Creamy Cauliflower Soup with Chorizo

Creamy Cauliflower Soup with Chorizo in stove pot with ladle

Photo by Johnny Miller

Makes 8



  1. 1 of 4 Heat oil in a large pot over high. In 2 batches, cook cauliflower with 1/4 tsp salt per batch until browned, about 4 min.
  2. 2 of 4 Return all cauliflower to pot. Add broth, garlic and 1/2 tsp salt. Bring to a boil, then simmer, covered, 7 min. Let cool slightly.
  3. 3 of 4 Meanwhile, cook chorizo in a medium stainless skillet over med-low until cooked through, 7 to 8 min. Transfer to a paper-towel-lined plate. With an immersion blender, blend soup until smooth. Blend in vinegar; season to taste.
  4. 4 of 4 Serve topped with chorizo, croutons and chopped parsley.
Nutrition Information for Creamy Cauliflower Soup with Chorizo
Servings Per Recipe: 8
Per Serving: 361 kcal cal., 7 g sat. fat, 28 g Fat, total, 5 g fiber, 18 g carb., 6 g sugar, 1306 mg sodium, 13 g pro.