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Watercress and Parsley Soup with Chorizo

Dan Jones

Watercress and Parsley Soup with Chorizo

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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