Serves 4
A quick and healthy soup that can either be made vegetarian or with added taste of a spicy chorizo. A great combination of vegetables, both filling and warming.
What you need
1 tin of cooked chickpeas, drained
1 onion, chopped
1-2 garlic cloves
1 carrot, chopped
½ butternut squash, chopped
2 sticks of celery, chopped
300 g fresh baby spinach
1 tbs paprika powder
1 l chicken stock
4 peeled and chopped tomatoes
water
150 g chopped chorizo sausage (optional)
2 tbs olive oil for frying
Salt, pepper
What you do
Fry the onion slowly in the olive oil until soft, add the garlic, carrot, celery and butternut squash. Add then the paprika powder and season with salt and pepper. You can now add the chopped chorizo sausage and chopped tomatoes. Fry everything for a about 10 minutes. Pour in the chicken stock and the drained chickpeas. Top up with water if the stock is not enough to make a soup, and let it all simmer for about 30-40 minutes. When the soup is almost done (the veg are soft) add the fresh spinach.
For the thrifty
Rather than buying the tinned chickpeas, buy dried and let them soak over night. You’ll have to cook the soup a little bit longer, but hardly noticeable.
Do you have any great tips to share?