Spring-time vegetable soup

Spring-time vegetable soup with olive oil drizzle

Serves: 8
Cook Time: 30-minutes 


  • 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


  • 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.