Ingredients: (Serves 2-3)
2 Chicken Breasts
¼ tsp Cumin
¼ tsp Paprika
1 Red Onion
1 Medium Carrots
1 vegetable stock pot (or stock cube)
200ml Boiling Water
1tin Chopped Tomatoes (400g)
1tin Butter Beans (235g)
6 Leaves Savoy Cabbage
½ Bunch Parsley
Parmesan & Rye Bread to serve (Optional)
Pre heat the oven to 180˚c.
Place the chicken breasts on a foil lined tray and rub in the cumin and paprika. Cook the chicken breasts in the oven for 15-20 mins
Heat a little rapeseed oil in a large saucepan on a medium heat.
Dice the onion and carrot and add them to the sauce pan. Sweat them down until soft, then add the diced chorizo.
Once the chorizo is crunchy add the stock, boiling water and chopped tomatoes. Simmer until it reduces a bit.
Rinse and drain the butter beans and add to the sauce pan. Shred the cabbage and stir into the soup, cook until blanched.
Finely dice the parsley and stir into the soup.
Serve the soup into 3 bowls. Shred the cooked chicken using two forks and then scatter over the soup.
Recipe from health, fitness and food lovers, Emily and Hannah @ Twice the Health – http://twicethehealth.com/chicken-chorizo-and-butter-bean-soup/