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Cabbage and carrot Soup
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Chef :
AndreaCabbage and carrot Soup
This is my father's recipe. Omit the chorizo and use vegetable stock cube to turn it into a vegetarian soup.
Ingredient
1 large
onion (finely chopped)
3 tbsp
olive oil
50 grams
chorizo slices (OPTIONAL)
1 handful
parsley (roughly chopped)
1 1/2 liter
kettle boiled water
1/2 tsp
Rock salt
1 1/2 tbsp
tomato paste
1 handful
mint
Cooking instructions
* Step 1
Prepare all the vegatables before cooking.
* Step 2
Heat the olive oil in a saucepan own its own to make it into a vegetarian soup.
* Step 3
OPTIONAL: To have a smoky chorizo flavour add the chorizo with the olive oil and heat until the chorizo is cooked. Remove the chorizo and cook as normal. Or if you prefer you can add it when you add the onion and leave it in the soup.
* Step 4
Add the onion and garlic and cook until softened. Stir often.
* Step 5
Add the parsley, stock cube, paste and salt. Stir often. About 5 minutes.
* Step 6
Add the carrots and half a litre of water to the saucepan. Simmer with lid on for about 10-15 minutes.
* Step 7
Stir and add the cabbage. Seal with lid and leave for about 5-8 minutes. Stir occasionally.
* Step 8
Stir cabbage well into the sauce and add the rest of the water. Simmer for about another 15 minutes or until cabbage is cooked.
* Step 9
Check seasoning is to your taste.
* Step 10
Add the mint and turn heat off.
* Step 11
Let it rest for 10 minutes before serving.
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