Chestnut Chorizo Soup

Ingredients

• •4 tablespoons oil
• •1 large onion
• •1 medium carrot
• •1 celery stick
• •4 oz mild chorizo
• •2 garlic cloves
• •1 teaspoon ground cumin
• •1½ teaspoons thyme leaves
• •2 small chili peppers
• •1 can tomatoes
• •500 grams chestnuts
• •4 tablespoons saffron threads infused in 3- water
• •2 cups water
• •sea salt and pepper

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Method

From foodista.com — read the original

1. 1Heat the oil in a large soup pot over medium heat
2. 2Add the carrots, onions, celery, chorizo and a pinch of salt. Fry for about 20 minutes, stirring occasionally.
3. 3When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using). Cook for one more minute
4. 4Add the tomato and after two more minutes, the chestnuts. Stir.
5. 5Add the saffron infused liquid and the water and simmer for 10 minutes.
6. 6Remove from heat and mash (I use my blender on a stick but you could also use a potato masher) until the soup is nearly smooth but still has a bit of texture. Season with salt and pepper to taste.