Chorizo and Vegetable Soup
Chorizo and Vegetable Soup

Ingredients

Method

  • 1 tbsp olive oil
  • 1 leek, cut into chunks
  • 1 carrot, cut into chunks
  • 1 sweet potato, cut into chunks
  • 1 celery stalk, cut into chunks
  • Salt and pepper
  • 1 tsp ground cumin
  • 1 x 400g tin of chopped tomatoes
  • 2 tbsp balsamic vinegar
  • 570ml veg stock
  • 150g trimmed green beans
  • 1 x 110g raw chorizo, cut into chunks
  • Fry the potato, leek, carrot, and celery for about 10 mins in the olive oil to soften. Season well, add the cumin, tomatoes, vinegar, veg stock and green beans. Simmer for about 40 mins, or until tender.
  • Heat a frying pan and fry the chorizo chunks for 12 mins, or until crisp and golden. Stir the meat into the soup, season well, and serve with crusty bread.
1 hr
2 serving
This recipe pairs perfectly with the Pacha Mama Pinot Noir 2019 from Yarra Valley, Australia.

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