Spicy Chorizo Vegetable Soup & Warm Goat Cheese Infused Olive Oil

We've been thinking about all of you with freezing temperatures and real winter. We can't send you our temperate weather from here, but I can share this recipe to warm you up!

The Fall and Winter months show off some of the clearest and most glorious sunsets. Last week, John and I were out walking through our neighbor's farm plots on the way to go take a picture of this one, when we ran into Setouko-san. He's growing beautiful zucchini squash, bell peppers and green onions where soybeans and corn had recently been. He plants according to the traditional Okinawan crop rotation and an interesting aside -- fertilizes organically with seaweed!

His organic veggies inspired me to make this soup, yet again... which was about the tenth time in the past few weeks.

Spicy Chorizo Vegetable Soup
{serves 4-6}

1 quart organic chicken stock
1 yellow onion, chopped
4 bell peppers, chopped
1 bunch of celery, chopped
2 zucchini, chopped
2 cans diced tomatoes juice
1 can cannellini / white beans, rinsed
red wine {about 1/2 cup}
4-5 cooked spicy chorizo, defrosted & chopped
EVOO
2 C heavy cream
1 TBS oregano
1 teaspoon basil
dash of red chili powder
salt & pepper for taste

In a large pot, on medium heat, drizzle enough EVOO to cover the bottom and saute the onion and chorizo until the onions soften and become translucent. Add in all of the veggies and add another glug of EVOO with them. Stir and saute for about 15 minutes or until the veggies become tender. The juices from the chorizo, EVOO and evaporating water from the veggies may come to a boil. Stir to allow all of the vegetables to cook evenly. The spice and flavors from the chorizo will marry to the vegetables.

Add the tomatoes juice, rinsed beans, wine, chicken stock and spices. {If using low sodium chicken stock, be sure to add salt along with the spices. Taste and add more as needed.} Bring to a boil. Simmer for atleast half an hour, though the longer the better. Add in the cream once simmering. Serve with crusty bread and shaved parmesan on top.

Warm Goat Cheese Infused Olive Oil

1/2 - 1 C EVOO
1 log goat cheese
about 1 tsp oregano
about 1 tsp basil
sea salt & cracked pepper for taste
fresh rosemary, roughly chopped

Preheat oven to 350 degrees F. Liberally cover the bottom of an oven-safe dish with the EVOO. Add the oregano, basil, rosemary and sprinkle on enough sea salt and cracked pepper to your taste. Slice the goat cheese and place in the center of the dish. Bake for about 5-7 minutes, or until the goat cheese is warm and soft. Serve with warm bread and wine.