Butter Bean, Chorizo and Red Onion Soup

We made this not too long ago while in Australia, but I think this version came out a little better. The chorizo here had a higher paprika content, which made the broth flavorful and tinged it with a rich, dark red. I also added in a teaspoon of the smoked pimenton (paprika) to add a bit of a smoky element to it. This is one of our favorite all-time soups and super easy to whip up.

225 g chorizo picante, skin removed
3 tablespoons olive oil, plus extra
2 red onion, peeled and finely chopped
2 cloves garlic, peeled and very finely sliced
3 sprigs thyme
2 cans butter beans, drained and rinsed
sea salt and freshly ground black pepper
1 squeeze lemon juice
1 large handful parsley, roughly chopped

Chop the chorizo into small bite-sized pieces. Put the kettle (or a pot of water) on the boil.

Heat the olive oil in a heavy-based saucepan and add the onions, garlic and thyme. Cook, stirring for 2 minutes then add the chorizo. Stir over a high heat for a few minutes until the oil has taken on a reddish-golden brown hue from the chorizo.

Tip in the butter beans and pour just enough boiling water to cover them. Bring to a simmer and cook gently for about 10 minutes.

Season generously with salt and pepper and add a squeeze of lemon juice. Scatter over chopped parsley and ladle the soup into warm bowls to serve.