Spring-time vegetable soup with olive oil drizzle
Serves: 8
Cook Time: 30-minutes
Ingredients
- 2 chorizos, sliced
- 4 garlic cloves, crushed
- 4cm ginger, grated
- 2 spring onions, sliced
- 1 large leek, chopped
- 1 large carrot, chopped
- 2 zucchini’s, chopped
- 3 large celery stalks, chopped
- 2L beef stock
- 1/2 punnet cherry tomatoes, sliced
- 400g canned kidney beans
- 1 handful kale
- 2 handfuls baby spinach
- EVOO to finish
Method
- Cook off chorizo in a pot until lightly browned and remove
- Add a splash of olive oil and cook garlic, ginger, and spring onions until lightly browned
- Add leek, zucchini, carrot and celery and cook until they begin to soften
- Add beef stock and cook for 10-minutes
- Add tomatoes, kidney beans and the chorizo back into the pot and cook for a further 10-minutes
- Lastly, add kale and baby spinach and leave to wilt
- Serve straight away or freeze in single serve containers
Finish with a Drizzle
- Finish with a drizzle of olive oil for peppery pop of flavour.
