Winter Saffron Spanish Spiced Soup

Someone once said that if Spain was a bit of toast you would want to cut the crust off. Because the hoards of tourists- mostly British- descend on Spain each year come looking for sun, sand and sea, so the Spanish coast line is thickly concreted all the way from Barcelona to Cadiz. Travelers who venture in land find a Spain that has changed surprisingly little, a huge, ever changing landscape dotted with ravishing towns and villages that rarely see a tourist, and even fewer in winter. The Spanish have created recipes perfectly suited to winters, that are colder then you would except. Queen among these are delicious one pot wonder stewy soups like this, infused with a spicy Moroccan influence, as is everything in Spain. The Spanish innately get that in the middle of winter what you want and need is the comfort, joy of a richly fulfilling piping hot chorizo stew. We strongly agree! This is an all time favorite mid week dinner for us, when the days seem to be getting bleaker, colder and never ending- giving you the gratifying feeling of a more exotic, colorful time. Definitely to be paired with a glass of cold white, the two really go hand in hand.


    Serves 4-6

    2 chorizo sausage (150g) , diced
    1 onion, diced
    1 carrot, finely diced
    1 celery, finely diced
    3 garlic gloves, thinly sliced
    2 bay leaves
    2 tsp chopped thyme 
    1 tsp dried chili
    1 tsp ground cumin
    ½ tsp ground smoked paprika 
    2 big tomatoes diced
    1 glass white wine
    squirt honey
    chicken stock, 900 ml
    20 saffron strands
    5 cavalo nero, roughly shredded and chopped
    ½ zucchini, diced thinely 
    1 tsp finely chopped tarragon 

    serve with-
    2 tbs yoghurt
    1tsp ground cumin
    2 lemon zested and juice of half lemon
    half red onion very finely diced


Add your chorizo to a pot with a little olive oil and slowly start to crisp, after a few minutes add your onion, carrot, celery, garlic, dry chili, bay and thyme. Turn down the heat and slowly cook down for 10 mins. Then adding the tomatoes, cumin and paprika turning up the heat for 5 mins. Followed by the wine, stock, saffron and a small squirt of honey- let simmer, turning down the heat with the lid on letting cook for a further 20 mins. Lastly adding the cavalo nero, zucchini and tarragon- cook into the pot for 5 mins. Taste for seasoning Mix yoghurt and together in a bowl, taste for seasoning. Serve with soup.