Chorizo, Silverbeet and White Bean Soup with Goat’s Curd Toasties

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Marley Spoon

  • Time icon
    Total Time
    41mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    536
based on 3 ratings

A hearty soup for a rainy day, this chorizo soup is a flavorful comfort food. This recipe is produced by Marley Spoon delivering fresh, pre-portioned ingredients directly to your door.

recipe updated 15 Sep 2021

Ingredients

  • Chorizo icon
    Chorizo
    110 g (about ½ cup)
  • Onion icon
    Onion
    150 g (about 1)
  • Anchovies icon
    Anchovies
    2 (about 8 g)
  • Celery stalk icon
    Celery stalk
    70 g (about 1 ½)
  • Canned cannellini beans icon
    Canned cannellini beans
    400 g (about 1 ½ cups)
  • Chard icon
    Chard
    200 g (about 4 ¼)
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Tinned tomatoes icon
    Tinned tomatoes
    400 g (about 1)
  • Fresh lemon thyme icon
    Fresh lemon thyme
    1 pinch
  • Water icon
    Water
    750 ml (about 3 cups)
  • Sourdough baguette icon
    Sourdough baguette
    1 (about 250 g)
  • Soft goat cheese icon
    Soft goat cheese
    50 g (about 3 ⅜ tablespoons)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil and chorizo to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Cook with filler cap removed - 4 min, 150°C, speed 4
  8. Turn direct prep attachment to position 1
  9. Slice onion into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add anchovies and garlic clove to the kCook bowl
  12. Cook with filler cap removed - 5 min, 130°C, speed 3
  13. Turn direct prep attachment to position 1
  14. Slice celery stalk into the kCook bowl with direct prep attachment
  15. Turn direct prep attachment to position 2
  16. Add tinned tomatoes, fresh lemon thyme, canned cannellini beans and water to the kCook bowl
  17. Cook with filler cap removed - 1 min, 98°C, speed 1
  18. Cook with filler cap removed - 15 min, 80°C, speed 2
  19. Season to taste
  20. Turn direct prep attachment to position 1
  21. Slice chard into the kCook bowl with direct prep attachment
  22. Turn direct prep attachment to position 2
  23. Cook with filler cap removed - 1 min, 80°C, speed 4
  24. Pre-heat in grill - medium-high heat
  25. Line a clean baking sheet with foil
  26. Add sourdough baguette to the baking sheet
  27. Spread with soft goat cheese
  28. Drizzle with olive oil
  29. Season
  30. Grill in grill until golden brown
  31. Serve
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