So the feta obsession continues... This soup is thick enough to comfort you on a slightly chilly day but add more stock and it's light and healthy enough to still enough in summer.
What you'll need:
- 1 tbsp olive oil
- 1 red apple, peeled cored and diced
- Half a head of broccoli, broken up
- 1 courgette, cubed
- 220g frozen peas
- 3 handfuls of kale, shredded
- 500ml hot vegetable stock
- A third of a ring of chorizo
- 1 tsp paprika
- Feta cheese, crumbled
Heat the olive oil in a large saucepan over a medium heat. Add the apple and sauté for roughly 2 minutes. Add the broccoli and continue to sauté for 5 minutes - carefully the veg doesn't catch and burn slightly. Add the courgette, peas and kale and stir until the kale wilts and the peas defrost.
Pour the stock into the pan. Cover with a lid and summer until the apple and broccoli are soft - roughly 15 minutes. Using a hand blender and blitz the contents of the pan until smooth. Add more boiling water if you need to loosen it up a little. Season if needed.
Dice the chorizo into small cubes and chuck into a frying pan. No need to add olive oil to this because of all the juice that is in the chorizo. Sprinkle over the paprika and stir until crisp. Ladle the soup into bowls and scatter over the chorizo and feta cheese.