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)
- 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.
- 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.
- Add the cubed potatoes and a good sprinkle of coarse salt and pepper. Stir through and let cook for 10 minutes.
- Next mix in the chopped mushrooms, cooked beef and sautéed chorizo. Allow the mushrooms to soften for 5 minutes.
- 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.
- 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.