Spanish Chorizo, Butter Bean & Smoked Paprika Soup
Method
Render Chorizo: Fry the diced chorizo in olive oil in a large pot over medium heat for 4 minutes until crispy and oils release. Remove half for garnish.
Sauté Aromatics: Add the onion, sweet pepper, and garlic to the fragrant oil; cook for 5 minutes until softened. Stir in the smoked paprika and cumin for 1 minute.
Simmer Base: Pour in the tomatoes, stock, and butter beans. Bring to a simmer, then reduce heat and cook gently for 10 minutes to allow the flavors to combine.
Finish Soup: Stir through the baby spinach until wilted. Season with salt and pepper, then serve topped with reserved crispy chorizo.
Cooking Hack: Mash half a cup of the butter beans against the side of the pot using a wooden spoon during simmering. This releases natural starches, instantly creating a rich, velvety broth without adding cream. 24.Italian Beef & Minestrone with Orzo Pasta Servings: 4 Prep time: 10 minutes Cook time: 20 minutes Ingredients 1 tbsp olive oil 350g lean beef mince (5% fat) 1 medium onion, finely diced 2 garlic cloves, minced 1 large courgette, diced 400g tin chopped tomatoes 400g tin cannellini beans, drained and rinsed 1 litre low-salt beef stock 75g dried wholemeal orzo pasta 1 tsp dried Italian herbs Salt and black pepper, to taste Fresh basil, to serve Instructions Brown Beef: Heat olive oil in a large pot over medium heat, add the beef mince, and cook until browned, breaking it up with a spoon. Sauté Aromatics: Add the diced onion, garlic, and courgette; cook for 4 minutes until vegetables begin to soften. Simmer Minestrone: Stir in the chopped tomatoes, cannellini beans, beef stock, and Italian herbs; bring to a gentle boil. Add Orzo: Stir in the wholemeal orzo, reduce heat, and simmer for 8–10 minutes until pasta is tender, then season to taste and garnish with fresh basil. Nutritional Information (per serving) Calories: 385 kcal Protein: 34 g Fat: 8 g Carbohydrates: 40 g Fiber: 8 g Chef's Tips and Guidelines Cooking Hack: Toast the dried orzo in a dry pan for 2 minutes before adding it to the pot to unlock a rich, nutty flavor that deepens the entire broth. 25.Rich Beef, Black Bean & Smoked Chili Soup Servings: 4 Prep time: 15 minutes Cook time: 45 minutes Ingredients 1 tbsp extra virgin olive oil 400g lean braising beef steak, diced into 1cm cubes 1 large red onion, finely chopped 2 garlic cloves, minced 1 tbsp ancho chili powder 1 tsp ground cumin 1 tsp smoked paprika 400g tin black beans, rinsed and drained 400g tin chopped tomatoes 600ml low-salt beef stock Salt and black pepper, to taste Fresh coriander and lime wedges, to serve Instructions Brown Beef: Heat oil in a heavy casserole pot over medium-high heat. Sear beef cubes until deeply browned, then transfer to a plate. Sauté Aromatics: Reduce heat to medium, add onion and garlic, and cook for 5 minutes until soft. Stir in spices for 1 minute until fragrant. Simmer Stew: Return beef to the pot with black beans, chopped tomatoes, and stock. Cover, reduce heat, and simmer gently for 35 minutes until beef is tender. Finish Dish: Season with salt and pepper. Ladle into warm bowls and garnish with fresh coriander and a squeeze of lime juice. Nutritional Information (per serving) Calories: 310 kcal Protein: 32 g Fat: 9 g Carbohydrates: 22 g Fiber: 8 g Chef's Tips and Guidelines Cooking Hack: Mash half of the black beans with a fork before stirring them into the pot to naturally thicken the broth without adding cornflour or extra carbohydrates.
Nutrition Facts
Per serving
