Chickpea and Chorizo Soup

Chickpea and Chorizo Soup

I found a recipe for this soup on a Jamie Oliver recipe. I changed it a little, like I didn't add the egg for example. I just thought I'd make the recipe a little easier from things from my fridge and pantry. It was a nice spicy soup, good for the winter time.

ingredients:

half a link of chorizo
1 can of chickpeas

1 carrot
1/2 onion
handful of kale
1 can diced tomatoes
1/2 container of chicken stock (or veggie)
2 cloves garlic
1 tsp cayenne

1 tsp paprika
salt
pepper

directions:

1. Dice one onion, and put it in a large pot with some oil or butter. Chop up about half a link of store bought chorizo, and toss that into that pot after the onions get translucent or caramelized. At this point you can also toss in one carrot cut into tiny pieces. Put in 1 tsp of cayenne pepper, salt, and pepper and mix. Next, put in about 2 cloves of garlic crushed. And cook for 1-2 minutes.

2. Then add your can of diced tomatoes, and about 1/2 container of chicken stock. Put in about as much as you'd like. After that, you can put in one can of whole chickpeas. Put the pot at about medium heat, and cooking for 15-20 minutes.

3. Let the pot cook, so that the carrots and chcikeaps are all cooked through. Then add in a handful of chopped kale into the pot. Cook for a few more minutes.

4. Taste the soup. Is it spicy enough? Salty enough? Add more cayenne pepper or chili flakes for spice. If you'd like the soup to be a little redder you could also add some paprika.

Kale and White Bean Soup

Kale and White Bean Soup

I have totally gotten into kale lately thanks to my friend Tara who kept telling me to make Kale Chips, and man they are so delicious! The broth of this soup I felt had a lot of layers and substance for a veggie soup.

ingredients:

1 can of navy beans, or cannellini beans, or white kidney beans

big handful of kale
tomato
onion
veggie stock
garlic
salt
pepper

directions:

1. Caramelize onions in a large pot. Once caramelized, throw in some chopped tomato, and garlic. Stir and mix with the onions. Season with salt and pepper. After a few minutes pour in 1 container of veggie stock, or use veggie boullion cubes.

2. Drop in the white bean of your choice into the soup. You could mash some of the beans first, to give more texture to the broth of the soup, and then drop the rest in whole. Then add lots of fresh chopped kale. Bring to a boil, and simmer for 20-30 minutes, to make sure everything is cooked through and give the flavours of the soup a chance to meld.