On the Catwalk: The Sexy Sprout Top Chorizo and Potato Soup

Straight from the farm to the catwalk is the sexy sprout top. Don't leave ...sprout haters - come back! This vibrant elegant purple-green leaved veg is a British winter wonder that tingle your taste buds.

Don't believe us? Read on to find out more.

This showstopping veg is loved by allotment goers for years but often left in the field by farmers or fed to livestock. We are delighted to have rediscovered them thanks to our fabulous weekly organic veg box from Jack's Veg.

Ok, so they look great - but how do they taste?

They are one of the most flavoursome greens! They have the cabbage-like freshness of spring greens but without the underlying bitter taste of Brussels sprouts. 

Duncan's Five Favourite things about Sprout Tops

• They cook almost instantly so a great addition to almost any meal
• They can help strengthen the immune system thanks to the vitamin C - a winter winner
• It helps heal wounds properly thanks to the Vitamin K which is needed for blood clotting.
• They are delicious and cheap
• There vibrant in colour - it is like an explosion of green in our veg box

In January 2018, Duncan, Xanthê and I went to Portugal for a month on a DIY culinary adventure. Duncan was inspired by their wonderful Caldo Verde (Portuguese Cabbage Soup) and his recipe below gives it his own unique seasonal British twist.

If you want to pimp it up even further why not add a poached egg on top to take it from the every day to the real winter treat. We love it with a free-range hens egg from Jack's Veg or why not use a Duck egg?

Sit down and enjoy it! Today we sat at the kitchen table and ate it while the wind howled outside and felt toasty warm from the inside out.

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Sprout Top, Chorizo and Potato Soup

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Servings 1 Large Pot

Ingredients

  

• 2 fat onions
• 4 cloves garlic crushed
• 2-3 tbsp olive oil
• 1 chorizo sausage chopped into small chunks
• 6 large potatoes diced
• 2 pints stock chicken, ham or vegetable
• 2 bay leaves
• 1 large bunch sprout tops (roughly 300-500 grams) finely chopped or shredded
• salt and pepper to taste
• smoked paprika to taste

Instructions

 

• Heat 2 tablespoons of olive oil over a medium heat.
• Gently fry the onions and garlic in the olive oil until softened and translucent.
• Chuck your chorizo sausage into the pan
• Fry the onions and sausage for a few more minutes and then chuck in the potatoes. They will absorb the tasty flavours in the pan
• Transfer to a large pan, add your stock, seasoning to taste and bay leaves, Cook until your spuds are soft.
• Mash your potatoes into the broth to make the a thick base
• Add the Sprout tops (the heavier you want your soup the more you should add). Allow 4 - 5 mins.
• Mix the smoked paprika with some olive oil to make the dressing and swirl this red magic into your vibrant green soup.