Winter Vegetable Soup Recipe with Chorizo

Winter Vegetable Soup with Chorizo on http://www.theculinarylife.com

- A Super Warming Winter Vegetable Soup with Chorizo -

I went out of town right after my veggie box arrived last week, and when I returned home, I had a whole drawer full of vegetables that needed to be used, like, three days ago. I needed a recipe that would make use of broccoli rabe (aka rapini), celery root (aka, celeriac), leeks, carrots, and potatoes. After considering slicing and stir-fying everything together, I opted for a hearty vegetable soup recipe. It is winter after all, and what’s winter if not soup season?

This recipe is vaguely based on a Portuguese soup I’ve made a few times with potatoes, kale, and chorizo. I leave the skin on the potatoes because A) I like the texture, and B) I’m lazy. Feel free to peel them if you’re so inclined and have some free time. You can also easily veganize this recipe by using olive oil instead of butter, veggies stock instead of chicken, and soyrizo or other vegan sausage in place of chorizo.

Oh, and FYI – this simple recipe gets most of its seasony flavor from the chorizo, so if you like it spicy, make sure you get a really strong sausage or use more than I called for. You can even add some cayenne or  chopped Anaheim chillis, if you like. As it sits now this is a nice, mellow winter soup, but you could certainly turn it up a notch by upping the chorizo to veggie ratio or dropping in a tablespoon of pimentón dulce.

 

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Warming Winter Vegetable Soup Recipe with Chorizo
 
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This warming vegetable soup recipe is made with dark leafy greens, beans, and spicy Spanish chorizo. A perfect soup for those cold days when you want to stay in bed. This dish gets most of its warming flavor from the chorizo, so if you like it extra spicy, make sure you get really strong chorizo or use more than I called for. You can even add some cayenne or chopped Anaheim chillis, if you like.
Ingredients
  • 1/4 cup butter
  • 2 leeks, cut into 1/2" half circles
  • 6 cloves of garlic, chopped
  • 2 medium carrots, cut into 1/2" half circles
  • 2 large red potatoes, cut into 1" pieces
  • 1 large yukon gold potato, cut into 1" pieces
  • (total of potatoes should equal about three cups)
  • 2 cups celeriac, cut into 1" pieces
  • 4 cups chicken broth
  • 2 cups water
  • 1/2 lb Portuguese or Spanish chorizo, deskinned and chopped into 1/4" pieces
  • 3 cups broccoli rabe leaves, destemmed and chopped fairly thin (about 1/2 strips)
  • 2 teaspoons smoked paprika, or Pimenton Dolce (optional)
  • 1/2 cup canned kidney beans, rinsed and drained
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • More salt and pepper to taste
  • Shredded cotija, or similar cheese
Instructions
  1. In a Dutch oven, melt the butter over a medium heat. Cook the leeks and garlic for two minutes, then add carrots cook and until the vegetables are softened, stirring regularly. Add the potatoes, celery root, broth, and 2 cups water, bring the liquid to a boil. Simmer the mixture, covered, for about 15 minutes, or until the potatoes are forkable.
  2. While the potatoes are cooking, cook the chorizo in a skillet over moderate heat, stirring often until it is browned lightly. Transfer to a paper towel to drain off the greasy bits.
  3. Once potatoes and celery root are cooked through in the Dutch oven mixture, add in greens, chorizo, smoked paprika, salt, and pepper, continuing to cook for another 10 minutes. Remove from heat and using a stick blender, blend soup until it thickens but still retains some chunky texture. Add beans, then salt and pepper to taste. Return to heat for another 5 minutes to warm the beans. Add a little water in small amounts if you want to thin the soup out.
  4. Serve with a sprinkling of cotija cheese.

 

Comments

  1. notblueatall says:

    Sounds delish! Love the kitty mug! <3

  2. Way to use up your veggies! Do you think it would save a step to brown the sausage in the dutch oven first, then cook the veggies?

    Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

  3. Thanks! :)

    I think that browning the chorizo in the dutch oven first might cause the veggies to taste funny, as the chorizo is uber spicy and greasy. Not the good kind of greasy, either. I’d be curious to see how it goes though, so if you try it, let me know!

  4. Georgia@growingavegetablegarden.net says:

    This sounds delicious! I am always looking for ways to use up the overabundance I vegetables I have each season…will definitely make this one soon…thanks,
    G

  5. yum! what a great winter-warming soup for those cold, cold days!

  6. Katrina Stovold says:

    Encountered it for the first time here in Ireland last year. I was so confused.

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