For lunch today we had some of the cauliflower and chorizo soup made yesterday in the slow cooker......and it is jolly good. I used to add bacon to cauli soup but will use chorizo in future; it improves the colour (it's not grey now!) and does wonders for the flavour.

I used the leftover cauli in the fridge, plus half a reasonable sized cauli, chopped (so about 3/4 of a whole cauli). Roughly chopped one onion, roughly sliced two chorizo sausages (each about 4-5 inches), fried them together for about five minutes first then added to the cauli. The rest of the home-made chicken stock - over half a litre - plus a litre of commercial stock plus a couple of teaspoons of chicken stock powder. It needed a bit more water, a couple of cups max. Simmer until cauli is soft, allow to cool for safety, then smoosh it with a stick blender. There's enough for a few lunches.

As today's weather is bloody cold, very windy and rainy, soup was a good choice for lunch.