Smoky Chorizo and Butter Bean Winter Soup
with Greek Style Cheese and Garlic Ciabatta
Nothing's better for warming up in winter than a hearty soup. In this Smoky Chorizo and Butter Bean Winter Soup, smoked paprika helps bring out the flavours of the chorizo, while creamy butter beans and Greek style cheese contrast the richness of the soup. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
60 grams
Diced Chorizo
(Contains Milk)
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
(May contain Celery)
1 carton(s)
Butter Beans
1 sachet(s)
Smoked Paprika
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
25 grams
Sun-Dried Tomato Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Soup
1 tbsp
Olive Oil for the Garlic Bread
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Once cooked, transfer to a plate and set aside.
While the chorizo fries, peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the red onion.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Drain and rinse the butter beans in a sieve.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil if needed (no need to clean - the chorizo oil adds to the flavour!).
Once hot, add the onion and sliced pepper. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Next, add the smoked paprika and half the garlic. Fry for 1 min more.
Stir the passata, butter beans, vegetable stock paste and water for the soup (see pantry for amount) into the pan.
Bring to the boil, then lower to a simmer. Cook until thickened slightly, 4-5 mins.
Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the bread on the top shelf of your oven until golden, 4-5 mins.
When your soup has thickened, stir through the fried chorizo, sun-dried tomato paste and honey (see pantry for amount).
Share your soup between your serving bowls and crumble over the Greek style salad cheese.
Serve with your garlic ciabatta on the side.
Enjoy!
