This rustic soup will satisfy and comfort the hungry soul in you. The aroma of the combination of veggies and meat will take you on a journey to the countryside. Learn this hearty, economic and easy recipe to cook for your family and friends.
The recipe doesn’t call for meat. You can easily make it without it. But I must tell you, that Chorizo gives an amazing touch to the dish.
Ingredients for 4 portions:
- 4 Chorizo sausages (small ca 70 g each, spicy)
- 2 red onions
- 3 garlic cloves
- 2 potatoes (medium)
- 2 big carrots
- 1 parsnip
- ¼ of the red cabbage’s head (core removed)
- 1 chili
- 1,2 l of chicken or veggie stock
- 1 tsp of Curcuma powder
- 1 Tbsp of Ghee
- salt
How you make it:
You will need a bigger non-sticking pan and a deep pot. Start with washing the vegetables. Chop the onions and the garlic into small pieces. Peel and cube the potatoes. Try to make all the pieces same size (about 2-3 cm). Cut the carrots and the parsnip into rounds (ca 1-2 cm thick).
Cut out ¼ of the cabbage’s head, remove the core and cut it in ca 1 cm thick stripes. Slice the chili in 2 mm thin stripes. Now you are ready to start cooking.
Melt the Ghee in a deep pot. You can also use olive oil or coconut oil. Add the onions, garlic and potatoes. Cook with occasional stirring for 2 minutes. Then add the hot veggie stock and 1 tsp of Curcuma. Season, cover the pot and let it boil for 10 minutes. The base of the soup is done now.
In the meantime prepare the sausages. Before you put them in the pan, be sure that the pan gets really hot. You won’t need any fat, because the Chorizo sausage will release its own juices. Brown the sausages on each side for ca 4 minutes. When done, place them on a plate but don’t discard the juice from the pan. Pour it in the soup to add some extra flavour and colour. Now it is time to also add the carrots and the parsnip to the deep pot. Give it a good stir and add the Chorizos. Do not cut the sausages, so that they keep all the juices. Reduce the heat and cook for other 5-6 minutes.
In the same pan where you browned the Chorizos, prepare the cabbage. Use a paper towel to remove the rests of juice in the pan. Put in the cabbage stripes and chili, season well. Then add a little bit of boiling water, cover and let it simmer for 4-5 minutes.
Finally, divide the soup among four bowls and top with spicy cabbage and Chorizo sausage.
The soup will warm you from inside out and consequently leave a smile in your heart.
Enjoy!
