Chorizo, Potato and Spinach Soup
This soup is really simple and full of flavour for those that like spicy food. For those that have kids please leave out the chilli flakes and replace the chorizo with a milder sausage to make a Italian version of this tasty soup.
Ingredients
- 1 tablespoon olive oil
- 150 g Chorizo sausage [casing removed - or another sausage]
- 3 garlic clove [minced]
- 1 onion [diced]
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried chilli flakes [optional]
- salt [to taste]
- black pepper [to taste]
- 5 cups chicken stock
- 1 bay leaf
- 150 g potato [diced]
- 3 cups baby spinach
- 1/4 cup heavy cream
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
- Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately.
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