Ingredients

• 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

Directions

• 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.