This Hearty Paprika Soup with Carrot and Zucchini is a real family favourite. This soup is robust and satisfying enough to serve as a main meal with gloriously thick chunks of bread or equally well placed when served as a appetiser, dressed up with a few tasty garnishes. It has a deep, smoky paprika flavour and comes loaded with plenty of vegetables.
It was strangely humid around me yesterday, but today I definitely detected a whiff of autumn in the atmosphere. In fact, newsflash: I was vaguely cold today, for just a few moments. I’ve not been chilly in England for quite some time.
When we get to this time of year something changes in me. I know we are on a downhill and fastmoving track to December, but I don’t mind. Before we get to the final chapter of the year, we get to enjoy all of the bounties that autumn brings our way. Of course, I’m not just talking about stockpiles of apples or the vivid displays of colour that will appear on our trees very soon. Those, along with numerous festivities the world over, are all welcome autumn treats. Unsurprisingly, I’m also thinking about the food options that the colder autumnal weather brings our way. It’s time to break out the baking spices. It’s time for pie and stews – with a few dumplings if I’m very lucky. And it’s unquestionably time for soup.
We have soup as our main meal at least once a week for most of the year. There are so many soups to make that it’s a dish that my family never grows tired of. Today’s soup, however, is one of our all-time favourites.
As is often the case with favourite recipes, they just evolve over time. Yes, you guessed it, this Paprika Soup with Carrots & Zucchini is one such recipe. I’ve been ladling it out for years, but I never bothered to write down the list of ingredients for it until recently. And that is why this established favourite is only just taking the star turn on LittleSugarSnaps.
As with most soups, this Paprika Soup with Carrot and Zucchini is very easy to prepare:
- fry some onion, garlic and chorizo
- grate the vegetables in a food processor
- add to the onion mix with a good dose of paprika & oregano and cook for a few minutes
- pour in the stock and tinned tomatoes, season and simmer
It’s really that easy. And because the food processor does most of the veggie preparation, this soup requires minimal hands-on time.
As for serving, we rather like mopping up this Paprika Soup with some homemade Cheesy Jalapeno Bread, but any tasty loaf will do. This soup is hearty with a deeply satisfying warmth from the paprika & chorizo and makes a great weeknight supper just as it is. Oh, and it can easily be made vegetarian – just omit the chorizo for a couple of handfuls of cooked black beans.
Should you be on the look out for a fancy appetiser this Paprika Soup can cover your back too. Simply serve smaller portions and top each bowl with a few slices of thinly sliced fried chorizo, some crumbled feta or some croutons.
As autumn takes hold, and seasonal festivities arise, I’m looking forward to serving this Paprika Soup al fresco – I’m daydreaming about enamel mugs with a spoon to hand and a front row position by a large bonfire.
- 1 White onion (medium)
- 2 Cloves garlic
- 300 g/ 10 1/2 oz Carrot
- 300 g/ 10 1/2 oz Zucchini
- 75 g/ 2 1/2 oz Chorizo
- 1 tbsp Paprika (sweet, mild)
- 2 tbsp Fresh oregano - finely chopped
- 1x 400g/ 14 oz Tin chopped tomatoes
- 2 tbsp Tomato puree
- 1 lt/ 4 cups Vegetable stock
- Salt & pepper (to taste)
Finely chop the onion & chorizo and fry in a large saucepan with 1 tbsp olive oil until the onion begins to soften
Crush the garlic cloves and add to the pan
Grate the carrot and zucchini finely. (Using a food processor is the quickest and easiest way to do this). Add to the pan and cook for 5 minutes, until the vegetables begin to soften slightly
Add the paprika and oregano. Stir in
Next pour in the tinned tomatoes along with the tomato puree, the stock and some seasoning. Bring to a simmer, cover with a lid and let cook for 20 minutes
Taste and adjust the seasoning as desired
Serve immediately or let cool and store (covered) in the fridge for up to 3 days
To make this soup vegetarian, simply omit the chorizo in step 1 and replace with 2 handfuls of cooked black beans in the final few minutes of cooking to warm them through.
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