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.
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.