Fridge Friend recipes
Chorizo and Mixed Vegetable Soup recipe
A warming, smoky soup with chorizo richness and plenty of mixed vegetables. Butter and garlic build a savoury base for a comforting bowlful that works well as a light lunch or supper.
30 min · Easy · Spanish-inspired Jump to method
Ingredients
- 15g Butter
- 150g Chorizo
- 2 cloves Garlic
- 400g Mixed Vegetables
- 1 tsp Pepper
- 600ml Soup
| Nutrition | Per serving |
|---|---|
| Calories | 186 kcal |
| Protein | 9.5 g |
| Carbohydrates | 10.5 g |
| Fat | 11.7 g |
| Saturated fat | 4.2 g |
| Fibre | 3.4 g |
| Sugar | 4.1 g |
| Sodium | 690 mg |
Why this works
A moderately filling soup with protein and vegetables, but it is relatively high in salt and saturated fat due to the chorizo.
Vitamin-rich vegetables. Mixed vegetables contribute vitamin C, folate and carotenoids, supporting immunity and overall micronutrient intake.
Garlic and pepper. Garlic provides small amounts of beneficial plant compounds, while pepper adds flavour without extra calories.
Salt and saturated fat. Chorizo is a significant source of sodium and saturated fat, so this dish may not suit a low-salt or heart-healthy diet in larger portions.
Method
- Melt the butter in a large saucepan over a medium heat.
- Add the chopped chorizo and cook for 2-3 minutes until it releases its oils and starts to crisp.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the mixed vegetables and stir to coat in the chorizo and butter.
- Pour in enough soup or stock to cover the vegetables, then bring to a simmer and cook until the vegetables are tender.
- Season with pepper, then ladle into bowls and serve hot.
Prefer the classic version? Carrot and Cauliflower Lemon Soup
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