Chunky vegetable and chorizo soup
I look out the window and see the garden deep in snow. The heating’s on max and I’m walking round the house wearing a thick woolen jumper. There’s only one thing that I feel like eating right now – a chunky soup!
This soup is sure to warm you up and with all the vegetables will leave you feeling tip-top. Easy and quick to make and perfect if re-heated at a later date.
- 1 large onion, finely diced
- 3 garlic gloves, chopped
- 300g potatoes, diced
- 4 medium carrots, chopped into rounds
- 2 handfuls frozen peas
- 2 inch/5cm piece chorizo, sliced
- 2 springs fresh rosemary
- 1 tsp oregano
- 2 bay leaves
- 2pts vegetable or chicken stock
- salt and pepper
Place a large saucepan on a medium heat, add a little olive oil and fry the onions and garlic while you prepare the rest of the ingredients.
Add everything apart from the stock. Fit a lid on the pan and let everything sweat for 5-10 minutes, stirring occasionally.
Add the stock. Give everything a good stir and bring to the boil. Fit the lid and simmer for a further 15-20 minutes.
Fish out the rosemary stalks and bay leaves. Use a handheld blender to blend the soup, making sure to leave some chunks (this is to your preference).
Taste, season with salt and pepper and serve.
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