As far as I’m concerned, chorizo is the best thing to come from Spain, ever. I use it a lot as paprika is by far my favourite spice to cook with. The sausage alone tastes great, but the oil from frying it gives a lovely warm taste to everything it touches. This vegetable and chorizo soup is ideal for the winter months. It uses seasonal vegetables, and has a hale and hearty taste to warm you up when you come in from the cold.
Ingredients
- 1 tbsp olive oil
- 25g unsalted butter
- 1 leek, cut into chunks
- 1 large carrot, cut into chunks
- ½ large turnip, cut into chunks
- 1 sweet potato, cut into chunks
- 1 celery stalk, cut into chunks
- sea salt and freshly ground black pepper
- 1 tsp ground cumin
- 1 x 400g can chopped tomatoes
- 2 tbsp balsamic vinegar
- small bunch thyme, tied together with string
- 570ml vegetable stock
- 150g green beans, trimmed
- 110g chorizo sausage cut into chunks
Instructions
- Heat the olive oil and butter together in a pan over a medium heat. Add the leek, carrot, turnip, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften.
- Season and add the cumin, tomatoes, balsamic vinegar, thyme, vegetable stock and green beans.
- Bring to the boil then reduce the heat and simmer for 40-45 minutes, or until everything is tender.
- Heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes in a tiny bit of olive oil.
- Remove the thyme from the soup and stir in the chorizo. Add the chorizo oil along with the sausage.
- Season, to taste, with salt and pepper.
- Ladle the soup into warm soup bowls and serve.
Cooking time (duration): 60
Number of servings (yield): 2
Meal type: lunch
Culinary tradition: English
My rating: 4 stars: ★★★★☆ 1 review(s)
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