Page title and description

Soups & stews
Spanish cauliflower soup
Cook's notes
For a vegetarian alternative, 2 tsp of smoked paprika in with the cumin; it is the dominant flavour in chorizo.Ingredients
- 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
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
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.