Chorizo and capsicum soup

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

Recipe «Chorizo and capsicum soup» presented in category Recipes / Meat, to prepare this dish you will need no more 37 minutes. To make this dish at home by prescription from the author Gomer would need: 2 Primo Classic Chorizo, sliced, 4 medium red capsicums, chopped, 400g can whole peeled tomatoes, 3 cups chicken stock .

Ingredients:

• 2 Primo Classic Chorizo, sliced 
• 4 medium red capsicums, chopped 
• 400g can whole peeled tomatoes 
• 3 cups chicken stock 

Instructions

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.