Chorizo and Vegetable Soup

    30 min

    A tasty and warming soup, perfect for autumn and easy to alter to use up whatever left-overs you happen to have in the kitchen.


    Lanarkshire, Scotland, UK
    1 person made this

    Serves: 4 

    • 1/2 tablespoon of oil.
    • 1 medium sized onion, sliced.
    • 1 glove garlic, crushed.
    • 1 medium potato, pealed and chopped.
    • 400g can chopped tomatoes.
    • 110g chorizo, sliced.
    • ~140g wedge Savoy cabbage.
    • pinch of chilli flakes.
    • 400g can of cannellini beans.
    • 300ml chicken or vegetable stock.
    • Salt and pepper to taste.

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in a medium sized pan, and tip in the onion and garlic. Fry until it begins to soften and then add the potato and cabbage.
    2. Careful not to get this pan too hot at this point, or things will stick. After five minutes, add the chorizo, cannellini beans, chopped tomatoes and chili flakes and bring to the boil.
    3. Once boiling add the stock and bring to the boil once more. Turn the heat down so the soup is simmering, and leave for 20 minutes, stirring occasionally.
    4. Add salt and pepper to taste jut before serving, and enjoy with crusty bread.

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