Cauliflower, Sweet Potato and Chorizo Soup

This is a satisfying soup that blends the creaminess of cauliflower and sweet potato with crispy chorizo. Quick and tasty! If you’d like to turn into a vegan option, leave out the chorizo and stir in cashew nut cream blend at the end.

Soup

• 1 Tbsp (15 ml) olive oil
  
• 2 onions, sliced
  
• 200 g chorizo, chopped in bite size pieces
  
• 1 large cauliflower chopped into chunks
  
• 650 g sweet potatoes (preferably white, but if not available, then orange) chopped into 3 x
• 3 cm cubes
  
• 200 g tomato passata
  
• 1 tsp (5 ml) salt
  
• 2 cups (500 ml) heated chicken or vegetable stock
  
• 1 cup boiling water
  
• 1 Tbsp (15 ml) honey
   
  

To Serve

• crispy chorizo bits
  
• drizzle of cream
   
  *To make a vegan version of this soup, exchange the chorizo and the cup of plain water for 100 g cashew nuts, blended with 1 cup water
  

 
Press SAUTÉ on the Instant Pot.  Add oil to the inner pot and allow to heat up.  When hot add chorizo and cook until crispy. Remove the chorizo from the pot and set aside.
 
Add the onion and allow to cook until soft and caramelised.
 
Add the cauliflower, sweet potato, tomato, salt, stock, water, honey and half of the chorizo bits (reserve the other half for garnish). Stir well and make sure nothing is sticking at the bottom of the inner pot.
 
Secure the lid and set to the SOUP preset for 20 minutes. At the end of cooking time use NPR (Natural Pressure Release); it may take around 15-20 minutes for the valve to drop.
 
*If doing the vegan option, stir in the cashew nut cream at this stage. You may opt to serve as is, or blend the soup to a smooth consistency.
 
Serve with a sprinkling of the reserved crispy chorizo and top with grated cheese.