Bean and tomato soup with chorizo and cream yoghurt

Name: Bean and tomato soup with chorizo and cream yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Chorizo sausage; 2 Spring onions; 2 Garlic cloves; 1 can(s) (425 ml) white beans; 1 TABLESPOON Olive oil; 1 Bay leaf; 2 TEASPOONS dried thyme; 1 can(s) (425 ml) strained tomatoes; 300 ml Vegetable broth; 7-10 Tbsp Rose peppers; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 200 g Greek cream yoghurt

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Chorizo sausage
2 Spring onions
2 Garlic cloves
1 can(s) (425 ml) white beans
1 TABLESPOON Olive oil
1 Bay leaf
2 TEASPOONS dried thyme
1 can(s) (425 ml) strained tomatoes
300 ml Vegetable broth
7-10 Tbsp Rose peppers
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
200 g Greek cream yoghurt

Directions

1
Cut the sausage into slices. Clean and wash spring onions. Finely dice spring onion white. Cut spring onion green into rings. Peel garlic and chop finely. Pour beans into a sieve and rinse.
2
Heat the oil in a pot. Fry the sausage for approx. 4 minutes while turning it until it is crispy. Add onion white, garlic, bay leaf and thyme and fry for 1-2 minutes, turning the sausage. Add the strained tomatoes, stock and beans and simmer over medium heat for about 5 minutes.
3
Add spring onion rings and sausage slices to the soup about 3 minutes before the end of the cooking time. Season soup with paprika, salt, pepper and sugar. Remove the bay leaf. Add yoghurt.