Charlotte Pike

Award-winning cookery writer, teacher and chef

Chorizo, Butterbean and Cabbage Soup

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This wasn’t ever going to be a post here, but last Sunday, I made this soup for a quick lunch on a bitterly cold day, and sent out a Tweet saying how underrated cabbage is. I had bought a lovely local Savoy cabbage for just pence that week. 

Many of you agreed and asked me for this recipe, and so here it is. I often make soups like this for a quick and nourishing lunch in the depths of winter. And when you’re out shopping next and see a lovely fresh cabbage, pick it up and give it a go.

Chorizo, Butterbean and Cabbage Soup

This is a truly delicious winter soup that really is quick and easy to make. It’d be excellent made with bacon, too.

The trick, I think, with the cabbage, is to put it in at the very last minute and stir so it just softens. I wouldn’t put the lid back on once it is in the pan. This means that it will just soften, but retain its bite and colour. 

Serves 4

Ingredients 

1 tbsp good olive oil

2 large brown onions, peeled and chopped

1 hoop of cured chorizo (around 200g), peeled and cut into 1cm cubes

Sea and black pepper, plus a pinch of sugar (optional)

1 x 400g tin butter beans, drained and rinsed

1 x 400g tin good chopped tomatoes

1 litre chicken or vegetable stock

½ Savoy cabbage, thinly sliced and tough stalks removed

Fresh parsley, chopped, to serve (optional)

Method

Take a large, lidded saucepan, and add the oil and onions. Over a medium heat, gently cook the onions until they soften slightly. This should take 5-10 minutes, at least.

Add the chorizo and season, and continue to fry for another 5-10 minutes, until the fat starts to render from the chorizo.

Next, add the butter beans and tomatoes and stir well, followed by the stock. Simmer for 15 minutes or so, until the flavours have had the chance to come together. Taste and check the tomato tastes sweet and flavourful, and not too acidic and raw. It may need another 10 minutes if so. Now, add the sliced cabbage. Stir well and gently simmer for another three minutes or so, until it has just softened. Taste, check the cabbage is cooked to your liking and the soup is adequately seasoned. Serve immediately.

Pandemic Pantry Podcast Returns

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We’re doing a second series! 

I’m delighted to tell you that the Pandemic Pantry Podcast is back for our second series. Hurrah! Although somewhat prescient as restrictions have returned.

In our first three episodes, you can hear us speak to Jane Baxter, Fiona Beckett, Claire Thomson, Alex Hollywood, Sam Gates, Clodagh McKenna and Thomasina Miers. It’s been a real joy and privilege to talk to so many amazing women in food, and we look forward to sharing more conversations with you throughout this series. 

Please do listen, review, share and subscribe. 

Introducing Pandemic Pantry Podcast

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The last few weeks have seen all of our lives changed to some extent. It’s been a very strange time for me. My diary was fully booked and 2020 started out very busy, and then we all found ourselves in lockdown. Professionally speaking, I’ve had to make some changes to what I do, and I’ll be sharing some updates in my newsletter soon.

A few weeks ago, I received a phone call from Jules Waddell, who I met at a food festival a couple of years ago. We were both speaking on a panel about our careers in food. Jules is a former BBC Radio 4 radio journalist and now the founder of Moorish humous. She asked if I’d like to work with her on a podcast idea she had, and the rest is history. 

We’ve had an absolute ball recording so far, and have tried to share positive stories from what’s happening in the world of food and drink at the moment, as well as discussing the challenges. We want to bring you stories and conversations about what is happening right across the world of food and drink, as there are some wonderful things happening, as well as opportunities to reshape and innovate. 

We’ve spoken to well known faces, from TV chefs and bestselling authors to restaurateurs, flour millers, farmers, cheesemakers, sourdough bakers and kitchen gardeners, all of whom share their experiences, advice and a peek into how their lives have changed on a personal level. It’s been fascinating for us and we hope you’ll enjoy listening.

We’ve also built a website for you, with lots of information on independent suppliers offering home delivery and when the supermarkets are open. We hope you’ll enjoy listening and find this a useful resource, too. You can find Pandemic Pantry podcast on all the usual channels, and should you wish to subscribe or review, this can be down on Apple Podcasts.

Do, please let us know your thoughts and send your questions in for me on our social media channels @pandemicpantry. 

Thanks so much for your support and messages, and stay safe,

Charlotte

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