Hearty Piri piri soup

This soup is a complete meal in itself, and is based on Portuguese recipe. A rustic peasant dish that is filling but also deliciously fragrant.

2 Tbsp Portuguese Piri-Piri, organic
1 Tbsp Smoked Paprika (non organic)
2 tbsp olive oil
2 onions
8 cloves garlic, sliced + 1 clove crushed
2 bay leaves
250 g sweetcorn
250 g tinned butter beans
250 g canned kidney beans
400-500g butternut squash or pumpkin, peeled and roughly chopped
1 tbsp tomato purée
1 small cabbage, quartered
200g smoked bacon, diced
2 litres chicken stock
500 g pork fillet, sliced
250 g chorizo sausages, or sliced
2 tomatoes, seeds removed (tinned is fine too)
salt and black pepper
1 lemon, juice only
2 tbsps olive oil

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

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. After 45mins add the 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.

In a small bowl blend together the lemon juice, pir piri, paprika and olive oil and 1 clove of crushed garlic, stir to thoroughly combine. Add this paste to the soup and stir for a minute. Check the seasoning and serve.

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