Spicy Roasted Red Pepper Soup

Add the diced peppers to a large baking tray and combine with 1.5 tbsp olive oil, 1 tsp smoked paprika & cumin and 1/4 tsp salt & black pepper. Place in the oven at 200C/400F until soft and lightly charred (30-40mins).

Meanwhile, in a large pot over low-medium heat add crumbled chorizo. Gently fry and render down the fat until nice and crispy, then remove the chorizo with a slotted spoon and leave the fat in the pan.

Increase heat slightly to medium and add the onion. Fry until soft and golden, adding more oil if needed, then add in garlic & chilli flakes and fry for a minute or so longer. Stir in tomato paste and fry for a couple of minutes.

Add in the roasted red peppers, then pour in stock and use your wooden spoon to deglaze the pot (can also scrape off any flavour left on the baking tray with a splash of water/stock).

Pop the lid on and simmer for 15-20mins, just to marry the flavours together and completely soften the peppers. Remove lid and blitz until smooth. Taste test for seasoning/spice and adjust accordingly. If you like it thinner then add more stock. If you go overboard with the liquid just simmer to thicken.

Serve individual portions with a drizzle of extra virgin olive oil, the crispy chorizo and a pinch of chilli flakes if you want extra spice. Enjoy!

Spice Level:

Dietary