Rain Or Shine
November 27, 2011 § 1 Comment
Soup I have moods for. But if I have to choose, I almost always go for tomato soup. Chorizo, however, I always have a mood for. Scanning through Donna Hay’s cookbook, it did not surprise me that I couldn’t move pass the page, not because it has rained the past few days. This soup I can and will have over and over, rain or shine, for a very long time. Best of all, it being a 30-minute meal is such a come-on. With a few pieces of bread, it makes a great lunch or dinner that is fuss-free. In fact I like it better the next day when all the flavors melds into one hearty soup.
The chorizo adds an incredible depth to the soup, perfectly marrying salty and sour. The crisp chorizo adds more texture to a soup that has already so much texture – from the tomato chunks, crisp green beans to even the al dente but creamy bite of the chickpeas. I made it without the green beans. I just add a few strips before serving and while re-heating to keep the freshness and crispness of the vegetable.
Spicy Tomato-Chorizo Soup
(adapted from “The Instant Cook”, by Donna Hay)
What you need:
- 4 chorizo sausages, sliced (I use chorizo Pamplona)
- 2 teaspoons canola oil
- ½ teaspoon chili flakes
- 2 x 400g (14 oz.) cans peeled tomatoes, crushed
- 4 cups beef stock
- 400g (14 0z.) can chickpeas (garbanzos), drained
- 200g (7oz.) green beans, trimmed and chopped
- Sea salt and cracked black pepper
- 2 tablespoons chopped flat-leaf parsley (baby arugula works well too)
What you do:
- Place a deep saucepan over high heat. Add the chorizo, oil and chili and cook for 4 minutes or until the chorizo are crisp.
- Remove from the pan and drain on absorbent paper.
- Place the tomatoes and stock in the saucepan over medium heat and bring to the boil.
- Add the chickpeas and beans and cook for 3 minutes.
- Stir through the salt, pepper parsley and cooked chorizo and serve. Serves 4.
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