Spinach and Chorizo Soup Recipe From Pond Mountain Inn Vermont

April 20, 2017 by Pond Mountain Inn 1 Comment

The final vestiges of snow left last week with the warm onset of spring, but the unrelenting cold, dreary rainy days are back this week letting us know winter is not quite giving way – it’s now Mud Season in Vermont! Many of the dirt roads are largely impassable with mogul-like frost heaves and deep muddy ruts. A delightful time of year with many of the restaurants closed until early May. That said, Kay is undaunted, we have a fire in the fireplace, soup on the stove and a wool blanket nearby. Kay’s Spinach & Chorizo Soup is a hearty winter soup packed with nutrition, but with enough chorizo to bring out the robust flavor. It’s easy to make and incredibly delicious – try it for yourself!

Kay’s Spinach & Chorizo Soup Recipe

• Prep Time: 20 mins
• Total Time: 1 hr 20 mins
• Servings: 6

Ingredients

• chorizo sausages
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 tablespoon olive oil
• 2 cloves garlic
• 2 medium potatoes
• ½ cup lentils
• 4 cups fresh spinach
• 4 cups chicken / vegetable stock
• 1 pinch turmeric
• 1 pinch salt
• 1 pinch pepper

Directions

1. Dice the onion, carrot, celery and finely chop the garlic.
2. Wash the spinach.
3. Peel and dice the potatoes.
4. Thickly slice the sausage.
5. Heat the oil and cook the onion, carrot, celery and sausage over a low heat for about 20 minutes until soft.
6. Stir in the garlic, potatoes and lentils cook for a further 10 minutes.
7. Add chicken / vegetable stock and let simmer for 30 minutes.
8. Add the spinach leaves, turn off heat, cover with lid and let sit for 2-3 minutes to wilt spinach leaves. (All vegetables should be soft before adding spinach.)
9. Season to taste

 

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