Recipe of the month

One-pot chorizo and potato soup

Soup season is well and truly here, and there’s no better way to welcome winter than with a comforting bowl of hearty homemade soup. This month’s Winter Warmer recipe is a flavour-packed Spanish chorizo and potato soup, perfect for an easy winter dinner and ready in just 45 minutes.

Rich, warming and made for cosy nights in, it’s the kind of simple comfort food best shared with friends and neighbours.

Have a favourite winter recipe of your own? Send it through to info@lincolnplace.com.au for your chance to be featured next month.

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Ingredients

  • 1 tsp extra virgin olive oil
  • 1 chorizo, thinly sliced
  • 1 red onion, finely chopped
  • 1 tsp mild paprika
  • 1 tbsp tomato paste
  • 500g red-skinned potatoes, peeled, roughly chopped
  • 1 red capsicum, chopped
  • 125g can corn kernels, drained, rinsed
  • 1 tomato, chopped
  • 1 litre chicken stock
  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 1/4 tsp dried chilli flakes
  • Crusty bread, to serve
  • Fresh flat-leaf parsley leaves, to serve

Method

  1. Heat oil in a large saucepan over medium-high heat. Add chorizo. Cook, stirring, for 3 minutes or until browned. Add onion. Cook, stirring, for 5 minutes or until softened. Add paprika and tomato paste. Cook, stirring, for 1 minute or until well combined.
  2. Add potato, capsicum, corn, tomato and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 to 20 minutes or until potato is tender. Stir in parsley. Season with salt and pepper.
  3. Ladle soup among serving bowls. Sprinkle with chilli and extra parsley. Serve with crusty bread.

Try our recipe of the month yourself and let us know how it turns out! Send in your results to info@lincolnplace.com.au or tag us on Facebook—we’d love to see your creations!