José Pizarro’s smoky cabbage and white bean soup with crisp chorizo and paprika oil – recipe

Charred cabbage and crisp chorizo add depth of flavour to this creamy Spanish bean soup

Cabbage is often an afterthought, but here it takes centre stage by celebrating its natural sweetness and earthy flavour. When charred, cabbage develops a smoky depth that makes this soup wonderfully rich and comforting. In Spain, cabbage and chorizo have long been a winning combination found in all manner of hearty stews and rustic dishes. The addition of white beans not only makes this soup more satisfying and filling, but also gives it a gorgeous, creamy texture that helps to balance all the smoky notes going on. This is a simple and honest dish that’s full of warmth and great flavours.