cauliflower chorizo soup
About once a week in the winter I make a big pot of soup. Rarely do I follow a recipe, rarely can I recreate exactly the same soup. It’s not important; soup is easy, you just keep adding things that sound good until it works. Then you have lunches for days.
I came home hungry, to the same two heads of cauliflower I’ve been avoiding all week. So I turned them into soup, and I highly recommend it. So does DJ. The chorizo gives it a satisfying amount of heat.
Cauliflower Chorizo Soup
- 2 heads cauliflower, cut into florets and washed
- 4 cups low fat chicken broth
- 4 ounces raw chorizo (more or less is fine)
- 4 garlic cloves, smashed
- 3 T. kosher salt (to taste)
- tomatoes and smoked paprika for garnish (optional)
Steam the cauliflower florets until they’re tender. (I did mine in the microwave because I was so very hungry. It worked.) Meanwhile, quickly saute the garlic and chorizo until they’re just barely cooked. Add the chicken broth and steamed cauliflower. Bring to a boil, cover, simmer for 10 minutes. Blend until smooth. An immersion blender is ideal, if you cut the florets small enough. Salt to taste, enjoy with hunks of tomatoes and a dash of paprika.* Serves 8-10, depending on how hungry you are.
*Now that I’ve finished my bowl, I think it would be a good with a slug of truffle oil on top. But I feel that way about truffle oil on most things so you may disagree.
