Sunday, May 10, 2009
Chorizo and Vegetable Soup - featuring our namesake beans and barley
Last week's market shopping trip must have been one of the most successful ever. I didn't spend that much, came home with a heap, and have found a way to use every tid bit that I purchased. This soup certainly helped in the tid-bit using. It's based around a single chorizo sausage, which imparts a very large pot of soup with delicious smokey-rich flavour. Vegetarians: I'd suggest using a tablespoon of smokey paprika instead - but I'd have to say even then you a probably missing out here!
Chorizo and Vegetable Soup
(Hey Mum! Yes, this soup was inspired by your chorizo soups. )
1 chorizo sausage
1 onion, diced
3 cloves garlic
1 teaspoon peppercorns
1 teaspoon cumin seed
1 litre chicken or vegetable stock
1 zucchini, diced
1 large potato, diced
1 can chopped tomato
1 eggplant, diced
handful of green beans, trimmed and sliced into 2cm pieces
1 teaspoon coriander powder
1/2 cup barley
Dice onion and chop chorizo sausage into 1cm pieces. Crush garlic together with the cumin and peppercorns in a mortar and pestle, or crush garlic in garlic crusher and mix with pre-ground cumin and pepper.
In a large pot, fry onion and garlic mix in a tablespoon of oil. When onion is transparent, add chorizo and fry until well browned.
Add chopped vegetables, parsley and a tin of chopped tomato to pot (fresh tomato is fine, but tins of tomato are actually cheaper!). Fry a little, and then add the stock, coriander powder and barley. Add smokey paprika if not using chorizo.
Simmer well, topping up with boiling water if it becomes too stew-like and not soupy enough.
Continue to boil until the vegetables and barley are soft.
Serve with some fresh bread (see previous posts!).
Almost as good as central heating. Almost.