Chestnut Chorizo Soup
Ingredients
oil4 tablespoons
onion1 large
carrot1 medium
celery stick1
mild chorizo4 oz
garlic cloves2
ground cumin1 teaspoon
thyme leaves1.5 teaspoons
chillies2 small
canned tomatoes1 can
chestnuts500 grams
saffron threads infused in 3- water4 tablespoons
water2 cups
sea salt and pepper4 servings
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Heat the oil in a large soup pot over medium heat Add the carrots, onions, celery, chorizo and a pinch of salt.
Fry for about 20 minutes, stirring occasionally.
When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using).
Cook for one more minute Add the tomato and after two more minutes, the chestnuts.
Stir.
Add the saffron infused liquid and the water and simmer for 10 minutes.
Remove from heat and mash (I use my blender on a stick but you could also use a potato masher) until the soup is nearly smooth but still has a bit of texture.
Season with salt and pepper to taste.
Love This Recipe?
Save it to your favorites and never lose it!
