Red Capsicum and Chorizo Soup

Method

  1. Peel and chop the red onions.
  2. Chop the red capsicums into small pieces – discard any seeds and green stalk.
  3. Put the oil, capsicums and red onions into a large pan, then sauté 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 and paprika.
  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. Season with some sea salt and black pepper then serve.