Hearty piri piri soup

Method

1. Heat the oil in a large, heavy-based casserole. Add the onions, cover and sweat them over a medium-low heat for 5 minutes.

2. Add the garlic, bay leaf, sweetcorn, butter beans, kidney beans, squash, tomato purée, cabbage and pig's trotter or bacon. Cover and cook for a further 4 minutes, stirring occasionally. Pour in the stock and leave to simmer for 40-45 minutes.

3. Meanwhile, to make the piri piri, blend all the ingredients to a smooth paste in a food processor. Heat a frying pan over medium heat and, when hot, add the paste and cook for 2-3 minutes over a high heat, stirring constantly. Transfer to a sterilised jar to store until ready to use.

4. Add the blood sausage, pork fillet, chorizo and tomatoes and some salt and pepper to the soup. Cover and cook over a gentle heat for a further 10 minutes.

5. When ready to serve, add a dollop of piri piri as seasoning to each serving and serve immediately.

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Ingredients

2 tbsp Olive oil
2 Onions
8 garlic cloves, sliced
2 Bay leaves
250g Sweetcorn
250g canned butter beans
250g canned red kidney beans
1 small Butternut squash, peeled and roughly chopped
1 tbsp tomato purée
1 small Cabbage, quartered
1 pig's trotters, split, or 200g smoked bacon, diced
2 litres chicken stock
1 whole black pudding, (blood sausage), sliced
500g Pork fillet, sliced
250g chorizo sausage, or other smoked garlic sausage
2 Tomatoes, seeds removed
salt and pepper

For the piri piri

4 red chillies, seeds removed, roughly chopped
1 lemon, juice only
3 garlic cloves
1 tbsp Paprika, ideally smoked
4 tbsp Olive oil
1 tbsp Salt

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