Spanish · Dinner
Galician Greens Soup
Galician peasant soup of white beans, potato, turnip greens, and chorizo simmered slowly into a clear smoky broth thickened by the potato, served with crusty bread for the deep liquor.
$
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
485Calories
22gProtein
22gFat
48gCarbs
5gSugar
8gFiber
820mgSodium
28mgChol
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Instructions
1
Prep
Drain white beans. Slice chorizo into 1cm rounds. Cube potato into 2cm pieces. Dice onion. Smash garlic cloves. Shred turnip greens. Measure stock, oil, and spices.
2
Bloom
Heat olive oil in a heavy pot over medium heat. Add chorizo, cook 3 minutes until red oil renders. Stir in onion, garlic, and bay leaves with a pinch of salt; cook 4 minutes until onion softens.
3
Build
Remove pot from heat. Stir in sweet and hot pimentón for 15 seconds to bloom in the oil without burning. Return to medium heat.
4
Simmer
Add potato, beans, hot stock, and salt. Bring to a vigorous simmer, then reduce heat to low. Cook 20 minutes until potato is just tender. Stir in turnip greens 6 minutes before the end; they should wilt without losing colour.
5
Finish and plate
Discard bay leaves. Ladle soup into warm bowls, scatter black pepper over the top, and serve immediately with toasted country bread alongside for dipping into the smoky broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) cooked white beans
- 160g (5.6 oz) cooking chorizo
- 400g (14.1 oz) Yukon Gold potato
- 300g (10.6 oz) turnip greens or kale
- 200g (7.1 oz) yellow onion
- 6 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 tsp sweet pimentón
- 0.5 tsp hot pimentón
- 1000ml (4 1/4 cup) vegetable stock
- 2 dried bay leaves
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 2 slices country bread