This hot and healthy vegetable soup will warm hearts this winter.
By Taryne Jakobi
Photograph by Vanessa Lewis
Potato soup with chorizo and smoked olive salsa
Ingredients
- 30ml (2 tbsp) vegetable oil
- 500ml (2 cups) leeks, chopped
- 2 stalks celery, diced
- 1 small onion, diced
- 2 garlic cloves, finely chopped
- 4 medium potatoes, coarsely chopped
- 1 litre vegetable stock
- salt and freshly ground black pepper, to taste
- 2 sprigs thyme
- 375ml (1½ cups) fresh cream
SALSA
- 200g chorizo sausage, diced
- 50g smoked olives, pitted and roughly chopped
- 50ml fresh flat-leaf parsley, chopped
Instructions
1
Heat the oil in a large pot over medium heat and sauté the leeks, celery, onion and garlic until the vegetables are soft, about 10 minutes.
2
Add the potatoes, stock, seasoning and thyme. Cover and simmer until the potatoes are soft, about 20 – 30 minutes. Remove from the heat and allow to cool slightly.
3
Add the cream and purée until smooth. Reheat gently for serving.
4
To make the salsa, fry the chorizo in a hot frying pan. Add the olives and parsley. Toss to combine well. Serve the soup hot topped with the salsa.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
