Spanish flavours.

Winter in Sydney has been a bit of a mixed bag. Some days it’s been really warm with 23 degrees celsius during the day. Other days it’s been 16 degrees. Regardless, the evenings have been cold. Soup is always a go-to for dinner – hearty and warm. The Spanish smoky flavours of this chorizo potato soup will impress. Made with a tomato base, this is a healthy dairy-free soup the whole family can enjoy. For a gluten-free meal, ensure the chicken stock and chorizo are both gluten-free.

What I love about this soup is there is that it takes very little effort to make. The hardest thing is to prepare the vegetables. I also recommend the step to pan-fry the chorizo. By doing so, you extract the complex smoky flavours that make this soup so special. You can also add finely chopped bacon at this stage if you are seeking a little more protein. The flavour of the bacon with the chorizo goes well together like shoes and socks! The recipe below doesn’t contain bacon but add it if you wish.

Is chorizo just a sausage?

Yes it’s a sausage… but it’s not just any sausage! Chorizo is a dried, Spanish-style salami rich with smoked paprika, fresh garlic, herbs, and spices. This sausage is fermented and cured, resulting in a dry sausage that’s often smoked to add complex flavours. You can eat this like salami without cooking it.

I often keep a couple chorizo’s in the freezer. I love the smoky flavours of this sausage which I find amazing. Chop chorizo’s into rounds and pan fry for a wonderful appetiser when entertaining. Or add them into a jambalaya.

Chorizo potato soup

Perfect for the cooler weather, this soup is ready in just 45 minutes. Full of flavour from the chorizo, spice it up with a little cayenne pepper or hot paprika to add some heat.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 people

Ingredients

 

• 2 mild chorizos, thinly sliced
• 1 onion, finely chopped
• 2 teaspoons mild paprika
• 1 tablespoon tomato paste
• 500 g potatoes, peeled & roughly chopped
• 1 red capsicum, chopped
• 2 sticks celery, chopped
• 1 tin chopped tomatoes, chopped
• 1 litre chicken liquid stock
• ¼ teaspoon cayenne pepper or hot paprika, (optional)
• salt & pepper, to taste
• ¼ cup fresh flat-leaf parsley leaves, finely chopped

Instructions

 

• Heat oil in a large saucepan over medium-high heat. Add chorizo. Cook, stirring, for 3 minutes or until browned. Add onion. Cook, stirring, for 5 minutes or until softened. Add paprika and tomato paste. Cook, stirring, for 1 minute or until well combined.
• Add potato, capsicum, celery, tomato and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 to 20 minutes or until potato is tender. Season with salt and pepper.
• Ladle soup among serving bowls. Sprinkle with extra parsley and serve with crusty bread.

Notes

• For a gluten-free meal, make sure the chicken stock and chorizo are both gluten-free.
• If you have spicy chorizo, omit the cayenne pepper or hot paprika unless you want a lot of heat added.
• Swap the tomato paste and tinned chopped tomatoes with 1 cup of passata (tomato puree).
• For added protein, add some finely diced bacon along with the chorizo to pan-fry first for extra flavour. 
• You can add other vegetables to this - zucchini, corn and carrot. Add these along with the potato.