​​We have a soup night once a week during the colder months. It's great to prepare for when we get in after swimming, the kids are starving and need something warming straight away. I usually use a variety of veg so to leek and potato I will add celeriac, Swede or parsnip or all three. Then I always include some beans or lentils to include a bit of protein, so if that's all my children eat they've had a complete meal. This week I didn't have any white beans in the freezer or

​I also call these chorizo burgers as even my carnivorous husband enjoyed these commenting that they had a bit of chorizo flavour, all down to the smoked paprika of course. Thumbs up from the kids as well. Ingredients 1 tbs oil 1 onion, diced 1 carrot, finely grated 1 clove garlic chopped 225g smoked tofu 300g cooked chickpeas (1 can drained and rinsed) 1 tsp smoked paprika 1/2 tsp cumin 1 tbs tomato puree 1 egg (optional but helps to keep them together) Method Preheat the ov