Chorizo Pumpkin and Cauliflower Soup.

Soup is such a great main meal for so many reasons: Most recipes are really just a matter of chopping up some stuff, chucking it in a pot and forgetting about it…. brilliant when you have 2 toddlers running around. Prepare during their nap and you’re pretty much good to go in the afternoon. This Chorizo Pumpkin and Cauliflower Soup is more or less that easy.

Hidden Veg!

You can hide lots of goodies in them. I’m pretty sure we’ve established that lots of toddlers/children can be picky eaters. If you make a smooth soup, you can blitz up the veg and they won’t even know they’re eating it! Just don’t tell them it’s called; Chorizo Pumpkin and Cauliflower Soup. Oh and definitely don’t mention the black beans that are also hiding in it haha.

Getting in Extra Fats with Cheeky Toddlers.

Soup is a great one for adding extra calories into a single portion too. If you’re cooking for someone with Cystic Fibrosis, but everyone’s eating the same meal, finish their bowl off with some extra oil, butter or cream and most of the time no one will notice the difference….. this only becomes a problem when the kids decide they have to swap half way through a meal.

About 6 months ago this would happen at every single meal time, without fail. The twins would sit opposite each other at their little table, each with their own plate of food. Norah’s would always be weighed and calculated. They’d be eating away and then all of a sudden, someone would says, “Other one”. They’d both get up off their chairs, walk around and swap seats.

Making Memories.

I actually have a video of it, because it was so funny. It wasn’t always the same child that decided it was time to swap either. I wrote that they said, “Other one” but really Cole would say, “A one” and Norah would say, “Anna”. These are little thing I never want to forget. It’s funny because I’ve never really written any of this stuff down before. Sharing my recipes with you and sharing our families stories is giving me an opportunity to record some of the things, I probably never would have. It’s so amazing how fast things change and how quickly you do forget.

Recap;

Anyway I’ve gone way off topic…. where were we? Why soups is so great; it’s easy, you can hide lots of veg in it and you can add extra fat to a serve without anyone noticing. Oh and why I’m listing the great things about soup, I may as well add that you can make heaps, in one go, fairly cheap. Just fill up some containers and freeze the left overs and you always have a quick dinner on hand for the days that didn’t quite go to plan.

This Chorizo Pumpkin and Cauliflower Soup is tomato based.  If you’re looking for a creamier soup, why not give my Creamy Chicken, Sweet Corn and Mushroom Soup a try?

Print

Chorizo, Pumpkin and Cauliflower Soup

This Chorizo Pumpkin and Cauliflower Soup is so good, you don't even need bread with it! Although some buttered bread would be great to wipe the bowl clean.

Total fat content:  Approximately 73.8g of fat

Course Dinner, Lunch

Keyword Black Beans, Cauliflower, Chorizo, Pumpkin, Soup

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 15 children

Ingredients

• 1/2 butternut pumpkin
• 1/2 cauliflower
• 400 g tin of diced tomatoes + a tin and a half of water
• 400 g tin of black beans
• 250g chorizo 55.5g of fat
• 1 tbsp extra virgin olive oil 18.3g of fat
• 1 cube chicken stock

Instructions

1. Peel and chop the pumpkin. Cut the cauliflower into small florets.  Peel and finely slice the garlic.  Finely slice the chorizo.

   

2. Place a large pot on a medium/high heat stove top and add the extra virgin olive oil.  Add the garlic and the chorizo and cook until nicely coloured.  Stir often so the garlic doesn't burn.

   

3. Add the pumpkin, tinned tomatoes + the water and a chicken stock cube to the pot. Let it cook for about 10 mins.

   

4. Add the cauliflower and the tin of drained black beans to the pumpkin and tomato mixture.

   

5. Leave to cook for at least 40 mins, until all the ingredients are nice and soft.

   

6. Use a stick blender to puree until smooth.

7. Add cream to individual bowls if needed.

   

Recipe Notes

Total fat content: Approximately 73.8g of fat.

Makes roughly 15 fairly big child sized portions at approximately 4.9g of fat per serve.  Add a tablespoon of cream or extra virgin olive oil for extra fat.

IF YOU LOVED THIS RECIPE, SUBSCRIBE NOW TO RECEIVE ALL OUR NEW RECIPES WITH THE FAT CONTENT ALREADY CALCULATED FOR YOU.