Chorizo and Vegetable Soup

[highlyeccentric]

The recipe card at the store advertised this as "spanish" chorizo and vegetable soup, but I'm not convinced of its cultural authenticity.


This recipe requires:
- chopping vegies
- sauteing onions and garlic
- stirring hot things
- handling hot pots (two)
- frying diced sausage

This recipe could probably be adapted by:
- using a slow cooker for the main component. Perhaps use some pre-cooked pig product instead of the sausages if frying pans are a no-go?
- perhaps swapping the pig product for another meat, but I'm not willing to guess which.



Ingredients:

1 onion, diced
3 cloves garlic, chopped finely
2 tsp paprika
Assorted soup vegetables, chunky (I used: 3 small potatoes, half a cabbage, 2 sticks celery, 2 carrots, 2 zucchini.In future I would also add spinnach - either frozen, along with tomatoes, or fresh, with the sausages)
About 1 cup of pre-soaked brown lentils (optional but tasty!)
2 400 gram tins of diced tomatoes
5 cups chicken stock
Cracked pepper
1 tbsp lemon juice
Basil leaves (recipe said parsley, if you're not a fan of basil)
3-4 chorizo sausages, diced

Instructions:

1. Sautee the onion and garlic for a few minutes; add paprika and stir.
2. Add diced vegetables and stir for 5-10 minutes, until vegetables start to soften. If necessary, add about a third of a cup of stock now to stop it sticking.
3. Tip in stock and tomatoes and lentils. Season with pepper. Bring to boil. Cover and simmer for 30-40 minutes, or until the vegetables are soft.
4. Fry the diced sausages. Add to soup about 5 minutes from the end.
5. Add lemon juice and basil leaves and stir through. Check seasonings.

Serve - a topping of parmesan cheese is nice but not essential.

Makes... about eight bowls, I think?