A tremendously tangy soup, bursting with Spanish flavour

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 30 minutes
    • Spanish
    • Dairy Free
    • Organic

    Sweet Red Pepper & Chorizo Soup

    Recipe Information

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    2 Sweet Red Peppers

    2 Medium Red Onions

    400g Sweet Harvest Chunky Chopped Tomatoes with Herbs

    500ml Water

    1 Quixo Vegetable Stock Cube

    1 tsp Stonemill Chilli Flakes

    1 tsp Stonemill Paprika

    1 tsp Stonemill Garlic Granules

    70g Pamplona Chorizo

    40ml Specially Selected Olive Oil

    Black Pepper and Sea Salt


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    Peel and chop the red onions.

    Chop the red peppers into small pieces - discard any seeds and green stalk.

    Put the oil, peppers and red onions into a large pan, then saute on a low heat for 5-6 minutes until the vegetables are softened.

    Add the water and the tinned tomatoes.

    Crumble over the stock cube then add the chilli, paprika and garlic granules.

    Mix well and bring to the boil.

    Cover with a lid and simmer for 20 minutes then liquidise.

    Chop up the chorizo into small pieces, add to the soup and cook on a low heat for 5 minutes.

    Season with some sea salt and black pepper and serve.

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