Winter cabbage, chorizo and celeriac soup with baked sage croutons recipe

By Peter Gordon

  1. Serves 6-8 as a starter
  2. Takes 15 minutes to make, 40-45 minutes to cook
  3. Rating

This flavourful soup recipe is perfect in cooler weather – it's chunky and hearty. A large portion at lunch can be a main course, or serve in smaller portions as a starter.

tried and tested
Winter cabbage, chorizo and celeriac soup with baked sage croutons

Ingredients

  1. 2 tbsp extra-virgin olive oil
  2. 1 red onion, thinly sliced
  3. 2 bay leaves
  4. 4 garlic cloves, sliced
  5. 200g cooking chorizo, peeled and cut into small chunks
  6. ½ tsp cumin seeds
  7. ½ celeriac, peeled and cut into 1cm chunks
  8. ½ savoy cabbage, thinly shredded (discard the stem and outer leaves)
  9. 400ml can chopped tomatoes
  10. 12 fresh sage leaves, finely shredded
  11. 30g salted butter, at room temperature
  12. 16 baguette slices
  13. 200ml crème fraîche
  14. Small handful of fresh flatleaf parsley, roughly chopped

Method

  1. 1. Preheat the oven to 160°C/fan140°C/gas 3. Heat half the olive oil in a large saucepan over a medium-high heat and cook the onion, bay leaves and garlic for about 6-7 minutes until golden, stirring frequently.
  2. 2. Add the chorizo and cumin seeds and cook until the fat runs out from the chorizo. Add the celeriac and cabbage, stir well, then add the tomatoes and 400ml water (use the can as a measure). Bring to the boil, cover with a tight-fitting lid, then lower the temperature. Simmer for 20 minutes, stirring occasionally.
  3. 3. Meanwhile, place the sage and butter in a bowl and add the remaining olive oil. Mix together well and use to butter the baguette slices on one side. Place on baking trays and cook in the oven for 12-15 minutes until golden and crisp.
  4. 4. Stir the crème fraîche into the soup and bring back to a rapid simmer. Season well and ladle into warmed soup bowls. Serve with one crouton in the bowl and the other to the side, and scatter with the parsley.

Nutritional info

Per serving (based on 8): 376kcals, 22.9g fat (11.7g saturated), 11.1g protein, 33.6g carbs, 5.7g sugar, 1.3g salt

Chef's tip

Freeze the soup at the end of step 2. Defrost fully before continuing from step 3.

Wine Recommendation

You might want to skip more liquid with soup, but a glass of a fresh, tangy Chilean Pinot Noir is a good match.

Comments

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sam8bar

January 22

I made this 'soup' as I wanted do try something different with celeriac - can I just say it tastes absolutely amazing!! When it had finished cooking it looked more like a stew than a soup so we had a couple of big bowls and served it with hot crusty bread and butter - just what we needed on a cold winters night.

sam8bar

January 22

I made this 'soup' as I wanted do try something different with celeriac - can I just say it tastes absolutely amazing!! When it had finished cooking it looked more like a stew than a soup so we had a couple of big bowls and served it with hot crusty bread and butter - just what we needed on a cold winters night.

emmabarber

December 4

Yum, worth the 5 star rating. I made it when snowed in and didn't have chorizo so instead used some chilli sausages we had in the freezer, gorgeous warm supper - very easy to make.

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