Chorizo Tomato Soup
Adapted from Miss Rabbit via Baby Mac
Preparation time: 15 minutes
Cooking time: 40 minutes
- Oil for frying
- 2 onions, peeled and diced
- 3 fat cloves garlic, peeled and diced
- 1 bunch coriander, washed well (make sure to get the dirt out of the stems), chopped
- 400g/14ozs chorizo sausages (about 2), skinned
- 500ml/1pint chicken stock
- 700ml/25flozs. passata
- 400g/14ozs. tin cannellini beans, drained and rinsed
- 400g/14ozs. tin kidney beans, drained and rinsed
- 100ml/3.5ozs hot salsa
- 4 tablespoons sour cream to serve
Step 1 - Fry the onions for a few minutes until translucent but don't brown them. Add garlic and half of the coriander including most of the stalks and fry for a minute or so.
Step 2 - Add the chorizo and use a potato masher to mash it up (or use your wooden spoon) and then add the chicken stock, passata, cannellini and kidney beans and salsa. Bring to a boil and place the lid on and simmer for 30 minutes stirring a few times. Ladle into bowls-you can add sour cream too which really takes this to another level.