Chestnut Chorizo Soup

Chestnut Chorizo Soup

Gluten FreeDairy Free

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 66.45
  • Health score: 20.00
  • Weight Watcher points: 14.00

Summary

Chestnut Chorizo Soup might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 516 calories, 9g of protein, and 23g of fat per serving. This recipe serves 4 and costs $2.69 per serving. 1 person found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for Autumn. This recipe from Foodista requires canned tomatoes, onion, saffron threads infused in 3- water, and thyme leaves. With a spoonacular score of 62%, this dish is solid. Similar recipes are Crema de Frisoles con Chorizo (Red Bean Soup with Chorizo), Crema de Frisoles con Chorizo (Red Bean Soup with Chorizo), and White lentil soup with chorizo and paprika cream — Soupe aux lentilles blondes avec chorizo et crème au paprika.

Ingredients

  • oil
    oil4 tablespoons
  • onion
    onion1 large
  • carrot
    carrot1 medium
  • celery stick
    celery stick1
  • mild chorizo
    mild chorizo4 oz
  • garlic cloves
    garlic cloves2
  • ground cumin
    ground cumin1 teaspoon
  • thyme leaves
    thyme leaves1.5 teaspoons
  • chillies
    chillies2 small
  • canned tomatoes
    canned tomatoes1 can
  • chestnuts
    chestnuts500 grams
  • saffron threads infused in 3- water
    saffron threads infused in 3- water4 tablespoons
  • water
    water2 cups
  • sea salt and pepper
    sea salt and pepper4 servings
Instructions

Step 1

Heat the oil in a large soup pot over medium heat

Step 2

Add the carrots, onions, celery, chorizo and a pinch of salt. Fry for about 20 minutes, stirring occasionally.

Step 3

When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using). Cook for one more minute

Step 4

Add the tomato and after two more minutes, the chestnuts. Stir.

Step 5

Add the saffron infused liquid and the water and simmer for 10 minutes.

Step 6

Remove from heat and mash (I use my blender on a stick but you could also use a potato masher) until the soup is nearly smooth but still has a bit of texture. Season with salt and pepper to taste.

Categories

Dish Types: soup, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, whole 30

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

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