Chorizo & Vegetable Soup

On a cold day, this will warm your very heart.

Recipe By: Alia (https://cookbuzz.com/kitchen/382)
Serves 2 Prep: 10 min Cook: 20 min

Ingredients

Chorizo 100g
Onion 1/2
Carrot 1
Potatoes (medium) 4 (150g)
Garlic 1 clove
Olive oil 3 tbsp
Tinned tomatoes (chopped) 1
Vegetable stock cube 1
Chicken stock cube 1/2
Hot water 400ml
Paprika 1 tbsp
Cumin powder 1 tbsp
Cayenne pepper 1 tsp

Method

1
Put 2 tbsp olive oil in a large pan and add the sliced chorizo and fry on high heat for 2 minutes. Remove to a plate.
2
In the same pan, add 1 tbsp olive oil and the diced carrot, onion and potatoes and fry on medium heat.
3
Add the finely chopped garlic and the tinned tomatoes. Mix well and bring to the boil on high heat then crush the tomatoes.
4
Add the paprika, cumin powder and cayenne pepper. Add the stock and bring to the boil. Return the chorizo from Step 1 to the pan.
5
When the soup reduces to half, adjust for seasoning with salt & pepper before serving, sprinkled with chopped parsley if you like.

Tips & Note

I wanted to add celery, but I didn't have any. I would recommend to add this to give a lovely flavour.

Chorizo & Vegetable Soup

On a cold day, this will warm your very heart.

Recipe By: Alia (https://cookbuzz.com/kitchen/382)

Serves 2

Prep: 10 min

Cook: 20 min

Ingredients

Chorizo 100g
Onion 1/2
Carrot 1
Potatoes (medium) 4 (150g)
Garlic 1 clove
Olive oil 3 tbsp
Tinned tomatoes (chopped) 1
Vegetable stock cube 1
Chicken stock cube 1/2
Hot water 400ml
Paprika 1 tbsp
Cumin powder 1 tbsp
Cayenne pepper 1 tsp

Chorizo & Vegetable Soup

Recipe ID :2233 Posted on 05 DEC 2016

Serves 2

Prep 10min
Cook 20min
views 960
printed 1

saved 0

On a cold day, this will warm your very heart.

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Ingredients

Print Ingredients Email Ingredients
100g
1/2
1
4 (150g)
1 clove
3 tbsp
1
1
1/2
400ml
1 tbsp
1 tbsp
1 tsp

Method

Prep
10min
Cook
20min
1
Put 2 tbsp olive oil in a large pan and add the sliced chorizo and fry on high heat for 2 minutes. Remove to a plate.
2
In the same pan, add 1 tbsp olive oil and the diced carrot, onion and potatoes and fry on medium heat.
3
Add the finely chopped garlic and the tinned tomatoes. Mix well and bring to the boil on high heat then crush the tomatoes.
4
Add the paprika, cumin powder and cayenne pepper. Add the stock and bring to the boil. Return the chorizo from Step 1 to the pan.
5
When the soup reduces to half, adjust for seasoning with salt & pepper before serving, sprinkled with chopped parsley if you like.

Tips & Note

I wanted to add celery, but I didn't have any. I would recommend to add this to give a lovely flavour.

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