© 2020 Discovery or its subsidiaries and affiliates. As the beans are finishing up, I like to slice the chorizo and pan fry it in a medium to large pan on the stovetop. Peel, wash and chunk potatoes. Add Campbell’s Real Stock – Salt Reduced Chicken and pumpkin, capsicum mixture. Based on impeccably fresh ingredients, it is gutsy, flavorful, and simple.
Preheat oven to 220°C (200°C fan-forced). Other than learning everything there is to know about olive oil, the stated purpose of our trip, all we did for a week was eat ourselves silly and drink many bottles of beautiful Spanish wine. • 2 tsps smoked paprika Remove and discard the bay leaf. Add the chorizo and fry gently for about 2 minutes. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Remove and discard the bay leaf. Add in extra water as needed to maintain the desired consistency. -Add in the leeks, plus a pinch of salt and pepper, and cook those with the chorizo for about 4 minutes, or until they start to become tender; add the garlic and stir, and once aromatic, add in the cumin, chili powder and smoked paprika… Make sure you reheat thoroughly before serving again. Add the diced tomatoes and bring back to a simmer for just for 2 to 3 minutes. Add the potatoes and lentils then pour in the stock. Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes. • 2 cloves garlic, crushed Wash, deseed and chop green pepper. This delicious meal takes only 40 mins to prepare and cook and can serve up to 4 people. Toss to coat. Have a question about the nutrition data? Total Carbohydrate Reduce the heat and add the onion, garlic and chillis. Ordinary paprika is fine for this recipe but a sweet paprika is particularly good and is usually readily available in the shops. Will Christmas markets go ahead this year? https://www.campbellsanz.com/.../recipes/spanish-pumpkin-and-chorizo-soup Heat olive oil in a soup pot, and sauté the onions, garlic, leeks, thyme, and chorizo for 3 to 4 minutes. Soak the lentils in cold water for an hour prior to cooking. Not surprisingly, I fell in love with Spanish cuisine. Introducing Campbell’s new 1L Real Stock pack with new easy-open cap. It is also available in a smoky variety too which gives a delicious flavour to this soup. Heat the oil in a large skillet over medium-high heat. 2. https://www.goodtoknow.co.uk/recipes/spanish-style-potato-and-chorizo-soup Simmer, uncovered, for about 10 minutes, or until all ingredients have softened. As an alternative, you may use canned navy beans. Place the beans in a large pot or soup kettle. It's Soup Season! 36.7 g Stir in the saffron with the soaking liquid, the chorizo, and the kale. Once the beans are finished, I add them to the pot and simmer it for a few minutes with the chorizo to incorporate its flavors into the soup. Also known as My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. Season the soup to taste with salt, pepper, and extra-virgin olive oil as needed. Soak the saffron in the remaining 1/2 cup chicken stock. Reduce the heat to medium and add the bay leaf and a pinch of salt. I’ll explain how to make it in a pot on the stove, though, too. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Add stock, potatoes, and spices and simmer until the potatoes are soft and the flavors have melded together. To make this spicy potato and chorizo soup saute some bacon, then chorizo and onions in your pot. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.
If you continue to use this site we will assume that you are happy with it. 7. Use a slotted spoon to transfer to a plate. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. In the early '90s, I went on a weeklong press trip to Spain. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper. Heat remaining oil in a large saucepan over a high heat. Using a stick blender, blend until smooth. • 1 red capsicum, chopped Heat 6 tablespoons of olive oil in a pot.
We earn a commission for products purchased through some links in this article. Add the garlic and cook 1 minute longer. Child development stages: Ages 0-16 years. Remove from heat. Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the … In an 8-quart saucepot on medium, cook chorizo, thinly sliced into half-moons, carrots, and onion, in olive oil for 5 minutes or until onion begins to soften. Spoon among bowls.
You should have the level of liquid above the level of the beans. Taste the soup and add seasonings (salt, pepper and paprika) to taste. I then let them simmer together for 5-10 minutes more to allow the chorizo to cook and add flavor to the soup. All rights reserved. Sautée until onion begins to look translucent and garlic browns a little. Chorizo sausage here in Spain basically always has the same ingredients: pork, garlic, salt, and smoked paprika. 1 hot red chilli deseeded and finely chopped, 1 green chilli, deseeded and finely chopped, 1kg potatoes, peeled and cut into 2.5cm pieces. Shortly before serving, add a few handfuls of spinach to the soup.
THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING. Wash and soak the navy beans overnight in water. Cook, stirring occasionally, until brown.