Autumn has hit and this spanish cauliflower soup is an absolutely delicious way to warm up in the evenings. Cauliflower is having a moment – people have learnt treat this lovely vegetable with respect. When roasted, you bring out a luscious earthiness so delicious that you nearly forget you’re eating vegetables. The dry heat of the oven tenderises the cauliflower and the golden edges add a caramelised flavour to the final soup. With all soups, I recommend using a good, high quality stock such as this dry vegetable stock. It does lend a huge amount of flavour to the final dish; and if you make a large batch it keeps in the cupboard indefinitely.
When blitzed with cannelini beans, you get a soup that is full of depth and complex flavour. The addition of the cannellini beans adds a gorgeous creamy texture without adding dairy. Cannellini beans are high in protein and low in carbohydrates. We buy Delmaine cannellini beans and try to always a can or two in the cupboard. I find them perfect for impromptu dips and adding to tray bakes, casseroles and of course, soups.
A key element to this Spanish cauliflower soup is the sherry vinegar. It lifts the bland cauliflower and transports it to something else. With it’s complex, nutty flavours there are few substitutes. A bottle may be a little more expensive, but it is a lovely addition to your pantry. It’s rich depth makes beautiful dressings and lovely drizzles for the richer meats and meals of winter.
My Canadian’s favourite part of this soup is the topping. Crisp fried chorizo, smoked paprika and chilli flakes help round out the comforting flavour of the cauliflower. I adore the way the vibrant red sits against the beige of the soup.
Ingredients
- 1x cauliflower
- 2 tbsp olive oil
- 1x onion, diced
- 3x cloves of garlic, minced
- 1x 400gm can of cannellini beans, drained and rinsed
- 1 1/2 litres of good quality vegetable stock
- 2 tbsp sherry vinegar
- Salt and pepper to season
- 1x chorizo sausage, chopped into small piece
- 1 tbsp butter
- 1 tsp smoked paprika
- 1 tsp chilli flakes
Instructions
Preheat your oven to 200 degrees. Chop the cauliflower into florets and toss with one tablespoon of olive oil. Season with salt and pepper. Roast in the oven for half an hour until tender and lightly golden.
Heat the second tablespoon of olive oil in a large heavy based saucepan. Add the onion and garlic, sweating until they're translucent and not coloured. Add the beans, cooking for a further three minutes, stirring to prevent them sticking. Add the stock, cooked cauliflower and bring to the boil. Then gently simmer for 20 minutes. Add the sherry vinegar and blitz everything until smooth. Set aside and keep warm.
In a separate fry pan, melt the butter until slightly frothy. Fry the chorizo in the butter until crisp. Stir through the paprika and chilli flakes. Ladle the soup into warmed bowls and top with the chorizo and a little of the blood coloured oil.
