Bean, Leek and Chouriço Soup

1. Peel the potatoes, onions, garlic, and 3 carrots, wash everything well, and cut into pieces into a pot over medium heat.
2. Add the leek and 14 ounces (about 1 can) of beans, reserving the rest.
3. Add the Knorr bouillon cube, a drizzle of olive oil, and a good amount of water (adjust according to preference, some people like the soup thicker while others prefer it thinner).
4. Season with salt and bring to a boil, let the vegetables cook well.
5. Blend thoroughly with a hand blender until you get a velvety cream.
6. If needed, add a little more water if the cream is too thick.
7. Return the pot to the heat, incorporating the remaining carrots chopped into small pieces, the chouriço sliced thinly, the remaining beans, and the cabbage thinly sliced.
8. Let it cook, adjust the salt.

Recipe & Photo Credit: Aromas da Ria