Chorizo and Capsicum Soup Recipe
Ingredients
- 2 (170g each) chorizo sausages, sliced
- 4 medium red capsicums, chopped
- 400g can whole peeled tomatoes
- 3 cups chicken stock
Directions
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 29 | |
| Calories from Fat 3 | 10% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 423mg | 18% |
| Potassium 330mg | 9% |
| Total Carbs 4.71g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.38g | 2% |
| Protein 2.55g | 4% |
