Chorizo and Vegetable Soup

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 chopped leek
  • 1 chopped carrot
  • 1 chopped sweet potato
  • 1 chopped celery stalk
  • 1 tsp ground cumin
  • 400g tin of chopped tomatoes
  • 2 tbsp balsamic vinegar
  • Small bunch of thyme, tied with string
  • 600ml veg stock
  • 150g trimmed green beans
  • 120g chorizo sausage, cut into chunks
  • Heat the oil in a large pan and add the carrot, leek, celery and sweet potato to fry for 12 mins. Once softened, season with salt and pepper, then stir in the cumin, vinegar, tomatoes, stock, thyme and beans. Bring to the boil then simmer for 40 mins. Meanwhile, fry the chorizo chunks for 10 mins in a separate pan or until crisp and golden.
  • Remove the bunch of thyme from the soup and stir in the sausage. Season to taste, then ladle into bowls and serve with crusty bread.
45 mins
2 serving