I stepped ouside this morning to go for my early morning run and nearly stepped straight back in. The temperature fluctuations in this country are becoming a joke and so my friends I bring you a touch of comfort on such a day, in the form of a very simple, but extremely tasty soup. Enjoy!
This recipe is from Donal Skehan a 24yr old Irish lad, with a big passion for food.
You will need
200g (8ozs) chorizo, thinly sliced (try lidls its a good buy)
1 Large onion, chopped
225g (8ozs) celery, chopped
300g (11ozs) carrot, chopped
2 garlic cloves, finely chopped
1 tsp paprika ( I like the smoked one)
1 tsp chilli powder
1/2 tsp ground cumin
400g (14oz) can chopped tomatoes
750ml (26flozs) vegetable stock
2 x 400g (14oz) cans cannellini beans, drained and rinsed
crusty bread to serve
To make your soup
- Fry the chorizo in a large pan until it is golden and has released its lovely spicy oil. Remove the chorizo with a slotted spoon and set aside. Add the onion, celery and carrot to the pan and fry gently for 3-4mins. Stir in the garlic, paprika, chilli pwder and cumin and fry for 1 min.
- Add the chopped tomatoes and stock and season. Stir well, return the chorizo to the pan and bring to the boil, then reduce the heat and simmer for 10 mins. Add the beans and simmer for a further 5 mins or until the veg is tender and the beans are heated through. Serve with crusty bread. If you have some flat leaf parsley available, chop some up and sprinkle over the soup, it adds a lovely fresh flavour to it.