The weather is finally warming up but there's still time for a soup recipe. This one is not heavy but full of flavour, taste and texture. I originally made this soup because I was out of ideas for dinner and already had a loaf of spelt bread baking in the oven and wanted something to go with a fresh loaf of bread. After staring at the inside of the fridge for a minute or 2 for some inspiration I came up with this soup. I love that it can be made with basic pantry staples (without the chorizo) and when you add the chorizo, you're also adding the wow yum! factor.
1 brown onion, peeled & halved
2 garlic cloves, peeled
20 grams olive oil + extra for drizzling
1 potato, peeled & cubed
1/2 cauliflour, in large florets
1 tablespoon TM vegetable stock (recipe in the Everday Cooking Book)
800 grams water
1-2 chorizo roughly dices
1. Place onion and garlic in TM bowl. Chop 3 secs/ speed6. Scrape down sides.
2. Add oil to bowl and saute 2 mins/ varoma/ speed1/ reverse.
3. Place potato and cauliflour into TM basket. Add water and stock into TM bowl and then put basket on top. Cook 15mins/ varoma/ speed 3-4 or until potato is soft.
4. Meanwhile, fry chorizo in a frypan until slightly crispy. Set aside for serving.
5. Once cauliflower and potato are cooked, empty TM basket into TM bowl with the rest of the liquid. Blend 10 secs/ speed9 (gradually increasing from 1-9). If this is not smooth enough for you, use the turbo button until right consistency is achieved.
6. Pour into bowls and top with pepper, a drizzle of olive oil and chorizo. Serve with freshly made bread and lots of butter.
Bon Appetit xx
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