Vegetable soup with chorizo

Ingredients for 2 servings:

• 125 g chorizo ​​in one piece
• 2 tbsp sunflower oil
• 12 small onions, red
• 6 g ginger
• 80 g carrot(s)
• 80 g cauliflower florets
• 2 snake beans, approx. 80 cm long
• 1 small spring onion(s)
• 250 g water
• 2 tbsp white wine, semi-dry
• 10 g broth powder (mushroom bouillon, granules)
• 1 tsp Italian herbs, mixed, dried
• 1 tbsp Aceto balsamico tradizionale, alternatively Aceto Balsamic vinegar di Modena IGP
• 1 tsp sugar
• 1 tsp, sautéed nutmeg, freshly and finely grated
• n. B. Salt and pepper, black, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A spicy soup for all seasons. Recipe from Lombok, Indonesia.

Cut the chorizo ​​crosswise into approximately 8 mm thick slices, fry them on both sides in sunflower oil and keep warm. Wash and/or peel the vegetables. Use the small onions whole. Cut the ginger across the grain into thin slices and chop. Grate the carrot diagonally into approximately 5 mm thick strips. Separate the cauliflower florets from the cauliflower, leaving about 3 cm of the stalk. Cut the runner beans into approximately 3 cm long pieces. Cut the spring onion crosswise into approximately 6 mm wide pieces. Keep the green and white parts separate. Place all the ingredients for the stock in a sufficiently large pot and bring to a boil. Add all the vegetables, except the green parts of the spring onion, and simmer for 10 minutes. After 8 minutes, add the chorizo ​​and oil to the stock along with the green parts of the spring onion. Cook until cooked through and season with salt and pepper if desired. Divide between serving dishes, serve, and enjoy.