Winter in the Winelands is traditionally wet and cold and difficult to survive without a fireplace. Luckily we havewingerdstompies(firewood from the vineyards) and wine to help us keep the cold at bay. And to add to that: what is more warming than a winter’s soup?
This recipe combines cauliflower with some warming Mediterranean magic in the form of Parmesan and Chorizo. The result is a carb-conscious but utterly decadent winter-warming soup that can be enjoyed in front of the fire, but that is sophisticated enough for any dinner table!
Cauliflower and Yoghurt Soup with Chorizo
Serves 4
Extra virgin olive oil to sweat the onions
1 small white onion, chopped
2 cloves garlic, chopped
1 kg cauliflower, trimmed and finely chopped
3 cups white chicken stock
1 cup milk
Salt
Pepper
½ cup Parmesan, grated
1 round chorizo, skin removed and chopped
1 cup double-cream yoghurt
Freshly ground black pepper
Deep-fried coriander leaves
Toasted white baguette, to serve
Heat the olive oil in a pot, add the onions, cook for two minutes, then add the garlic.
Add the cauliflower, chicken stock and milk.
Cook for 15 minutes until the cauliflower is tender.
Remove the pot from the heat, season and stir in the Parmesan. Using a hand blender, blend the soup until smooth.
Heat some more olive oil in a frying pan, add the chorizo and fry until crisp, then remove from the heat.
Fold the yoghurt into the soup, then garnish with the crisp chorizo and deep-fried coriander leaves.
Winter in the Winelands is traditionally wet and cold and difficult to survive without a fireplace. Luckily we havewingerdstompies(firewood from the vineyards) and wine to help us keep the cold at bay. And to add to that: what is more warming than a winter’s soup?
This recipe combines cauliflower with some warming Mediterranean magic in the form of Parmesan and Chorizo. The result is a carb-conscious but utterly decadent winter-warming soup that can be enjoyed in front of the fire, but that is sophisticated enough for any dinner table!
Cauliflower and Yoghurt Soup with Chorizo
Serves 4
Extra virgin olive oil to sweat the onions
1 small white onion, chopped
2 cloves garlic, chopped
1 kg cauliflower, trimmed and finely chopped
3 cups white chicken stock
1 cup milk
Salt
Pepper
½ cup Parmesan, grated
1 round chorizo, skin removed and chopped
1 cup double-cream yoghurt
Freshly ground black pepper
Deep-fried coriander leaves
Toasted white baguette, to serve
Heat the olive oil in a pot, add the onions, cook for two minutes, then add the garlic.
Add the cauliflower, chicken stock and milk.
Cook for 15 minutes until the cauliflower is tender.
Remove the pot from the heat, season and stir in the Parmesan. Using a hand blender, blend the soup until smooth.
Heat some more olive oil in a frying pan, add the chorizo and fry until crisp, then remove from the heat.
Fold the yoghurt into the soup, then garnish with the crisp chorizo and deep-fried coriander leaves.
