Monday, 23 May 2016

Spicy tomato and split pea soup with chorizo

Spicy tomato and split pea soup with chorizo

Serves: 10


1kg Chorizo sausage, roughly chopped
75ml olive oil
250g onions, halved and sliced
25ml fresh garlic, crushed
7.5ml ground cumin
10ml ground paprika
5ml red chillies, chopped
500ml split peas, cooked
2.750l chicken stock
4 cans (410g) of All Gold Chopped Tomatoes
25ml sugar
75ml fresh parsley, roughly chopped
30ml fresh mint, roughly chopped
Salt & pepper to taste

Preparation method

Heat half the oil in the pot, add the chorizo sausage and sauté until lightly brown. Remove and set aside. Add the other half of oil to the pot and heat. Add the onion and garlic and sauté until soft. Add the cumin, paprika, chilli, chicken stock, All Gold Chopped Tomatoes and half the parsley. Season if necessary, and serve.

Serving Suggestion

A dollop of sour cream adds luxury to this superb dinner.

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