(Recipe adapted from Tenina’s blog)
I hadn’t had much luck with Thermomix soup this past couple of weeks, with a fairly disastrous minestrone, as well as a bacon and corn chowder which I didn’t bother popping a post up, that’s how disappointed I was with the result. But since I’d already bought all the ingredients for the recipe, I thought I’d soldier on.
This was originally a chorizo, potato and cabbage soup, but I left the cabbage out. Just couldn’t be bothered, really. Also I didn’t have Tenina’s umami paste so I just substituted it with some vegetable stock concentrate.
Ingredients
2 spanish chorizos
1 red onion, peeled and halved
2 cloves garlic
1 red capsicum
700g water
2 tbsp chicken stock powder
1 tbsp vegetable stock concentrate (or umami paste if you have it)
1 tbsp ground paprika
500g potatoes, peeled and chopped into bite size pieces
400g tin chickpeas
Method
- Place chorizo, garlic, onion and capsicum into the TMX bowl and chop for 3 seconds/speed 6.
- Saute for 5 minutes/Varoma/speed 1.
- Add all other ingredients apart from cabbage. Cook for 15 minutes/Varoma/Reverse/Speed 1.
- Add chickpeas and cook for 2 minutes/100 degrees/Reverse/Speed 1.
The soup definitely doesn’t photograph well, but it was the tastiest of the three recipes I’d tried. Because the chorizo effectively becomes a mince in the soup, you could ladle this over rice or small pasta shapes for a twist on minestrone. Good winter choice for sure!
