Spring-time Vegetable Soup

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, 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

1. Cook off chorizo in a pot until lightly browned and remove
2. Add a splash of olive oil and cook garlic, ginger, and spring onions until lightly browned
3. Add leek, zucchini, carrot and celery and cook until they begin to soften
4. Add beef stock and cook for 10 minutes
5. Add tomatoes, kidney beans and the chorizo back into the pot and cook for a further 10 minutes
6. Lastly, add kale and baby spinach and leave to wilt
7. Serve straight away or freeze in single serve containers

Finish with a Drizzle

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