Warming Winter Cabbage, Chorizo and Celeriac Soup
Now we're properly into Autumn, the weather is perfect for warming, hearty soups and stews and this one is one of my all time favourites.
This soup is packed full of tasty goodies - crispy chorizo, caramelised red onions, perfectly cooked chunks of celeriac and vibrant shredded cabbage - all brought together in a lightly creamed tomato sauce. As soups go, this one is pretty easy to achieve and you can have it on the table in around half an hour making it an ideal healthy but hearty lunchtime meal. I like to serve mine with a hunk of good bread for dipping.
Warming Winter Cabbage, Chorizo and Celeriac Soup
Serves 6-8
2 tbsp extra-virgin olive oil
1 red onion, thinly sliced
2 bay leaves, torn in half
4 garlic cloves, sliced
200g cooking chorizo, peeled and cut into small chunks
1 tsp ground cumin
½ celeriac, peeled and cut into 1cm chunks
1 savoy cabbage, thinly shredded (discard the stem and outer leaves)
600ml tinned chopped tomatoes
100ml crème fraîche
Heat the olive oil in a large saucepan over a medium-high heat and cook the onion, bay leaves and garlic for about 6-7 minutes until golden, stirring frequently.
Add the chorizo and cumin seeds and cook until the fat runs out from the chorizo. Add the celeriac and cabbage, stir well, then add the tomatoes and 600ml water. Bring to the boil, cover with a tight-fitting lid, then lower the temperature. Simmer for 20 minutes, stirring occasionally.
Stir the crème fraîche into the soup and bring back to a rapid simmer. Season well and ladle into warmed soup bowls.
This soup is packed full of tasty goodies - crispy chorizo, caramelised red onions, perfectly cooked chunks of celeriac and vibrant shredded cabbage - all brought together in a lightly creamed tomato sauce. As soups go, this one is pretty easy to achieve and you can have it on the table in around half an hour making it an ideal healthy but hearty lunchtime meal. I like to serve mine with a hunk of good bread for dipping.
Warming Winter Cabbage, Chorizo and Celeriac Soup
Serves 6-8
2 tbsp extra-virgin olive oil
1 red onion, thinly sliced
2 bay leaves, torn in half
4 garlic cloves, sliced
200g cooking chorizo, peeled and cut into small chunks
1 tsp ground cumin
½ celeriac, peeled and cut into 1cm chunks
1 savoy cabbage, thinly shredded (discard the stem and outer leaves)
600ml tinned chopped tomatoes
100ml crème fraîche
Heat the olive oil in a large saucepan over a medium-high heat and cook the onion, bay leaves and garlic for about 6-7 minutes until golden, stirring frequently.
Add the chorizo and cumin seeds and cook until the fat runs out from the chorizo. Add the celeriac and cabbage, stir well, then add the tomatoes and 600ml water. Bring to the boil, cover with a tight-fitting lid, then lower the temperature. Simmer for 20 minutes, stirring occasionally.
Stir the crème fraîche into the soup and bring back to a rapid simmer. Season well and ladle into warmed soup bowls.
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