<strong>By Linnet Good</strong>
An easy, autumnal soup that’s full of veggies and packs in the flavour.

<strong>Serves 2</strong>

<strong>Ingredients</strong>
1 onion, chopped
1 clove garlic, minced
200 g chorizo sausage, diced
3 tbs olive oil
3 carrots, peeled and diced
2 celery sticks, diced
1 large potato, peeled and diced

1 fresh red chilli, finely sliced – optional
500 g passata
700 mls chicken stock
400 g canned chickpeas, drained & rinsed
500 g fresh spinach or kale, washed and roughly chopped
2 tbs fresh flat-leaf parsley, chopped
salt and pepper to taste

<strong>Method</strong>
Heat the olive oil in a large soup pot over a low-medium heat. Add the chorizo, stir for a bit as the fat comes out. Then sauté the onion, carrot, celery and potato in the oil for 10-15 minutes until the paprika from the chorizo starts to colour the other vegetables and they begin to soften.

Add passata, stock, chickpeas, salt and pepper and chilli, if using, cover and simmer for 25 minutes or until vegetables are nearly soft. Add the spinach or kale, stir through.

Season again, if necessary, add parsley and serve with fresh crusty bread.