Chorizo, Bean and Tomato Soup

Preheat oven to 200°C fan-forced. Prepare garlic bread according to packet instructions. Finely chop onion and garlic and slice chorizo. Roughly chop coriander.

Heat oil in a medium saucepan over medium heat. Add onion, garlic and chorizo and cook for 6-7 minutes or until softened.

Add cumin and coriander spice blend and cook, stirring, for 1 minute or until fragrant.

Add tomato paste and cook, stirring, for 1-2 minutes or until bright red in colour.

Drain butter beans and peel and cut potatoes into small cubes. Add beans and potatoes to pan with tomatoes and stir to combine.

Place stock cube in a jug with 500ml (2 cups) boiling water, add to pan and bring to a simmer. Cover with a lid and cook for 25-35 minutes or until potato has softened and started to break down. Season with salt and pepper. Divide soup between bowls and top with coriander. Serve with garlic bread.