Warming Chorizo Potato And Cabbage Soup Recipes

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WARMING CHORIZO, POTATO AND CABBAGE SOUP



Warming Chorizo, Potato and Cabbage Soup image

More of a quick stew than a light soup, this is a firm favourite of mine for those cold nights where you need something to warm the soul. It'll keep for a good few days as well.

Provided by Beasled

Categories     One Dish Meal

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

100 g cooking chorizo sausage, casing removed, sliced into thin pieces
700 g firm waxy potatoes, peeled and diced into 2 cm cubes (such as Maris Piper)
1 large white onion, diced
3 garlic cloves, finely chopped
1/2 teaspoon chili flakes
1 liter vegetable stock
500 g white cabbage, shredded
salt and pepper

Steps:

  • Place the sliced chorizo evenly into a large pan and bring it up to moderate to high heat. You shouldn't need any oil for this dish as the chorizo will provide plenty of it. Cook the chorizo until the oil has been released and the pieces have started to crisp up, which should take around 5 to 6 minutes.
  • Set aside the chorizo on a side dish, retaining the oil in the pan.
  • Add the garlic, onions and chilli flakes and continue to cook until the onion is translucent, another 5 minutes or so (omit the chilli flakes if you prefer it less spicy).
  • Add the potatoes and the cooked chorizo and cook for a further 1 minute.
  • Add the stock and bring to the boil.
  • Cover and simmer for 6-8 minutes.
  • Add and stir in the cabbage.
  • Cover and simmer for a further 10 to 12 minutes until the potatoes are falling apart.
  • Season with salt and pepper and serve in a deep bowl.

Nutrition Facts : Calories 598.1, Fat 19.9, SaturatedFat 7.4, Cholesterol 44, Sodium 698.3, Carbohydrate 85.4, Fiber 15.6, Sugar 14, Protein 23.5

POTATO, CABBAGE & CHORIZO SOUP RECIPE - (4/5)



Potato, Cabbage & Chorizo Soup Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 10

3 tablespoons olive oil
1 large yellow onion, halved and thinly sliced
2 large garlic cloves, minced
3 small links Spanish chorizo (about 5 ounces total), sliced 1/4-inch thick
2 bay leaves
2 1/2 Yukon Gold potatoes, peeled and cut into bite-size pieces
1/4 medium green cabbage, cored and thinly sliced
Sea salt
Freshly ground black pepper
8 cups chicken stock or water

Steps:

  • Heat oil in a medium pot over medium heat. Add onions and garlic and sweat until softened but not colored, about 5 minutes. Add chorizo and bay leaves and cook gently until chorizo colors onions, about 5 minutes. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes. Add cabbage and season with salt and pepper. Pour in enough chicken stock to just cover vegetables and increase heat to high. Once stock comes to a boil, reduce heat to medium-high and simmer until potatoes are fork-tender but not mushy, about 20 minutes. Season with salt and pepper to taste.

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