Vegetable and Chorizo Soup

A warming vegetable soup simmered with balsamic vinegar and thyme, finished with crispy fried chorizo cubes and served with bread.

Healthy Soup Chorizo Spanish Vegetable

Estimated Nutrition

Calories

573.2

kcal / serving

1146.4 kcal total

Carbs

41.2g

per serving

82.3 g total

Fat

36.3g

per serving

72.5 g total

Protein

20.4g

per serving

40.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Liquids

570

Vegetable Stock

Meat

110

Chorizo Sausage

raw, cut into small chunks

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Ground Cumin

bunch

Thyme

tied together with string

OilsFats

Olive Oil

Vegetables

piece

Leek

cut into small chunks

piece

Carrot

cut into small chunks

piece

Sweet Potato

cut into small chunks

stalk

Celery

cut into small chunks

400

Chopped Tomato

canned

150

Green Bean

trimmed

Method

Fry leek, carrot, sweet potato, and celery for 10-12 minutes until softened.

Season to taste and serve in warm bowls with bread.

Remove thyme from the soup and stir in the fried chorizo.

Heat a separate pan and fry 110g chorizo for 10-12 minutes until crisp.

Heat 15ml olive oil in a large pan over medium heat.

Bring to a boil, then simmer over low heat for 40-45 minutes until tender.

Season with salt and pepper, then add cumin, tomatoes, vinegar, thyme, 570ml stock, and green beans.