Quick & Easy

Hearty tomato and chorizo soup

There's nothing like a bowl of proper, hearty soup on a cold day and this tomato and chorizo soup has all the warming power you're looking for.



1.Heat oil in a large heavy based saucepan. Add onion and cook over low heat for 2-4 minutes, or until soft. Add chorizo and cook for 3-4 minutes, or until browned. Drain off excess oil.
2.Add garlic and cook for a further 30 seconds. Add tomatoes and stock, bring to the boil.
3.Reduce heat, add risoni. Simmer for 5 minutes, or until nearly tender.
4.Stir through silverbeet, carrot and peas; cook for a further 2 minutes. Season. Ladle soup into bowls and serve with crusty bread and parmesan, if desired.

Risoni is a rice shaped pasta. But any small shape pasta like shells or bows is fine for this recipe.


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