Chorizo and bean soup

I have a thing for soups, always have. My mum knows it is the food to make me when I am feeling a little down. It is comforting and full of nutrients and you can make magic with it: get your leftovers, add a little stock, some butter and blend. Or don’t blend and get a chunky one instead.

So it won’t surprise you that when I found myself with very little in my cupboard and a hungry boyfriend to feed I turned to soup.
It is a super cheap dinner to make with only 4 ingredients: potatoes, beans, chorizo and onions. The boy is my harshest critic so I was pleasantly surprised when this became his favourite soup. I have cooked it a dozen of times now.

But it is summer now, soups belong with winter/autumn I hear you say. Wrong! Having a hot soup on a hot day actually cools you down. Hot food adds heat to your body increasing the rate at which you sweat consequently helping you to cool off. This is not me, this is science telling you to  make soup this summer. 

Chorizo and bean soup (serves 3 large bowls)

2 large potatoes, chopped into small cubes

150g chorizo, cubed

400g tin of cannellini or butter beans, drained

500ml vegetable stock

1 onion, chopped

Handful parsley, chopped

Olive oil

Pinch of salt

1.       Fry the chorizo until is nice and brown, then I add the onions and fry until the chorizo gets crispy. Add the rest of the ingredients leaving the parsley to garnish at the end.

2.       Once the potatoes start to soften squash some of them and some of the beans with a spoon on the side of the pan to make the soup thicker. Let it simmer for another 5 minutes.

3.       Garnish with the parsley and enjoy!

It is that easy, it feels creamy with no added fat thanks to the crushed potatoes and beans. Also I only added a little pinch of salt to season it and in my opinion you don’t really need anything else. Let the chorizo do all the seasoning for you.