Bursting with rich Mediterranean flavours, this soup is a great choice for a fast, satisfying supper.
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
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.
Remove the skins from the onion, capsicum and tomatoes, and squeeze the garlic flesh from the skins.
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.
Season the soup with a little salt and ground black pepper. Bring the soup to the boil, stirring occasionally.
Add the beans, chorizo and balsamic vinegar, cover and simmer gently for 2–3 minutes. Toss the basil into the soup and serve.
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