This spicy soup is terrific for cold, wintery evenings. The heat from the hot paprika is very soothing.
Although it’s a vegetarian dish (unless you use chicken stock), the smokey paprika makes you think there is chorizo in it – enough to convert the carnivore for sure :-).
Ingredients (serves 4)
- 1 tbsp olive oil
- 15g butter
- 1 large onions, roughly chopped
- 2 celery sticks, roughly chopped
- 1 large carrots, roughly chopped
- 2 garlic cloves, crushed
- 2 fresh thyme sprigs, leaves picked
- 2 fresh rosemary sprigs, leaves picked and chopped
- 1 tsp HOT smoked paprika
- 1 x 400g tins chopped tomatoes
- 1 litre hot vegetable or chicken stock
- 2 x 400g tins of beans, drained and rinsed (whatever you happen to have in the cupboard – I like mixing different types)
Method
- In a large saucepan, heat the oil and butter, then add the onions and celery. Sauté gently for 5 minutes until softening, then add the carrots, garlic, herbs and paprika. Cook, stirring, for 10 minutes more until the carrots begin to soften.
- Add the tomatoes and stock, bring to a simmer, then add the beans. Simmer for 20 minutes until the vegetables are tender.
- Spoon into 4 bowls, then serve with a dollop of pesto and crusty bread.
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