- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Spicy chorizo adds flavour and meaty goodness to this hearty winter soup.
Ingredients
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 2 chorizo sausages, sliced
- 1L (4 cups) Massel chicken style liquid stock
- 800g pontiac potatoes, peeled, cut into 2cm chunks
- 1 bunch silverbeet, trimmed, sliced
- Crusty bread, to serve
Method
- Step 1Heat oil in a large saucepan on medium-high heat. Cook onion, garlic and chorizo, stirring, for 5 minutes until onion is soft.
- Step 2Add stock, 1L water and potatoes. Bring to the boil, simmer over medium heat for 12 minutes until potatoes are tender, then add silverbeet. Cook for 2 minutes until just wilted. Season. Serve with bread.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1170 kj
Energy
11g
Fat Total
3g
Saturated Fat
5g
Fibre
13g
Protein
33mg
Cholesterol
1379.58mg
Sodium
4g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Nancy Duran
- Image credit: Ian Wallace
- Publication: Taste.com.au
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