Budget-friendly leek, butter bean & crispy chorizo soup in a simple bowl

Leek, butter bean & crispy chorizo soup

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(14 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6

Blend leeks and butter beans to make this filling winter soup. Top with crispy chorizo and rosemary for a final flourish and serve with crusty bread

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal412
  • fat30g
  • saturates15g
  • carbs13g
  • sugars3g
  • fibre6g
  • protein19g
  • salt1.7g


  • 30g unsalted butter
  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large leeks, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 large garlic clove, crushed
  • 2 x 400g cans butter beans, drained and rinsed
  • 800ml hot chicken or vegetable stock
  • 4 tbsp crème fraîche, plus extra to serve
  • 225g chorizo, finely cubed



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 4 rosemary sprigs, leaves picked and finely chopped
  • bread, to serve


  1. Heat the butter and a glug of olive oil in a casserole over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.

  2. Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat. 

  3. Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.

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Comments, questions and tips

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26th Jan, 2019
very tasty, filling and easy to make
26th Dec, 2018
Made this (double portion) for a big family Boxing Day lunch before setting off on a walk, and everyone loved it, from the oldest to the youngest. Catered for meat-eaters and vegans alike by substituting the butter with soya spread and serving the creme fraiche and chorizo as optional extras on the side. Versatile & delicious. An upgrade from a family favourite of leek and potato soup, ideal for a special occasion.
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