My Take on M&S Paella Soup M&S have started doing Paella Soup, so I did what I normally do with M&S yummies, buy one, decide whether it’s as awesome as it sounded, look at the ingredients and make my own. If I’m honest, I have a sneaking suspicion that mind is better than theirs.  Soup pics always look gross, but recipes without pictures are boring, so you’ll have to make do with gross pics.  I also managed to make this in a lunchbreak which involved a 5 minute walk to the car, a 10 minute drive home, a 10 minute drive back, a 5 minute walk to the office and eating the soup, so pretty quick too.  Ingredients (makes 4 mammoth portions) Chorizo - we get the sausages tied in a loop with string and used about 1/4 Onion Garlic  Celery Handful of Risotto Rice Splosh of White Wine  Courgette 2 cans tomatoes Tomato Puree Red Pepper Any other vegetables you have to hand Veg stock (I use Knorr Stockpots) Can of Butterbeans Smoked Paprika Thyme Saffron (weeny amount) Salt Dried Chilli Flakes Celery Salt  Oregano Method 1. Finely chop onions, garlic and chorizo. Fry until golden. The oil from the chorizo should be all the oil you need.  2. Add in finely chopped celery, courgette, red pepper and any other vegetables you have to hand 3. Add the risotto rice and stir until rice is slightly see-through. Add wine and cook until evaporated.  4. Add the tomatoes, the tomato puree, half a pint of water, stock, butterbeans and the seasoning. I add double the amount of seasoning that the recipes I follow recommends, so I’ll leave this bit up to your taste! Put the lid on and simmer until a rice grain can be squished between your fingers without leaving any hard bits in it.  5. Pour into a bowl and eat.

My Take on M&S Paella Soup

M&S have started doing Paella Soup, so I did what I normally do with M&S yummies, buy one, decide whether it’s as awesome as it sounded, look at the ingredients and make my own. If I’m honest, I have a sneaking suspicion that mind is better than theirs. 

Soup pics always look gross, but recipes without pictures are boring, so you’ll have to make do with gross pics. 

I also managed to make this in a lunchbreak which involved a 5 minute walk to the car, a 10 minute drive home, a 10 minute drive back, a 5 minute walk to the office and eating the soup, so pretty quick too. 

Ingredients (makes 4 mammoth portions)

  • Chorizo - we get the sausages tied in a loop with string and used about 1/4
  • Onion
  • Garlic 
  • Celery
  • Handful of Risotto Rice
  • Splosh of White Wine 
  • Courgette
  • 2 cans tomatoes
  • Tomato Puree
  • Red Pepper
  • Any other vegetables you have to hand
  • Veg stock (I use Knorr Stockpots)
  • Can of Butterbeans
  • Smoked Paprika
  • Thyme
  • Saffron (weeny amount)
  • Salt
  • Dried Chilli Flakes
  • Celery Salt 
  • Oregano

Method

1. Finely chop onions, garlic and chorizo. Fry until golden. The oil from the chorizo should be all the oil you need. 

2. Add in finely chopped celery, courgette, red pepper and any other vegetables you have to hand

3. Add the risotto rice and stir until rice is slightly see-through. Add wine and cook until evaporated. 

4. Add the tomatoes, the tomato puree, half a pint of water, stock, butterbeans and the seasoning. I add double the amount of seasoning that the recipes I follow recommends, so I’ll leave this bit up to your taste! Put the lid on and simmer until a rice grain can be squished between your fingers without leaving any hard bits in it. 

5. Pour into a bowl and eat.

Tags: soup recipe food