Spanish chorizo and potato soup with garlic
Spanish chorizo and potato soup is a hearty and flavourful dish that combines the rich, smoky flavour of chorizo with the comforting simplicity of potatoes. The minced garlic infuse the soup with its delicious aroma. Serve the Spanish chorizo and potato soup hot, garnished with fresh parsley and maybe a drizzle of olive oil on top accompanied by some fresh bread on the side for a complete meal. This dish is perfect for a cozy night in or for entertaining guests with a taste of Spanish cuisine
Goes well with
Fresh bread or toasted fresh bread
Ingredients (i)
2 tablespoons olive oil
1 onion - peel and finely chop
5 cloves garlic - peel and finely grate
1 green bell pepper - deseed and finely chop - rinse before use
150 g Spanish chorizo - peel and cut into half moon slices of 0,5 centimetre
1 teaspoon smoked paprika
400 g potatoes - peel and roughly chop into chunks of 1,5 x 1,5 centimetres
800 ml water
1 dried bay leaf
0,5 handful flat-leaf parsley - finely chop - rinse before use
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
Instructions
- Prepare all ingredients according to the list above and read through the recipe before starting
- Heat a Dutch oven and add (i)2 tablespoons olive oil
- Add (i) and cook until it has softened, about 3-4 minutes, stirring now and then1 onion, 5 cloves garlic, 1 green bell pepper
- Add (i) and cook and stir for 3 minutes150 g Spanish chorizo
- Add (i) and mix it together1 teaspoon smoked paprika
- Add (i) and mix it together400 g potatoes
- Season with (i)salt, black pepper
- Add (i) or to just cover800 ml water
- Add (i)1 dried bay leaf
- Bring to a simmer and cover with a lid
- Let it simmer on medium heat for 20-25 minutes (timer) or until the potatoes are tender
- Remove 6 tablespoons of potato pieces and mash them with a fork, and put them back into the dish and mix it together
- Adjust the seasoning with (i)salt, black pepper
- Turn off the heat
- Sprinkle with (i)0,5 handful flat-leaf parsley
- Serve
Notes
You can choose the spiciness of the Spanish chorizo according to your linking
Nutrition Facts
Spanish chorizo and potato soup with garlic
Serving Size
1 serving
Amount per Serving
Calories
271
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
23
mg
8
%
Potassium
543
mg
16
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
9
g
18
%
Sodium
20
mg
1
%
Vitamin A
540
IU
11
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.4
mg
4
%
Vitamin B6
0.5
mg
25
%
Vitamin C
48
mg
58
%
Vitamin E
1
mg
7
%
Vitamin K
17
µg
16
%
Calcium
36
mg
4
%
Copper
0.2
mg
10
%
Folate
25
µg
6
%
Iron
2
mg
11
%
Manganese
0.3
mg
15
%
Magnesium
33
mg
8
%
Phosphorus
79
mg
8
%
Selenium
1
µg
1
%
Zinc
0.5
mg
3
%
Choline
17
mg
Net Carbohydrates
20
g
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimation only and not a substitute for professional advice.