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Ingredients

2 (170g each) chorizo sausages, sliced
4 medium red capsicums, chopped
400g can whole peeled tomatoes
3 cups Massel chicken style liquid stock

Method

Step 1 Heat a large saucepan over medium heat. Add chorizo. Cook, stirring, for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Cover and set aside.
Step 2 Add capsicum to pan. Cook, stirring, for 5 minutes or until just softened. Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 25 minutes or until capsicum is tender.
Step 3 Remove from heat. Process mixture until smooth. Return to pan over medium-low heat. Cook, stirring, for 2 minutes or until heated through. Divide between bowls. Top with chorizo. Serve.

Chorizo and capsicum soup

How to make Chorizo and capsicum soup

Ingredients

Method