Winter Warmers: Red Pepper and Chorizo Soup

This is my first real soup and it turned out really well. I was very surprised at the result of this and I really recommend it.

Ingredients:

• 4 Red Bell Peppers

• 50g Chorizo Slices (Snipped)

• 1 Onion (Chopped)

• 1 Clove of Garlic (Crushed)

• 1 Tbsp Fresh Oregano Leaves (Chopped)

• 1 Tbsp Tomato Puree 

• 1 Tbsp Olive Oil

• 600ml Chicken Stock

• Salt 

• Sugar

• Ground Black Pepper

• 4 Chorizo Slices (Lightly Fried)

Method:

Step One: Preheat your oven to 200°C(400°F/Gas Mark 6) and put the bell peppers on a roasting tin and put them in the oven for 25 minutes. 

Step Two: Whilst the peppers are in the oven, gather the following ingredients - Chorizo slices, onion, garlic, tomato puree, salt and pepper, chicken stock and oregano. Put the olive oil in a large pan. Once the peppers are ready put them in a freezer bag and leave them to cool down.

Step Three: When the peppers are cool peel off the skins and removes the seeds. Heat up some oil in a pan and add the onions, chorizo and garlic. Once the onions have soften, after about 4-5 minutes of stirring, add the peppers and stir for 1 minute. 

Step Four: Add the Tomato Puree and oregano to the chicken stock and stir well, add this to the pan and bring to the boil. once boiling, turn the heat down to a low simmer and leave for 20 minutes.

Step Five: Lightly fry four slices of chorizo in a small frying pan and put to the side on a plate until later. 

Step Six: After the 20 minutes of the soup cooking, leave to cool before blending. This is CRUCIAL because if the soup is still hot it could crack the blender. Re-heat the soup once it's all blended, season and serve with a slice of chorizo on the side. 

 

I really enjoyed this although it was quite sweet and not something I would usually go for.