Spanish Chickpea and Chorizo Soup – Definitely a Bowl Licker!

Spanish Chickpea and Chorizo Soup

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The Completed Spanish Chickpea and Chorizo Soup

My soup-a-holic friend Noel Pullen shared this Spanish Chickpea and Chirizo Soup – it is one of his favorite soup recipes (actually one of his wife’s favorites). The Tomato Basil Organic Soup is his other favorite. Both soups are original soup recipes from Jamie Oliver.

I didn’t change much of the original recipe, but I did add cumin and paprika, which are ussually found in Spanish dishes. I must say that I really love cumin.

The Verdict of Spanish Chickpea and Chorizo Soup? Wow – Noel’s wife has good taste buds indeed. This soup recipe is a keeper for sure! I am not sure if this soup will ever make it to the freezer because I had it last night and then today for lunch. This is one soup that rocks for flavor the first day and the flavors explode even more the next. I felt like licking the bowl because the base was so good. I also like how the prosciutto cooks a little and the hammy texture is so nice with the chorizo. For each and every spoonful, you are most likely to get one of the meats!

Spanish Chickpea and Chorizo Soup Ingredients:

  • 1 tablespoon olive oil
  • 2 large (5.5 ounces) chorizo sausage, chopped
  • 2 cups onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 sticks of celery, chopped
  • 8 fresh tomatoes, deseeded and roughly chopped
  • 1 (14 ounce) can of good quality chickpeas, rinsed with water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 5 cups low sodium chicken stock
  • 1 lb fresh baby spinach
  • sea salt and fresh ground pepper
  • 2 ounces of prosciutto, finely chopped
  • 2 hard-boiled eggs, sliced thinly (egg slicer can come in handy!)

Spanish Chickpea and Chorizo Soup Instructions:

  1. Heat olive oil up in large saucepan, saute chorizo until fat comes out.
  2. Add onion, garlic and celery. Turn heat to min and cook slowly for 10-15 mins with lid on – don’t colour onions.
  3. Add tomatoes, chickpeas, cumin, paprika and chicken stock.
  4. Bring to boil, lower heat and simmer for 40 mins.
  5. In meantime, place eggs in pot of cold water, bring pot to a boil then turn off heat, cover and let sit for 20 minutes. Rinse eggs in cold water and peel.
  6. When soup has simmered for 30 minutes, add in baby spinach.
  7. Puree about 1/3 of mixture or use the handheld blender for about 4 seconds.
  8. Season with salt and pepper
  9. Add prosciutto and stir for 1 minute.
  10. Ladle soup among serving bowls.
  11. Add sliced egg on top of soup.

Original Recipe: http://www.jamieoliver.com/recipes/soup-recipes/scrumptious-spanish-chickpea-chorizo

What I changed from original recipe:

  • added cumin and paprika
  • used baby spinach and did not chop it
  • used 3 cloves of garlic instead of 1
  • used low sodium chicken stock
  • added spinach close to the end of simmer stage
  • sliced the eggs for garnish instead of grating

Soup Mistress Rating for Spanish Chickpea and Chorizo Soup:

Healthy (+ slimming + low sodium): (3.75/5)
Presentation: (3.5/5) 
Taste: (4.75/5) 

Potato, Yam and Parsnip Chipotle Soup

Yam Potato Parsnip Chipolte Soup

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The completed Yam Potato Parsnip Chipolte Soup (vegetarian version with no chorizo)

Just yesterday, I made parsnip, yam and potato hash with poached eggs for breakfast. I really liked the buttery spicy taste of parsnips and how they played well with yams and potatoes. I thought to myself, “why not mix the three together in a soup?”

So I was on a hunt for a recipe and went on my merry way to Google. I must have looked at more than 20 recipes online and I decided to do my own rendition and simply call it Potato, Yam and Parsnip Chipotle Soup.

The verdict? Well, this soup is definitely one of my top five soups so far. I can’t wait to make this soup for friends or family. I really think the superstar ingredient is chipotle pepper in adobo sauce!

