Miss Rabbit’s very good chorizo soup

We call my friend Zoe, Miss Rabbit because much like the character in Peppa Pig, she is always very busy and has a gazillion different jobs. Now I am a hard worker, I come from a family of do-ers so I KNOW busy people because I am one, but Miss Rabbit, well, she does it all. 3 teenage kids, a busy husband travelling and touring a lot, running an AirbnB, 2 businesses, volunteers everywhere, works in the school canteen, you get it. She even used to be a truck driver when she lived in the UK – of course she did!

When Miss Rabbit first moved to the Highlands she had us all over to her place where she brought out her (now famous) chorizo soup. This soup you guys…it’s the BUSINESS. It was my first introduction to Rodriguez Brothers chorizos which I am now thankfully on the list for when they do a run for them up in Sydney. It can be made spicy (choose a hot chorizo) or more milder like I do so the girls can enjoy it. This is a hearty number: soup that will put hairs on your chest and keep your tummy warm. I am thrilled she has allowed me to share this recipe with you guys, and that now I have quick access to the soup whenever any of us need to make it.

This is also a BIG pot of soup. My massive pot gets filled to the top and will feed many, many people. If you have leftovers you can freeze it (freezes beautifully) and if you are like me, add into a frypan the next morning, make a little space and crack some eggs in to cook for breakfast with lots of extra coriander and chilli. You guys are going to love it and it will soon become a family favourite or a crowd pleaser whenever you have a lot of people to feed.

Miss Rabbit’s very good chorizo soup

8 large chorizos (800 grams) squeeze the meat out of the casing
4 large red onions (diced)
5 large, juicy cloves garlic minced
2 sticks celery (diced)
2 bottles passata
1 litre chicken stock
2 tins chopped tomatoes
2 tins cannellini beans
2 tins red kidney beans
1 jar hot salsa (like doritos salsa you would use for nachos)
1 bunch coriander (chopped)

1.Use a heavy pot

2. Chop the red onions and cook them in a generous amount of oil (vegetable oil or light olive oil) – don’t brown them just keep them moving while they soften. Salt and pepper

3. Add the chopped celery and garlic and the bottom half od the chopped coriander (use the stalks as well as some of the leaves) and keep moving. More salt and pepper. Cook for a good 5 mins, maybe 10

4. Throw in the meat and use a wooden spoon (or sometimes easier to use a potato masher) to break it up.

5. When the meat is cooked – only takes 4 or 5 mins – you can add the salsa, passatta and tinned tomatoes, stir, and then add the stock

6. Once you have the heat back up you can throw in the beans – bring back to the heat and throw in the top half of the chopped coriander and its ready.

7. I top it with crushed tortillas, more chopped coriander and some mexican cheese to serve. You may also top with fresh or dried chili if more heat is required.

I hope you guys love this as much as we all do!
Got a favourite recipe for crowds that you’d like to share with us?
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