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Vegetable and chorizo soup

Sam and Mark's Vegetable and Chorizo Soup

Warm up with this cosy and flavoursome rustic soup finished with crisp cubes of chorizo.

Ingredients

Preparation method

  1. Heat the olive oil and butter together in a large pan over a medium heat. Add the leek, carrot, turnip, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour.

  2. Season with salt and freshly ground black pepper and add the cumin, tomatoes, balsamic vinegar, thyme, vegetable stock and green beans. Bring to the boil then reduce the heat and simmer for 40-45 minutes, or until the vegetables are tender.

  3. Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown.

  4. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper.

  5. Ladle the soup into warm soup bowls and serve with crusty bread on the side.

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