Mushroom & Celery Soup with Chorizo


Tennis is a mental game. Everyone is fit, everyone hits great forehands and backhands.”Novak Djokovic

Those of you who keenly follow my recipes and are fans will know that I love a good soup, I adore making great soups.

This one I highly recommend you make, it is flavoursome and full of different colours of food and taste. The flavours of the Mushroom and celery go deliciously with the chorizo sausage and the tomato and basil sauce as a main base for the liquid of the soup adds even more great flavour.

For me especially with the Barcelona Half Marathon coming up this weekend, it is key for me to fill up my carb and glucose levels this week and the serving of Ciabatta bread and butter on the side certaintly ensures that I am getting high carbs from this as well.

The celery is perfect for the iron that I need in order for my energy to be high and to maintain that as well, especially as I am tapering this week in anticipation for the race and thus I am not doing as many runs this week to wake myself up after so many 5am wake up calls for work.


5 Celery sticks, chopped ( 10 Calories, 0g Fat, 1g Carbs, 0g Protein)

150g Mushrooms, chopped finely ( 16 Calories, 1g Fat, 1g Carbs, 2g Protein)

1 Chorizo Sausage, chopped finely ( 135 Calories, 12g Fat, 0g Carbs, 6g Protein)

Tomato and Basil Sauce ( 107 Calories, 6g Fat, 10g Carbs, 3g Protein)

1 tbsp Olive Oil ( 120 Calories, 14g Fat, 0g Carbs, 0g Protein)

1 Ciabatta Bread, cut in half and toasted ( 245 Calories, 14g Fat, 40g Carbs, 9g Protein)


1) Fry the chorizo in 1 tbsp of olive oil on a high heat for about 5 minutes until beginning to sizzle and there is a little bit of liquid underneath them in the bottom of the pan. You want the chorizo to cook until the juices are sucked out of them and then use that to combine with the sauce.

2) Add the mushrooms and celery to the pan and continue cooking the vegetables and sausage for another few minutes.

3) Add the Tomato and Basil Sauce along with a little water. Bring the soup to the boil, and then simmer for approximately 15 minutes.

4) When it has finished simmering, take off the heat and ladle the soup in to a bowl ready to serve.

5) Whilst it cools a little, toast the Ciabatta roll and butter it and then the Soup is ready to serve with the bread.

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