Recipe: Cauliflower Boursin Soup, with Crispy Chorizo Garnish

I love cauliflower- I think it's a bit of an underrated veg- here is the UK we either turn it into cauliflower cheese or serve it plain, we don't try and do anything more interesting or radical with it. But I've noticed, especially with the whole low-carb movement gathering more and more momentum, people have been doing really interesting things with it- roasting it whole, steaming it and fluffing it up into "low carb rice"- I even saw a recipe the other day for "vegan style buffalo chicken wings" using cauliflower! The flavour of cauli goes fantastically with chorizo or black pudding, and this soup is absolutely delicious. If you want to serve this to vegetarians, use vegetable stock, and Quorn now make a "fake chorizo" that's absolutely delicious!

Cauliflower Boursin Soup, with Crispy Chorizo Garnish (serves 6)

30g butter

1 large leek, sliced

500g potatoes, peeled and diced small

800ml chicken stock

400ml skimmed milk

400g boursin garlic and herb cuisine

1 large head cauliflower, cut into florets.

1 tbsp fresh parsley, chopped

Salt and pepper to taste

240g chorizo, diced

1) In a large pan, fry the leeks and potatoes in the butter for 5 minutes. Add the stock, milk, boursin, cauliflower and parsley, and cook on a high heat for 25 minutes, stirring often.

2) Meanwhile, fry the chorizo in a frying pan until crisp. Blend the soup, season to taste, and serve with the crispy chorizo on top, and with buttered baguette if desired.