Winter cabbage and chorizo soup recipe | delicious. magazine

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