Chorizo Soup (kind of)

Is it me or does it seem like I make soup a lot? Tonight I made another soup. I call it Chorizo Soup because I used chorizo in it (clever aren't I).  If I had more I would have use added more chorizo but I only use what I had left which was about ½ cup of chorizo. This recipe is very versatile and I added stuff along as I thought of it. All the ingredients are estimations so you can add as much or as little as you like. Shredded chicken or maybe using beef chunks would be a good addition to the soup also.

Chorizo Soup

½ cup of chorizo
¾ large onion (diced)
1 tbs mined garlic
2 large carrots diced
2 small tomatoes cut in large chunks
3 small potatoes diced
Some parsley minced
1 ½ can chicken broth
1 can of water
½ jalapeno minced
1 tsp garlic powder
1 tsp chilli powder
1 tsp worchestsire sauce
1 Tbs tomato paste
1-2 Tbs olive oil

Heat olive oil in a pot over medium heat. Add onions, garlic a pinch of salt and pepper and let onions and garlic sweat. Add chorizo and stir. Add carrots and potatoes and stir around to cover in oil. Add chicken broth and water and stir. Turn up heat to high. Add tomatoes, tomato paste, chili powder, jalapeno, garlic powered, Worchestchier sauce, and parsley. Once soup comes to boil, lower to simmer and cover for about 20-25 minutes until potatoes are cooked.
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Zucchini Zucchini: Another Soup Recipe

Zucchinis are one of those things that I think are just okay. I don’t love them (unless they’re fried) but I buy them anyways. I’m not sure why, but to me they always seem to have looked better sitting in the store than in my fridge. Well I had a couple of zucchinis sitting in the fridge a few days past my comfort zone so I decided to finally use them. I didn’t feel like making a whole meal today so I went for the good ole soup making instead. I love making soup because they’re quick, easy and very inexpensive. This soup took me about 20 minutes. I added a tiny bit of Madras curry powder for a little more depth and flavor (don’t worry it won’t taste like curry at all). The soup basically consists of just zucchinis, chicken broth, some milk, and the usual onions and garlic. That’s about it!

Zucchini Soup

2 zucchinis
1 can chicken broth (14 ounces)
½ cup milk
1 Tbs butter
Half of a medium onion (chopped)
2 cloves of garlic minced
½ tsp Madras curry powder
2 Tbs grated Parmesan cheese
Salt and Pepper

In a medium pot melt butter and add garlic and onions. Add a pinch of salt and pepper and stir the onions and garlic. Let the onions and garlic cook for a few minutes. Meanwhile cut the zucchini into little pieces. After the onions become translucent add the zucchini and stir. Add the curry powder and give the zucchini another stir to mix up the curry powder. Cook the zucchini for a few minutes until they begin to soften. Add the chicken broth, turn up the heat and cover lid and bring soup to a boil. Once it starts boiling, turn heat to low to allow the soup to simmer for about 5 more minutes. Taste the soup to see if it needs more salt and pepper. Turn off the heat, add the milk, and stir. Blend with an immersion blender or standing blender. Top with Parmesan cheese. Makes about 3 servings

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Starting off the week with White Bean and Garlic Soup

After a weekend of heavy eating and drinking, I felt soup would be the perfect thing to sort of detoxify from the weekend and kick off another week. After watching Giada De Laurentiis make Tuscan White Bean and Garlic Soup a while back, I now always have cans of white beans and chicken broth in my pantry for days when I want a quick simple and healthy meal. I adapted the recipe to ingredients that I usually have, as a result I substitute cream for milk so my soup will be not as thick. I also used some dried chopped bay leaves instead of sage leaves (I’ve been meaning to get some sage leaves, I just always forget when I’m out shopping). Regardless, the flavors are still wonderful and comforting. I drizzled some of the white truffle oil I bought from this weekend over the soup and it complemented the soup very nicely. This soup seriously takes me less than 20 minutes to make. Serve the soup with toasted bread and let yourself melt into the comfort of a warm soup.


White Bean and Garlic Soup
adapted from Giada De Laurentiis Tuscan White Bean and Garlic Soup

1 can of white beans (15 ounces)
1 can of chicken broth (14 ounces)
1 Tbs minced garlic (more or less to your preference)
1 Tsp dried chopped bay leaves (or 1 bay leaf)
¼ cup milk
Salt and Pepper to taste
1 tsp of olive oil

Drain and rinse beans in a colander. In a medium size pot heat olive oil then throw in the minced garlic. Let the garlic cook for a bit to release its flavors but not turn brown. Add the beans and stir for about 30 seconds. Add chicken broth, bay leaves and stir. Cover lid and let soup come to a boil then lower heat to medium low. Taste and add pepper and salt if necessary. Give it another quick stir and simmer for about 5 minutes. Add milk, stir then turn off heat. Blend using immersion blender or if using standing blender then remember to not completely cover lid as the heat will cause pressure to accumulate and will cause soup to splatter when lid is removed! Serve with toasted bread. Makes two servings.

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