Spanish Chorizo and Vegetable Soup
This soup is one of my favourites. I love the way the paprika infused chorizo blends with the flavours of the vegetables, herbs and Parmesan. A real delight served with crusty home made bread and so easy to make in the Tefal Cuisine Companion.
1 medium onion quartered
1 tblspn olive oil
200 gms chorizo diced
3 large carrots diced
2 sticks celery diced
1 large potato diced
700 gms passata
650 mls chicken or vegetable stock
Salt and pepper
1 x 400 gm can cannellini beans, drained and refreshed under cold running water.
Parsley, chilli, rocket, Parmesan and olive oil to serve.
Insert Ultrablade. Stopper in.
Add onion. Turbo 4 sec. Scrape sides of bowl with spatula.
Repeat above until onion is finely chopped.
Insert Stirring Blade. Stopper out.
Add olive oil.
Slow Cook P1:5mins. Scrape sides of bowl with spatula as required.
Add chorizo.
Slow Cook P1:7mins. Stopper out. Scrape sides of bowl with spatula as required.
Add carrots, celery, potato, passata, stock and salt and pepper to taste. Stir well.
Slow Cook P2:100 deg:60mins (stopper in Maxi position) adding cannellini beans for last 10 mins.
Serve with chopped parsley, chilli, rocket, Parmesan and a drizzle of olive oil to taste.
200 gms chorizo diced
3 large carrots diced
2 sticks celery diced
1 large potato diced
700 gms passata
650 mls chicken or vegetable stock
Salt and pepper
1 x 400 gm can cannellini beans, drained and refreshed under cold running water.
Parsley, chilli, rocket, Parmesan and olive oil to serve.
Insert Ultrablade. Stopper in.
Add onion. Turbo 4 sec. Scrape sides of bowl with spatula.
Repeat above until onion is finely chopped.
Insert Stirring Blade. Stopper out.
Add olive oil.
Slow Cook P1:5mins. Scrape sides of bowl with spatula as required.
Add chorizo.
Slow Cook P1:7mins. Stopper out. Scrape sides of bowl with spatula as required.
Add carrots, celery, potato, passata, stock and salt and pepper to taste. Stir well.
Slow Cook P2:100 deg:60mins (stopper in Maxi position) adding cannellini beans for last 10 mins.
Serve with chopped parsley, chilli, rocket, Parmesan and a drizzle of olive oil to taste.
I didn't know you had a blog. How exciting. Love this recipe.
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