Prep 15 mins
Cook 35 mins
It's a rainy summer's day, soup was a great idea. I love making this because it's pretty quick for homemade and it strikes a good balance for adults and kids. All depending on who your audience is, choose a mild or spicy chorizo. I haven't made this without using the immersion blender to mix it up. I'm sure it would be fine, I would be tempted to cut things quite a bit smaller if that were the case, and maybe not preboil the potatoes. The original recipe called for kale, but to please all palates I have subbed carrots. You could sub a wide variety of complimentary veg such as spinach or another leafy green. Something with a pop of colour.
- 680.38 g red potatoes, cut into uniform pieces for boiling (your choice to peel or not)
- 14.79 ml olive oil
- 226.79 g chorizo sausage, sliced into bite-sized pieces
- 1 onion, diced
- 3 fresh garlic cloves, roughly chopped
- 1419.54 ml broth, your favourite
- 4.92 ml ground black pepper
- 0.25 ml cayenne (optional)
- 236.59 ml carrot, chopped
- 59.14 ml fresh parsley, chopped (optional)
- sea salt, to taste
- Bring a medium pot of lightly salted water to boil. Add the potatoes and let them cook until fork tender, roughly 10-12 minutes depending on how small or large you cut them. Your choice if you want to peel the potatoes or not. I like to leave them on since there is great nutrition in the skins. Drain the cooked potatoes and set aside.
- Set a heavy bottomed stock/soup pot over a medium flame and add the olive oil. Once it is warm, add the chorizo and saute, watching it doesn't burn. After about 4-5 minutes your oil should have quite a red tinge to it and the chorizo will be fully warmed through. Remove the chorizo from the pot using a slotted spoon and set-aside. Leave the oil in the pot.
- Continuing with medium heat, in the same pot with the olive oil, saute the onion and garlic for about 6-8 minutes. Watch it doesn't burn.
- Deglaze the pot with a bit of the broth, stirring to release anything stuck to the bottom and then add in the rest of the broth. Bring to a boil then add in the cooked potatoes. (You could cook the potatoes in the broth if you prefer, saves dirtying another pot -- however you'd likely have to add more broth).
- Let that mingle for a few minutes and then remove from the heat. Use an immersion blender to puree the soup. If you left the skin on your potatoes, you'll get little red flecks in the soup when it's all mixed up.
- Return the soup to the heat and add the chorizo back in, along with the pepper, cayenne if using, plus the carrots (or other veg) and parsley. Let it come back to a gentle simmer, cover and let cook until the carrots are tender. Of course if you're using something like spinach this won't take long. Season with salt if necessary, though likely your broth was salt enough. Enjoy!
Im usually not easily impressed but the flavors are so robust it's a winner! My 2 boys, 11&12yrs old, loved it...They did add cheese and sour cream to theirs. I did ground up fresh pork chorizo and I also put about half of the potatoes only in my vitamix with a small amount of broth, then added it to the chunky soup. Absolutely perfect! Top with a dollop of sour cream to finish it off... yummmmm
Made this soup today - and found, with personal preferance modifications - it was VERY tastey,
I used all the listed ingredients, but rather than cook the potatoes ahead, I simply diced them up and added to the soup with a good 1-2 cups choppped spinach. I did NOT pulvarize the soup - instead we enjoyed it with all it's chunky goodness! As the recipe name indicates - satisfying!
All of us loved this soup! I made it just as written, although I used fresh chorizo. Maybe I should have used dried because when I sliced the fresh chorizo it fell apart into pieces. I just formed them into little balls, flattened them, and sauteed them as in the recipe. I used both the carrots and some kale when making the soup. When it was done cooking, I pureed half of it, and then mixed that with the other half, making a soup with a thicker broth while retaining some texture from the veggies in the soup. I usually make soup that way, and it worked well with this recipe. The kale gave the soup a very mild sort of peppery flavor that we enjoyed. I've already made a second batch and packaged it for the freezer -- I can then defrost it overnight so we can enjoy this great soup on even the busiest of days!