Here's a recipe for a Chorizo, butter bean and sweet potato soup that Ingrid and I invented. It's tasty and filling, and best of all it's really easy to make. It feels like a cheat to offer up a soup recipe when they are so simple but we enjoyed making it so much that we had to share.
- 3 reasonably sized sweet potatoes, chopped into 2cm cubes
- 400g can butter beans
- 150g chorizo
- 1 litre of pork stock
- 1 chilli pepper, deseeded and finely chopped
- 3 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- A small bit of butter or olive oil for frying
- Heat the butter or oil in a large saucepan. Gently sweat the garlic, chili and shallots until soft.
- Add the stock and chopped sweet potato and bring to the boil. Simmer for twenty minutes, or until the sweet potatoes are soft.
- Mash the remaining chunks of sweet potato in the pan taking care not to splash your nascent (dare I say primordial?!) soup everywhere.
- Add the chorizo and the drained rinsed butter beans to the soup and bring back to the boil. Add the smoked paprika and dried oregano.
- Simmer for ten minutes or until the soup is at your preferred consistency.
- I think a few chopped tomatoes would not go amiss in this. Unfortunately Ingrid is allergic to tomatoes so I will have to wait to give this a go.
- I also think that poaching an egg in this soup in the last few minutes (at least five) would make for an extremely indulgent treat!
- You can make a vegetarian version of this, just swap out the pork stock for veggie stock and drop the chorizo (another good reason to poach that egg or throw in some tomatoes).
- Another idea would be to serve it with a nice blob of sour cream, preferably with some chopped chives too.
- This soup would go really well with tiger/giraffe bread.
- We actually added the paprika and oregano by eye, so you should add those to taste. Other spice ideas include others from the cajun spectrum (i.e. cumin, coriandar, or black pepper)
- You could also try other forms of beans, like red kidney beans or the black beans that are used to make feijoada.
Now that comments are once again enabled on the blog, you can add suggestions to your heart’s content! What would you add or take away? What’s your favourite soup? Let me know!