Finely slice the chorizo, place in a large non-stick pan and put it on a medium heat to crisp up while you trim and finely slice the spring onions, saving the green slices for garnish.

Peel and dice the sweet potatoes so they’re twice the size of those in your chopped veg bag.

Once the chorizo is lightly golden, stir in all the chopped veg.

Cook for 10 minutes on a low heat, or until softened, stirring occasionally.

Pour in 1 litre of boiling kettle water and simmer for 10 minutes.

Chop the green beans into 2cm lengths, then add to the pan to simmer for a final 10 minutes.

Stir in the cream, season to perfection and divide between four bowls.

Sprinkle over the greens of the spring onions, and finish with a few drips of extra virgin olive oil.

Crush up all the crackers, adding sprinkles to the soup as you tuck in.