White Bean and Almond Soup with Chorizo

As Summer seems to be rapidly bypassing Autumn into winter, soup is the order of the day. Chorizo features a lot in my recipes, as it is a very easy way to give a great boost of flavour to various recipes, and a little goes a long way. Serves 4 as a starter.


  • 1x 400g tin of white beans
  • 100g blanched almonds, chopped
  • 75g chorizo,chopped
  • 4 large onions,chopped
  • 3 cloves garlic,finely chopped
  • 1 teaspoon paprika
  • 1 litre chicken/vegetable stock
  • 1-2 tablespoons balsamic vinegar


  • Saute the onions on a medium heat until soft, approximately 4-5 minutes.
  • Add the chorizo and cook for a further 3-4 minutes.
  • Add the garlic and cook for 1-2 minutes.
  • Add the almonds, beans, paprika and stock.
  • Cook for approximately 20 minutes, until the the liquid has reduced and flavours are blended.
  • Blend with a hand held liquidiser or blender.
  • Swirl in balsamic vinegar in each before serving.

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