This may not look like the prettiest soup in the world but it is certainly among the tastiest. Filled with delicious flavour from the chorizo and healthy goodness from the spinach, tomato and chickpeas, it is a family favourite in our house.
I’m always amazed that my vegetable averse son lists this as his favourite soup even though he knows all of the vegetables it contains. It shows that his vegetable aversion is definitely texture based!
In the picture above you can see that the soup is still chunky. If you are a fan of smoother soups then you can blitz it further.
The chorizo, onions and celery are finely chopped so that there are no large pieces after the soup is pureed.
This soup freezes so well and can be cooked from frozen. I always have a supply in my freezer and take some out a couple of times a week for the boys when they come home from school.
Chorizo, Spinach, Tomato and Chickpea Soup
- 2 tbsp olive oil
- 225 g chorizo sausage finely chopped
- 1 onion peeled and finely chopped
- 2 cloves garlic peeled and finely chopped
- 3 sticks celery finely chopped
- 750 g frozen spinach
- 2 tins of tomatoes
- 2 tins of chickpeas drained
- 1.5 litres chicken or vegetable stock or water
- black pepper
- Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo.
- Add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions.
- Take the lid off and stir the ingredients around and then add the spinach, tomatoes, chickpeas and stock.
- Bring to the boil, then lower the heat and simmer for around 40 minutes.
- At this point roughly purée the soup, give it a good stir and season to taste with salt and pepper.