Creamy Root Vegetable and Spicy Chorizo Soup Recipe

As November arrives, I’m reminded that the holidays are right around the corner. I love the big meals—Thanksgiving and Christmas—but what I look forward to most are the spontaneous, make-it-up-as-you-go gatherings that multiply this time of year. Armando often invites friends or coworkers over with very little notice—“Come by in an hour”—and more often than not, they do. If last-minute hosting is part of your season too, a few simple strategies make those impromptu evenings relaxed and enjoyable.

First, keep the pantry and fridge stocked with easy nibblers—olives, quality crackers, nuts and a couple of wine bottles are always lifesavers. Second, have a go-to recipe that feels special but can be pulled together quickly with ingredients you usually have on hand. This year I’ve been making a Creamy Root Vegetable Soup that fits the bill: comforting, elegant enough for guests, and simple enough for a weeknight.

I’m using MAGGI® soups and bouillons here to boost flavor with minimal effort. A good bouillon adds depth to soups, stews, comfort classics and weekday favorites alike. If you embrace a few pantry staples like that, you’ll find it much easier to put a memorable meal on the table fast.

What Makes This Creamy Root Vegetable Soup So Special

This soup is flexible and forgiving. It starts with roasted garlic, which adds a mellow, sweet depth. Roasting garlic takes about 30–45 minutes, so if you’re short on time you can buy roasted garlic or simply add three chopped fresh cloves along with the ginger. Either approach works well.

Another time-saver is using frozen root vegetable blends. They arrive peeled, chopped and ready to cook, and if you buy quality frozen vegetables they can be as flavorful as fresh. I like a mix of carrots, potatoes and sweet potatoes, though any root vegetable combination will do. If you prefer fresh produce, use about 2 pounds total and be prepared to add extra water during cooking, since fresh roots may absorb more liquid and need longer to soften.

Making the Soup Dinner-Party Ready

The element that elevates this soup for guests is a crisp chorizo-jalapeño garnish. I sauté Spanish chorizo with diced jalapeño and finish with chopped Italian parsley. Mexican chorizo is a welcome alternative if you prefer its profile, but note that fresh Mexican chorizo may take slightly longer to brown.

Serve the soup with warm bread—homemade soft pretzels are a lovely pairing, but store-bought pretzel loaves warmed in the oven work beautifully too. A little bread warmed for a few minutes makes the meal feel homemade even when time is limited.

Creamy Root Vegetable Soup with Spanish Chorizo and Ginger

Yield:
6 servings

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes

This creamy root vegetable-ginger soup is finished with Spanish chorizo and parsley—special enough for holiday company, easy enough for midweek dinners.

Ingredients

• 1 head garlic
• 1/4 cup + 2 tbsp olive oil, divided
• 1 large onion, chopped
• 2–3 inch piece fresh ginger, peeled and chopped
• 2 (12-ounce) bags frozen root vegetables
• 3 teaspoons MAGGI® Chicken Flavor Bouillon
• 5 cups water
• 4 ounces Spanish chorizo, diced
• 1 jalapeño, diced (seeds removed for milder heat)
• 1/4 cup chopped Italian parsley

Instructions

To Make Roasted Garlic:

1. Preheat the oven to 375°F.
2. Slice off the top third of the garlic head to expose the cloves. Place it on a piece of foil large enough to wrap, drizzle with 2 teaspoons of olive oil and season with salt and pepper.
3. Wrap tightly in foil and roast on a baking sheet until soft, about 30 minutes. Let cool. Roasted garlic can be stored in the refrigerator for up to a week.

To Make the Soup:

1. Heat 3 tablespoons oil in a large stockpot over medium-high heat. Add the chopped onion, season with salt and pepper, and cook until soft and beginning to brown. Add the ginger and cook for 1 more minute.
2. Add the root vegetables, MAGGI® Chicken Flavor Bouillon and 5 cups water. Squeeze the roasted garlic cloves from their skins and add them to the pot. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 30 minutes.
3. While the soup simmers, heat the remaining olive oil in a medium skillet over medium heat. Add the diced chorizo and jalapeño and cook, stirring frequently, until the chorizo is browned and crisp and the jalapeño has softened, about 5 minutes.
4. When the vegetables are tender, purée the soup with an immersion blender or carefully transfer to a blender and blend until smooth. Taste and adjust seasoning with salt and pepper as needed.
5. Ladle the soup into bowls and top each serving with a spoonful of the chorizo-jalapeño mixture and a sprinkle of chopped parsley. Serve with warm bread.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 191Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 30mgSodium: 531mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 9g

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