A pure hug in a bowl, this leek and chorizo soup uses just a handful of ingredients and tastes incredible.
Using chorizo in a soup is a sure fire way of packing in flavour. In this soup, we both use it in the base, which is then blended to make a creamy soup, and for crunchy little pieces to scatter on top.
Leek is a strong ingredient that stands up to and complements the chorizo, making a really delicious soup.
Pro tip – serve this with garlic bread! It goes unbelievably well.
If you love soup, why not try these 25+ of the Best Easy Soup Recipes out!
Leek and Chorizo Soup – The Ingredients
- Chorizo – you can either buy the chorizo ready diced to save some prep time, or buy a chorizo ring and dice it yourself. If you buy a ring, be sure to remove the tough skin. The great thing about chorizo is that you don’t need to use any extra oil – you cook the onions and leeks directly in the chorizo oil.
- Onions – two brown or yellow onions are what you need.
- Leeks – choose some nice big leeks. Give them a gentle rinse beforehand to remove any dirt from the layers.
- Vegetable stock – or a litre of water and a good quality vegetable stock cube.
- Double cream – you can leave this out if you want to, but it adds a wonderful richness to the soup.
More delicious soup recipes for you to enjoy:
- Celery Soup
- Simple Watercress Soup
- Roasted Squash Soup
- Curried Lentil Soup
- Cauliflower Cheese Soup
- Chilled Beetroot Soup
- Carrot and Ginger Soup
- Three-Cornered Leek Soup
- Leek and Ricotta Soup
- Classic Leek and Potato Soup
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Leek and Chorizo Soup
December 6, 2024Creamy, comforting leek and chorizo soup with only 5 ingredients
Ingredients
- 160 g chorizo diced
- 2 onions
- 2 leeks
- 1 litre vegetable stock
- 50 ml double cream
Instructions
- Put half of the diced chorizo in a large saucepan on a medium heat. Cook for 1-2 minutes, stirring regularly, until starting to crisp.
- Peel and roughly chop the onions. Add to the saucepan and cook for a further 1-2 minutes until starting to soften.
- Roughly slice the leeks and add to the pan, followed by the stock. Bring to the boil and simmer for 15-20 minutes until the leeks are soft. Meanwhile, dry fry the remaining chorizo in a frying pan until crisp.
- Blend the soup until smooth, then stir in the cream. To serve, top bowls of the soup with a drizzle of extra cream and a handful of the remaining chorizo.
Video
Nutrition
Calories: 219kcalCarbohydrates: 15gProtein: 8gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 39mgSodium: 1008mgPotassium: 172mgFiber: 2gSugar: 7gVitamin A: 1600IUVitamin C: 9mgCalcium: 47mgIron: 2mg
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