Appetizers / Soups / Salads

Carrot, Celeriac and Chorizo Soup takes several minutes to prepare.

Carrot, Celeriac and Chorizo Soup takes several minutes to cook.

Carrot, Celeriac and Chorizo Soup makes 4 servings.

The ingredients for Carrot, Celeriac and Chorizo Soup are:

2 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw
3 clove Garlic
3 tsp Thyme, fresh
600 gram(s) celeriac raw (by RUTHYBABY2)
1 tsp Paprika
4 cup Chicken Stock (Knorr Chicken Stockpot Makes 500mls) (by ASTROCHEF)
600 grams Carrots, raw
140 grams Chorizo, pork and beef
140 gram(s) Tesco Chorizo (by VW_STEPH)

Here is how you make Carrot, Celeriac and Chorizo Soup:

1 Heat the oil in a large pan, add onion, garlic, thyme and sale, then cook on a low heat for 10 minutes until softened but not coloured. Add carrots and celeriac and cook for a further 10 minutes stirring often. Add chicken stock and simmer for 20 minutes until the vegetables are soft.2 Blend with a stick blender then stir in the chorizo and paprika. I fried the chorizo first. Serve with crusty bread. You can freeze the cooled soup. Defrost for 8n h ours in the fridge before reheating.Serving Size: Makes enough for 8Number of Servings: 4Recipe submitted by SparkPeople user JEANLOUISA.

The nutritional information for Carrot, Celeriac and Chorizo Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 485.5

• Total Fat: 30.4 g
• Cholesterol: 30.8 mg
• Sodium: 732.7 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 8.1 g
• Protein: 21.1 g