yoghurt and cauliflower soup
with crispy chorizo oil
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1kg cauliflower, trimmed and thinly sliced
- 3 cups (750ml) chicken stock
- 1 cup (250ml) milk
- sea salt and cracked black pepper
- ½ cup (40g) finely grated parmesan
- 1 dried chorizo, skin removed and chopped
- ¾ cup (210g) natural Greek-style (thick) yoghurt
- crusty white baguette, to serve
- Heat half the oil in a large saucepan over high heat. Add the onion and garlic and cook, covered, for 4–5 minutes or until softened. Add the cauliflower, stock, milk, salt and pepper. Cover, bring to the boil and cook for 15 minutes or until the cauliflower is softened. Remove from the heat and stir in the parmesan. Using a hand-held stick blender, blend until smooth.
- While the cauliflower is cooking, place the chorizo in a small food processor and process until fine. Heat the remaining oil in a small saucepan over high heat. Add the chorizo and cook, stirring, for 2–3 minutes or until crisp. Stir the yoghurt through the soup, top with the chorizo oil and sprinkle with pepper. Serve with bread. Serves 4
Photography: Ben Dearnley
© DONNA HAY GROUP
