Not only is this a delicious and hearty meal that will help you get through winter but it is also packed with good nutrition. I love this dish because of the different textures and flavours that accompany the “good-for-you-ness”. This recipe is a good source of
- monounsaturated “healthy” fats from avocado
- the antioxidant lycopene from tomato
- beneficial sulfur rich onion, garlic and mushroom
- phytonutrient packed watercress
- metabolism boosting chili
- lean protein and soluble fiber from your choice of bean (if used)
Serves 3-41 punnet mushrooms 2 Tbsp melted butter 10-15 cm quality chorizo 1 tin/box chopped tomato 1 onion, roughly chopped 2-3 cloves garlic 1 large jalapeno 1 tot sherry or port 1/2 cup cooked beans (I used kidney beans, if you are strictly low carb you can cut this out) 1 large avocado 2 handfuls watercress 1-2 cups water, or stock salt, pepper and lime juice
Preheat your oven to 160ºC and line a baking sheet with tin foil or wax paper and spray with “Spray-and-cook” or olive oil. Slice you mushroom to the thickness of about 1 cm and scatter them around the tray. Generously brush the mushrooms with melted butter, sprinkle with salt and stick in the oven for 45-60 minutes until they are nice and crispy. You can make batch of these and keep them for salads or as snacks, they are a great substitute for chips.
While the mushrooms are crisping start your soup by putting your onion, garlic and jalapeno into a food processor along with 3-4 cm of the chorizo. Pulse this until it forms a nice paste, you should get enough moisture from the onion to combine the ingredients nicely. Tip this into a pan on a medium heat. The fat from the chorizo will provide your oil for cooking but you can add a little extra canola oil if needed. Cook for 4-5 minutes and then pour in your sherry or port and let the alcohol boil off. Add your chopped tomato and season with salt and pepper. Let this simmer for a few minutes before you add your liquid, using enough to achieve the consistency you desire. Remember that it will reduce a little while you complete the rest of your dish. Add your beans and let the pot simmer.
When your mushrooms are just about ready slice your chorizo and fry it quickly to heat through and leave nice crispy edges. Dice your avocado and season with salt and pepper. Dress your watercress with a little olive oil. Squeeze the juice of half a lime into your soup and give it a taste, adjust the seasoning as necessary. We are ready to assemble.
Spoon your avo into a soup bowl and pour your soup around, top with the chorizo and mushroom crisps and finish it off with some watercress. Happy eating.