This weekend I got to slow life down a little and enjoy some wonderful time with my favourite ladies. Leslie and I made my chicken lettuce wraps on Friday night with a bowl of air popped popcorn tossed in coconut oil – delicious! Saturday morning, Ashley and I went to Lady Marmalade for our favourite brunch. We realized we could tell how much has changed this summer based on our brunch dates – and we knew exactly where we sat as we laughed about the chat we had a couple weeks prior. Later that day Casey and I travelled to Guelph to see some friends play some CFL football. It was truly a different experience, but there’s nothing like an outdoor football game in the fall. I love it!
Sunday left ample time for cooking, so I invented a little soup recipe after finding chickpeas and diced tomatoes on sale at the grocery store. Sausage King at the St. Lawrence Market was perfect for supplying the Chorizo to add in. While the recipe calls for a tablespoon of smoked paprika, this is the time to taste the soup! Only add what feels right to you.
This soup will definitely warm you up in the fall, all the way through the winter months. Make a big batch and freeze it for a snowy day!
What You’ll Need
- 1 chorizo sausage
- 1 garlic clove, minced
- 1 tsp olive oil
- 2 cans of diced tomatoes, 1.5 cans of water
- 2 large handfuls of baby spinach
- 2 stalks of celery, diced
- 2 cans of chickpeas
- 1/4 cup vegetable broth
- 1 tbsp smoked paprika
- red pepper flakes to taste
- 2 bay leaves
- salt and pepper
What To Do
Remove the sausage from its casing and break apart in a hot pan with olive oil, add minced garlic while browning. In a large pot, heat tomatoes before adding in the browned sausage and garlic. Add water and bring to a boil. Once boiling, add in spinach, celery, chickpeas, vegetable broth and spices. Reduce and simmer for an hour (or until the celery has softened).
Serve with a slice of fresh bread or a delicious roll. For a vegetarian alternative, simply remove the sausage and add in another vegetable (yep, that easy!)