I should be thinking about springtime and cherry blossoms and picnics, but instead of sunshine, today Vancouver was covered in that ol’ familiar cloud cover. Go away, grey, we’re sick of your drab! Maybe I should have searched the local markets for fresh asparagus to help lift my spirits, but instead I wallowed. And made soup. A hearty, wintery fare suitable for comforting long nights like your favorite worn sweater. So what if spring is on the doorstep, today I took the greyness and marched with it. This soup is comfort through and through. The key to the flavour of this soup is the mustard. I used my favorite dill mustard, but I’m sure dijon along with a drop of honey to mellow it out would work just as nicely.
cabbage, potato & chorizo soup
1 T olive oil
1 onion, diced
4 cloves garlic, minced
1 small cooked chorizo sausage, diced
1 potato, diced
1/2 head of cabbage, diced
water
2 beef stock cubes
1 large pinch thyme
1/4 t chili flakes
1 T dill mustard
salt & pepper to taste
sour cream (optional)In a large pot, saute the garlic and onion until translucent. Add in the chorizo, potato and cabbage and mix about until the cabbage gets wilty. Cover with water and add in the stock cubes, thyme and chili. Bring to a boil and then simmer for about 30 minutes to 40 minutes. Throw in a large dollop of mustard and stir to combine. Add salt and pepper to taste. Serve in bowls topped with sour cream.
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I’ll take grey clouds over snow anyday. I woke up this morning to a blanket of snow covering good ol’ T.O. There’s more on the way…damn!
I’m expecting the in-laws this weekend so a cabbage dish seems appropriate. I’ll also be making lamb chops a la Greque, just to balance it out 😀
p.s. hope you’re all settled in; I’m ready for the tour
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
Looks to be a good way to combat a very wonky season.
I know what you mean! I’ve been enjoying the wonderful weather immensely the past few days, and imagine my shock when I woke up this morning to a white blanket outside! I want spring!! 🙁
wow, joanne and meena, i’m shocked that you have snow! that is just plain crazy. and here i was complaining about a little cloud cover and the threat of rain! today is all sunshine and lollipops here! maybe spring will stick for good.
s’kat, it’s been a long winter and definitely wonky, but i’m keeping my fingers crossed that spring will come soon!
Wow. I just read the name of the recipe and was ready to eat it. What a delicious sounding soup.
Regarding the beef stock cubes, have you tried the Better Than Bouillon stock bases? A teaspoon in boiling water makes a cup of rich, savory stock. It comes in many flavors, including beef. The one I use most is mushroom–it flavors sauces nicely without making them taste like soup [although this recipe being soup, tasting like it is actually a good thing].
And regarding the weather, no kidding. We’re freezing our butts off in Chicago today. Somehow they always grow back, though.
I wish I could like Chorizo, but something about “salivary glands” on the label just sounds aweful. What brand do you buy?
terryb, i just use cubes because that’s what i had…plus i’m a bit of a cheapskate!
lisa, i’ve never seen “salivary glands” on a package of ingredients…but then again, i usually buy just 1 link from the butcher and there’s no packaging and list of ingredients.
This soup tasted fantastic!
I decided to make it for dinner today. The plethora of aromas wafted throughout the house awakening my hunger, and so I didn’t wait for dinner. I was so eager to taste this soup that I went ahead and ate a bowlful before my husband arrived home for dinner. heh heh
The addition of the tangy mustard, (I used French’s prepared) with some maple syrup and fresh dill, added so much flavour to the cabbage. I omitted the potatoes since my husband does not like potatoes in soup; and instead of chorizo sausage, I added some chunks of pork belly bacon.
Despite these small alterations this soup was so flavourful; it also took the chill out of an otherwise wintery Easter weekend.
Happy Easter!!
Oh, you MUST look at the chorizo in the mexican refrigerated food aisle. I can see where getting it from the butcher would be a much better idea. 🙂
MMMM!
joanne, so glad you loved the soup!
yikes, lisa, that does sound scary. i’m afraid that i’ll now think of salivary glands when i eat chorizo!
aria, so true! mmmmm….
Yuk, salivary glands, no more chorizo for me!
However, perhaps you could use Kielbasa instead. Please don’t tell me what’s in Kielbasa! Ha ha
Sounds delish, though.
just made this and it is delicious! thankyou for such a different, cheap, and yummy soup recipe!