This is one of those homely and rustic Spanish soups that’s just perfect for a family lunch over the holidays. Make sure you buy an extra bag of chestnuts for your Christmas store cupboard, keep some chorizo in the chiller drawer draw and you’ll be able to whip up a big pan of this in no time. Serve with crusty bread and a cheeky glass of red!
- 4 tablespoons of light olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 1 large parsnip, diced
- 1 stick of celery, diced
- 120g cooking chorizo, cut into 1cm cubes
- 2 cloves of garlic, minced or crushed into a paste
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 2 sprigs of fresh thyme
- 1/2 tsp turmeric
- 1/2 400g can of chopped tomatoes
- 180g pack of vacuum-packed peeled chestnuts, roughly chopped
- 1-litre chicken stock
- Salt and black pepper
- Prep the chopped veg, chorizo and chestnuts.
- Warm the oil in a large saucepan. Add the diced onion, carrot and celery with the chorizo and a pinch of salt. Fry it for about 20 minutes or so until everything becomes golden and caramelised. Don’t skimp on this part as this is where the flavour comes from.
- Next, add the garlic, cumin, turmeric, thyme and chilli – stir for a minute.
- Add the tomato and then the chestnuts, stir for a couple of minutes and then add the stock.
- Simmer gently for 10 minutes.
- Remove from the heat and mash the soup by hand with a potato masher. This will make it smooth but retain the rustic texture. Season with salt and pepper.
- Serve in warmed bowls with a nice chunk of sourdough bread.
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