Creamy cauliflower, chorizo, hazelnuts (Print Version)

# Ingredients:

→ To make the soup

01 - 1 leek
02 - 700g cauliflower
03 - 1 clove garlic
04 - 500ml milk
05 - 500ml broth (vegetable or chicken)
06 - Optional: butter

→ For the topping

07 - Fresh parsley
08 - Toasted and crushed hazelnuts
09 - 80g chorizo
10 - Salt and freshly ground black pepper

# Instructions:

01 - Dice the chorizo into small pieces (set half of it aside for later). Slice up the leek thinly, and mince the garlic.
02 - Heat up half the chorizo in a big pot. Toss in the sliced leek and minced garlic. Add a bit of butter if it needs it.
03 - Once the leek looks a bit see-through, throw in pieces of cauliflower. Pour in enough of the milk and broth mix to cover everything. Let it gently simmer for about 20–30 minutes.
04 - Season it with salt and pepper, then blend until smooth. Tweak the texture by adding more milk, cream, or broth, depending on what you prefer.
05 - Fry up the remaining chorizo, toast and crush the hazelnuts. Serve up the soup with chorizo, hazelnuts, and fresh parsley on top.

# Notes:

01 - You can also make this using roasted cauliflower (it takes just 5 minutes to cook).
02 - The texture can be adjusted to match what you like.