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In the kitchen with Tim Bone

Visit Ballarat

31 May 2021

Filed underFood & Drink

Two years might have passed since Ballarat’s Tim Bone first graced our screens on MasterChef but his love of getting busy in the kitchen continues to grow.

Today, the Tim’s Toasties owner is sharing with us his hearty winter recipe for Spanish chorizo and vegetable soup.

“Utilising beautiful fresh produce from Ballarat’s Wilsons Fruit and Vegetables, this soup is super fast to make and packed full of smokey Spanish flavour,” Tim said.

“It has a nice kick to it which is sure to put a fire in your belly.”

Spanish chorizo and vegetable soup

Serves 4-5⁣

1 tsp olive oil⁣
3 gloves of garlic, finely chopped⁣
1 brown onion, diced⁣
2 chorizos (or 400g), chopped⁣
2 tbs tomato paste⁣
1L chicken stock⁣
1 x 400g tin of diced tomatoes⁣
3 large or 6 small desiree potatoes, peeled and roughly chopped⁣
1 red capsicum, diced⁣
2 tomatoes, roughly chopped⁣
1 tsp smoked paprika⁣
1/4 tsp chilli flakes⁣
1 tsp salt⁣
1/2 tsp pepper⁣
3 cups of chopped kale⁣
1/4 cup of chopped parsley⁣

1. In a large pot over medium heat, add olive oil, onion and chorizo. Fry for five minutes until the onion is soft and chorizo is caramelised⁣.

2. Add garlic, potatoes, capsicum and fresh tomatoes, smoked paprika and chilli flakes. Cook, stirring for two minutes⁣.

3. Add the tomato paste and cook, stirring for one minute⁣.

4. Add the chicken stock and tinned tomatoes. Stir and bring to the boil. Simmer for 10 minutes.⁣

5. Add kale and simmer for another 10 minutes or until the potatoes are soft⁣.

6. Add the salt and pepper and chopped parsley⁣.

7. Serve with crusty bread and extra chopped parsley to garnish.

Tim Bone

The City of Ballarat acknowledges the Traditional Custodians of the land we live and work on, the Wadawurrung and Dja Dja Wurrung People, and recognises their continuing connection to the land and waterways. We pay our respects to their Elders past, present and emerging and extend this to all Aboriginal and Torres Strait Islander People.