Name: Chorizo and capsicum soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 3 chorizo sausages, thinly sliced; 1 brown onion, coarsely chopped; 1 kilogram red capsicum, coarsely chopped; 1 tablespoon smoked paprika; 3 large chicken stock cubes; 400 gram can crushed tomatoes; 1/4 cup oregano leaves

Chorizo and capsicum soup

Serves 4

Prep

10M

Cook

35M

Total

45M

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Ingredients

3 chorizo sausages, thinly sliced

1 brown onion, coarsely chopped

1 kilogram red capsicum, coarsely chopped

1 tablespoon smoked paprika

3 large chicken stock cubes

400 gram can crushed tomatoes

1/4 cup oregano leaves

Method

1.Heat a saucepan over moderate heat. Add chorizo; cook and stir for 5 minutes or until crisp. Remove chorizo from pan. Cover, then set aside.

2.Increase heat to moderately high. Add onion, capsicum and paprika to same pan; cook and stir for 5 minutes or until onion softens. Add crumbled stock cubes, tomatoes and 1 litre (4 cups) water. Bring to the boil. Reduce heat to moderate. Cook, covered, for 20 minutes or until capsicum is tender. Remove from heat. Cool for 5 minutes.

3.Blend or process mixture until smooth. Return to pan with two-thirds of the chorizo. Cook and stir over moderate heat for 2 minutes or until heated. Top soup with remaining chorizo and oregano. Serve.

Make ahead: Cook soup a day ahead. Cover, then refrigerate. Smoked paprika is in the spice aisle. If unavailable, use sweet paprika.
Note

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