Mexican-style Soup

1 large onion, finely sliced

1 large garlic clove, chopped

half a courgette, finely sliced

2 mushrooms, finely sliced

28g chorizo, diced

half a can of butterbeans

1 can of chopped tomatoes

half a can of sweetcorn

chilli, paprika, oregano, cumin, sweetener, chicken stock, lime leaves

1. Fry your onions in Frylight for 5 mins, and then add the garlic and chorizo. Let the chorizo release it's oils.
2. Add the mushrooms and courgettes and let them soften.
3. Add the spices (except oregano) and stir all the veg to spread them evenly.
4. Add the tomatoes, and then put the oregano in. Add a pinch of sugar or sweetener to take away the acidity of the tomatoes.
5. Add your beans and corn, the crumble in a stock cube and add boiling water to cover the soup mix. Put the lid on and simmer for ten minutes.

Serve with some grated cheese, sour cream or natural yoghurt. This would be nice with tortilla chips.

Slimming World friendly on Extra Easy - syn the cheese (if using) accordingly. 28g chorizo is 2.5 syns. This made enough for 2 huge bowls :)