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.
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Stephanie Stiavetti
2wholeleekscut into 1/2" half circles
2mediumcarrotscut into 1/2" half circles
2largered potatoescut into 1" pieces
1largeyukon gold potatocut into 1" pieces, (total of potatoes should equal about three cups)
2cupsceleriaccut into 1" pieces
1/2poundPortuguese or Spanish chorizodeskinned and chopped into 1/4" pieces
3cupsbroccoli rabe leavesdestemmed and chopped fairly thin (about 1/2 strips)
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.
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.
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.