Cauliflower and Chorizo Soup
-Chicken stock (mine’s homemade, use about 4 cups)
-Two diced potatoes, you don’t need to peel them
-Bag of frozen cauliflower (or fresh if you like)
-1-2 links chorizo (or smoked sausage), mild or hot to your preference
-Celtic or unrefined sea salt (or whatever you use) and spices to your liking
-Kale or spinach
-A few dollops of plain yogurt, sour cream, or cream fraiche (again, whatever you use or have!)
-Butter (optional, but it makes everything better)
Add chicken stock, potatoes, and ¾ of your cauliflower, cook till it’s all soft. In a separate pan, remove casing from chorizo and cook, feel free to add onion if you like it. Use a hand mixer to blend into a creamy mixture (a good trick to making a cream soup without all the added ingredients!). Add the rest of the cauliflower and cooked chorizo, cook until cauliflower is soft. Taste the soup so you know what you want to add, since the chorizo gives the soup most of the flavor it needs. Add your salt, spices, butter, and whatever you like. Break up and add the kale or spinach, add, stir, and turn off the heat. When the leaves are wilted, your soup is ready to serve! Let it sit for a bit, then scoop into bowls and garnish with yogurt, sour cream, or cream fraiche. Approx. 30-40 min total.
There is a reason why you add the yogurt, sour cream, or cream fraiche after you are done cooking the soup. The high heat will kill the good enzymes in those three, so it is best added cold at the end. It’s great for cooling down your scalding soup and will give you some good enzymes and bacteria!