Leek, butter bean & crispy chorizo soup

Method 1

Ingredients

30g unsalted butter

olive oil

for frying

2 large leeks

sliced

1 large garlic clove

crushed

2 x 400g cans butter beans

drained and rinsed

800ml hot chicken or vegetable stock

4 tbsp crème fraîche

plus extra to serve

225g chorizo

finely cubed

4 rosemary sprigs

leaves picked and finely chopped

bread

to serve

step 1

Heat the butter and a glug of olive oil in a casserole over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.

step 2

Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat.

step 3

Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.

Method 2

🥣 Ingredients (serves 3–4)

1 tbsp olive oil

100–150 g chorizo, diced

2 large leeks, cleaned and sliced (white & light green parts)

2 cloves garlic, minced

1 tsp smoked paprika

1 can (400 g) butter beans, drained and rinsed

750 ml chicken or vegetable stock

1 small potato, peeled and diced (for extra creaminess, optional)

2 tbsp cream (optional)

Salt and black pepper, to taste

Fresh parsley or thyme, chopped

Optional extras:

Chili flakes for heat

Squeeze of lemon juice

Crusty bread for serving

👩‍🍳 Instructions

Crisp the chorizo

Heat olive oil in a large pot. Add chorizo and cook until crispy and the oils are released (4–5 minutes). Remove with a slotted spoon and set aside.

Cook the leeks

In the same pot, add sliced leeks and cook gently in the chorizo oil for 6–8 minutes until soft and sweet (don’t brown too much).

Add garlic & spices

Stir in garlic and smoked paprika, cooking for about 1 minute until fragrant.

Simmer the soup

Add butter beans, diced potato (if using), and stock. Bring to a boil, then simmer for 15–20 minutes until everything is tender.

Blend (partially or fully)

Blend half or all of the soup depending on your preferred texture. Stir in cream if using.

Season

Taste and adjust salt, pepper, and a squeeze of lemon if desired.

Serve

Ladle into bowls and top with crispy chorizo and fresh herbs.

🌿 Tips & Variations

Keep it chunky by blending only a portion

Make it vegetarian by skipping chorizo and adding smoked paprika + roasted mushrooms

Add spinach or kale at the end for greens

Drizzle with good olive oil or yogurt for extra richness

Comments

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