- preheat oven to 210°C
- chop up the cauliflower, onion, potato, leek (white part) and garlic in large chunks (reserve 2 cauliflower flowerets for the garnish), toss with ¼ cup olive oil and salt and spread out on a baking dish and roast the vegetables for 20 minutes
- transfer roasted vegetables to a large soup pot, add chicken or vegetable stock, milk and cream, mash a bit, add bay leaves, bring to a boil then lower heat to medium-low and simmer for 15-20 minutes
- slice the reserved cauliflower flowerets into thinner flatter slice and fry in some oil until browned but still firm and reserve
- fry up the chorizo slices* with some olive oil until crispy and add some paprika to colour the oil a bright red and reserve oil and chorizo slices separately
*note for vegetarians : the chorizo slices are used as garnish, you can replace them with roasted almonds and some smoked paprika to color the oil for the garnish and add a smoky flavour !
- mash 1½ tbsp fresh parsley and 1½ tbsp fresh coriander with some olive oil, then strain through a sieve for a green-colored oil as garnish
- when the soup is ready, remove bay leaves, use an immersion-blender and blend the cauliflower soup until smooth
- after blended, add some lemon juice and zest, cumin and more salt (and/or some ground black pepper to your taste), the pre-cooked chickpeas (reserve some for garnish) and some fresh herbs
- serve warm in large bowl and garnish with some slices of fried cauliflower, fried chorizo slices, a few chickpeas, a few leaves of flat-leaf parsley and coriander, lemon zest and a few drizzles of red paprika chorizo oil and green herb oil.
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