Cauliflower and Chorizo Chowder

PREP TIME: 50 MINUTES
SERVINGS: 4

About

This rich and comforting chorizo chowder is the perfect weeknight meal for the colder days. Smoky chorizo gives this creamy soup a deep, savory flavor. I like to blend it only halfway, leaving some vegetables and chorizo in chunks for extra texture, but it’s just as delicious fully blended for picky eaters. Serve hot with a crusty piece of bread for a cozy, one-pot dinner. Enjoy!

Ingredients

Ingredients:
200 g chorizo
1 leek (white part only)
¼ celery root
½ head cauliflower
½ TSP cumin powder
Few sprigs of thyme
1 bay leaf
3 large yellow potatoes
750 ml chicken stock
1 can butter beans
2 TBSP balsamic vinegar
3 TBSP sour cream
Salt and freshly ground black pepper, to taste
Few sage leaves (optional, for garnish)

Instructions

Cook the chorizo
Slice chorizo into 3 mm rings. In a heavy soup pot or cast-iron pan, fry the slices about 1 minute per side. Transfer to a bowl, pouring in the rendered fat as well.

Sauté the vegetables
In the same pan, sauté finely diced leek and celery root, stirring often so the leek doesn’t burn. When golden and fragrant, stir in cumin, thyme, and the bay leaf; cook for additional 1–2 minutes.

Add potatoes and stock
Add peeled, diced potatoes and pour in the chicken stock. Season with salt if needed, bring to a boil, then simmer over medium heat for 15 minutes.

Finish the soup
Cut the cauliflower into florets and rinse the butter beans. Add both to the pot along with the cooked chorizo. Simmer 20–25 minutes, until potatoes and cauliflower are tender. Stir in balsamic vinegar and black pepper a few minutes before the end; adjust salt.

Blend and enrich
Remove one ladle of soup (liquid only) and let it cool slightly, then whisk in the sour cream. Partially blend the soup with a stick blender, leaving some vegetables chunky. Stir in the sour-cream mixture.

Serve
Ladle into bowls and, if you like, garnish with roasted sage leaves and a drizzle of the reserved chorizo fat.