Directions:
- Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes.
- In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm.
- Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish.
- Serve with the bread of your choosing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.11 Kcal (930 kJ) | ||
| Calories from fat | 132.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 23% | |
|---|---|---|---|
| Cholesterol | 41.03mg | 14% | |
| Sodium | 84mg | 3% | |
| Potassium | 653.87mg | 14% | |
| Total Carbs | 19.49g | 6% | |
| Sugars | 5.16g | 21% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 5.49g | 11% | |
| Vitamin C | 75.2mg | 125% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.8mg | 5% | |
| Calcium | 103.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 86.93 Kcal (364 kJ) | ||
| Calories from fat | 51.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 23% | |
|---|---|---|---|
| Cholesterol | 16.06mg | 14% | |
| Sodium | 32.87mg | 3% | |
| Potassium | 255.91mg | 14% | |
| Total Carbs | 7.63g | 6% | |
| Sugars | 2.02g | 21% | |
| Dietary Fiber | 1.73g | 18% | |
| Protein | 2.15g | 11% | |
| Vitamin C | 29.4mg | 125% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.3mg | 5% | |
| Calcium | 40.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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