Chorizo and cabbage soup
- Serves: 6
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- 900g/2lb potatoes, diced
- 1 savoy cabbage, shredded
- 200g/7oz chorizo, thickly sliced
- 1 onion, finely diced
- 1½l/2¾ pints vegetable stock
- 3 tbsp. olive oil
- 2 tbsp. butter
- 3 garlic cloves, crushed
- Salt & pepper
I make no secret of my love for chorizo sausage – chorizo is a Spanish/Latin blood pork sausage, which has been cured in paprika. Chorizo has a pleasing meaty, spicy taste that adds depth and interest to many dishes, including this one. This soup is ideal for a simple winter meal, and once cooked it can be stored in a refrigerator for a few days (Which actually improves the flavour) and then reheated when necessary.
Any variety of chorizo is suitable, as many Latin countries have their own variant, and should be available from any good delicatessen, and if Savoy cabbage is not available then Kale works perfectly well as a substitute.
Preparation is simple; dice the unpeeled potatoes into small chunks, shred the savoy cabbage into thin, short strips, cut the chorizo sausage into thick slices and finely dice a white onion.
- Heat two tablespoons of olive oil in a saucepan, add the diced onion, and three cloves of crushed garlic. Cook over a low heat until the onions have softened and turned opaque.
- Add the potatoes to the pan and cook for another few minutes – stirring regularly.
- Prepare 1½ litres/2¾ pints vegetable stock and pour into the pan, increase the heat to medium and bring the whole mixture to the boil, then simmer at a medium-low heat for another ten minutes.
- Whilst the soup is cooking, add two tablespoons of olive oil to a small frying pan and fry the chorizo over a medium heat until the edges brown and turn crispy.
- Remove the cooked chorizo with a slotted spoon, turn off the heat on the frying pan and place the chorizo on some kitchen paper to dry/drain the fat from their surface. Doing this will stop the red dyes from changing the colour of the soup, and help preserve the appetising contrast between the dark red, green and golden yellow.
- Remove the saucepan from the heat and mash the potatoes with a potato masher – you dont need to mash them thoroughly, just enough to reduce and roughen them.
- Return the saucepan to the heat and add the shredded cabbage, before cooking over a medium-low heat for another 5 minutes.
- Check the consistency of the soup, mashing the potatoes further if desired, once happy mix in the cooked chorizo, a tablespoon of butter and heat through for another few minutes.
- Season to taste and serve hot with some crusty bread.