Spanish Potato and Chorizo Soup
This Spanish potato and chorizo soup is a cozy, creamy, and smoky dish that is hearty and delicious.
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 / 400 g) 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.
- Stir in the half and half and parsley and continue to simmer for 2-3 minutes until heated through. Adjust the seasoning to taste and serve hot with your favorite crusty bread on the side.
Notes
Cut the potatoes into even, small cubes so they cook quickly and evenly. Omit the cream for a lighter soup.
Nutrition
Serving: 1servingCalories: 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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