Vegetable and chorizo soup recipe
 Warm up with this flavoursome vegetable and bean soup finished with crisp cubes of chorizo. You can freeze the cooked soup (after taking out the thyme) for up to 2 months. Then add some freshly cooked chorizo to serve. 1 tbsp olive oil1 leek, cut into small chunks1 large carrot, cut into small chunks1 sweet potato, cut into small chunks 1 celery stalk, cut into small chunkssea salt and freshly ground black pepper1 tsp ground cumin1 x 400g/14oz can chopped tomatoes2 tbsp balsamic vinegar small bunch thyme, tied together with string (optional)570ml/1 pint vegetable stock150g/5oz green beans, trimmed1 raw chorizo sausage (about 110g/4oz), cut into small chunks 1 tbsp olive oil 1 leek, cut into small chunks 1 large carrot, cut into small chunks 1 sweet potato, cut into small chunks 1 celery stalk, cut into small chunks sea salt and freshly ground black pepper 1 tsp ground cumin 1 x 400g/14oz can chopped tomatoes 2 tbsp balsamic vinegar small bunch thyme, tied together with string (optional) 570ml/1 pint vegetable stock 150g/5oz green beans, trimmed 1 raw chorizo sausage (about 110g/4oz), cut into small chunks Method Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour.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.Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper.Ladle the soup into warm soup bowls and serve with crusty bread on the side. Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour. Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour. 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. 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. Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper. Ladle the soup into warm soup bowls and serve with crusty bread on the side. Ladle the soup into warm soup bowls and serve with crusty bread on the side.