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Soup from Leftover vegetables with chorizo

Soup from left over Vegetables

This makes a gorgeous celery soup. You can replace a large amount of celery with another vegetable. This soup will serve 4 as an entrée. ( appetiser)
5 from 2 votes
Course Soup
Servings 4


  • 250 gm onion diced onion
  • 2 cloves garlic crushed
  • 250 gm potatoes peeled and diced
  • 3 sprigs Thyme chopped
  • 800 gm celery washed and chopped leaves etc are ok
  • 5 gm salt and pepper
  • 1 litre chicken or vegetable stock or broth
  • 60 ml olive oil
  • 1/4 cup Danish feta
  • 1 in chorizo sausage diced or sliced and cuthalf
  • 1/2 cup of cooked barley or farro or pinenuts
  • 2 tablespoons chopped parsley or baby herbs
  • 1 tablespoon olive oil
  • 1/4 cup Danish feta
  • 20 ml olive oil extra


  • Heat a medium pan on the stove. Add 3 tablespoons of olive oil and the onion and garlic and sweat till starting to soften (5-8 minutes)
  • Add the thyme, potatoes and roughly chopped celery. Continue to cook for 5 minutes.
  • Add the stock and simmer on low for about 20 minutes. Add salt and pepper and blend till very smooth ( you could use a hand mixer or processor.)

To make the topping.

  • Heat a non stick fry-pan till very hot. Add the oil and the Chorizo and sauté till the chorizo starts to release oil and get caramelized. Then add the barley ( or nuts) and toss till starting to colour slightly and get crisp. You can mop up some of the chorizo oil in the pan if you like but I think it gives the sprinkly bits lots of flavour. Sprinkle in the parley and stir. Keep warm
  • When you put soup into each of the bowls, sprinkle with the chorizo and barley and then crumble some of the feta and serve.