Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7. Place 650g (1lb 7oz) cauliflower florets on a baking sheet with one small onion cut into wedges and one whole clove of garlic. Sprinkle with the fennel seeds then drizzle with 2 tbsp olive oil and toss to coat.
Roast for 25-30 minutes until tender and the edges are a just beginng to caramelise.
Set aside a few small florets to garnish the soup then tip all the remaining roasted vegetables into the Froothie Evolve hot blender jug. Add 750ml (1¼pt) vegetable stock. Select the smooth soup function on the menu and press start. The programme will run for 30 minutes but you can stop this anytime after 15 minutes.
Add the 100ml (3½floz) double (heavy) cream and press the pulse button to blend.
To make the garnish
While the soup is cooking – Cut the chorizio into small dice and place in a frying pan. Heat gently until the oil begins to run then increase the heat slightly and cook until the pieces are crispy.
Taste the soup and season with salt and pepper to taste. Serve the soup garnished with the reserved cauliflower then sprinkle over the chrorizo pieces and oil.
To Cook the soup without the Froothie Evolve blender. – Tip the roasted cauliflower and onions and garlic into a saucepan and add the stock. Bring to a simmer and cook for 20 minutes. Purée with a stick or jug blender. Add the cream and serve as above.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)