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Chorizo and Capsicum Soup Recipe

by Brett Ede

Ingredients

2 (170g each) chorizo sausages, sliced 4 medium red capsicums, chopped

400g can whole peeled tomatoes 3 cups chicken stock

Directions

1. Heat a large saucepan over medium heat. Add chorizo. Cook, stirring, for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Cover and set aside.
2. Add capsicum to pan. Cook, stirring, for 5 minutes or until just softened. Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 25 minutes or until capsicum is tender.
3. Remove from heat. Process mixture until smooth. Return to pan over medium-low heat. Cook, stirring, for 2 minutes or until heated through. Divide between bowls. Top with chorizo. Serve.

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