Simple soups: a recipe for chorizo and vegetable broth

A quick and healthy broth full of crunchy vegetables and spicy chorizo for just the right amount of kick.

1/2 tablespoon coconut oil

1 onion, finely diced

3 garlic cloves, minced

300g chorizo, roughly chopped

1 litre vegetable stock

3 celery stalks, finely chopped

100g green beans, roughly chopped

1 small yellow pepper, deseeded and chopped

100 frozen shelled edamame beans

200g baby plum tomatoes, quartered

Himalayan pink salt & freshly ground black pepper

A handful of rocket

Heat the oil in a medium saucepan and sauté the onions and garlic until softened. Add the chorizo and cook gently for 2-3 minutes to release the spicy juices.

Pour in the vegetable stock and bring to the boil.

Tip in the celery, green beans, yellow pepper and edamame beans and bring the soup back to the boil.

Simmer for 10 minutes or until the vegetables are tender but still have some bite.

Just before serving, add the tomatoes and stir through.

Taste the soup and adjust the seasoning if necessary.

Ladle into warmed bowls and garnish with a handful of peppery rocket.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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