♥️
One of my fav one-pot soups. Easy to add more veggies rotting in your fridge lol. Render down some firm Spanish chorizo and plenty of loosely chopped leeks in a big ole pot with olive oil. Add bite-sized chunks of yellow potatoes and shredded green cabbage. Just cover contents with chicken stock (I use low-sodium better than bullion) and bring to a boil, then simmer with the lid on for 10 mins or until potatoes are fork-tender. Salt to taste, then serve. Best enjoyed with your roommate, a joint, and lots of crusty bread with butter.
Jan 31, 2024

Comments (0)

Make an account to reply.
No comments yet

Related Recs

recommendation image
this recipe from one Julius Roberts is elementally easy and excellent: 1.5 litres of quality chicken broth 4 cooking chorizo, my favourite are the Brindisa ones. 3 large leeks 10-15 new potatoes Bunch of parsley or cilantro Chop up the leek, potato and chorizo into rough bite size pieces, chuck into a large pot, cover with the chicken stock and bring to a gentle simmer. Season well with a proper handful of salt and cook until the vegetables are tender but not falling alert. Whack in a big handful of chopped parsley. Taste again and adjust the seasoning as necessary.
Jan 15, 2024
😃
might be a little simple but always hits. 2/3x leeks 5/6 medium potatoes (chopped into bite size pieces) 1x onion 1x garlic 500ml stock of your choice 30ml sour cream/creme fraiche 1. chop your onion, garlic, potatoes and leeks and put into a pan. let that gently fry for 5-6 mins. 2. season with chilli flakes, pepper and a little salt. 3. pour in your stock and turn up heat to boil. 4. leave to simmer for 20 mins. 5. take off the heat, stir in your sour cream or crème fraiche, and season to ur taste. a song for this i’m feeling something a little joni mitchell vibe as this is soooo warm & cosy. maybe joni mitchell - help me
Jan 15, 2025
🍲
You have things that are wilting, crying out to be used. I had a slightly soft turnip, carrot, bendy celery, and scallions that we’re getting a wee bit slimy. Brown the vegetables that can handle it (the root vegetables—don’t put your alliums 🧅 yet) Then add the softer stuff, celery, onion, leek, whateva. Big bomb of garlic and Rosemary, if you have it. At this point I add a base that I use for a lot of soups and such which is tomato paste and miso (bc I never have stock on me). And whatever spices you think go. Paprika and cumin. Can of chickpeas. Mash like 1/3 of them for thicker soup base. If you have a hardy green like kale, chop it up, toss it in. if your greens are not Hardy, add later. Some tomatoes, canned peeled. (TIP: do NOT add the sauce from these canned tomatoes, save it for later or something, it’d simply too powerful and will cover up the tastes.) Water — enough that some will evaporate and you’ll still have enough soup in the pot. and salt, a good amount bc vegetable soup needs it and if you’re like me haven’t used stock.. Let boil, then simmer Like 20 mins. Taste. MAJOR: apple cider vinegar and W sauce puts this shit over the edge !! You can toss in some pasta like ditalini if you want. Grown up alphabet soup. I actually do not cook the pasta in the soup bc it fucks up the water levels, make on the side and then add imo. Ok enjoy :-)
Mar 5, 2024

Top Recs from @shrimpsharkk

🌎
NNNEWWW JERSEYYYYYY 🔥🚨‼️💯✨👁️❤️‍🔥💘
Jan 28, 2024
🏳
makes it all better
Jan 29, 2024
🚬
Legalize it. For the girls. Ok? And on one hand haha lolol teehee I’m being ironic but on the other .… 😗
Jan 30, 2024