Chorizo and Bean Soup
Chorizo and Bean Soup
Ingreadient
- 5 oz chorizo
- 1 onion, sliced
- 4 garlic cloves, diced
- 2 ¼ cup fresh thyme, chopped and divided
- 1 fresh bay leaf
- 2 fresh thyme
- 1 ¼ cup lima beans
- 6 ⅓ cup stock
- Salt & pepper, as needed
- 9 ¾ cup kale, stems removed
- ½ lemon
- Parmesan cheese, as needed
Direction
- Slice the chorizo into bite sized pieces and place into the air fryer basket and secure the air frying lid. Select Air Fry and set the temperature to 190°C and time to 4 minutes.
- Once cooked, remove the chorizo, and air fryer basket, allowing the flavoured oil to drain into the inner pot and set the chorizo aside until later.
- Select Sauté and add the onions to the chorizo oil, adding a drizzle more oil if needed. Cook until translucent and soft, then add the sliced garlic, thyme, and bay leaf. Add the beans and chorizo, then pour in the stock.
- Select Pressure cook and set the time to 20 minutes. When the cooking program finishes, allow the pressure to release naturally for 10 minutes then quick release the remaining pressure.
- Tear the kale leaves into bite sized pieces and stir into the cooked soup. Season the soup to taste with a squeeze of lemon juice, salt and pepper. Ladle into bowls and finish with a sprinkle of parmesan, add a slice of buttery toast and enjoy.
