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Chestnut Chorizo Soup

 
One serving costs about $2.89 One serving costs about $2.89

$2.89 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,dairy-free,gluten free,dairy free soup
spoonacular Score:61%

Spoonacular Score: 61%

 

You can never have too many soup recipes, so give Chestnut Chorizo Soup a try. This recipe makes 4 servings with 524 calories, 10g of protein, and 23g of fat each. For $2.89 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. If you have sea salt and pepper, saffron threads infused in 3- water, carrot, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. This recipe from Foodista has 1 fans. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Similar recipes are Crema de Frisoles con Chorizo (Red Bean Soup with Chorizo), White lentil soup with chorizo and paprika cream — Soupe aux lentilles blondes avec chorizo et crème au paprika, and Chestnut Soup.

Ingredients

Servings:
4 Tbsps
4 Tbsps oil
oil
1 large
1 large spanish diced onion
spanish diced onion
1 medium
1 medium diced carrot
diced carrot
1
1  diced celery stick
diced celery stick
4 oz
4 oz chorizo
chorizo
2
2  garlic cloves
garlic cloves
1 tsp
1 tsp ground cumin
ground cumin
1.5 tsps
1.5 tsps dried fresh thyme leaves
dried fresh thyme leaves
2 small
2 small red dried chillies
red dried chillies
1 can
1 can fresh canned tomatoes
fresh canned tomatoes
1.1 lb
1.1 lb cooked fresh chestnuts
cooked fresh chestnuts
4 Tbsps
4 Tbsps saffron threads
saffron threads
2 cups
2 cups water
water
some
some sea-salt
sea-salt
4 Tbsps oil
4 Tbsps
oil
1 large spanish diced onion
1 large
spanish diced onion
1 medium diced carrot
1 medium
diced carrot
1  diced celery stick
1
diced celery stick
4 oz chorizo
4 oz
chorizo
2  garlic cloves
2
garlic cloves
1 tsp ground cumin
1 tsp
ground cumin
1.5 tsps dried fresh thyme leaves
1.5 tsps
dried fresh thyme leaves
2 small red dried chillies
2 small
red dried chillies
1 can fresh canned tomatoes
1 can
fresh canned tomatoes
1.1 lb cooked fresh chestnuts
1.1 lb
cooked fresh chestnuts
4 Tbsps saffron threads
4 Tbsps
saffron threads
2 cups water
2 cups
water
some sea-salt
some
sea-salt

Equipment

potato masher
potato masher
blender
blender
pot
pot
potato masher
potato masher
blender
blender
pot
pot


Instructions

Heat the oil in a large soup pot over medium heat Add the carrots, onions, celery, chorizo and a pinch of salt. Fry for about 20 minutes, stirring occasionally. When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using). Cook for one more minute Add the tomato and after two more minutes, the chestnuts. Stir. Add the saffron infused liquid and the water and simmer for 10 minutes. Remove from heat and mash (I use my blender on a stick but you could also use a potato masher) until the soup is nearly smooth but still has a bit of texture. Season with salt and pepper to taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.89
Ingredient
4 tablespoons oil
1 large spanish diced onion
1 medium diced carrot
1 diced celery stick
4 ounces chorizo
2 garlic cloves
1 teaspoon ground cumin
1.5 teaspoons dried fresh thyme leaves
2 smalls red dried chillies
1 can fresh canned tomatoes
500 grams cooked fresh chestnuts
4 tablespoons saffron threads
Price
$0.15
$0.33
$0.11
$0.02
$1.50
$0.13
$0.13
$0.16
$0.80
$0.88
$6.07
$1.29
$11.56

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
524 Calories
9g Protein
22g Total Fat
71g Carbs
23% Health Score
Limit These
Calories
524
26%

Fat
22g
35%

  Saturated Fat
3g
25%

Carbohydrates
71g
24%

  Sugar
8g
9%

Cholesterol
17mg
6%

Sodium
550mg
24%

Get Enough Of These
Protein
9g
19%

Vitamin C
99mg
120%

Manganese
1mg
67%

Vitamin A
3174IU
63%

Vitamin B6
0.82mg
41%

Copper
0.8mg
40%

Potassium
1138mg
33%

Vitamin E
4mg
27%

Folate
103µg
26%

Iron
4mg
23%

Vitamin B1
0.31mg
21%

Vitamin K
21µg
20%

Magnesium
78mg
20%

Vitamin B3
3mg
16%

Fiber
3g
15%

Phosphorus
117mg
12%

Vitamin B5
1mg
10%

Calcium
92mg
9%

Zinc
1mg
8%

Vitamin B2
0.12mg
7%

Selenium
1µg
2%

covered percent of daily need

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