Monday, August 17, 2015


By Talia Christine

This soup blew my mind. This past weekend one of the ladies made this for dinner for our girls' weekend. Guys... I'm generally not a soup kinda gal. This soup rules. And it's GORGEOUS! C'mon! It packs a punch with spicy spanish chorizo. This isn't sissy, watery soup. This is smooth and filling. And really really flavorful. 

The cast of characters: 

Spicy chorizo sausage, a large brown onion, garlic, ground cumin, zucchini, frozen peas, chicken stock, and grated cheese (optional, I didn't add any)

Slice and chop your chorizo and fry the sausages in a little oil. Cook them for about 2-3 minutes.

After cooking the sausages, let them drain on a paper towel to drain. 

Chop your onions, garlic, and zucchini. Don't worry about chopping your onions or garlic too fine since you will be processing the soup in a food processor later. 

Sautee the onions in the pan for two minutes.

Add in the garlic, cumin, and zucchini and cook for an additional 4 minutes. Cook until the zucchini is nearly tender, but not quite done. 

Add the frozen peas and stir around. Frozen peas, guys! So easy!

Add the chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes until the zucchini is tender.

If you are using a food processor:
Let the soup cool a bit and process in small batches. 


If you are using a stick blender:
Blend away! 

Gorgeous. Look at the color. 

Bring the soup back up to heat and stir in the sausage. 

And serve.

Zucchini & Chorizo Soup

200gram chorizo sausage, finely chopped
1 large brown onion, finely chopped.
2 tsp garlic
2 tsp ground cumin
700 gram zucchini, coarsely chopped
500 gram packet frozen peas
6 cups chicken stock
100gram grated cheese (optional)

Fry sausage in little oil. Cook 2-3 minutes and then drain on paper towel.
Add onion to pan and stir for two minutes. Stir in garlic, cumin & zucchini. Cook & stir for further 4 minutes.
Stir in peas and stock. Bring to boil. Reduce heat; simmer, covered, for 15 minutes or until zucchini is tender. Cool slightly.
Process soup in batches until smooth. Place in clean pan over low heat. Cook and stir for 5 minutes or until hot. Season with salt & pepper according to taste. Stir through sausages and serve. 

I served this soup to Audrey for lunch today with some artisan crusty whole wheat bread. That girl ate it all up and wanted more. Kid approved. And full of yummy veggie goodness.

Big thanks to Josella for the recipe! So yummy!

NOTE (Comment from Josella):

Talia. I forgot to tell you, the soup is 100x better is you make it the day BEFORE you want to serve it. It goes even creamier when its left in the fridge and then reheated :-)

See? This is a win-win, guys. 

Talia lives in New Zealand with her husband, Mr. Philip van der Wel and their 3 children. Talia writes a self titled blog which is a snapshot of their daily lives and her crafty side. She is also a blog designer (responsible for many recreations of The Beetle Shack) and tech guru with infinite knowledge around blogging and design. When writing for The Beetle Shack, Talia will share craft and sewing tutorials along with other helpful household hints.


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Thanks so much for your words of encouragement, advice and solidarity.

xo em