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2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 stick celery, chopped
2 red capsicums, seeded and cut into 1/2 inch pieces
2 teaspoons paprika
1 28 ounce can chopped tomatoes
4 cups chicken stock
1/2 pound chorizo sausage, thinly sliced
salt and freshly ground black pepper to taste
2 teaspoons roughly chopped parsley
Heat the oil in a large saucepan and add the onion, garlic and celery. Cook, while stirring, for 3 minutes then add the capsicum and cook for another 5 minutes. Stir through the paprika and add the tomatoes and chicken stock. Bring to the boil, reduce the heat and simmer for 30 minutes. Meanwhile, heat a fry pan and cook the chorizo until golden, draining away the fat. Chop the slices in half and stir into the soup. Season with salt and black pepper. Spoon into bowls and sprinkle with parsley. Serves 4. |
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