Creamy Cauliflower Soup with Crispy Chorizo and Truffle Oil

Ingredients

• 1 large cauliflower, cut into florets
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 liter vegetable broth
• 200 grams chorizo, diced
•  Truffle oil, to taste
•  Salt and pepper, to taste
•  Fresh parsley, for garnish

Instructions

1. 1 Heat a little oil in a large soup pot and sauté the onion and garlic until translucent.
2. 2 Add the cauliflower florets and sauté for a few minutes.
3. 3 Pour in the vegetable broth and bring the soup to a boil. Let the soup simmer gently for about 20 minutes, until the cauliflower is tender.
4. 4 Puree the soup with an immersion blender until smooth and creamy. Season with salt and pepper.
5. 5 Meanwhile, fry the chorizo in a dry skillet until crispy.
6. 6 Divide the soup among four bowls, top with the crispy chorizo and drizzle with some truffle oil. Garnish with fresh parsley. Enjoy!