Pic of Spanish cauliflower soup

Spanish cauliflower soup

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Soups & stews

Spanish cauliflower soup

Serves 4 40 min
This makes a big batch of a simple soup that celebrates cauliflower, garnished with some classic Spanish flavours.

Cook's notes

For a vegetarian alternative, 2 tsp of smoked paprika in with the cumin; it is the dominant flavour in chorizo.


  • olive oil
  • 2 onions, sliced
  • 2 celery sticks, finely diced
  • salt
  • 1 large cauliflower, broken into florets
  • 3 garlic cloves, finely chopped
  • ½ tbsp cumin
  • 2 bay leaves
  • 1 litre vegetable or chicken stock
  • 2 tsp Dijon mustard
  • 1 lemon
  • 100g chorizo, thinly sliced
  • 80g green olives, sliced
  • bunch of parsley, chopped
  • 80g grated Manchego cheese, optional
Image of Spanish cauliflower soup


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Warm 2 tablespoons of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 minutes, until starting to soften.
  • Step 2

    Add the cauliflower, garlic, cumin and bay. Cook for 5 more minutes.
  • Step 3

    Tip in the stock. Bring to a simmer, cover and cook for 10 minutes, or until everything is soft and tender.
  • Step 4

    Remove the bay leaves. Stir in the mustard and a squeeze of lemon juice. Blend the soup until completely smooth. Add a dash of water if it seems too thick.
  • Step 5

    Taste and tweak with more salt, pepper and lemon to your liking. To serve, divide between bowls and garnish with the chorizo, olives and parsley. Finish with a drizzle of olive oil and a little Manchego if the fancy takes you.

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