Cauliflower soup with chorizo

Mark Sargeants velvety soup is finished off with a sprinkling of spicy chorizo perfect for a quick meal
By Mark Sargeant
Cauliflower soup with chorizo
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 2 heads cauliflower
  • 50 g butter
  • 600 ml chicken stock
  • 600 ml milk
  • 100 g spicy chorizo, diced
  • 1 handfuls flat leaf parsley, chopped


1. Break the cauliflower into florets and gently fry in a large saucepan with the butter until softened but not coloured about 5 minutes.

2. Heat the stock and milk in a separate pan and add to the cauliflower. Bring to the boil and simmer for 5-7 minutes.

3. Puree the soup until smooth either with a stick blender or in a liquidiser.

4. Heat a sturdy frying pan over a medium heat and gently fry the chorizo until crisp. Stir in the chopped parsley.

5. Pour the soup into bowls, sprinkle with the chorizo and drizzle over a little oil from the pan to finish.

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