Press "J" for Jump to Content

Welcome Enjoy!

Method

  1. Heat the oil in a pan and add onion and carrot and cook until the onion is soft.
  2. Add the smoked paprika, New Zealand Pork Chorizo sausages, chicken stock, chick peas and simmer 10-15 minutes.
  3. Add the spinach and pepper and simmer 2-3 minutes.
  4. Serve with crusty bread.

The smoked paprika gives a great colour to this soup. Saffron or tumeric may also be used.

Anduluslan Soup

Clock
Preparation: 5-10 mins
Cooking: 30 mins
Serves: 4

Add to your bookmarks

del.icio.us delicious
Digg Digg
facebook facebook
stumble upon stumble upon
Send to a friend Send to a friend
Print Recipe Print Recipe

Ingredients

  • 1 tablespoon oil
  • 1 onion chopped
  • 1 carrot chopped
  • 1/2 teaspoon smoked paprika
  • 4 New Zealand Pork Chorizo sausages
  • 1 1/2 Litres chicken stock
  • 300 g can chick peas, drained
  • 3 bunches spinach, chopped into bite sized portions
  • Freshly ground pepper

This recipe is from Pip Duncan

View all recipes that use the Panfry (Trim Pork) method

Copyright 2008. New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington.
Phone: +64 4 917 4750 - Fax: +64 4 385 8522 - Toll Free 0800 697 675 (NZPORK)