Spanish soup of chorizo and potatoes

 

Chorizo ​​and blood sausage, in moderate quantities and if possible in "light" versions, should be present in our diets on a regular basis since one of their main ingredients is iron through the blood they contain. 

Generally we are deficient in iron and that can be one of the causes of fatigue or low intellectual performance, in addition to leading to anemia in extreme cases. Iron is also present in plant foods but the absorption of "vegetable" iron is less effective than that of animal origin.

If you want the iron you take to be absorbed as much as possible, it is best to accompany your meals with natural juices high in vitamin C (red fruit juice, orange etc).

INGREDIENTS (4 people):

• 2 medium-small potatoes per person
• 1 small-medium chorizo ​​per person (spicy or sweet, to taste)
• 1 large sweet or fresh purple onion
• 1 green pepper for frying
• 1 clove garlic
• Half a cup of white wine
• 2 tablespoons tomato puree
• 1 teaspoon sweet or hot paprika (optional)
• 2 bay leaves
• Salt
• Extra virgin olive oil

In a saucepan, pour a generous jet of olive oil and fry the finely chopped onion and garlic clove over medium heat. When the onion is transparent, we add the pepper, also chopped, and then the chorizo, cut into pieces or whole. In the second case, it is better to make a hole with a fork or knife.

When the chorizo ​​turns an intense red color, add the two tablespoons of crushed tomato and half a glass of white wine, in addition to the bay leaves. Then we add a little less than a liter of water and if we want the paprika (in the sweet or spicy version). 

While we bring to a boil we peel the potatoes and cut them into pieces, snapping them at the end (that is, breaking them) so that the starch thickens the soup. If we only cut them with a knife it will be difficult for the soup to thicken.

When the water begins to boil, add the potatoes, reduce the heat and cover so that when the lid is lifted, the boiling stops. We keep in this way for about 20-30 minutes (or until the potatoes are soft).

It is served hot and is fabulous.