Tomato and Chorizo Soup

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Instructions

  1. 1

    Heat half the oil in a large heavy-based pan, add the chorizo, and cook over a medium heat, stirring occasionally, for 5 minutes, or until beginning to turn crispy. Remove and put to one side.


  2. 2

    Heat the remaining oil in the pan, add the onions, and cook over a low heat for 6–8 minutes, or until soft and translucent. Stir in the celery, carrots, and garlic, season with salt and black pepper, then cook over a low heat, stirring occasionally, for 8 minutes, or until tender. Add the passata, stock, and chickpeas, and simmer for 15 minutes. Return the chorizo to the pan, then taste and season with salt and black pepper if needed.


  3. 3

    Leave to cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months. To serve, defrost overnight in the refrigerator, then transfer to a pan and heat until piping hot. Stir through the coriander and serve.


Ingredients

  • 2 tbsp olive oil
  • 250g chorizo, cut into small cubes
  • 2 red onions, finely chopped
  • 4 celery sticks, finely diced
  • 4 carrots, finely diced
  • 3 garlic cloves, grated or finely chopped
  • 700g jar passata
  • 1.2 litres vegetable stock
  • 800g chickpeas, drained and rinsed, and drained again
  • 1 handful fresh coriander, finely chopped, to serve
  • 1 pinch salt
  • 1 pinch black pepper

Serves 8

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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