Thick potato-cabbage soup (gluten free)

Ingredients

• 550 g Savoy cabbage, shredded
• 1 tbsp Olive oil
• 950 ml Chicken stock, low sodium
• 170 g Chorizo, sliced
• 2 tbsp Butter, unsalted
• 2 tbsp Gluten free flour mix
• 1 tsp Sweet red paprika powder
• 1/2 tsp Coriander, dried, crushed
• 1/8 tsp Cumin, ground
• 1 pcs Onion, peeled, chopped
• 2 pcs Potatoes, peeled and diced
• 1 pcs Carrot, peeled, grated
• 2 clove Garlic, minced

Method

1. Heat olive oil in sauce pot; remove sausage from the casing, and cook until browned;
2. Remove from the pot then set aside.
3. Add onions in same skillet; cook for 5 minutes; add carrot and cook for 3 minutes.
4. Add the garlic, coriander, and cumin; cook for 40 seconds.
5. Add the potato, cabbage, and cook until cabbage is wilted, for 5 minutes.
6. Pour in stock and add paprika; stir to combine and bring to a boil; reduce heat and simmer for 15 minutes.
7. Melt the butter in small sauce pan over medium heat; add flour and cook for 8 minutes, stirring constantly.
8. Pour into the soup then whisk well.
9. Add browned sausage.
10. Continue simmering until the 12 minutes have passed;
11. Remove the soup from the heat and serve after.