Directions:
- Heat the olive oil in a small saucepan, then add the onion, leek and carrot.
- Saute over a low heat until soft.
- Add the garlic, potatoes and chorizo and cook again for a few minutes.
- Add the broad beans and stock and simmer for 20 minutes or until the broad beans are soft.
- Season to taste with salt and pepper, then take half of the soup and puree it in a food processor.
- Return the puree to the main soup and stir.
- You should have a quite thick consistency, but you can add more chicken stock if desired.
- Drizzle with extra olive oil and serve topped with parmesan cheese, if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.39 Kcal (2133 kJ) | ||
| Calories from fat | 232.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.86g | 40% | |
|---|---|---|---|
| Cholesterol | 14.6mg | 5% | |
| Sodium | 467.63mg | 19% | |
| Potassium | 795.01mg | 17% | |
| Total Carbs | 55.15g | 18% | |
| Sugars | 12.51g | 50% | |
| Dietary Fiber | 9.12g | 36% | |
| Protein | 16.25g | 33% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 3.1mg | 17% | |
| Calcium | 245mg | 25% | |
| Amount Per 100 g | |||
| Calories | 112.2 Kcal (470 kJ) | ||
| Calories from fat | 51.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 40% | |
|---|---|---|---|
| Cholesterol | 3.22mg | 5% | |
| Sodium | 103mg | 19% | |
| Potassium | 175.11mg | 17% | |
| Total Carbs | 12.15g | 18% | |
| Sugars | 2.76g | 50% | |
| Dietary Fiber | 2.01g | 36% | |
| Protein | 3.58g | 33% | |
| Vitamin C | 2.6mg | 20% | |
| Vitamin A | 0.4mg | 54% | |
| Iron | 0.7mg | 17% | |
| Calcium | 54mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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