Chorizo, broccoli and brown rice soup

_ Ingredients

onion 1 large, finely chopped

olive oil

chorizo 100g, diced

leek 1 medium, chopped

broccoli 250g, broken into small florets

brown basmati rice 100g

chicken stock 2 litres

_ Method

Heat 1 tbsp olive oil in a non-stick pan. Cook the onion and leek with a 

pinch of salt until softened. Add the chorizo and cook for 3-4 minutes 

until the oil starts to come out. Pour in the stock, stir in the rice and 

bring to a simmer. Cook until the rice is just tender, about 25 minutes, 

then add the broccoli and cook for 3-4 minutes until cooked but with a 

little bite. Taste and season before serving up as the rice will absorb a lot of the seasoning.