Vibrant and healthy in equal measure, this simple, healthy vegetable soup can easily be made vegetarian – use veg stock and replace the chorizo and flaked almonds with roughly chopped toasted almonds tossed in salt and smoked paprika.

METHOD

For the Soup:

1. Heat the olive oil in a heavy-based saucepan or casserole dish over medium heat. Add the apple and sauté for 2 minutes.
2. Add the broccoli and sauté for 2–4 minutes until it begins to soften.
3. Add the courgette, peas and kale, then sauté for about 4 minutes, stirring so the peas defrost and the kale wilts.
4. Pour the hot stock into the pan, cover with the lid and simmer until the apple and broccoli are soft.
5. Using a stick blender, food processor or blender, blitz the contents of the pan until smooth. If you are using a food processor or blender, be careful – don’t fill it all the way to the top and be sure to place a tea towel over the top of the blender while you blitz, as hot liquids can expand and spill out.
6. Taste and season with salt, if needed.

To make the Crumble:

1. Fry the chorizo in a frying pan over medium heat until it is cooked through and has leached crimson oil into the pan.
2. Add smoked paprika, the flaked almonds and cook until the almonds have been toasted in the oil.
3. Serve the soup with the chorizo crumble and parsley scattered over the top.