Chorizo and capsicum soup

This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums behind the best-selling 4 Ingredients cookbooks.

The ingredient of Chorizo and capsicum soup

1. 2 (170g each) chorizo sausages, sliced
2. 4 medium red capsicums, chopped
3. 400g can whole peeled tomatoes
4. 3 cups Massel chicken style liquid stock

The instruction how to make Chorizo and capsicum soup

1. Heat a large saucepan over medium heat. Add chorizo. Cook, stirring, for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Cover and set aside.
2. Add capsicum to pan. Cook, stirring, for 5 minutes or until just softened. Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 25 minutes or until capsicum is tender.
3. Remove from heat. Process mixture until smooth. Return to pan over medium-low heat. Cook, stirring, for 2 minutes or until heated through. Divide between bowls. Top with chorizo. Serve.

Nutritions of Chorizo and capsicum soup

calories: 455.773 calories
fatContent: 33.1 grams fat
saturatedFatContent: 12.3 grams saturated fat
carbohydrateContent: 10.9 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 25.7 grams protein
cholesterolContent: 75 milligrams cholesterol
sodiumContent: 2132 milligrams sodium