Watercress and Parsley Soup with Chorizo

By Lucy Williams

Watercress and Parsley Soup with Chorizo

Watercress and Parsley Soup with Chorizo, brought to you by MiNDFOOD.

 

Serves 3

knob of butter

1½ tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

2 leeks, thinly sliced

2 large, floury potatoes, such as King Edward,

cut into chunks

1 litre chicken or vegetable stock

200g watercress

1 cup fresh parsley leaves

70g chorizo, roughly chopped

crusty bread, to serve

 

1 Heat butter and 1 tbsp olive oil in a large casserole dish or saucepan over medium-low heat. Add onion, garlic and leek. Season with salt and pepper. Cover and sweat, stirring occasionally, for 10 minutes.

2 Add potato and cook for 5 minutes or until softened slightly. Add stock; bring to the boil then reduce heat to medium and simmer for 10 minutes or until tender. Add watercress, stirring, for 1 minute or until just wilted (do not overcook at this stage or the watercress will lose its colour).

3 Cool soup. Add parsley. Blend, in batches, until smooth. Pass through a sieve into a clean pan, using a wooden spoon to squeeze as much through as possible.

4 Heat remaining olive oil in a frying pan over medium-high heat. Add chorizo and fry until crisp and beginning to release some oil. Set aside.

5 Meanwhile, warm soup over medium heat. Spoon into bowls and season with black pepper. Place chorizo and its oil in a bowl on the side, to spoon over the soup. Serve with crusty bread.

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