This is quite possibly my favourite winter soup ... Chorizo & Capsicum Soup Serves 4 Ingredients: 3 gluten free chorizo sausages, thinly sliced 1 brown onion, coarsely chopped 1kg red capsicum, coarsely chopped 1 tablespoon smoked paprika 3 large chicken stock cubes 400g can crushed tomatoes ¼ cup oregano leaves Heat a saucepan over moderate heat. Add chorizo and cook and stir for 5 minutes or until crisp. Remove chorizo from pan. Cover, then set aside. Increase heat to moderately high. Add onion, capsicum and paprika to the same pan and cook and stir for 5 minutes or until onion softens. Add crumbled stock cubes, tomatoes and 1 litre water. Bring to the boil then reduce heat to moderate. Cook, covered, for 20 minutes or until is capsicum is tender. Remove from heat and allow to cool for 5 minutes. 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 and serve.
Posted on: Tue, 18 Jun 2013 03:49:22 +0000