Tag: potatoes

Chorizo, chickpea and potato soup

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This quick and easy stewy soup is surprisingly filling, plus the low cost ingredients make it great value if you’re feeding a crowd. Winter comfort food doesn’t get much better than these combination of flavours; the deeply smoked paprika and fiery chilies in the Spanish pork chorizo give the soup a real kick, that’s subtly offset by the creaminess of the chickpeas and potatoes (make this soup even spicier by adding a sprinkling of dried chilli flakes). If you’ve got time on your hands then use dried chickpeas and soak them in a bowl of cold water overnight.

  • Serves: 4

  • Prep time: 5 mins

  • Cooking time: 35 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

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For an authentic Spanish finish garnish the soup with chopped boiled eggs.

Ingredients

  • 1 tbsp olive oil
  • 100g chorizo, cut into small chunks
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 1 x 400g can of chickpeas, drained and rinsed
  • 500g potatoes, diced
  • 750ml chicken stock
  • Small bunch parsley, leaves only

Method

  1. Heat the olive oil in a large saucepan then add the chorizo pieces and fry for 2 minutes. Next add the onion and garlic and allow to cook for 5 minutes, stirring frequently.
  2. Lastly add the chickpeas, potatoes and chicken stock. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, checking that the potatoes are tender. Season to taste.
  3. Ladle the soup into bowls and serve garnished with parsley.

By Amanda Nicolas

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Mash potato

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The golden rule for making perfect mash is to choose the right variety of potatoes. Usually called floury potatoes they have a drier more starchy flesh which after boiling will produce a lovely fluffy mash. Some of the most popular floury potatoes are Desiree, Maris Piper and King Edwards. It’s also essential not to overcook the potatoes or they will become water logged – if this does happen return the drained potatoes to the pan and heat very gently, shaking the pan occasionally until the excess moisture has evaporated.

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Flavour your basic mash with grated cheese, smooth or wholegrain mustard, horseradish sauce or soured cream, if you like.

Ingredients

  • 900g floury potatoes, peeled
  • Salt and freshly ground black pepper
  • 50g butter
  • 2-4tbsp hot milk

Method

  1. Cut the peeled potatoes into even-sized chunks and cook in a large pan of salted boiling water for 10-15 mins until just tender. Drain the potatoes into a large colander and leave for 3-4 mins.
  2. Return the potatoes to the pan with the butter and 2 tbsp of the hot milk. Mash thoroughly until smooth, adding a little more hot milk for a softer mash. Season to taste with salt and freshly ground black pepper.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Kale and Potato Soup with Turkey Sausage

A hearty soup made with kale, potatoes, carrots, and sausage.

I’m feeling a bit under the weather this week. It seems I caught a cold from my toddler who just entered Pre-K. Along with her projects, crafts, and books, she’s been taking home a new cold each week (lucky me!)

Right now hot tea and soup are on the menu. I thought I would make something from the archives that I haven’t made in a while, something with lots of vitamins and antioxidants to help me kick this cold.

So I made this soup, which really hit the spot. It’s a meal in a bowl and kale is one of the healthiest vegetables around, high in vitamins K, A and C with both antioxidant and anti-inflammatory benefits.

This soup will taste as good as the sausage you purchase, so be sure to find an Italian turkey or chicken sausage that you like, either would work. If you want this a little spicy, you can certainly use a hot sausage instead. Vegetarians could swap the sausage for soyrizo and vegetable broth.

Kale and Potato Soup with Turkey Sausage
gordon-ramsay-recipe.com
Servings: 6 Size: 1 2/3 cups Old Points: 4 pts • Points+: 6
Calories: 232 • Fat: 4 g • Carb: 31 g • Fiber: 5.5 g • Protein: 19 g • Sugar: 3 g
Sodium: 647 mg (will vary by brand of broth you use)

Ingredients:

  • 14 oz reduced fat Italian chicken or turkey sausage
  • 8 cups (1/2 batch) kale, stems removed, leaves shredded
  • 1 tsp olive oil
  • 1 onion, chopped
  • 1 medium carrot, sliced
  • 4 cloves garlic, chopped
  • 8 cups fat-free reduced-sodium chicken broth
  • 2 cups water
  • 3 medium red potatoes, peeled diced into 1/4 inch pieces
  • 1 pinch dried red pepper flakes
  • salt to taste
  • 1/4 tsp fresh ground pepper

Directions:

In a large Dutch oven or pot, cook sausage over medium-low heat. Turn and cook until brown, about 10 minutes. Remove from pot, let cool and cut into thin slices.

Add oil to pot, add onions and carrots; cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add broth, water and black pepper, bring to a boil and cook 5 minutes. Add cooked sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the potatoes and kale are cooked, about 5-6 minutes. Adjust salt if needed.

Makes 10 cups.

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