Chorizo & Vegetable Soup

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Chorizo		100g
Onion		1/2
Carrot		1
Potatoes (medium)		4 (150g)
Garlic		1 clove
Olive oil		3 tbsp
Tinned tomatoes (chopped)		1
Vegetable stock cube		1
Chicken stock cube		1/2
Hot water		400ml
Paprika		1 tbsp
Cumin powder		1 tbsp
Cayenne pepper		1 tsp

Method

Prep

10min

Cook

20min

Put 2 tbsp olive oil in a large pan and add the sliced chorizo and fry on high heat for 2 minutes. Remove to a plate.

In the same pan, add 1 tbsp olive oil and the diced carrot, onion and potatoes and fry on medium heat.

Add the finely chopped garlic and the tinned tomatoes. Mix well and bring to the boil on high heat then crush the tomatoes.

Add the paprika, cumin powder and cayenne pepper. Add the stock and bring to the boil. Return the chorizo from Step 1 to the pan.

When the soup reduces to half, adjust for seasoning with salt & pepper before serving, sprinkled with chopped parsley if you like.

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