Creamy Cauliflower Soup with Crispy Chorizo Chips

Step 1/4

• 1 cauliflower
• 1 onion
• 1 clove garlic

• knife
• cutting board

Remove the stem and leaves from the cauliflower, give it a good rinse under cold water, pat dry and cut into florets. Peel and dice the onion as well as the garlic cloves.

Step 2/4

• 600 ml vegetable broth
• 1 bay leaf
• ¼ tsp ground nutmeg
• 1 dash salt
• 1 dash pepper
• 2½ tbsp olive oil

Heat the olive oil in a large pot on medium heat and put in the onion. Sauté for about a minute, stirring occasionally, and add the cauliflower florets, garlic and spices. Sauté for another minute and add the vegetable broth.

Step 3/4

• ¼ chorizo

• frying pan

Bring to a boil, reduce heat to low and simmer for about 15-20 minutes until the cauliflower is tender. Meanwhile, peel and cut the chorizo into thin slices. Put 1/2 tsp olive oil in a pan on medium to high heat and roast the chorizo chips until crispy.

Step 4/4

Take the soup off the heat and blend with an immersion blender directly in the pot or transfer to a blender and blend until smooth. Top with the chorizo chips and infused olive oil from the pan.

Enjoy your meal!