Carrot and Chorizo Soup

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recipe by Kenwood None

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    207

Carrot and Chorizo Soup

recipe updated Oct 9, 2018

Ingredients

  • Ham stock icon
    Ham stock
    700ml
  • Fresh thyme icon
    Fresh thyme
    1 tbsp
  • Fresh parsley icon
    Fresh parsley
    1 tbsp
  • Dried oregano icon
    Dried oregano
    1 tsp
  • Garlic clove icon
    Garlic clove
    x 1
  • Tomato paste icon
    Tomato paste
    2 tbsp
  • Chorizo icon
    Chorizo
    60g
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Shallot icon
    Shallot
    75g
  • Potato icon
    Potato
    150g
  • Carrot icon
    Carrot
    100g
  • Tarragon icon
    Tarragon
    about 4 sprigs
  • Pine nuts icon
    Pine nuts
    30g

Tools

  • kCook icon kCook Multi
  • kCook icon kCook bowl

Step preview

  1. Prep and set aside pine nuts: toasted
  2. Fit thick slicing disc (5) to direct prep attachment
  3. Fit direct prep attachment to kCook Multi
  4. Fit max blade to kCook bowl
  5. Get the kCook bowl
  6. Add hot ham stock
  7. Add destalked fresh thyme
  8. Add destalked fresh parsley
  9. Add dried oregano
  10. Add peeled, crushed garlic clove
  11. Add tomato paste
  12. Add peeled, cubed chorizo
  13. Add salt & pepper
  14. Fit kCook bowl to kCook Multi
  15. Turn direct prep attachment to position 1
  16. Slice quartered shallot with direct prep attachment
  17. Slice peeled, quartered potato with direct prep attachment
  18. Slice peeled, quartered carrot with direct prep attachment
  19. Turn direct prep attachment to position 2
  20. Attach lid to kCook bowl with filler cap fitted
  21. Cook for 30min with filler cap fitted
  22. Blend for 2min with filler cap fitted
  23. Serve
  24. Top with destalked tarragon
  25. Garnish with prepared pine nuts
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