This soup is:

  • vegetarian (if you exclude the chorizo from recipe or use a soy-based alternative)
  • vegan (if you exclude the chorizo from recipe or use a soy-based alternative)
  • gluten-free

Ingredients:

  • 2 tablespoons olive oil
  • 1 large white onion, chopped small
  • 3 large garlic cloves, minced
  • 4 cups yam, peeled and chopped small
  • 2 cups new potatoes, peels on and chopped small
  • 3 cups parsnips, peeled and chopped small
  • 6 cups low sodium vegetable broth
  • 2 teaspoon cumin
  • 1 chipotle pepper in adobo sauce, chopped small
  • 1 – 10 oz chorizo sausage, cut in thin slices
  • 1 bunch of chives

Cooking Instructions:

  1. Heat olive oil in heavy pan over medium-high heat. Add onions and garlic, saute until soft, about 5 minutes.Season with dash of pepper.
  2. Add yams, potatoes and parsnips, saute about 3 minutes.
  3. Stir in vegetable broth and cumin, bring soup to boil. Reduce heat, simmer covered 20 minutes.
  4. Keeping 3 cups of potato, yam, parsnip aside. Puree the soup with chipotle pepper in a blender or food processor. Puree in batches if you need to.
  5. Return soup to pan with 2 cups of reserved solids (potato, yam, parsnip) and chives, gently heat through. If you want a thinner soup, add vegetable stock to your liking.
  6. In a separate pan, fry up chorizo for 2 minutes on medium to high heat.
  7. To serve, ladle hot soup into bowls and top with reserved solids, chorizo sausage and chives. Serve immediately.

The closest recipe I found was Sweet Potato and Chipolte Soup here.

What I changed from original recipe:

  • added chives
  • added parsnips
  • added potatoes
  • added additional clove of garlic
  • added chorizo sausage
  • replaced chicken broth with low sodium vegetable stock
  • omitted sour cream and tortilla wedges

Soup Mistress Rating for Potato, Yam and Parsnip Chipolte Soup:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (5/5) 
Taste: (5/5) 

Spicy Corn and Chorizo Soup – A Recipe Makeover

Spicy Corn Chorizo Soup

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The Completed Spicy Corn Chorizo Soup


Ah, nothing beats the taste of fresh sweet corn from the local farmers market!

By mid September I am usually bored of eating fresh corn off the husk. So why not enjoy sweet fresh corn by spicing it up with other ingredients in a soup?

I have plans to redo many soups in the future and I will be:

  • cutting calories and trimming fat from some favourite recipes
  • adjusting so they are vegetarian, gluten-free as well as vegan – where I can
  • adjusting dried herbs for fresh herbs
  • adjusting processed foods for natural and/or organic – where I can
  • adjusting highly acidic forming recipes to be more alkaline forming (healthier for you)

This soup makeover is:

  • vegetarian (if you exclude the chorizo from recipe or use a soy-based alternative)
  • vegan (if you exclude the chorizo from recipe or use a soy-based alternative)
  • gluten-free

Ingredients:

  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 2 garlic gloves, finely chopped
  • 1lb (4oz/550g) corn kernels (approx. 4 large husks)
  • 2 1/2 cups low sodium vegetable stock
  • 2 cups soya milk (or goat yogurt, if you use instead add 1.5 cups and change vegetable stock to 3 cups)
  • 1 serrano chile, seeded and finely chopped
  • 1/4 teaspoon cumin
  • 1 teaspoon oregano
  • dash salt and pepper
  • 2oz/55g thinly sliced chorizo sausage
  • 2 tablespoon lime juice
  • 1/2 teaspoon lime zest
  • 3 tablespoon chopped fresh cilantro

Cooking Instructions:

Heat the oil in large, heavy-bottom pan. Add onions and garlic, cook over low heat, stirring occasionally, for 5 minutes, or until softened. Stir in the corn, cover, and cook for an additional 3 minutes.

Add the vegetable stock, half the milk, the serrano chile, cumin, oregano and season with dash salt and pepper. Bring to a boil, reduce the heat right away, then cover and simmer for 15-20 minutes.

Stir in the remaining milk. Set aside about 1 cup of the soup solids, draining off as much liquid as possible. Transfer the remaining soup to a food processor or blender and process to a coarse puree.

Return the soup to the pan and stir in the reserved soup solids, the chorizo, lime juice, lime zest and cilantro. Reheat to the simmering point, stirring constantly. Ladle into warmed bowls and serve at once.

Enjoy!

Original Recipe that I tried and adjusted: from page 124 of the hardback book “Soup Bowl – An inspiring collection of soups, broths, and chowders”, by Parragon books, 2007

What I changed from original recipe:

  • replaced corn oil with olive oil
  • replaced frozen corn with fresh corn
  • replaced chicken stock with organic low sodium vegetable stock
  • added cumin
  • added oregano
  • added lemon zest
  • changed milk to soy milk (also tried goats yogurt on other occasions)
  • changed 2 tablespoons of cilantro to 3 – just because I so love cilantro!

Soup Mistress Rating for Spicy Corn and Chorizo Soup Recipe Makeover:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (5/5) 
Taste: (5/5)