Sauté the onions in 2 tbsp. olive oil until translucent (about 5 minutes.)Add the garlic and caraway seeds, continue sautéing for a couple of minutes.Add the cauliflower florets and diced potato.Pour in enough stock to just cover the vegetables, add some boiling water if there isn’t enough stock. Bring to a boil, then reduce to a simmer.Partially cover and simmer until the vegetables are cooked through (approximately 15 minutes.) Take off the heat.Using a blender, blend the soup until smooth.Place a fine sieve over another pot and pass the soup through the sieve.Check soup for seasoning and adjust accordingly.In a small pan, heat the remaining tablespoon olive oil.Add the diced chorizo. Sauté until lightly brown and the chorizo releases its flavours into the oil.
To serve: Ladle the hot soup into warm bowls and sprinkle with fried chorizo. Drizzle with some of the flavoured oil and crack over some black pepper. Garnish with either some finely chopped parsley, snipped chives or some crispy sage leaves.Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.
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