Chorizo and Winter Vegetable Soup Recipe

This chorizo and winter vegetable soup recipe is everything you need for these cold, dark evenings. And really kinda easy too.

Whilst the list of ingredients may seem long, this chunky soup only takes about 30 minutes of prep and the same time again to cook.

It’s got a lovely smoky yet sweet taste, with thanks to the hot paprika, chorizo sausage and wonderful array of root vegetables.

It’s also perfect to use up any left-over vegetables kicking about in the fridge, you can swap any of the veggies I used for normal potatoes, pumpkin, cabbage or turnip for example.

This recipe will serve 4-6 people depending on your portion sizes. To get started, you’ll need:

  • 125g chorizo, cut into 1cm slices
  • 3 garlic cloves, crushed
  • 2 carrots, chopped into small chunks
  • 1 sweet potato, chopped into small chunks
  • 1 parsnip, chopped into small chunks
  • 1 onion, sliced
  • 2 tsp hot paprika
  • 400g tin of chopped tomatoes
  • 1 tbsp of tomato puree
  • 1.5 litres of vegetable stock
  • 100g of kale

I always begin with chopping everything I need to chop, ready to be chucked into the pan as necessary. I also hate chopping loads, so it gets the worst bit out of the way. Pop the kettle on to boil too whilst you’re on.
Once you’re ready, the method is as follows:

  1. Heat a splash of oil in a large pan (with a lid) and add in the garlic and onion. Cook on a medium to low heat for around 5 minutes until brown
  2. Once lovely and soft, add in all of your chopped veggies and cook for a further 5 minutes. You can make up your stock whilst you wait.
  3. Next, add in the hot paprika and stir until all of the ingredients are nicely coated
  4. Time for the tomatoes, add both the tin of chopped tomatoes and the puree into the pan and give it a good mix. Cook for a further couple of minutes, remembering to stir regularly
  5. Then, you’ll need to add your chorizo and the stock. Once well mixed, cover and let it bubble away nicely for a further 30-45 minutes, or until the vegetables are tender
  6. Finally, add in your kale and cook for another couple of minutes until that’s nicely softened too
  7. Season with some salt and pepper and you’re ready to serve.

Serve with some thick, warm, seeded bread absolutely coated in Lurpak…

It’s fine to freeze those leftovers too, so that you’ve always got a stash of delicious and hearty chorizo and winter vegetable soup!

Let me know if you give it a go!

Lots of love, LB x


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