Gluten-Free and shamelessly delicious
Low and behold some of the most perfect meals are also the simplest.
This soup is not a thick soup… it’s more of a light broth with wholesome meaty additions. As you put your nose to this dish, you get a hit of paprika and immediately your body feels a sense of warmth and comfort. The smoky aromas and sharpness of the broth are offset by the creaminess of butterbeans. Instant gratification.
Chorizo & Butterbean Soup
(Serves 4 as an Entree sized bowls)
1 red onion, thinly sliced
1 tbsp Olive Oil
2 chorizo sausages (250g), sliced on the diagonal in ½ inch thick pieces
2 garlic cloves, minced
1 can of butterbeans, rinsed and drained
½ tsp smoked paprika
1 heaped tbsp tomato paste
500ml good quality stock (I used chicken)
Salt and pepper to taste
100g bag of baby spinach
In a medium sized saucepan, heat the olive oil on a moderate flame.
Add the onions and cook for 5 minutes or so.
Add the chorizo and garlic and allow the fats from the sausage to render slightly. This should take about 5 minutes.
Add the beans, paprika, tomato paste and stock. Bring to the boil and reduce to a simmer for 10 minutes.
Season pepper and check the soup for saltiness before adding your salt.
Add the baby spinach and give it a minute to wilt.
NOTES & TIPS:
If you love a bit of heat, a sprinkling of chili flakes goes hand in hand with these robust flavours!
If your Gluten-Free like myself double check that the chorizo is GF. Most of them are however I have known for a few tricksters to have gluten in them.