Creamy Potato, Broccoli and Chorizo Soup

Potato, Broccoli and Chorizo Soup | yummy in my clean tummy

Did you know that January is National Soup Month?  I didn’t either until today when I looked up wacky national holidays!  I’m excited that it’s this month because I love soup!  Well, I do now that I make it all the time.  In fact, I used to not really like soup because I never thought it filled me up.  Well, of course it didn’t!  I was eating cans of Progresso and Campbells soup that would be less than 300 calories (because I thought that was healthy), and I could never understand why I would want more right afterwards. 

But now I am so happy that I discovered how easy it is to make soup and how much better and more filling it is when you make it from scratch. What I love about it is that you can really throw almost any vegetable and/or meat together, add some broth, and you have something spectacular!  In fact, the ingredients for the soup I’m going to present to you today came from my weekly Door-to-Door-Organics order.  I order a medium size box of vegetables every week for about $38 with tax, and it usually gives enough veggies for 2 adults for an entire week (sometimes I need to buy just a few extra if I use most of the veggies in a recipe like this one).  In the box were 4 small yukon gold potatoes, 2 heads of broccoli, 1 leek, 1 fennel bulb, and 1 garlic bulb, and I immediately knew I needed to make a soup out of it!  Of course it also needed a protein, and since I’m obsessed with the fresh pork chorizo sausage from Whole Foods these days, I decided to buy some of that.  Add in some coconut oil to sauté the veggies, 4 cups of chicken broth and some ground sea salt and black pepper, and BAM! you have an amazing soup.  In fact Jeff was so impressed by it, that he begged it become a staple in our house for lunches or dinners (that day it happened to have been lunch).

Before I move on with the recipe of this amazing soup, here are some fun facts that I found doing some research:

  • Soup can be dated back to about 6000 B.C. and was first made of hippopotamus.
  • Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 9,000 years ago.
  • History also tells us that soup was first known as “sop,” which was a piece of bread served with some type of liquid. (broth) People use to pour sop over a piece of bread or over broken off chunks of bread in a platter allowing it to soak up all the broth and then they would eat it. As time went by sop was placed in deeper bowls and the liquid became the focal point instead of the bread as it once was. “Sop” soon became “Soup” and the bread was then dipped in soup or thick stew. In modern day the word sop is a definition of sopping up food. Gruel is a fine example of sop which also goes back a long way in our History.
  • Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain.

And one more thing I want to mention about the benefits of making your own soup…. it has fewer ingredients and no processed ingredients like canned soup does.  Curious about what ingredients are in canned soup, I looked on Progresso’s website to see if I could find something similar to what I made and I found… Creamy Potato with Sausage & Kale.  That’s close enough to me!  You can check out the site yourself to see all the nutritional value, but here are the ingredients:  Chicken Broth {notice they don’t give the ingredients for the broth}, Potatoes, Roasted Italian Sausage (pork, water, salt, spice, natural flavor), Cream, Onions, Kale. Contains less than 2% of: Potato Starch, Modified Food Starch, Wheat Flour Bleached, Butter, Garlic, Sea Salt, Salt, Spice, Yeast Extract, Maltodextrin {this is another name for processed sugar derived from corn}, Natural Flavor, Cultured Whey, Dried Parsley, Dried Egg Yolk, Fermented Whey, Onion Powder, Dried Tomato, Garlic Powder, Citric Acid.

Although that ingredient list isn’t the worst, it’s at least a little better than the Light Creamy Potato with Bacon and Cheese that I used to eat because I thought it was “healthy” since it is only 100 calories per serving: Chicken Broth, Dried Potatoes, Onions, Modified Food Starch, Celery. Contains less than 2% of: Polydextrose, Cream, Salt, Soybean Oil, Cooked Bacon (cured with water, salt, sugar, sodium nitrite, natural smoke flavor, sodium phosphate, sodium erythorbate, sodium ascorbate), Natural Flavor, Canola Oil, Whey, Yeast Extract, Artificial Color, Dried Cheddar Cheese (cultured milk, salt, enzymes), Sugar, Soy Protein Concentrate, Dried Nonfat Milk, Butter, Sodium Phosphate, Dried Chives, Hydrolyzed Corn Gluten, Whey Protein Concentrate, Fermented Whey, Modified Whey Protein Concentrate, Chicken Fat, Spice, Dried Sweetened Condensed Milk (sugar, milk), Enzyme Modified Milk, Citric Acid, Chicken Meat, Bacon Fat, Blue Cheese (cultured milk, salt, enzymes), Butter Oil, Natural Flavor (wheat protein), Potassium Chloride, Extractives of Turmeric, Annatto Extract (color), Corn Syrup Solids, Rosemary Extract (preservative).

I’m amazed that without counting what’s listed in the parenthesis, the Creamy Potato with Sausage & Kale Soup has 25 ingredients, and the Light Creamy Potato with Bacon and Cheese has 41 ingredients!  The soup I made only has 10 ingredients that are all natural, and everything is labeled as certified organic.  I think I’m definitely sticking with homemade soups from now on!

Potato, Broccoli and Chorizo Soup | yummy in my clean tummy

POTATO, BROCCOLI AND CHORIZO SOUP

Serves 4-6

INGREDIENTS

  • 2 TB coconut oil
  • 1 large leek, tender white parts with a little green only, thinly sliced
  • 1 fennel bulb, cored and thinly sliced (save the fronds for garnish)
  • 1/2 large yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 4-6 small potatoes, scrubbed, peeled, and diced (I used Yukon Gold, but you can use any type of potato of choice)
  • 4 cups chicken or vegetable broth
  • ground sea salt and black pepper to taste
  • 2 lbs ground pork chorizo sausage, cooked
  • 2 large heads of broccoli, chopped and steamed

INSTRUCTIONS

  1. Chop up all vegetables and set aside.
  2. Heat a large soup pot or dutch oven over medium heat.  When warm, melt 2 TB coconut oil and make sure the bottom of the pot is fully covered in the oil.
  3. Add the chopped leek, fennel and onion and toss in the oil until fully coated.  Grind sea salt and pepper over the veggies and mix again.  Allow them to soften, about 8-10 minutes. Add the garlic, stir, and allow to soften for about 30 seconds.
  4. Next add the diced potatoes and broth, stir, add salt and pepper for taste, and turn heat to medium-high.  Once it is lightly boiling, cover the pot with a lid and reduce the heat to low.  Simmer for 20-30 minutes until all vegetables are completely softened.
  5. Meanwhile, brown the chorizo and steam the broccoli. Set aside in separate covered bowls (to keep them warm) when done.
  6. When the soup is finished cooking, blend it in batches in a food processor or use an immersion blender until creamy and smooth.
  7. To serve: in a soup bowl, place 1 cup of the steamed, chopped broccoli and 2 cups of the potato soup.  Top with 1/2 cup of the chorizo and garnish with the fennel fronds.  Enjoy!

Potato, Broccoli and Chorizo Soup | yummy in my clean tummy

 

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