Recipe: Spicy Chorizo Soup

A zingy, spicy soup that’s full of flavour

This recipe is a personal favourite of mine and makes enough to cover a couple of working lunches through the week or you can always freeze any extra for later use. The chorizo and the curry powder really give this soup a good kick while it maintains bundles of flavour.

Ingredients:

4 sticks celery

2 carrots

2 onions

800g-1kg of potatoes (you can also use sweet potatoes for a bit of sweetness against the spice of the chorizo)

250g chorizo

2 teaspoons (heaped)

2 litres of vegetable stock

salt and pepper

olive oil

Serves approx 6

How to make:

Start by peeling and roughly chopping the carrots and place them in a saucepan of hot water on a medium-low heat. Next, peel your onions and potatoes and roughly chop them along with the chorizo and celery sticks.

Next, in a large pan put a couple of swirls of olive oil and heat on a high heat. While this is heating up remove and drain your carrots (they won’t be cooked but as they take longer than the other ingredients this gives them a head start). Once the oil is heated put in all your chopped ingredients and give a stir to coat in the olive oil before adding the curry powder.

Give the mixture another good stir before half-covering the pan and leaving on a high heat. You need to leave this until the potatoes and carrots are soft but not mushy, it should take around 15 minutes depending on how large you chopped them. While this is cooking you can use this time to sort out your vegetable stock.

Once the carrots and potatoes are ready add the stock and stir thoroughly before bringing back to the boil. Leave this, uncovered, to simmer for another 15 minutes. Remove from the heat and, using a hand blender, blend until smooth adding salt and pepper to taste as you go.

You’re ready to serve with a nice piece of crusty bread.