Spanish Potato and Chorizo Soup
A hearty and flavorful Spanish Potato and Chorizo Soup that's perfect for any occasion.
Equipment
- large heavy-bottomed pot
Ingredients
- 1 tablespoon olive oil
- 5 oz chorizo sausage, sliced
- 1 large onion, diced
- 1 large red bell pepper, diced
- 4 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 ½ lb potatoes, peeled and cut into bite-size cubes
- 1 can (14 oz) chickpeas, drained and rinsed
- 6 cups low-sodium chicken stock
- 2 bay leaves
- 1 cup half and half, single cream
- a handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the sliced chorizo and cook for 3-4 minutes until slightly crispy.
- Add the onion and bell pepper and continue to cook for 5 minutes. Next, add the garlic and fresh thyme and cook for another minute until fragrant.
- Stir in the tomato paste, ground cumin and smoked paprika and cook for a minute, stirring often, to toast the paste and spices.
- Next, add the potatoes, chickpeas, chicken stock and bay leaves. Bring the soup to a boil, then reduce the heat to medium low and simmer, covered with a lid, for 15-20 minutes or until the potatoes are fork-tender.
Nutrition
Serving: 1cupCalories: 309kcalCarbohydrates: 36gProtein: 14gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 147mgPotassium: 878mgFiber: 7gSugar: 5gVitamin A: 1109IUVitamin C: 57mgCalcium: 89mgIron: 2mg
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