Meals and Courses

  • 500 g (1 lb) red peppers, halved and deseeded
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 150 g (5 oz) chorizo sausage, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 500 g (1 lb) tomatoes, halved and deseeded
  • 600 ml (1 pint) gluten-free chicken or vegetable stock
  • handful of parsley, chopped
  • salt and black pepper

Put the red peppers on a baking sheet, and drizzle over half the olive oil. Place in a preheated oven 200°C (400°F), Gas Mark 6 for 10–15 minutes, turning after 5 minutes.

Heat the remaining olive oil in a large saucepan, while the peppers are roasting, add the onion, garlic and chorizo and fry for 3–4 minutes until the onion is softened and the chorizo is beginning to brown. Stir in the spices and fry for a further minute.

Add the tomatoes and the stock to the saucepan and season well. Bring to the boil and simmer for 5 minutes.

Remove the red peppers from the oven, skin then roughly chop them and add to the soup and simmer for a further 15 minutes. Remove from the heat and allow to cool for 5 minutes. Roughly blend in a food processor or blender, then stir in the parsley and serve.

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