GB
Chief Eating Officer
This is one of my favorite soups to make that I came up with a while back.
Chorizo Leek and Potato Soup
2 tablespoons evoo
4 cloves garlic
1 onion - rough chop
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegi stock
12 oz. Potato peeled and fine chop
15 oz. Chickpeas drained
1 tablespoon cornstarch
2/3 cup light cream (
2 tablespoons tahini
1 leek - green and white parts
1 package chorizo
salt and pepper
Cayenne pepper
Heat oil in large pot and cook garlic, onion, leek, and chorizo till softened and golden brown (5 minutes or so).
Stir in cumin and coriander and cook for another minute.
Pour in stock and potato and chickpeas. Cook till tender.
Blend cornstarch, cream (cold), tahini, salt and pepper and stir into the soup.
Bring to boil then lower heat to simmer. Simmer for 2 minutes.
Season with salt, pepper, and cayenne pepper.
Chorizo Leek and Potato Soup
2 tablespoons evoo
4 cloves garlic
1 onion - rough chop
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegi stock
12 oz. Potato peeled and fine chop
15 oz. Chickpeas drained
1 tablespoon cornstarch
2/3 cup light cream (
2 tablespoons tahini
1 leek - green and white parts
1 package chorizo
salt and pepper
Cayenne pepper
Heat oil in large pot and cook garlic, onion, leek, and chorizo till softened and golden brown (5 minutes or so).
Stir in cumin and coriander and cook for another minute.
Pour in stock and potato and chickpeas. Cook till tender.
Blend cornstarch, cream (cold), tahini, salt and pepper and stir into the soup.
Bring to boil then lower heat to simmer. Simmer for 2 minutes.
Season with salt, pepper, and cayenne pepper.
