Season of mists and mellow fruitfulness? I don’t think so!
Mostly here at the moment it’s freezing cold and lashing with rain. And now that we’re on half term and don’t have to go out, we can hunker down with a bowl of my new favourite, and spectacularly simple, soup.
Add some garlic, a link of chorizo sliced into generous chunks, salt, pepper, cumin seeds and olive oil. Don’t worry about quantities…just go with the flow!
Stick it in the oven at 180 C for about an hour and a half or so. Go and knit. Or watch a movie. Maybe take a bath. Whatever floats your boat relaxation-wise.
When the veggies are all nice and soft and the chorizo a little crispy, pop it in the blender (you’ll probably need to do this in batches), add some stock (or, if like me you’re out of stock, a stock cube and some boiling water), and blitz till smooth.
It’s ok to nibble on a chunk (or two) of chorizo straight from the pan whilst you do this. In fact, I’d go so far as to say you’re missing a treat if you don’t.
Warm through in a pan on the stove, adding a sprinkling of ground coriander to temper the sweetness of the potato and add another note of warmth, and double check the seasoning.
Serve and enjoy.
PS…if you want an even more velvety soup just pass this through a sieve. But I was hungry and couldn’t wait. The soup didn’t suffer for not being sieved. I’d have suffered had I had to wait any longer. Make it and you’ll see what I mean…the smell is heavenly!