Ingredients

Steps

• Heat 15ml olive oil in a large pan over medium heat.
• Fry leek, carrot, sweet potato, and celery for 10-12 minutes until softened.
• Season with salt and pepper, then add cumin, tomatoes, vinegar, thyme, 570ml stock, and green beans.
• Bring to a boil, then simmer over low heat for 40-45 minutes until tender.
• Heat a separate pan and fry 110g chorizo for 10-12 minutes until crisp.
• Remove thyme from the soup and stir in the fried chorizo.
• Season to taste and serve in warm bowls with bread.