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Roasted tomato, capsicum and chorizo soup

Ingredients

  • 1 red onion with skin, quartered
  • 2 long sweet red capsicums, halved lengthways
  • 4 plum tomatoes, halved
  • 2 garlic cloves, unpeeled
  • 500 ml chicken stock made
  • 400 g can red kidney beans, drained and rinsed
  • 100 g chorizo, chopped
  • 2 teaspoons balsamic vinegar
  • 15 g fresh basil leaves, torn

Preparation

  1. Preheat the grill to high. Arrange the onion, capsicum and tomatoes on a baking tray, cut sides down, with the garlic cloves. Grill the vegetables for 6-8 minutes or until the skins are beginning to blacken.
  2. Remove the skins from the onion, capsicum and tomatoes, and squeeze the garlic flesh from the skins.
  3. Chop half the vegetables into small chunks and put the remainder into a food processor or blender with the garlic flesh and stock. Process until smooth, then return to the pan with the chopped vegetables.
  4. Season the soup with a little salt and ground black pepper. Bring the soup to the boil, stirring occasionally.
  5. Add the beans, chorizo and balsamic vinegar, cover and simmer gently for 2–3 minutes. Toss the basil into the soup and serve.

Serves 4
Preparation: 15 minutes
Cooking: 15 minutes

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Dear readers,
Please be advised that our shipment of the June issue of Reader’s Digest Asia in Hong Kong has been delayed by approximately seven days. We sincerely apologise for any inconvenience caused.
Kind regards, Reader’s Digest Editors