Spanish Chorizo, Bean & Vegetable Soup

Heat oil in a large saucepan. Add onion and cook for 4 minutes. Add chorizo and carrot and cook, stirring occasionally, for a further 4 minutes.

Stir in seasoning mix, hot water, tomato paste and beans. Bring to the boil. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.

Add zucchini. Cook for a further 5 minutes. Divide soup among serving bowls. Sprinkle with parsley and serve with crusty bread.

Swap four bean mix for canned chickpeas, canned butter beans, canned lentils.

Swap chorizo for 4 chicken thigh fillets, thinly sliced

Omit zucchini and just stir in 120g baby spinach leaves just before serving and cook until just wilted.