Recipe Information

A tremendously tangy soup, bursting with Spanish flavour

Serves: 4 people |  Prep time:  10 minutes |  Cooking time:  30 minutes

Spanish | Dairy Free | Organic | Starter

Ingredients

• 2 Sweet Red Peppers
• 2 Medium Red Onions
• 400g Chunky Chopped Tomatoes with Herbs
• 500ml Water
• 1 Vegetable Stock Cube
• 1 tsp Chilli Flakes
• 1 tsp Paprika
• 1 tsp Garlic Granules
• 70g  Pamplona Chorizo
• 40ml Olive Oil
• Black Pepper and Sea Salt

Method

1. Peel and chop the red onions.
2. Chop the red peppers into small pieces - discard any seeds and green stalk.
3. Put the oil, peppers and red onions into a large pan, then saute on a low heat for 5-6 minutes until the vegetables are softened.
4. Add the water and the tinned tomatoes.
5. Crumble over the stock cube then add the chilli, paprika and garlic granules.
6. Mix well and bring to the boil.
7. Cover with a lid and simmer for 20 minutes then liquidise.
8. Chop up the chorizo into small pieces, add to the soup and cook on a low heat for 5 minutes.
9. Season with some sea salt and black pepper and serve.