Recipe of Speedy Chorizo, tomato and roasted pepper soup

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The ingredients needed to make Chorizo, tomato and roasted pepper soup:

1. Take 50 g olive oil
2. Take 100 g chorizo picante
3. Take 2 red onions
4. Get 2 carrots
5. Make ready 2 celery sticks
6. Make ready 1 leek
7. Prepare 2 broccoli stems
8. Take 4 garlic cloves
9. Take 10 g smoked paprika
10. Prepare 5 g harissa paste
11. Get 5 g dried or fresh rosemary
12. Get 50 g plain flour
13. Make ready 1 litre passata
14. Make ready 1 litre water
15. Get 320 g roasted peppers (drained weight)

This version is similar to classic tomato soup with the addition of sweet bell pepper. In place of cream, I rely on coconut milk for subtle sweetness. Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers.

Instructions to make Chorizo, tomato and roasted pepper soup:

1. First skin and fine dice your chorizo, then peel and fine dice your vegetables
2. Add the olive oil to the pan and add the chorizo. Fry for 2-3 minutes. Next add the onion, carrot, celery, broccoli stem and rosemary. Fry on a medium high heat for ten minutes stirring regularly. Now add the leek and garlic and fry for two minutes.
3. Turn down the heat to medium. Add the smoked paprika, harissa, and flour to the pan, stir in well and cook for one minute. Add the water, and passata and mix well. Drain and rinse the peppers and chop to the size of the other vegetables. Add to the pan.
4. Bring the soup to the boil and gently simmer for 30 minutes. Skin if necessary. Turn off the heat and allow to cool before putting in the fridge.

Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. It just didn't seem fair that my favorite ingredients grew during the hottest season of the year. Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant.

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