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Spanish Capsicum, Cherry Tomato & Chorizo Soup

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07

Jul

Spanish Capsicum, Cherry Tomato & Chorizo Soup
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  • Prep

    15 min

  • Cook

    45 min

  • Ready In

    1 hour

  • 4 servings

Ingredients

1½ tbs olive oil  1 chorizo sausage, diced  1 red onion, finely chopped  3 garlic cloves, finely chopped  1 small Jalapeno chilli, halved lengthways and chopped + extra to serve  1 red capsicum, deseeded and finely diced  500g cherry tomatoes, chopped  4 cups chicken or vegetable stock  400g can red kidney beans, rinsed and drained  1 large ripe avocado  1 tbs lime or lemon juice  1 cup coriander leaves, chopped + extra leaves to serve  Sour cream, lime or lemon wedges and warmed tortillas, to serve

Directions

STEP 1 Heat 2 tsp oil in a large saucepan over medium-high heat. Add chorizo and cook, stirring occasionally, for 3-4 minutes until golden. Transfer to a plate lined with paper towel. Set aside.

STEP 2 Heat remaining 1 tbs oil in the pan over medium-high heat. Add onion, garlic and chilli and cook, stirring occasionally, for 3-4 minutes until onion is soft. Add capsicum and cook for 3 minutes. Stir in tomatoes and cook for 2 minutes. Add stock, cover and bring to the boil. Add beans. Reduce heat and simmer for 25-30 minutes or until vegetables are tender.

STEP 3 Meanwhile, peel, deseed and chop avocado. Place into a bowl. Add lime juice and season with salt and pepper. Gently toss to combine. Set aside.

STEP 4 Add chorizo and coriander to soup. Ladle soup into serving bowls. Serve with extra coriander leaves and jalapeno chilli, sour cream, lime wedges and tortillas.

Footnotes

  • Cook's Note:

  • Editor's Note:

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