Leek, butter bean & chorizo soup

1. Heat the oil in a wide based saucepan with a lid.

2. Chop the chorizo, reserving a quarter for a garnish.

3. Fry the leeks, celery & chorizo for 10 minutes until softened. (add 1 tsp of paprika if choosing the veggie option)

4. Meanwhile, blend one tin of butter beans with half of the chicken/veg stock.

5. Add the blended butter beans, chopped tomatoes, remaining tin of butter beans, stock & seasoning to the pan.

6. Bring to a gentle simmer partially covered for 15 minutes.

7. Meanwhile, fry the remaining chorizo in a dry frying pan for 5 minutes until crispy.

8. Chop the parsley (leaves only) and stir into the soup.

9. Serve with a sprinkling of fried chorizo and a crusty roll