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4.50 from 141 votes


45 minutes
Calories 250kcal


  • 1 cauliflower (large
  • 2 cloves garlic
  • 1 white onion (large, 1 kg/2.2 lb)
  • 3 tablespoons ghee
  • 1 salt (And Freshly Ground Black Pepper to taste)
  • 4 cups chicken stock (large, 1 kg/2.2 lb)
  • 1 spanish chorizo (large, 1 kg/2.2 lb)
  • 1 leaf fresh rosemary (large, 1 kg/2.2 lb)
  • 1 1/2 cups crème fraîche


  • Wash the cauliflower and cut it into small florets.
  • Peel and slice the garlic and onion.
  • Heat 2 tablespoons (30 g/1.1 oz) of the ghee in a large pot and then sautée the onion and garlic over medium heat for about 10 minutes or until lightly browned, stirring frequently.
  • Add the cauliflower florets, salt, black pepper, and the chicken stock.
  • Cover and simmer for about 15 minutes.
  • Meanwhile, finely slice or dice the chorizo and chop the rosemary.
  • Heat the remaining ghee in a separate pan and add the chorizo and rosemary.
  • Cook for about 5 minutes until the chorizo is crispy and set aside.
  • When the cauliflower is tender, remove the soup from the heat and set aside for 5 minutes.
  • Blend with a hand blender to make the soup smooth and creamy or pour into a food processor and pulse.
  • Garnish each with the crisp chorizo and rosemary and drizzle in some of the chorizo juice


Calories: 250kcal

Originally posted 2019-02-20 18:51:47.

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