Cauliflower Soup with Chorizo Croutons
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 small onion diced
  • 1 clove of garlic
  • ½ head of cauliflower (350 gm) separated into florets
  • 3 small potatoes, peeled and chopped into quarters
  • 6 cups of vegetable stock
Chorizo Croutons
  • 1 Chorizo
  • 3 slices of stale sourdough
  1. Heat 1 tbsp of oil in a large saucepan, reduce to low heat, add onion and garlic and cook until translucent.
  2. Add stock, cauliflower and potatoes, and boil until cauliflower and potatoes are soft, approx 30 mins.
  1. While soup is cooking cut chorizo into quarters length ways and then slice about 1 cm thick. Cut bread into roughly the same sized pieces.
  2. Add 1 tbsp of olive oil into large fry pan and heat on high heat.
  3. Add bread and chorizo, and cook, tossing regularly until all brown and cripsy, about 10 mins.
  4. Serve soup with a dollop of mascapone, and some of the chorizo and bread croutons.
Recipe by The Life of Clare at