Home » Cooking » Creamy Cauliflower Soup with Chorizo

Creamy Cauliflower Soup with Chorizo

This recipe started life in the BBC’s Good Food magazine as ‘Potage Dubarry with Crispy Chorizo’.  I’ve tweaked the ingredients a bit and converted the method for the slow cooker but you could make it on the hob if you wanted.  It’s a filling soup/sauce which freezes well and can be reheated from frozen.


1 cauliflower (as florets)
2 shallots (chopped)
2 potatoes (chopped)
500ml milk
500ml hot water
4tsps vegetable stock powder
150ml double cream
12 slices chorizo
1 handful coriander (chopped)


  1. Preheat the slow cooker on high while you prepare the veg.
  2. Put all ingredients into slow cooker and stir well.
  3. Put on the lid, reduce the heat the low and leave to cook.
  4. Whizz with stick blender until smooth.

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