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Refried bean soup made with chorizo and chipotles in adobo sauce is a family pleaser. Economical and hearty, and on the table in 30 minutes, this easy soup is a winner! A skeptic no more-this ...

Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Remove the thyme from the soup and stir in the chorizo. Season, to ...

Add the chopped herbs and milk (or milk and cream), liquidize the soup and season to taste. While the vegetables are cooking, peel the chorizo and cut into small dice. Pour the olive oil into a ...

Tomato soup is a winter staple ... Meanwhile, heat the remaining oil in a nonstick frying pan over medium heat. Add the chorizo and cook, stirring for 6 minutes, or until crisp.

We love making chicken and chorizo soup with lentils after we have roast chicken on Sundays. If you have time you can use the carcass to make your own stock (but you can just buy chicken stock if ...

A completely flexible winter vegetable soup recipe with a bit of optional chorizo. Feel free to use any fresh winter root vegetables and cabbage that you have. Heat the oil in a large non-stick ...

Puree the soup in a liquidiser. Taste and correct seasoning. Heat a little oil in a frying pan. Add the diced chorizo or lardons of streaky bacon, cook over a medium heat until the fat starts to ...

Throughout winter I will often make up a big pot of soup, then freeze individual portions of it in zip-lock bags. These make the perfect healthy, convenient winter lunch to take to work.