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Creamy Cauliflower & White Bean Soup with Chorizo & Spiced JAZZ™ Apples
A hug in a bowl - smooth and creamy soup served with crispy chorizo and sweet spiced apple chunks.
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 45 mins
Ingredients
Soup
1 kg cauliflower florets
salt and pepper
olive oil for frying
1 large onion, chopped
1 large carrot, grated
1 large stalk celery, chopped
2 garlic cloves, chopped
4 big sprigs fresh thyme, picked and chopped
8 leaves sage, chopped
1 x 400 g tin cannellini beans, drained and rinsed
3 C (750 ml) chicken stock
1 C fresh cream
a squeeze of lemon juice
salt and pepper
extra hot water if needed to thin
Spiced JAZZ™ Apples
40 g butter
½ tsp (2,5 ml) cinnamon
½ tsp (2,5 ml) ginger
½ tsp (2,5 ml) nutmeg
3 JAZZ™ apples, peeled and cut into small cubes
Chorizo
1 Tbsp (15 ml) olive oil for frying
Toppings
reserved roasted florets
Spiced JAZZ™ apples
1 fresh JAZZ™ apple, sliced into small cubes
Method
Soup
Preheat the oven to 220 ºC. Place the florets onto a baking tray and drizzle the cauliflower with olive oil, then season with salt and pepper. Roast the cauliflower for 20-30 minutes until golden with slightly charred edges. Remove from the heat and set aside. Reserve a few crispy florets as garnish for the top of the soup.
Set a large pot over medium-high heat. Heat a splash of oil then fry the onion, carrot and celery until it softens and starts to brown. Add the garlic and fry for a minute until fragrant. Add the thyme and sage and fry for another minute. Add the cauliflower and beans and mix to combine and fry for another minute. Add the stock and bring to a boil. Turn the heat down and simmer for 5 minutes. After 5 minutes, remove the pot from the heat. Add the cream and blitz with a stick blender until smooth.
Spiced JAZZ™ Apples
Add the butter, sugar, cinnamon, ginger and nutmeg to a sauce pot and set it over low heat. Once the butter and sugar are melted, add the apples and cook for 8-10 minutes until the apples are soft but still have some bite. Remove from the heat and cool.
Chorizo
Set a large frying pan over medium heat. Heat a tablespoon of olive oil and then fry the chorizo until crispy. Drain on some paper towel and set aside.
To Assemble
Ladle the soup into bowls (if it is a little thick, then thin it with some hot water before dishing up). Top each bowl with the reserved cauliflower florets, chunks of spiced apple, crispy chorizo and fresh apple cubes. Add a crack of black pepper and serve.
