Back to Spanish
Chestnut and Chorizo Soup
Serves 4 Prep 20 min Cook 30 min Total 50 min Type Meal Origin Spanish

Chestnut and Chorizo Soup

Sopa de Castañas

Serves 4 Prep 20 minutes Cook 30 minutes Units Rate

Overview

A hearty Spanish soup featuring sweet chestnuts paired with spicy chorizo sausage, caramelized vegetables, and warming spices. The saffron adds a subtle earthiness, creating a comforting autumnal dish with rich, smoky flavors.

Ingredients

Base

  • 4 tablespoons olive oil

Aromatics

  • 1 onion (large)
  • 1 carrot (medium)
  • 1 celery stalk
  • 2 garlic cloves

Protein

  • 120 grams chorizo

Vegetables

  • 2 tomatoes
  • 500 grams cooked chestnuts (peeled)

Seasonings

  • 1 teaspoon ground cumin
  • 2 teaspoons fresh thyme leaves
  • 2 dried red chillies (small)
  • 20 saffron strands
  • salt
  • pepper

Liquid/Broth

  • 1 litre water

Method

Stage 1 - Prepare ingredients

  1. Finely dice the onion, carrot and celery stalk.
  2. Cut the chorizo into 1 cm cubes.
  3. Thinly slice the garlic.
  4. Finely chop the thyme leaves.
  5. Crush the garlic.
  6. Roughly chop the tomatoes.
  7. Add the saffron strands to 4 tablespoons of boiling water.

Stage 2 - Caramelize vegetables

  1. In a large saucepan, heat the oil over a low to medium heat.
  2. Add the onion, carrot, celery and chorizo with a pinch of salt.
  3. Fry the vegetables, stirring occasionally for about 20 minutes until everything caramelises.

Stage 3 - Build soup

  1. Add the garlic, cumin, thyme and chilli and cook for a further minute.
  2. Add the tomato and cook for a further 2 minutes.
  3. Add the chestnuts, and stir everything together.
  4. Add the saffron infused liquid along with the water.
  5. Simmer for about 10 minutes.
  6. Remove from the heat and allow to cool for 5 minutes.

Stage 4 - Finish and serve

  1. Using a potato masher, mash the soup until it is smooth with a little texture.
  2. Season with salt and pepper.

Notes

  • Chestnuts: Use cooked and peeled chestnuts for convenience; fresh can be roasted if preferred.
  • Chorizo: Spanish chorizo adds spice and smokiness; adjust for heat level.
  • Saffron: Infuse in hot water to release flavor; it's expensive but essential for authenticity.
  • Mashing: Leave some texture for interest; blend if you prefer smoother.

Serving

Serve hot with crusty bread or a dollop of sour cream. Garnish with extra thyme if desired.

Storage

  • Refrigerate up to 3 days; flavors improve overnight.
  • Freezes well for up to 2 months.
  • Best eaten warm; reheat gently.

This recipe is based on the classic flavours of the mountainous regions of Spain where sweet chestnuts thrive, producing a warm and comforting autumnal soup.

More like this

1 / 4
Go Bo Hoi an

Go Bo Hoi an

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh herbs, and a bright tamarind-lime dressing. This dish has delicate undertones of lime and garlic which carry through the tamarind flavours perfectly. The combination of tender beef, crunchy vegetables, aromatic herbs, and crispy rice papers creates a textural and flavourful celebration of Vietnamese cuisine. Quick to make but requires advance preparation, ensure the salad, dressing, and toppings are made and ready to use before cooking the beef.

Vietnamese 25 minutes Serves2