Chorizo and capsicum soup

Chorizo and capsicum soup

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This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums behind the best-selling 4 Ingredients cookbooks.

The ingredient of Chorizo and capsicum soup

  1. 2 (170g each) chorizo sausages, sliced
  2. 4 medium red capsicums, chopped
  3. 400g can whole peeled tomatoes
  4. 3 cups Massel chicken style liquid stock

The instruction how to make Chorizo and capsicum soup

  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.
  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.
  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.

Nutritions of Chorizo and capsicum soup

fatContent: 455.773 calories
saturatedFatContent: 33.1 grams fat
carbohydrateContent: 12.3 grams saturated fat
sugarContent: 10.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 25.7 grams protein
sodiumContent: 75 milligrams cholesterol

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