Roast cauliflower soup with chickpeas and chorizo
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Serves
4
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1.25 kg
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cauliflower (about 1 large), cut into small florets
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2 tbsp
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thyme leaves, plus extra to serve
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170 ml
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extra-virgin olive oil
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2
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chorizo, thickly sliced
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1
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Spanish onion, finely chopped
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2
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garlic cloves, finely chopped
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750 ml (3 cups)
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chicken stock
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375 ml (1½ cups)
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milk
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400 gm
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canned chickpeas, drained
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1½ tbsp
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sherry vinegar, or to taste
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To serve:
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finely grated lemon rind
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1
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Preheat oven to 220C. Combine cauliflower, thyme and 100ml oil in a bowl, season to taste, spread in an even layer on an oven tray and roast until golden and tender (15-20 minutes).
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2
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Meanwhile, scatter chorizo on a separate tray, drizzle with 20ml olive oil, roast until crisp (8-10 minutes), keep warm.
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3
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Heat remaining olive oil in a large saucepan over medium-high heat, add onion and garlic, stir occasionally until soft (5-6 minutes). Add chicken stock, bring to the boil, add milk and cauliflower mixture (reserve a little for garnish) and process with a hand-held blender until smooth. Stir through chickpeas and sherry vinegar, season to taste and serve immediately scattered with reserved roast cauliflower, chorizo, extra thyme and lemon rind.
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This recipe is from the August 2009 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles