Vegetable And Chorizo Soup
In this hearty and flavorful vegetable soup, tender chunks of leek, carrot, turnip, sweet potato, and celery come together in a fragrant broth seasoned with aromatic thyme and balsamic vinegar. The addition of crispy chorizo provides a delicious contrast, making every spoonful a satisfying and comforting experience. Serve this soup piping hot with crusty bread for a wholesome and delicious meal that is sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 25g/1oz unsalted butter
- 1 leek
- 1 large carrot
- ½ large turnip
- 1 sweet potato
- 1 celery
- and freshly ground black pepper sea salt
- 1 tsp ground cumin
- 1 x 400g/14oz can chopped tomatoes
- 2 tbsp balsamic vinegar
- small bunch thyme
- 570ml/1 pint vegetable stock
- 150g/5oz green beans
- 1 raw chorizo
- crusty bread
Instructions
- Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour.
- Season with salt and freshly ground black pepper 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 the vegetables are tender.
- Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown.
- Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper.
- Ladle the soup into warm soup bowls and serve with crusty bread on the side.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2
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