Leek, butter bean & crispy chorizo soup

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 412
  • fat 30g
  • saturates 15g
  • carbs 13g
  • sugars 3g
  • fibre 6g
  • protein 19g
  • salt 1.7g


  • 30g unsalted butter
  • olive oil, for frying
  • 2 large leeks, sliced
  • 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
  • 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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