Spanish Cauliflower, Potato and Chorizo Soup Recipe
This soup combines the delicacy of cauliflower and potatoes with the bold flavor of chorizo, creating a bowl that truly warms you up. In many regions of Spain, simple soups with vegetables and sausage are an everyday lunch during the colder months. The flavors are a bit like Polish potato soup, but with a Spanish twist from smoked paprika and chorizo.
A simple, rustic soup that brings Spanish flavors into everyday cooking: smoky chorizo, sweet paprika and tender vegetables in one warming bowl.
Chef's tips
Don’t rush the step of frying the chorizo and onion – this is where most of the flavor develops. If the paprika starts to stick to the bottom of the pot, quickly add a splash of stock to deglaze and scrape up the browned bits.
How to serve
Serve as a main course with crusty bread, or pair with a light green salad dressed with olive oil and lemon. A spoonful of natural yogurt or sour cream on top can balance the richness of the chorizo.
Ingredients
- cauliflower small, divided into florets - 1 piece
- potatoes peeled - 300 g
- chorizo sliced - 120 g
- onion medium - 1 piece
- garlic - 2 cloves
- vegetable stock or chicken stock - 900 ml
- sweet smoked paprika - 1 teaspoon
- olive oil - 1 tablespoon
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Wash the cauliflower and divide it into small florets. Peel the potatoes and cut them into cubes of about 1.5 cm.
- Peel the onion and dice it finely, chop the garlic. Slice the chorizo into rounds or half-moons.
- Heat the olive oil in a large pot over medium heat. Add the chorizo and fry for 3–4 minutes, until lightly browned and it releases its fat.
- Add the onion and fry for another 4–5 minutes, stirring, until it softens and becomes slightly translucent. Add the garlic and smoked paprika and fry for another 30–40 seconds.
- Add the potatoes and cauliflower florets, mixing them with the sautéed onion and chorizo.
- Pour in the stock, bring to a boil, then reduce the heat so the soup simmers gently.
- Cook for 18–20 minutes, until the potatoes and cauliflower are tender but not falling apart. While cooking, skim off any foam that appears on the surface.
- Season the soup with salt and pepper to taste. If you like, you can lightly mash a few potatoes with a spoon to make the soup thicker.
- Serve hot, sprinkled with parsley.
Storage
Zupa dobrze się przechowuje i często smakuje jeszcze lepiej następnego dnia. Przed mrożeniem ostudź ją całkowicie, a przy podgrzewaniu dodaj odrobinę wody, jeśli zgęstnieje.
