Vibrant and healthy in equal measure, this simple 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.

Cut the Carbs by Tori Haschka (Quadrille)

Serves 2

1 tbsp olive oil

1 sweet red apple, peeled, cored and diced

200g tenderstem broccoli, diced, including stems, or ½ head of broccoli

1 courgette, diced

220g frozen peas

3 handfuls of kale, finely chopped

500ml hot vegetable or chicken stock

Salt

2 tbsp fresh flat-leaf parsley leaves

For the crumble (optional)

50g chorizo, crumbled into small pieces

1–2 tbsp olive oil, if needed

1 tsp smoked paprika, if needed

2 tbsp flaked almonds

1 Heat the olive oil in a heavy-based saucepan or casserole dish over medium heat. Add the apple and saute for 2 minutes. Add the broccoli and saute for 2–4 minutes until it begins to soften.

2 Add the courgette, peas and kale, then saute for about 4 minutes, stirring so the peas defrost and the kale wilts. Pour the hot stock into the pan and bring it to a simmer. Cover the pan with the lid and simmer until the apple and broccoli are soft.

3 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. Taste and season with salt, if needed.

4 To make the crumble, fry the chorizo in a frying pan over medium heat until it is cooked through and has leached crimson oil into the pan. If there is none, then add the olive oil and smoked paprika. Add the flaked almonds and cook until the almonds have been toasted in the oil. Serve the soup with the chorizo crumble and parsley scattered over the top.