ingredients

Tap an ingredient to tick it off as you go.

• ✓2 chorizos, sliced
• ✓4 garlic cloves, crushed
• ✓4cm ginger, grated
• ✓2 spring onions, sliced
• ✓1 large leek, chopped
• ✓1 large carrot, chopped
• ✓2 zucchini, chopped
• ✓3 large celery stalks, chopped
• ✓2L beef stock
• ✓1/2 punnet cherry tomatoes, sliced
• ✓400g canned kidney beans, drained and rinsed
• ✓1 handful kale
• ✓2 handfuls baby spinach
• ✓EVOO to finish

method

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1. 1

   Cook off chorizo in a pot until lightly browned and remove

2. 2

   Add a splash of olive oil and cook garlic, ginger, and spring onions until lightly browned

3. 3

   Add leek, zucchini, carrot and celery and cook until they begin to soften

4. 4

   Add beef stock and cook for 10 minutes

5. 5

   Add tomatoes, kidney beans and the chorizo back into the pot and cook for a further 10 minutes

6. 6

   Lastly, add kale and baby spinach and leave to wilt

7. 7

   Serve straight away or freeze in single serve containers

Finish with a Drizzle

1. 1

   Finish with a drizzle of olive oil for a peppery pop of flavour.