Smoky, spicy, hearty and a snap to prepare, this soup wrings maximum flavour out of just a few ingredients
Total time 35 min
Serves: 4
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, halved and thinly sliced
- 2 large garlic cloves, minced
- 3 small links Spanish chorizo (about 5 ounces total), sliced ¼-inch thick
- 2 bay leaves
- 2½ Yukon Gold potatoes, peeled and cut into bite-size pieces
- ¼ medium green cabbage, cored and thinly sliced
- Sea salt
- Freshly ground black pepper
- 8 cups chicken stock or water
Method
1. Heat oil in a medium pot over medium heat. Add onions and garlic and sweat until softened but not colored, about 5 minutes. Add chorizo and bay leaves and cook gently until chorizo colors onions, about 5 minutes. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes. Add cabbage and season with salt and pepper.
2. Pour in enough chicken stock to just cover vegetables and increase heat to high. Once stock comes to a boil, reduce heat to medium-high and simmer until potatoes are fork-tender but not mushy, about 20 minutes. Season with salt and pepper to taste.