The idea of using chorizo in a soup may seem strange, however, I assure you once you have tried it you will be wanting seconds. The heat of this soup makes it both comforting and sophisticated, however, if heat isn't your thing just don't add the chillis. As with any soup this should be served with fresh crusty rolls with the butter melting inside. These quantities serve two as a main course.

Ingredients

• 2 Peppers, chopped (For the best colour soup, use red peppers)
• 1 Onion, chopped
• 2 Chillis, finely chopped
• 1 tin Chopped tomatoes
• 600ml Vegetable stock
• 1 tsp Ground paprika
• Approx 20 slices Chorizo

Method

1. Fry the peppers, chilli and onion in a little oil until slightly softened.
2. Add the remaining ingredients apart from the chorizo and simmer for 15 minutes.
3. Cool the mixture slightly and liquidise half.
4. Return the liquidised soup to the pan and add the chorizo. Cook for 5 – 10 minutes adding a little extra water if required to thin the soup.