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Category: Main Course
Potato and Vegetable Soup - TastyPlanner.com
Potato and Vegetable Soup. What else would you think it is?
5 ounces (140 grams) sliced Spanish-style chorizo
1 tablespoon (15mL) olive oil
3 ounces (85 grams) diced onions
2 teaspoons (10 mL) minced garlic
1 ounce (30 grams) diced celery
1 1/2 teaspoons (7.5 mL) cumin seeds
2 1/2 pints (1.20 L) Chicken Stock
12 ounces (340 grams) tomatoes, peeled, seeded, and chopped
5 ounces (140 grams) potatoes, peeled and diced
4 ounces (115 grams) diced red peppers
4 ounces (115 grams) diced green peppers
1 1/2 ounces (40 grams) tomato paste
1 bay leaf
1/2 teaspoon (2.5 mL) chopped oregano
2 tablespoons (30 mL) chopped parsley
1 teaspoon (5 mL) kosher salt
8 ounces (225 grams) corn kernels
1/4 teaspoon (1.25 mL) ground black pepper
2 tablespoons (30 mL) chopped cilantro
1. Dry-sauté the chorizo in a large stock pot until browned, about 10 minutes, and transfer to absorbent towels.
2. Heat the oil in the same pot. Add the onions, garlic, celery, and cumin seeds; sweat until onions are translucent. Add chorizo, stock, tomatoes, potatoes, peppers, tomato paste, bay leaf, oregano, half the parsley, and the salt. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Stir in the corn and black pepper; simmer until thoroughly heated.
3. Discard bay leaf. Soup is now ready to serve. Or it may be cooled and stored.
4. Serve hot soup in a heated bowl in 6-ounce (180 mL) portions. Garnish each portion with remaining parsley and the cilantro.