If you want to make a white soup, there’s really only one rule: add any vegetable you want, as long as it’s white. Zucchini without its peel, the white part of a leek, white celery, white onions,… And even though tomatoes are lovely with cauliflower, we want white, not pink. 🙂
Cauliflower soup has a soft, even bland taste, so we’ll pimp this dish with some hot chorizo and spicy toast. Is it a main course or an appetizer? That depends on how hungry you are, but let me tell you, this soup is so thick, you can stand up your spoon in it!
This recipe is part of a cauliflower-series: 1 cauliflower, 3 recipes! In every recipe, I describe how to process the complete cauliflower for the 3 dishes. So you can start with any of the three recipes. If it’s your second or third cauliflower-escapade, just skip the intro ‘Processing the cauliflower’!
- Cauliflower rice with salmon and lemon
- Cauliflower in cheese sauce, with sausage and potatoes
- Cauliflower soup with chorizo and toast
Cauliflower soup with chorizo and toast
Processing the cauliflower (10 minutes)
Put the cauliflower upside down on a cutting board and cut off the green foliage. Cut the ‘roses’ from the main stem. Try to keep them as big as possible. About ⅓ of these (± 250-300 gr) will be used in the recipe ‘Cauliflower in cheese sauce’.
Cut the stems from the other roses. We’re making a couscous, so we want to make tiny kernels.* You don’t have to cut all the way down to the stems. If the pieces get too big, move on to the next rose. Keep going until you have a big helping of couscous (± 200-250 gr). We’ll use the stems to make the cauliflower soup (± 350-400 gr).
Cut the cauliflower stems into smaller pieces, about a thumb’s length, over a cooking pot.
Pour 0,5 l water with the stems into a pot and put on high heat. Don’t worry if the stems aren’t fully submerged, we’re making a thick soup! Add the bouillon cube.
Peel the onion, cut into halves and then cut into crescents over the pot. Let boil under the lid for about 15-20 min. If it almost boils over, turn down the heat.
Prick the cauliflower with a potato knife to check if it’s soft. If so, take the pot off the heat and mix to a creamy soup. You can’t overdo it: the longer you mix, the smoother and creamier it gets!
Taste and season with pepper and salt, if necessary. Done!
Remove the chorizo from its skin and cut into discs of about 0,5 cm.
Put a pan on high heat. Don’t add grease! Lay the chorizo in the pan immediately, don’t wait for it to get hot.
As the chorizo slowly cooks, cut the par-baked loaf into parts of about 1 cm thick.
As soon as the chorizo starts bowling up, turn the discs over. It will loose a lot of grease, all according to plan. When they start bowling up on the other side, take them out of the pan and lay them out on a plate. Try to keep as much grease in the pan as possible.
Now bake the bread pieces in the hor chorizo grease. The first side will be nice and soaked, the other side will toast more. Bake both sides until brown. Watch out: this can go very fast all of a sudden, so stay close to your pan! Season with some pepper and salt.
Et voilà, dip the toast with the chorizo in the soup and enjoy!
* If you have a foodprocessor or a chopper with an S-knife, it’s even easier to make cauliflower couscous. Throw in ⅓ of the roses, stems and all, and chop till fine. Done!
** You can let the soup boil while making another recipe. Just reheat the soup in the microwave oven or on the stove. Bake the chorizo and the bread as the soup heats.
Tip: If you have some zucchini seeds left from the zoodles with baked tomato, you can throw ‘em in with the soup!
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Pieter really liked this savory recipe, but he thought the chorizo was a bit too greasy. To avoid this, use paper towels to dab the chorizo to remove excess grease, and just bake the bread in the oven. At first, Pieter thought this would be too light as a main course, but in the end, he could barely finish it!
Carina says the spicy chorizo matches the velvet smoothness of the cauliflower perfectly. She baked the bread a bit too hard though. Carine’s tip: don’t let the toasts out of your sight, because they do bake quickly!
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Have fun cooking and… bon appétit! 🙂