Recipe by Beasled
More of a quick stew than a light soup, this is a firm favourite of mine for those cold nights where you need something to warm the soul. It'll keep for a good few days as well.
- 100 g cooking chorizo sausage, casing removed, sliced into thin pieces
- 700 g firm waxy potatoes, peeled and diced into 2 cm cubes (such as Maris Piper)
- 1 large white onion, diced
- 3 garlic cloves, finely chopped
- 1⁄2 teaspoon chili flakes
- 1 liter vegetable stock
- 500 g white cabbage, shredded
- salt and pepper
Directions See How It's Made
- Place the sliced chorizo evenly into a large pan and bring it up to moderate to high heat. You shouldn't need any oil for this dish as the chorizo will provide plenty of it. Cook the chorizo until the oil has been released and the pieces have started to crisp up, which should take around 5 to 6 minutes.
- Set aside the chorizo on a side dish, retaining the oil in the pan.
- Add the garlic, onions and chilli flakes and continue to cook until the onion is translucent, another 5 minutes or so (omit the chilli flakes if you prefer it less spicy).
- Add the potatoes and the cooked chorizo and cook for a further 1 minute.
- Add the stock and bring to the boil.
- Cover and simmer for 6-8 minutes.
- Add and stir in the cabbage.
- Cover and simmer for a further 10 to 12 minutes until the potatoes are falling apart.
- Season with salt and pepper and serve in a deep bowl.