Hearty Tomato and Chorizo Soup

Name: Hearty Tomato and Chorizo Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 Tbsp olive oil; 1 small onion, chopped; 1 chorizo sausage, scored and finely chopped; 1 clove garlic, chopped; 400g can diced tomatoes; 1 L chicken stock; 1 cup risoni (or pasta shells/bows); 3 cups silverbeet, shredded; 1 large carrot, roughly chopped; 1 cup frozen peas; Salt and pepper; To serve:; 1 Crusty bread; Grated Parmesan cheese, if desired

15 minutes + 20 minutes

Serves 4

Curry Cauliflower Chickpea Soup Winter 2017

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Ingredients

1 Tbsp olive oil
1 small onion, chopped
1 chorizo sausage, scored and finely chopped
1 clove garlic, chopped
400g can diced tomatoes
1 L chicken stock
1 cup risoni (or pasta shells/bows)
3 cups silverbeet, shredded
1 large carrot, roughly chopped
1 cup frozen peas
Salt and pepper
To serve:
1 Crusty bread
Grated Parmesan cheese, if desired

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Method

1. Heat oil in a large, heavy-based saucepan. Add onion and cook on low for 2-4 minutes, or until soft. Add chorizo and cook for 3-4 minutes, or until browned. Drain off excess oil.
2. Add garlic and cook for a further 30 seconds. Add tomatoes and stock and bring to a boil.
3. Reduce heat and add risoni. Simmer for 5 minutes, or until nearly tender.
4. Stir through silverbeet, carrot and peas. Cook for a further 2 minutes. Season to taste.
5. To serve, ladle soup into bowls and serve with crusty bread and grated Parmesan, if desired.
Tip: Placing carrots in an airtight container lined with a paper towel will extend their life for up to 10 times longer than if you just keep them loose in the fridge