Teresa's Recipes
Spicy Chorizo and Cabbage Soup
Indulge in this robust, flavorsome soup brimming with spicy chorizo, tender cabbage, and a medley of aromatic spices. This hearty dish traces its roots back to rustic Spanish cuisine, balancing the smoky heat of chorizo with the subtle sweetness of cabbage. It's not just a bowl of soup, but a comforting culinary journey to the vibrant Spanish countryside.
Ingredients
- 1 teaspoon or to taste Salt
- 1/2 teaspoon or to taste Black pepper
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 can (14 ounces) Diced tomatoes
- 4 cups Chicken broth
- 1 medium head, chopped Cabbage
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 2 tablespoons Olive oil
- 1 pound, sliced Chorizo
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 23g
- Carbs: 20g
- Protein: 15g
- Sodium: 1200mg
- Sugar: 6g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the sliced chorizo and cook until browned, about 5 minutes. Remove some for garnish, if desired.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent, about 5 minutes.
- Stir in the chopped cabbage, chicken broth, diced tomatoes, paprika, cayenne pepper, salt, and black pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the cabbage is tender.
- Serve the soup hot, garnished with the reserved chorizo slices. Enjoy this warming soup with a side of crusty bread for a complete meal.
Tips
- For a vegetarian version, substitute the chorizo with a plant-based sausage and use vegetable broth instead of chicken broth.
- Feel free to add other vegetables like carrots or potatoes for more nutrition and variety.