Chorizo and vegetable soup

Cooking Soups Chorizo and vegetable soup

Spicy chorizo adds flavour and meaty goodness to this hearty winter soup.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan on medium-high heat. Cook onion, garlic and chorizo, stirring, for 5 minutes until onion is soft.
  2. Add stock, 1L water and potatoes. Bring to the boil, simmer over medium heat for 12 minutes until potatoes are tender, then add silverbeet. Cook for 2 minutes until just wilted. Season. Serve with bread.

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1 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, crushed
2 Primo Classic Chorizo, sliced
1L chicken stock
800g pontiac potatoes, peeled, cut into 2cm chunks
1 bunch silverbeet, trimmed, sliced
Crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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