Wednesday, November 9, 2011

Hearty Vegetable Soup

I couldn't resist picking up some chorizo at World Market this weekend. What a perfect way to use it! This soup looked great online at bbcfood and it uses all the right vegetables for the Los Poblanos box this week. It calls for crusty bread- I almost made some GF rosemary bread sticks...
I used 4 small turnips for this dish and fresh tomatoes. The leeks came from my garden as did the thyme. If you don't have an herb garden at your house- I'd recommend you put some flat leaf parsley, thyme, and rosemary into the ground or a container. Staple herbs!
  • 1 tbsp olive oil
  • 25g/1oz unsalted butter
  • 1 leek, cut into small chunks
  • 1 large carrot, cut into small chunks
  • ½ large turnip, cut into small chunks
  • 1 sweet potato, cut into small chunks
  • 1 celery stalk, cut into small chunks
  • sea salt and freshly ground black pepper
  • 1 tsp ground cumin
  • 1 x 400g/14oz can chopped tomatoes (I used fresh romas)
  • 2 tbsp balsamic vinegar
  • small bunch thyme, tied together with string (I tied mine with a leek stalk)
  • 570ml/1 pint vegetable stock
  • 150g/5oz green beans, trimmed (and cut into more bite manageable pieces)
  • 1 raw chorizo sausage (about 110g/4oz), cut into small chunks (Optional)
  • crusty bread to serve- Optional

Preparation method

  1. Heat the olive oil and butter together in a large pan over a medium heat. Add the leek, carrot, turnip, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour.
  2. Season with salt and freshly ground black pepper and add the cumin, tomatoes, balsamic vinegar, thyme, vegetable stock and green beans. Bring to the boil then reduce the heat and simmer for 40-45 minutes, or until the vegetables are tender.
  3. Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown.
  4. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper.
  5. Ladle the soup into warm soup bowls and serve with crusty bread on the side.

     Starting to simmer
     **The finished product. I'd say the chorizo is definitely optional with the richness of the broth-so I took it out of the title. Wow! This soup was fantastic.

1 comment:

  1. I made this using fully cooked smoked turkey sausage and it was delicious. It was better the second day as many soups and stews are!