Total Time
Prep 5 mins
Cook 35 mins

This soup is low in fat, but will fill you up at the same time. I got the recipe from a supermarket magazine and have posted it her for future use and safe keeping. If you try it before I'll get around to it, please let me know what you think!

Ingredients Nutrition


  1. Heat the oil in a stock pot and cook the onion until soft and translucent.
  2. Add the stock, tomatoes, carrots, celery, potato and chickpeas. Cover and simmer for approximately 25 minutes or until all vegetables are tender.
  3. Add the chorizo and heat through.
  4. Just before serving, sprinkle with parsley and croutons.


Most Helpful

Made this today and it came out sooo good, i added edamamme for some color, beats the can any day!

myrydythg_4985533 November 05, 2011

This is a great soup! The broth is so tasty and I liked the fact that you used such light and healthy vegetables in your recipe, as the chorizo is very rich. I added 2 cloves of minced garlic to the pan with the onions, and sauteed them for 2 minutes when the onions were done. We really loved this soup; thanks so much, Sylvie, for posting.

TasteTester January 19, 2009

I love this recipe. I'm a sucker for chorizo, and all the flavors complemented each other well. Turns out great everytime!


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