Winter cabbage and chorizo soup recipe
Warming spices add depth to this winter cabbage and chorizo soup. The baked croutons flavoured with sage provide another taste pop.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Mixing bowl
- Spoon
- Stove
- Oven
- Baking sheet
- Pastry brush
- Ladle
- Soup bowl
- Wooden spoon
- Serving bowl
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 red onion, thinly sliced
- 2 bay leaves
- 4 garlic cloves, sliced
- 200g cooking chorizo, peeled and cut into small chunks
- ½ tsp cumin seeds
- ½ celeriac, peeled and cut into 1cm chunks
- ½ savoy cabbage, thinly shredded (discard the stem and outer leaves)
- 400ml can chopped tomatoes
- 12 fresh sage leaves, finely shredded
- 30g salted butter, at room temperature
- 16 baguette slices
- 200ml crème fraîche
- Small handful of fresh flatleaf parsley, roughly chopped
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