Tomato and Chorizo Soup

What you need…

Chorizo Sausage
Cherry Tomatoes, one punnet, or a tin
Tomato Paste
Organic Tomato Stock Cubes
Paprika, smoked, a heaped teaspoon
Parsley – dry or fresh (Optional)
Sour Cream/Greek Yoghurt/Cream (Optional)
Serves 4 people, but I usually have 2 bowls

This is a simple, yet extremely tasty and healthy soup. I get great comments about this one and you can change it up a bit to suit your style and taste too. I love a spicy version so I get a hot chorizo and add in a bit of extra chilli, but do what you want.

*Remember, check your chorizo. If it’s a hot one, the soup will be spicy.

Basically, the recipe is open to your interpretation. Don’t worry about measuring things, use your noggin’. If it looks like it needs more water, chuck it in. If you’ve run out of fresh tomatoes, use a tin. The good thing about this? It’s filling, quick, cheap, low fat (even with the table spoon of cream), it’s cheap and convertible. For vegetarians, substitute the sausage for a vegorizo, a sweet potato or you an remove it altogether. Need to make more, double up the ingredients.

Making it…

  1. Chop up 1/2 a chorizo sausage, anyway you like, cubed is good. Use a hot and spicy one or a regular mild one. Add to you saucepan and turn up the heat. Wait for the oils to come out, usually about 3 or 4 mins.
  2. Add water, about 2  pints or just over a litre  – bring to the boil
  3. Add is the rest of the ingredients (but not the yoghurt or cream), add your organic Tomato & Herb stock cube, cherry tomatoes, tomato paste, pepper, paprika and parsley/herbs (save a few sprigs of parsley for serving)
  4. Bring to the boil then turn down and simmer (softly boil) for about 5-7 minutes
  5. Then using a blender stick, bend it up. It’ll have some chunks in it from the chorizo and the tomato skins and that’s fine.
  6. Once you ladle it into the bowls, add in a tablespoon of Cream or Yoghurt if you like, then add a bit of parsley on the top, I’ve tried all the above with dry, fresh and cream or yoghurt and none at all and they all work fine.This is nice served with crusty bread, or toasted slices with fresh garlic rubbed across the toasted topside. Get a clove of fresh garlic, chop it in half and rub that bulb all over the toasted bread. Yep, that’ll do it.
What you need
Fry off some chorizo
Add the rest of the ingredients, water, stock, tomatoes, paste, pepper, paprika, parsley, bring to the boil then simmer
After simmering for 5 – 7 minutes, blend it up. Short burst so you don’t spew it all over the place, and on a slight angle so you don’t scratch your pot.
Blended soup. It’ll have little chunks form the chorizo and tomato skin, but you can strain it if you want. I like it meaty and chunky.
Get a nice loaf and slice it up
Toast up that bread and rub on some fresh garlic. Serve the soup with a dollop of yoghurt or cream and some parsley so it looks pro.

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