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🍽️ Creamy Leek Soup with Spicy Chorizo

310 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes
• 1 carrot
• 1 onion
• 1 clove of garlic
• 250 g leek
• 1 stalk celery
• 3 tbsp olive oil
• 900 ml vegetable broth
• 1 sprig rosemary
• 100 ml whipping cream
• salt
• pepper (from the mill)
• freshly grated nutmeg
• 100 g chorizo
• 1 spring onion

Instructions

1. 1. Heat a pot with 2 tablespoons of hot oil.
2. 2. Peel the potatoes, carrot, and onion and dice them finely.
3. 3. Peel the garlic and crush it finely.
4. 4. Wash the leek, remove the tough ends, and slice it into small rings.
5. 5. Wash the celery and chop it finely as well.
6. 6. Add all the vegetables and garlic to the pot and sauté them for about 2 minutes.
7. 7. Deglaze the vegetables with the vegetable broth.
8. 8. Add the rosemary sprig to the soup.
9. 9. Let the soup simmer on low heat for about 25 minutes.
10. 10. Remove the rosemary sprig from the soup.
11. 11. Stir the cream into the soup.
12. 12. Puree the soup until smooth using a hand blender.
13. 13. Thin the soup with a little more broth if needed, or simmer it a bit longer if it is too thick.
14. 14. Season the soup with salt, pepper, and ground nutmeg.
15. 15. Slice the chorizo sausage into thin rounds.
16. 16. Fry the chorizo slices in a pan with the remaining hot oil until golden brown.
17. 17. Wash the spring onions and slice them into fine rings.
18. 18. Mix the fried chorizo with the spring onions.
19. 19. Ladle the hot soup onto plates or bowls.
20. 20. Garnish the soup with the chorizo and spring onion mix and serve immediately.

Nutrition per serving

• kcal: 310
• Protein: 9 g · Fett/Fat: 24 g · Carbs: 15 g