Foodie Fridays: Warming Root Veg and Chorizo Soup!

Wednesday’s post about #31HappyDays was my 50th! I’m so proud of myself for keeping it up.

My last FF before I go back to uni on Sunday!  Cannot wait to have no nice food again – I’ve set myself a challenge as part of my resolution to lose what I like to call “a fuck ton of weight” before I graduate.  Of course I set myself the same goal for Christmas.  And my BA graduation.  And EOYB.  And 4th year.  And…

But I’m really gonna try this time.

Anyway, it’s not been a very good mental health fortnight, so I whipped up some good old-fashioned comfort food for dinner:  

To make this bowl of yum, you will need:

  • 4 large carrots
  • 2 large brown onions
  • 1 swede
  • A piece of chorizo about 6 inches long (because I forgot to weigh it)
  • 2 cloves of garlic
  • Seasoning: salt, pepper, paprika and Herbes de Provence.
  • Tin of chopped tomatoes
  • Red wine
  • 600ml veg or chicken stock.
  • Olive oil.
  • And an oven preheated to 190C.
  1.   Start by peeling the veg (I didn’t bother with the carrots because extra goodness) and chopping it up into chunks. Leave the garlic for later!  Lay it all out in a baking tray, and throw in chunks of chorizo (evenly spaced).  
  2. Add a generous glug of oil and season with everything except paprika.  Turn everything around to ensure it’s fully coated. Chuck it in the oven for about 40 minutes.
  3. When the veg is almost done carefully tip a little of the oil in the tray into a large saucepan and crush the garlic into it.  Put the veg back in the oven for 3-5 mins to finish up.  
  4. This should give the garlic time to infuse your chorizo-veg oil, and therefore absorb all the flavours as you cook it slowly over a low heat until softened.
  5. Look at your veg and just breathe in the comfort.  
  6. Tip the tomatoes into the pan and stir to heat up.  Using a slotted spoon, transfer the veg in there too.  If there’s any oil left in the tray, save it in a jar.  Mix it with white wine vinegar for a gorgeous salad dressing.
  7. This is the fun-yet-frustrating part.   Get out your hand-held mixer and blend away.  About halfway through, add a good splash of red wine, and half the stock.  I like to use the stock to wash out the tin of tomatoes to get all the flavour in.

    my boss always laughs at me in the kitchen when i have to mix the soup. i get so determined to get every last piece of veg!

  8. Add the rest of the stock slowly, mixing until it’s still a little thick:  
  9. Serve with freshly baked bread.   As you can see in the topmost image, I also like to add a swirl of yoghurt to make me feel fancy.

It tastes so good, and is a perfect winter warmer!

Before I go, have you voted in my poll yet? I want you to decide which book I should read after I finish this essay! Vote HERE.

Hope you’re all ok out there!    

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