Come in from the cold and enjoy these comforting hot soups and stews
KALE, SPELT & CHORIZO SOUP SERVES: 4 PREP: 10 MINS COOK: 20 MINS
2 tbsp rapeseed or sunflower oil
1 onion, chopped
2 cooking chorizo sausages, skins removed, crumbled into small pieces 1 dried red chilli or a good pinch of chilli flakes, to taste
4 tomatoes, finely chopped, or 1 tbsp organic tomato purée
150g (5oz) pearled spelt, rinsed well and drained
1.5 litres (2½ pt) chicken or good vegetable stock
200g (7oz) organic curly kale or cavolo nero, leaves stripped from their stalks and roughly chopped
Salt and black pepper
1. Heat the oil in a pan over a low heat, add the onion and fry gently for 10 mins, stirring now and then to stop it catching, until soft and translucent. Add the chorizo and fry, stirring occasionally, for a few minutes more.
2. Stir in the chilli, tomatoes, spelt and stock and season with salt and pepper. Bring to the boil, reduce the heat and simmer for 20 mins.
3. Meanwhile, blanch and squeeze the kale (or cavolo nero). Add to the pan and cook for a further 15 mins or until the spelt is tender.
4. Keep an eye on the liquid and top up a little if needed. Check seasoning.
Per serving: 438 cals, 23g fat (6.5g sat fat), 6g sugar, 1.8g salt