winter vegetable broth with haricot beans and chorizo

With all the excitement of my blog being launched today, i didn't even think about what i might cook this evening! After getting in at 8.30pm, i would have usually made to with some bread and cheese and a nice glass of wine, but it was cold and i needed comfort food (although being January, it had to be healthy).

After flicking through a couple of favourite cookery books and surveying the sorry contents of my fridge (i really should have started this on the weekend after a trip to the supermarket..) i settled on this comforting soup from Rachel Allen's Rachel's Favourite Food at Home.

The recipe is as follows and is enough for 4-6

2 tbp olive oil

1 onion, peeled and chopped

1 large carrot, peeled and chopped

2 small leeks, trimmed and chopped

2 potatoes, peeled and chopped

2 garlic cloves, peeled and crushed

150g chorizo, sliced and chopped*

900ml chicken stock*

1 x 410g tin haricot beans, drained

2 tbsp chopped coriander or flat leaf parsley*

salt and pepper

Heat the olive oil in a large pan. Add the onion, carrot, leek, potato, garlic and chorizo.

Cover and sweat for 10 mins over a low heat, stirring every now and then.

Add the chicken stock and drained beans, bring to the boil and simmer for at least 5 mins.

Add the herbs, season to taste and serve.

Comfort in a bowl!

*Vegetarians can omit the chorizo and use vegetable stock instead of chicken. A pinch of smoked paprika would add some warmth.

*For a more italian vibe, use pancetta instead of chorizo, basil instead of coriander/parsley and finish with grated parmesan.