Serves 4-6


½ red onion

1/4 chorizo

1/2 pepper

1 carrot

1/2 stick celery

1 large garlic clove crushed

1 can of chopped tinned tomatoes

2tsp tomato puree

4 leaves fresh basil

1 wheat free stock cube

150g mixed mixed beans

Coconut oil


Dice the onion, chorizo, pepper, carrot and celery into even sized pieces.

In a large pan heat a little oil and add the diced vegetables and chorizo

Ensure the pan isn’t too hot so the ingredients soften rather than fry

After 5-10 minutes add the garlic to the pan and cook for a further 2-3 minutes

Add the chopped tomatoes and the puree and cook for 2 minutes

Add the stock and simmer for 20-30minutes

Add the beans five minutes before serving to warm through

Season the soup with salt and black pepper

Garnish with fresh shredded basil



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