INGREDIENTS

• 1 onion

• 3 garlic cloves

• thyme

• lamb mince

• 2 x 2 chicken-style stock cubes

• 2 x 50g tomato paste

• 40ml worcestershire sauce

• 10g smoked paprika

• 300g green beans

• 200g kale

• 2 zucchini

• 2 tbs olive oil

• 1.5L (6 cups) boiling water

• 1 tsp red wine vinegar

• large pinch of sugar

METHOD

1) Read through the recipe. Finely chop the onion. Thinly slice the garlic. Strip the thyme leaves, discarding the tough stems, then finely chop the leaves. Heat 1½ tbs olive oil in a large saucepan over medium heat. Cook the onion, garlic and thyme, stirring occasionally, for 6-7 mins until softened.

2) Meanwhile, heat 2 tsp olive oil in a large frypan over high heat. Cook the lamb mince, breaking up the lumps with a wooden spoon, for 4-5 mins until browned. Remove from the heat.

3) Crumble the stock cubes into a heatproof jug, add the tomato paste, worcestershire sauce and 1.5L (6 cups) boiling water and stir to dissolve. Add the lamb and smoked paprika to the onion mixture and cook, stirring, for 1 min or until fragrant. Add the tomato stock and bring to a simmer. Reduce the heat to medium and cook, covered, for 5 mins to develop the flavour.

4) While the soup is cooking, trim the beans and cut into 3cm lengths. Tear the kale leaves into small pieces, discarding the stems. Quarter the zucchini lengthwise, then thinly slice.

5) Add the beans and kale to the soup and cook, covered, for 3 mins. Add the zucchini and cook, covered, for a further 3 mins or until the vegetables are tender.

6) Add 1 tsp red wine vinegar and a large pinch of sugar to the soup. Taste, then season with salt and pepper. Divide the soup among bowls to serve.