This Spanish-style soup is packed full of that winter’s day goodness. Perfect for a quick and easy lunch or supper.
Spicy chorizo & potato soup
Serves 4
Ingredients
Glug olive oil
1 onion, finely sliced
1 leek, finely sliced
50-60g chorizo sarta, finely sliced
3 cloves garlic, grated
2 tsp harissa paste
4 cups (1L) chicken stock
4 medium sweet potatoes, cut into thick rounds
100g baby spinach, shredded
Salt and milled pepper
Toasted bagels or crusty bread, for serving
Method
- Heat oil in a large pot over medium heat.
- Sauté onion, leek and chorizo for 5 minutes until glossy and translucent.
- Add garlic and harissa paste and cook for 3-5 minutes until fragrant.
- Pour in stock and potatoes, simmer for 20 minutes.
- 5. Turn off the heat, tip in spinach and season. Cover and wilt spinach for about 5 minutes.
- Serve with toasted bagels or bread.
Good to know
Chorizo sarta is a Spanish, coil-shaped pork product. Characterised by its deep red colour from the spicy added flavour of chilli and paprika, it adds a delicious smokiness to soups, rice dishes or pizzas. For a less spicy option that still includes a smoky and salty flavour, add bacon or pancetta.
By: Sjaan van der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine
Also read: Potato & chorizo pambazo
