Carrot, Celeriac and Chorizo Soup
- Number of Servings: 4
Ingredients
2 tbsp Extra Virgin Olive Oil 1 medium (2-1/2" dia) Onions, raw 3 clove Garlic 3 tsp Thyme, fresh 600 gram(s) celeriac raw (by RUTHYBABY2) 1 tsp Paprika 4 cup Chicken Stock (Knorr Chicken Stockpot Makes 500mls) (by ASTROCHEF) 600 grams Carrots, raw 140 grams Chorizo, pork and beef 140 gram(s) Tesco Chorizo (by VW_STEPH)
1 Heat the oil in a large pan, add onion, garlic, thyme and sale, then cook on a low heat for 10 minutes until softened but not coloured. Add carrots and celeriac and cook for a further 10 minutes stirring often. Add chicken stock and simmer for 20 minutes until the vegetables are soft.
2 Blend with a stick blender then stir in the chorizo and paprika. I fried the chorizo first. Serve with crusty bread. You can freeze the cooled soup. Defrost for 8n h ours in the fridge before reheating.
Serving Size: Makes enough for 8
Number of Servings: 4
Recipe submitted by SparkPeople user JEANLOUISA.
2 Blend with a stick blender then stir in the chorizo and paprika. I fried the chorizo first. Serve with crusty bread. You can freeze the cooled soup. Defrost for 8n h ours in the fridge before reheating.
Serving Size: Makes enough for 8
Number of Servings: 4
Recipe submitted by SparkPeople user JEANLOUISA.
Nutritional Info Amount Per Serving
- Calories: 485.5
- Total Fat: 30.4 g
- Cholesterol: 30.8 mg
- Sodium: 732.7 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 8.1 g
- Protein: 21.1 g
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