Winter Vegetable Soup Recipe with Chorizo

– A Super Warming Winter Vegetable Soup with Chorizo –

I went out of town right after my veggie box arrived last week, and when I returned home, I had a whole drawer full of vegetables that needed to be used, like, three days ago. I needed a recipe that would make use of broccoli rabe (aka rapini), celery root (aka, celeriac), leeks, carrots, and potatoes. After considering slicing and stir-fying everything together, I opted for a hearty vegetable soup recipe. It is winter after all, and what’s winter if not soup season?

This recipe is vaguely based on a Portuguese soup I’ve made a few times with potatoes, kale, and chorizo. I leave the skin on the potatoes because A) I like the texture, and B) I’m lazy. Feel free to peel them if you’re so inclined and have some free time. You can also easily veganize this recipe by using olive oil instead of butter, veggies stock instead of chicken, and soyrizo or other vegan sausage in place of chorizo.

Oh, and FYI – this simple recipe gets most of its seasony flavor from the chorizo, so if you like it spicy, make sure you get a really strong sausage or use more than I called for. You can even add some cayenne or  chopped Anaheim chillis, if you like. As it sits now this is a nice, mellow winter soup, but you could certainly turn it up a notch by upping the chorizo to veggie ratio or dropping in a tablespoon of pimentón dulce.

Warming Winter Vegetable Soup Recipe with Chorizo

5 from 1 vote

Author: Stephanie Stiavetti

Servings: 4 servings

Course: Soup

Cuisine: American

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Nutrition Facts

Warming Winter Vegetable Soup Recipe with Chorizo

Amount Per Serving

Calories 454 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 12g 60%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 57mg 19%

Sodium 1950mg 81%

Potassium 1309mg 37%

Total Carbohydrates 40g 13%

Dietary Fiber 7g 28%

Protein 20g 40%

Vitamin A 439%

Vitamin C 153%

Calcium 14%

Iron 25%

* Percent Daily Values are based on a 2000 calorie diet.

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This warming vegetable soup recipe is made with dark leafy greens, beans, and spicy Spanish chorizo. A perfect soup for those cold days when you want to stay in bed. This dish gets most of its warming flavor from the chorizo, so if you like it extra spicy, make sure you get really strong chorizo or use more than I called for. You can even add some cayenne or chopped Anaheim chillis, if you like.

Ingredients

• 1/4 cup butter
• 2 whole leeks, cut into 1/2" half circles
• 6 cloves of garlic, chopped
• 2 medium carrots, cut into 1/2" half circles
• 2 large red potatoes, cut into 1" pieces
• 1 large yukon gold potato, cut into 1" pieces, (total of potatoes should equal about three cups)
• 2 cups celeriac, cut into 1" pieces
• 4 cups chicken broth
• 2 cups water
• 1/2 pound Portuguese or Spanish chorizo, deskinned and chopped into 1/4" pieces
• 3 cups broccoli rabe leaves, destemmed and chopped fairly thin (about 1/2 strips)
• 2 teaspoons smoked paprika, or Pimenton Dolce (optional)
• 1/2 cup canned kidney beans, rinsed and drained
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• More salt and pepper to taste
• Shredded cotija, or similar cheese

Instructions

1. In a Dutch oven, melt the butter over a medium heat. Cook the leeks and garlic for two minutes, then add carrots cook and until the vegetables are softened, stirring regularly. Add the potatoes, celery root, broth, and 2 cups water, bring the liquid to a boil. Simmer the mixture, covered, for about 15 minutes, or until the potatoes are forkable.
2. While the potatoes are cooking, cook the chorizo in a skillet over moderate heat, stirring often until it is browned lightly. Transfer to a paper towel to drain off the greasy bits.
3. Once potatoes and celery root are cooked through in the Dutch oven mixture, add in greens, chorizo, smoked paprika, salt, and pepper, continuing to cook for another 10 minutes. Remove from heat and using a stick blender, blend soup until it thickens but still retains some chunky texture. Add beans, then salt and pepper to taste. Return to heat for another 5 minutes to warm the beans. Add a little water in small amounts if you want to thin the soup out.
4. Serve with a sprinkling of cotija cheese.

Recipe Notes

Nutritional analysis does not include cheese.

This content was originally posted on FearlessFresh.com.