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
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
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Peel and chop the pumpkin. Cut the cauliflower into small florets. Peel and finely slice the garlic. Finely slice the chorizo.
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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.
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Add the pumpkin, tinned tomatoes + the water and a chicken stock cube to the pot. Let it cook for about 10 mins.
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Add the cauliflower and the tin of drained black beans to the pumpkin and tomato mixture.
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Leave to cook for at least 40 mins, until all the ingredients are nice and soft.
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Use a stick blender to puree until smooth.
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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.