Chorizo, chickpea and potato soup

(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.


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


  • 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!

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