Serves 4

Creamy, rich and delicious – this soup will keep you warm and satisfied all winter long!

  • Ingredients

    • Unsalted butter – 50g
    • Brown onion (diced) – 1
    • Garlic cloves (minced) – 2
    • White potato (peeled + diced) – 500g
    • Cauliflower (leaves removed and cut into small chunks) – 1kg
    • Vegetable stock – 1L
    • Cracked black pepper – to season
    • Thickening cream – 150ml
    • Parmesan (grated) – 50g
    • Olive oil – 1tsp.
    • Götzinger Smallgoods Black Pudding (cut into 1.5cm slices) – 1 sausage
    Buy the product
  • Instructions

    • Melt the butter in a large pot then add the onions and garlic. Cook until the onions have become translucent, soft and beginning to caramelize.
    • Add the pieces of potato and cauliflower to the pot then top with vegetable stock and season generously with black pepper.
    • Put the lid on the pot and allow to simmer for about 20 minutes.
    • Remove the lid and simmer for a further 20 minutes.
    • Using a potato masher, squash the soup mix until it all breaks down and becomes smooth with no large lumps.
    • Reduce the heat and stir through the cream and the parmesan.
    • In a frypan, heat the olive oil then add the black pudding pieces. Allow for the black pudding to become caramelized on each side.
    • To serve, ladle the soup into the bowl and top with several pieces of black pudding. 

Try our other recipes

How to make