How to Cook White Vegetable and Chorizo Soup

How to Cook White Vegetable and Chorizo Soup

Another soup that is really easy to make and delivers flavour that goes beyond its simplicity! I have made this white vegetable and chorizo soup a few times and have enjoyed it every time. As with any of my ‘recipes’, use it as a guide only – feel free to be creative with your vegetables, just try to keep them white, otherwise you miss the point of the soup!

Ingredients

• Cauliflower
• Onion
• Parsnip
• Chorizo
• Curry Powder
• Stock Cubes

How-to Guide

• Chop the onion into chunks and the parsnip into
• slices.
• Place in a roasting tray and drizzle with oil. Sprinkle with curry powder.
• Roast the vegetables for 40 minutes at 180 degrees Celsius until gently cooked.

Post-roast…

• Chop the cauliflower into florets and cook in the stock. For this soup I used a vegetable and chicken mix.

• Whilst the cauliflower is cooking, chop chorizo into small cubes and quickly fry until crispy.

• When the chorizo is cooked, transfer to the pan with the cauliflower. Include all of the flavoured oil that renders from the chorizo – it adds spice, colour and flavour.

• When the cauliflower is cooked, add the roasted, curried vegetables to the blender alongside the cauliflower and chorizo and blend to the desired consistency.

• Return the soup to the blender to heat through again before serving.

• The finished white vegetable and chorizo soup…

This soup works well with a sprinkling of parmesan or cheddar on top – not too much though as you don’t want to make it too salty – the stock and chorizo provide plenty of that!

If left overnight the curry develops, giving the soup an extra kick – something that can take you by surprise if you don’t control the amount of curry you add before roasting! I like a bit of background spice, but to get the best from the vegetables it shouldn’t be a dominant flavour.

Give this white vegetable and chorizo soup a try and see what you think!