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!

Spanish Potato, Garlic & Chorizo Soup Recipe!

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Ingredients

3 tablespoons of Olive Oil
250 g 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
125 ml of white wine
1 KG of potatoes peeled and cut into 2.5cm cubes
500 ml of hot chicken or vegetable stock
1 tablespoon of sweet smoked paprika
1/2 - 1 teaspoon of celery salt
1 teaspoon of dried tarragon
1 of Sea salt & black pepper
50 g of blanched almonds toasted and coarsely ground
small handful of flat leaf parsley

Instructions

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.