Soup is one of those deceptive dishes – it’s easy to make and even easier to get completely wrong!
It’s all about getting the right mix of flavours and making sure it’s seasoned properly.
I’ll never forget my first attempt at making soup – it was in my final year of high school and my parents were out of town…
My brothers and I were home alone and I decided to whip up a hearty pot of soup…
Well, I managed to completely muck it up and we got take-out instead!
{Boiling a whole lot of veggies and meat in a pot of hot water does NOT make for great soup… Especially if you don’t add any salt… Oops!}
I promise you can’t go wrong with this smoky zucchini soup:
{Chargrilled} Zucchini Soup with Smoky Chorizo
Ingredients
- 16 baby marrows {small zucchini}
- 1 medium-sized chorizo sausage
- 5 spring onions
- 1 tbs coconut oil
- 3 garlic cloves
- 2 cups chicken stock
- 1 cup water
- olive oil
- salt
- fresh double cream
- smoked chili flakes
Instructions
-
Start by trimming the ends off the zucchini and slicing them into pieces. Drizzle with olive oil and season with freshly ground Himalayan rock salt.
-
Grill in the oven for 25 minutes.
-
After 25 minutes, the zucchini should start to char on the top. Add the chopped chorizo, stir through and return to the oven to grill for another 15 minutes until the chorizo is smoky and the zucchini is sufficiently charred.
-
Heat the coconut oil in a medium pot on the stove and fry the spring onions {reserve a bit of the greener top bits for garnishing} until crispy.
-
Add the chopped garlic and the zucchini. {Keep the chorizo aside}
-
Fry until the garlic is cooked, then add the chicken stock & water. Let it simmer for about 15 minutes.
-
Use a stick blender to blitz it all up.
-
Serve with the smoky chorizo, a dollop of fresh thick cream, spring onions and a sprinkle of smoked chili flakes.
Recipe Notes
{If you cut the chorizo into smaller pieces they might be more visible on top... Mine sank to the bottom ;) }
I’ve since had some practise {and no, it should not be spelled practice with a ‘c’} in making soup and now everybody loves my soup! {And everything else I make ;) }
Hehe
Seriously, hubby AND the boys loved it! Hulk soup, remember? ;)
{For a man to be satisfied with soup for dinner – soup that’s predominantly vegetarian – says a lot! You know it’s a goodie then…}
I hope your family enjoys it just as much as mine did! X
{Chargrilled} Zucchini Soup with Smoky Chorizo
Ingredients
- 16 baby marrows {small zucchini}
- 1 medium-sized chorizo sausage
- 5 spring onions
- 1 tbs coconut oil
- 3 garlic cloves
- 2 cups chicken stock
- 1 cup water
- olive oil
- salt
- fresh double cream
- smoked chili flakes
Instructions
-
Start by trimming the ends off the zucchini and slicing them into pieces. Drizzle with olive oil and season with freshly ground Himalayan rock salt.
-
Grill in the oven for 25 minutes.
-
After 25 minutes, the zucchini should start to char on the top. Add the chopped chorizo, stir through and return to the oven to grill for another 15 minutes until the chorizo is smoky and the zucchini is sufficiently charred.
-
Heat the coconut oil in a medium pot on the stove and fry the spring onions {reserve a bit of the greener top bits for garnishing} until crispy.
-
Add the chopped garlic and the zucchini. {Keep the chorizo aside}
-
Fry until the garlic is cooked, then add the chicken stock & water. Let it simmer for about 15 minutes.
-
Use a stick blender to blitz it all up.
-
Serve with the smoky chorizo, a dollop of fresh thick cream, spring onions and a sprinkle of smoked chili flakes.
Recipe Notes
{If you cut the chorizo into smaller pieces they might be more visible on top... Mine sank to the bottom ;) }
