With the weather being so bleak and depressing (yay, November…), soups are back on the menu. I’ve got a few up my sleeves, but here is my favourite one – and also my husband’s favourite, I think.
- 1 medium size white onion, diced
- 2 medium size carrots, diced
- 100g chorizo sausage, diced
- 1 tin of chopped tomatoes (400g)
- 1 tin of butter beans (400g)
- 1 handful of risotto rice
- 1 cube of vegetable stock
- water to cover
- salt, pepper and cayenne pepper to taste
- 2 tbsp of olive oil
Fry the onion, chorizo and rice in the 2 tbsp of olive oil, until the rice is completely coated. Add the carrots, tomatoes. Cover with water. Add the beans and the cube of stock. Bring back to boil, cover and simmer for 25min (until the carrots are soft), stirring from time to time. Before serving, check the seasoning. Tada, all done, incredibly yummy soup!
In my bowl, I add a generous spoonful of creme fraiche and some grated cheese. My husband has his only with the grated cheese. The risotto rice makes the liquid of the soup so voluptuously smooth. One big bowl is more than enough for dinner.
I guess you could do a vegetarian way, by replacing the chorizo sausage by a mix of spices such as smoked paprika and cayenne pepper, maybe some cumin. And vegans would not add creme fraiche and cheese!