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Watch the full video instructions on how to make this mouth-watering vegetable and chorizo soup, brought to you by Olivado.
Extra Virgin Olive Oil
3 chorizo sausages, cut into rounds
210g / 7.4oz packet Soup Mix Hearty Vegetable
2L / 4.2pts water
½ pumpkin, diced
425g / 15oz tin butter beans
2 courgettes, diced
To serve: basil pesto and fresh bread
- In a saucepan, bring a drizzle of Olive oil to a medium heat. Once warm, add the chorizo to the pan and brown for 3-5 minutes, stirring occasionally. Place the contents of the soup mix packet into the saucepan, then add the water. Bring to the boil then cover simmer for 40 minutes.
- Add the pumpkin and butter beans then simmer for a further 15 minutes.
- Add the courgettes and simmer for 15 minutes until the vegetables are tender. Serve with a dollop of pesto and bread.
CategoryOlive Oils, Extra Virgin Olive Oil, Organic Extra Virgin Olive Oil, VideosCuisineLunch
Ingredients
Extra Virgin Olive Oil
3 chorizo sausages, cut into rounds
210g / 7.4oz packet Soup Mix Hearty Vegetable
2L / 4.2pts water
½ pumpkin, diced
425g / 15oz tin butter beans
2 courgettes, diced
To serve: basil pesto and fresh bread
Directions
1
- In a saucepan, bring a drizzle of Olive oil to a medium heat. Once warm, add the chorizo to the pan and brown for 3-5 minutes, stirring occasionally. Place the contents of the soup mix packet into the saucepan, then add the water. Bring to the boil then cover simmer for 40 minutes.
- Add the pumpkin and butter beans then simmer for a further 15 minutes.
- Add the courgettes and simmer for 15 minutes until the vegetables are tender. Serve with a dollop of pesto and bread.
