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This soup is simple. It is simple like the child of two cousins. Even if you are one of those less fortunate people who seem to display an unbridled level of devotion to the ancient art of fucktardery (when clearly your energy could be more wisely spent on the lesser arts of tapestry, or possibly midget throwing) you can make this soup. Even if you think you don’t have the time for cooking soups, you too can make this soup. I would suggest, that with the impending winter chill, you go out and buy yourself a slow cooker and chuck all the ingredients into that bad boy when you go to work in the morning and treat yourself to the beautiful chorizo-y smelling house and a great dinner when you arrive home… just pick yourself up a loaf of crusty bread and maybe a few homeless people to share it with on the way home…

I’m sure I have mentioned my views on the helping hand a good smoked sausage can lend to just about any meal… and I’ve harped on sufficiently about the powers of a good salsa verde… what more could you really want?

Foodisthebestshitever. Promoting easy-good!

A good start for your salsa verde… straight from the garden, I might add (yes, I am a wanker)

A good start for your salsa verde… straight from the garden, I might add (yes, I am a wanker)

A good start for any soup

A good start for any soup

A good dinner for me

A good dinner for me

Chorizo, chickpea and corn soup (for 4)
3 smoked chorizo sausage, diced
2 brown onion, diced
2 carrots, diced
2 sticks celery, diced
5 cloves garlic, chopped
5-6 ripe tomatoes, diced, or 1 400g tin diced tomato
2 cobs corn, kernels sliced from the cob
3 bay leaves
1 tablespoon paprika (hot or mild or smoked. Whatever takes your fancy)
1 400g tin chickpeas, drained
1.25lt stock or water if that’s all you’ve got… or sand if you don’t have any water
Seasoning
Olive oil
Salsa verde and crusty bread to serve
• Sauté the vegetables and spices in a little olive oil for 3-4 minutes, or until the vegetables are starting to soften and the chorizo is getting a little colour on it and is painting all of it’s lovely fatty red juices upon the canvas that is this soup
• Re-read that last sentence and then ask yourself this question, “Why the hell am I still reading this bollocks?”
• Add remaining ingredients, season and simmer for 30 minutes
• Check seasoning, get those homeless peeps cleaned up and ready for dinner and eat, garnished with a splash of salsa verde and a pile of crusty bread…

Some fried tortilla crisps could also find a happy home in this soup. As would some sour cream… shredded chicken… a little pickled chilli… avocado… feta…