300ml(1 1/4 cups) chicken stockwater + 2 stock cubes is fine
1tbsptomato puree paste for US
1tspsugar
½tspthyme
pinchsalt and pepper
400g(14 oz) tin of butterbeans (lima beans)drained and rinsed
45g(1.5 oz) feta cheesecrumbled
handful of fresh watercressroughly torn
Instructions
Heat the oil in a large frying pan over a medium heat.
1 tsp oil
Add the onions and chorizo and fry for 5-6 minutes until the onions start to turn translucent and the chorizo is lightly browned and starting to release its oils
1 onion, 85 g (3 oz) chorizo
Add in the tinned tomatoes, stock, tomato puree, sugar, thyme, salt, and pepper and simmer for 7-8 mins, stirring occasionally.
400 g (14 oz) tin of chopped tomatoes in juice, 300 ml (1 1/4 cups) chicken stock, 1 tbsp tomato puree, 1 tsp sugar, ½ tsp thyme, pinch salt and pepper
Add in the butterbeans, stir, and cook for 2 minutes until warmed through.
400 g (14 oz) tin of butterbeans (lima beans)
Ladle into two bowls and top with crumbled feta and watercress.
45 g (1.5 oz) feta cheese, handful of fresh watercress
Video
Notes
Can I make it ahead?Yes, you can make the soup ahead, but don't add the feta and watercress toppings until you come to serve it.
Make the soup, cool, cover and refrigerate for 2-3 days, then reheat in a pan, over a medium heat, stirring often, until piping hot (about 5 minutes).
Add a splash of water or stock to loosen it up when reheating if you think it needs it.
Can I freeze it?
Yes, make the soup (but don't add the watercress and feta toppings - leave those off until you're serving the soup) then cool, transfer to a suitable container with a lid and freeze. I like to freeze mine in individual portions.
Defrost overnight in the refrigerator, then reheat as per the 'make-ahead' instructions above.
Ingredient swaps
Swap the watercress for pea shoots or spinach
Add more vegetables. Peas, sweetcorn, chunks of cooked potato or cooked butternut squash work well.
Make it spicy with a splash of hot pepper/chilli sauce.
Make it creamy with a splash of double (heavy) cream or a tablespoon of creme fraiche. I sometimes like to make it creamy AND spicy!
Swap the feta for crumbled chunks of cheddar, Lancashire cheese or a sprinkling of parmesan.
How to scale up this recipeDouble or triple the recipe, sticking to the same ingredient ratios. It will take 10 minutes longer altogether with the prep time and cooking time:
Add an extra 2-3 minutes frying time for the onions and chorizo.
Add 3 minutes longer simmering time when you add the tinned tomatoes.
Add 2 minutes longer simmering time after you add the butterbeans.
Nutritional information is approx, per portion (this recipe serves 2)