Cauliflower Soup With Chorizo

1. 1

   Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes.

2. 2

   In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm.

3. 3

   Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish.

4. 4

   Serve with the bread of your choosing.

* Per serving · 4 servings · Values may vary.

No additional tips available.