Spring Vegetable Soup with Olive Oil

Method

• Cook 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 generous drizzle of olive oil for added flavour and aroma. It’s your secret weapon in the kitchen