for 20 minutes until the cauliflower is tender. Blend the soup until smooth, in a food processor or using a stick blender.
3. Heat the remaining oil in a small saucepan and add the chorizo. Cook very gently until the chorizo is crisped and the oil a deep amber colour. Stir half the crème fraîche into the soup and bring to a simmer. Season. Ladle into bowls and scatter with the cauliflower florets. Dot with the remaining crème fraîche and the reserved almonds. Spoon over the chorizo and its oil to serve.
Typical values per serving:
1 of your 5 a day; source of protein.
This recipe was first published in April 2019.