Cook The Book: Potato And Vegetable Soup Recipe

Name: Cook The Book: Potato And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces (140 grams) sliced Spanish-style chorizo; 1 tablespoon (15mL) olive oil; 3 ounces (85 grams) diced onions; 2 teaspoons (10 mL) minced garlic; 1 ounce (30 grams) diced celery; 1 1/2 teaspoons (7.5 mL) cumin seeds; 2 1/2 pints (1.20 L); 12 ounces (340 grams) tomatoes, peeled, seeded, and chopped; 5 ounces (140 grams) potatoes, peeled and diced; 4 ounces (115 grams) diced red peppers; 4 ounces (115 grams) diced green peppers; 1 1/2 ounces (40 grams) tomato paste; 1 bay leaf; 1/2 teaspoon (2.5 mL) chopped oregano; 2 tablespoons (30 mL) chopped parsley; 1 teaspoon (5 mL) kosher salt; 8 ounces (225 grams) corn kernels; 1/4 teaspoon (1.25 mL) ground black pepper; 2 tablespoons (30 mL) chopped cilantro

Servings: persons

5 ounces (140 grams) sliced Spanish-style chorizo
1 tablespoon (15mL) olive oil
3 ounces (85 grams) diced onions
2 teaspoons (10 mL) minced garlic
1 ounce (30 grams) diced celery
1 1/2 teaspoons (7.5 mL) cumin seeds
2 1/2 pints (1.20 L)
12 ounces (340 grams) tomatoes, peeled, seeded, and chopped
5 ounces (140 grams) potatoes, peeled and diced
4 ounces (115 grams) diced red peppers
4 ounces (115 grams) diced green peppers
1 1/2 ounces (40 grams) tomato paste
1 bay leaf
1/2 teaspoon (2.5 mL) chopped oregano
2 tablespoons (30 mL) chopped parsley
1 teaspoon (5 mL) kosher salt
8 ounces (225 grams) corn kernels
1/4 teaspoon (1.25 mL) ground black pepper
2 tablespoons (30 mL) chopped cilantro

1
Dry-saute the chorizo in a large stock pot until browned, about 10 minutes, and transfer to absorbent towels.
2
Heat the oil in the same pot. Add the onions, garlic, celery, and cumin seeds; sweat until onions are translucent. Add chorizo, stock, tomatoes, potatoes, peppers, tomato paste, bay leaf, oregano, half the parsley, and the salt. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Stir in the corn and black pepper; simmer until thoroughly heated.
3
Discard bay leaf. Soup is now ready to serve. Or it may be cooled and stored.
4
Serve hot soup in a heated bowl in 6-ounce (180 mL) portions. Garnish each portion with remaining parsley and the cilantro.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 ounces (140 grams) sliced Spanish-style chorizo, 1 tablespoon (15mL) olive oil, 3 ounces (85 grams) diced onions, 2 teaspoons (10 mL) minced garlic, and more.

Yes, Cook The Book: Potato And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Potato And Vegetable Soup

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