Chorizo and Chestnut Soup

 

Did you know chestnuts have the least fat of any nut at only 10%, and that nutritionally they resemble brown rice?

 

2 tablespoons olive oil

1 large onion, peeled and diced

1 medium carrot, peeled and diced

1 celery stick, chopped

4-8 oz (120-250g) Spanish cooking chorizo (Portuguese choriço would also be fine, or in a pinch substitute any garlicky smoked sausage), cut into 1/2-inch (1cm) cubes

2 garlic cloves, thinly sliced

1 teaspoon ground cumin

1 1/2 teaspoons finely chopped fresh thyme leaves (or 1/2 teaspoon dried)

1/2 teaspoon chili flakes or cayenne pepper (or to taste)

2-3 canned plum tomatoes, drained and roughly chopped

1 lb (500g) shelled chestnuts, fresh or vacuum-packed, roughly chopped

pinch (about 20) saffron threads, crumbled

4 cups (1l) water

about 1 lb. (450g) fresh chard or kale, tough stalks removed, washed and cut into ribbons (optional)

salt and black pepper

 

In a large, heavy pot, heat the oil over a medium heat. Add the onion, carrot, celery, chorizo and a generous pinch of salt and fry gently for about 20 minutes, stirring occasionally until the whole thing caramelizes and turns a fragrant golden brown. Now, add the garlic, cumin, thyme and chilli and cook for a minute more, then add the tomato and, after a couple more minutes, the chestnuts. Give everything a good stir and then add the saffron, water, and chard or kale if using, and simmer for about 20 minutes, until everything is soft. Remove the pot from the heat and with a potato masher, gently mash until the chestnuts have broken down and the soup seems quite thick. Season with salt and pepper and serve hot with whole-grain bread.