Ingredients

4 tablespoons oil
1 large Spanish onion, diced
1 medium carrot, diced
1 celery stick, diced
1 gram 120 (4 oz) mild chorizo cut into cm cubes
2 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 1/2 teaspoons chopped fresh thyme leaves (I use 1 teaspoon of dried sometimes)
2 smalls dried red chillies, crushed (I omit these because of the kids)
1 can of chopped tomatoes (or 2 roughly chopped fresh tomatoes)
500 grams (about a pound) cooked, peeled chestnuts (although you can get them fresh here, I usually use vacuum packed because I detest pee
4 tablespoons 20 saffron threads infused in 3- boiling water
1 liter (about 2 cups) of water
sea salt and pepper to taste

Instructions

Heat the oil in a large soup pot over medium heat
Add the carrots, onions, celery, chorizo and a pinch of salt. Fry for about 20 minutes, stirring occasionally.
When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using). Cook for one more minute
Add the tomato and after two more minutes, the chestnuts. Stir.
Add the saffron infused liquid and the water and simmer for 10 minutes.
Remove from heat and mash (I use my blender on a stick but you could also use a potato masher) until the soup is nearly smooth but still has a bit of texture. Season with salt and pepper to taste.

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📖 Foodista

whole 30

Chestnut Chorizo Soup

Name: Chestnut Chorizo Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons oil; 1 large Spanish onion, diced; 1 medium carrot, diced; 1 celery stick, diced; 1 gram 120 (4 oz) mild chorizo cut into cm cubes; 2 garlic cloves, thinly sliced; 1 teaspoon ground cumin; 1 1/2 teaspoons chopped fresh thyme leaves (I use 1 teaspoon of dried sometimes); 2 smalls dried red chillies, crushed (I omit these because of the kids); 1 can of chopped tomatoes (or 2 roughly chopped fresh tomatoes); 500 grams (about a pound) cooked, peeled chestnuts (although you can get them fresh here, I usually use vacuum packed because I detest pee; 4 tablespoons 20 saffron threads infused in 3- boiling water; 1 liter (about 2 cups) of water; sea salt and pepper to taste

Chestnut Chorizo Soup might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 516 calories, 9g of protein, and 23g of fat per serving. This recipe serves 4 and costs $2.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

516 kcal

Calories

9 g

Protein

23 g

Fat

70 g

Carbs

Ingredients

For 4 servings

Instructions

1
Heat the oil in a large soup pot over medium heat
2
Add the carrots, onions, celery, chorizo and a pinch of salt. Fry for about 20 minutes, stirring occasionally.
3
When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using). Cook for one more minute
4
Add the tomato and after two more minutes, the chestnuts. Stir.
5
Add the saffron infused liquid and the water and simmer for 10 minutes.
6
Remove from heat and mash (I use my blender on a stick but you could also use a potato masher) until the soup is nearly smooth but still has a bit of texture. Season with salt and pepper to taste.