Tag Archives: soup making

Chick pea cabbage and chorizo soup

This really is a lovely fresh and warming soup with vital flavours that are good for cold days. Nourishing and gorgeous, there won’t be any leftovers when you make this recipe!

chorizo chick pea and cabbage soup


1 large onion, halved and finely sliced
3 fat cloves of garlic, crushed
1 chorizo – they’re usually 200 or 225g – cut into fine rings
I small Savoy cabbage finely sliced(although any dark green leafy cabbage will work well – just avoid the almost white, very crunchy versions – the sort associated with coleslaw)
1 tin chickpeas, rinsed.
1 lemon or lime cut in halves
1 litre rich chicken stock
Fresh thyme/lemon thyme
3-4 bay leaves
1 tsp smoked paprika
1 tsp chilli flakes
Sea salt
Fresh cracked black pepper
Olive oil

chorizo chick pea and cabbage soup


Gently heat your chicken stock which should take about 20 minutes to start simmering, during which time…

Fry the onion and garlic for 5 minutes in several tablespoons of olive oil, fairly slowly. Then add the chorizo and continue to fry for at least another 10 minutes so that the vegetables get really transluscent and also with some edges turning brown although be careful not to burn as the garlic easily goes bitter. The chorizo should be getting some crispiness and also have released beautiful reddish brown oils.

Add a paprika, chilli, thyme and bay leaves and continue to fry for 1-2 minutes until the pan is releasing very rich spicy aromas.

Now add the simmering chicken stock directly to the onion pan and stir together. Then immediately add the chickpeas and lemon/lime halves and simmer for 5 minutes.

chorizo chick pea and cabbage soup

Finally, add the sliced cabbage, simmer for another 5 minutes or so until the cabbage is tender but not mushy. Remove the citrus halves and squeeze any remaining flesh/juice into the soup. Given the saltiness of the chorizo, you should only check the seasoning at this point – adjust accordingly with sea salt and black pepper.

Serve immediately in warmed bowls with an additional squeeze of lemon juice and some finely chopped parsley. You definitely won’t need bread with this as the chick peas and rich, meaty, paprika flavours make for a satisfying, but still quite light and immensely tasty meal.

chorizo chick pea and cabbage soup

How to shoot yourself in the foot

You may remember that in my last posting re the soup making that I said we were making soups based with vegetable stocks. This wasn’t a complete lie I can tell you, but as ever the minute you commit yourself to an absolute, you find that someone helpfully points out that you’re talking total rubbish. In this case it was Fanny who politely said something along the lines of “are you completely stupid you witless amnesiac?”. I’ve been paid nicer compliments I can tell you. To put matters right here indeed is one of the many exceptions to my last blog – the mushroom soup made with home made chicken stock which I have to say was absolutely delicious.

fanny and brenda's mushroom soup

20g butter + 30g chicken fat *
700ml of chicken stock
350g sliced mushrooms
1 fat clove of garlic
glass of dry white wine
Sprig of thyme or lemon thyme
Creme fraiche or double cream (volume to your taste)
(* the top of the solidified/jellied chicken stock).

Put the stock on to simmer in a pan
Fry the mushrooms in the butter and fat
Let the mushrooms expel their juices then add the garlic
Once the mushrooms are soft and cooked (but not browned), then add them to the simmering stock
Add the (lemon) thyme and white wine to the pot
Simmer for 20 minutes
When all is thoroughly tender, then blitz in the liquidiser
Pour into a clean pan
Swirl in creme fraiche or double cream to your taste
Add chopped parsley, and serve with some hot buttered sourdough bread/toast

We are soup making

It is early summer and for once we have summery weather. It hasn’t improved Fanny’s face much – leathery, wrinkled and now red, but at least it has brought about some cheer. We will be uploading a couple of lovely soup recipes later in the week and these will have  vegetarian appeal. We felt that if there is any time to appreciate this country’s  fresh produce, now is that time and accordingly we will want to share it with all of you – and to ensure that we have made the stocks vegetable based. So what have we learnt so far? Well we have tried a recipe or two and vegetables do not do well en masse- they need to be appreciated for what they are. It’s different if you add meat or fish to the complex, but when they are purely vegetable we think you have to allow the flavours to have their own prominence, which in short means not drowning them in lots of herbs, or mixing them up with too many other vegetables. And why? Well this morning we finished one really rather complex  (and frankly very labour intensive) recipe that had originated from a very established source and it tasted like wet weeds. We tried this recipe twice to be sure that we had got it ‘right’ . Needless to say we are subsequently rather amazed that it had ever been published. We also tried another recipe from the same source that was a effectively a mush of vegetables too. We didn’t need to re-try that one. It is fascinating when award winning chefs put their name to recipes that either don’t work or are just plain miserable, but given that that does happen, it makes us more determined to bring you the best recipes we can.

I know that I am am bound to be questioned on my love of the likes of Gazpacho after a posting like this -there will always be exceptions to the rule. However, that said, give your vegetables the room to allow their own flavours to come through – they are more subtle than meat or fish so recognising that basic difference will help.
fanny and brenda soup making