When it’s 2*c outside there is nothing better than a hearty, comforting soup. Even better when the inspiration of flavours comes from your leftovers, including a Sunday roast and chorizo from a one pan dish the week before.

From these flavours, a scrummy, Whole30 soup was created.


  • 100g cooked beef
  • 100g chorizo
  • one medium onion
  • 2 garlic cloves
  • 3 celery sticks
  • 3 carrots
  • 2 medium potatoes
  • 300g mushrooms
  • 500ml beef stock
  • 1 can of tomatoes
  • 4 sprigs of fresh rosemary
  •  2 bay leaves
  • 4-5 sundried tomatoes (optional)


  1. Slice up your chorizo and sauté it in a large soup/crock pot. If you want to add a small bit of olive oil, do, but the chorizo lets out its natural oil. Once sizzling, remove the chorizo from the pan.
  2. In the empty pan sauté your chopped onion, garlic, celery and carrots for 8-10 minutes. Add half of the rosemary and sauté to let the fragrance come out.
  3. Add the cubed potatoes and a good sprinkle of coarse salt and pepper. Stir through and let cook for 10 minutes.
  4. Next mix in the chopped mushrooms, cooked beef and sautéed chorizo. Allow the mushrooms to soften for 5 minutes.
  5. Pour in the beef stock, can of tomatoes, another can of water and add your remaining rosemary, bay leaves and sundried tomatoes (these are optional but give a real depth of flavour). Stir thoroughly, add the lid and let it simmer for 15 minutes, stirring occasionally.
  6. Once it’s simmered for 15 minutes (or longer if needed) and the mushrooms are cooked and the beef is heated through, remove the 2 bay leaves and get out your stick blender (or pour 2/3 into a blender) and start whizzing it up. I like the odd chunk so will leave some of it whole. But if you want it smooth, go to town.  

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge