There is nothing better on a chilly winter’s day than a steaming bowl of hearty soup to warm your cold bones. I’m not talking about the processed type, but the self-made soup that floods your kitchen with a delectable aroma of vegetables and broth. Not only is homemade soup a budget friendly dish it is additionally terrific for your waistline (providing it is not a cream soup), since it fills you up with wholesome fiber and helps to keep you satisfied longer.
The beauty of preparing soup is that you don’t have to be a culinary expert to put together a tasty soup. Making homemade soup is simpler than you think! For instance, with just a few teaspoons of Trees Can’t Dance Chilli Umami Paste you are able to add some pizzazz to an ordinary soup by turning up the heat. The paste is made from %100 natural ingredients such as chilli powder, black olives, sun-dried tomatoes, garlic, anchovies, capers, dried mushrooms, and more. The product is free from artificial additives and the mouth-watering flavor will enhance practically any savory dish, especially soup! Try Chilli Umami Paste in this soul warming rustic Spanish Potato, Garlic & Chorizo Soup recipe brought to you by Trees Can’t Dance!
- 3 tablespoons of Olive Oil
- 250g of chorizo sausage, sliced into 1.5cm pieces
- 1 of large onion, chopped
- 4 large cloves of garlic, thinly sliced
- 3 teaspoons of Trees Can't Dance Umami paste
- 125ml of white wine
- 1 KG of potatoes, peeled and cut into 2.5cm cubes
- 500ml of hot chicken or vegetable stock
- 1 tablespoon of sweet smoked paprika
- ½ - 1 teaspoon of celery salt
- 1 teaspoon of dried tarragon
- 1 of Sea salt & black pepper
- 50g of blanched almonds, toasted and coarsely ground
- small handful of flat leaf parsley
- Within a heavy-duty soup pot heat the oil on medium heat and fry the chorizo for two minutes.
- Decrease the heat and mix in the onion, garlic and chilli. Gently cook for 10 minutes, or until the onion has become tender.
- Pour the white wine into the pot and lightly simmer for an additional minute to evaporate the alcohol.
- Incorporate the potatoes and stock and mix well. Add the paprika, celery salt and tarragon, stir thoroughly and return to boiling.
- Reduce the heat to low and gently simmer until the potatoes are thoroughly cooked. Add a little boiling water to the pan if it looks like there’s not enough liquid.
- Season with salt and pepper to taste. Garnish with a scattering of the almonds, a dash of parsley and a fine drizzle of olive oil.
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*Disclosure: This post is brought to you by our friends at www.treescantdance.co.uk.