This is a hearty chunky soup perfect for a cosy night in. The chorizo gives it a slightly spicy flavour which is deliciously warming. All the ingredients in this recipe are a basic estimate - I don't usually measure anything out, so if you fancy more or less of anything just adapt it to your personal preference!
You Will Need:
- 1 Chorizo sausage, cut into cubes
- 1 Onion, chopped
- 4 Cloves of garlic, chopped
- 2 Sticks of celery, chopped
- 1 Carrot, peeled and chopped
- 2 Bay Leaves
- 2 Tablespoons of tomato puree
- 1/4 Teaspoon chilli flakes
- 1 Can of chopped tomatoes (400g)
- About 600ml Chicken Stock - make it as thin or thick as you want! (600ml is the same as filling your empty tomato tin up with water 1.5 times)
- 1 cup of Short pasta - I used orzo
- 200g (half a tin) of beans of your choice - I used haricot beans
- 1/2 cup of broccoli or peas
- 1/2 packet of fresh parsley, roughly chopped
- Serve with crusty bread - see Alex Hollywoods Pot loaf recipe on the blog!
Method:
- Begin by heating a large pot on the hob and then add your chorizo cubes and fry off for about 5 minutes until they release their oils and the fat renders slightly.
- Add in you onion, garlic, celery and carrot and fry until soft (about 4 mins)
- Now add in your tomato puree, chilli flakes, bay leaves, chopped tomatoes and salt and pepper - Simmer for 5 more minutes.
- Pour in your chicken stock - (at this point the soup may seem rather thin but after adding your pasta and broccoli later) it will reduce.
- Cook on a high heat with the lid off for around 10 minutes, then add in the pasta, beans and broccoli (or peas) and cook until tender.
- If the soup is too thin just continue to cook on a rolling boil with the lid off until you reach your desired consistency, if its too thick just add a splash more water.
- Serve with crusty bread and Parmesan cheese sprinkled on top.
Enjoy x
Side Note - I highly recommend this Wolf & Falcon wine (linked here) its probably one of the tastiest reds I have ever had!
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